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CAS Number: 9000-30-0
EC Number: 232-536-8
E 412 is one of the most commonly used binding gums in gluten-free products and baked gluten-free products.
E 412 is a great product for holding tissue together.
E 412 is a thickener obtained from the seeds of the siamese bean.
E 412 is found in the form of salt in an off-white color.
E 412 is also used as a food source for humans and animals.
E 412, which hydrates when dispersed in water, rapidly increases the viscosity of the product it is added to, reaching approximately half of the final viscosity value within 10-15 minutes without heating.
E 412 is compatible with other food ingredients and interacts with starch, cellulose, agar, K-carrageenan and xanthan gum.
E 412 is used in the food industry mainly in the production of milk, bakery products and sauces.
E 412 is a plant that has been cultivated in India and Pakistan since ancient times.
E 412 is planted in late July and harvested in November.
E 412 is consumed as a vegetable in India in its green form and is also used as animal feed.
E 412 is obtained from the seeds of the guar plant.
E 412 is sown in July after the first rains and harvested in late October.
E 412 is a substance made from guar beans in a variety of industries, traditionally in the food industry, but with increasing thickening and stabilizing properties that are useful in the hydraulic cracking industry.
E 412 seeds are eliminated, ground and screened to obtain E 412.
E 412 is usually produced as a free-flowing, off-white powder.
E 412 is classified as a galactomannan.
Chemically, E 412 is a polysaccharide composed of the sugars galactose and mannose.
The backbone is a linear chain of β 1,4-linked mannose residues, with galactose residues 1,6-linked on every second mannose and forming short side branches.
E 412 clearly shows a low shear plateau in the flow curve and has strong shear thinning.
The rheology of E 412 is typical for a random coil polymer.
E 412 does not show the very low low shear plateau viscosities seen in more rigid polymer chains such as xanthan gum.
More than 1% concentration is very thixotropic, but below 0.3% the thixotropy is mild.
E 412 shows viscosity synergy with xanthan gum.
E 412 and micellar casein blends may be somewhat thixotropic if a biphasic system is formed.
E 412 belongs to the pea family that is majorly produced in India and Pakistan and the minor producers being China, Africa, the USA, Australia, and a few more.
The water retention capacity of the Guar Powder is also eight times more than the corn starch.
E 412 is an effective natural alternative for baking and cooking and a great ingredient in the preparation of gluten-free flours for household and beauty concoctions.
E 412 mainly consists of highly weighed molecular polysaccharides that are galactomannans composed consisting of linear chain
E 412 has range of molecular weight from 50,000 - 8,000,00 with the ratio of mannose to galactose.
E 412 is used as a binding agent in tablets, and as a thickening agent in lotions and creams.
E 412 extracted from two guar plants, Cyamopsis tetragonalubus and Cyamopsis psoralaides, which have been grown in India, Bangladesh and Pakistan for thousands of years, also has uses as a food source for humans and animals.
One of the important factors in determining the price level of E 412, which grows best in sandy areas in the northwest parts of India and Pakistan, is the frequency of monsoon rains between July and December, which is the growth interval.
E 412, which is obtained by grinding the seed endosperms of the guar plant, is available in two types as food and industrial grade.
While the food grade type is pure ground endosperm, the industrial grade type is produced using some chemical additives.
E 412, which has a galactomannan structure like locust bean gum (LBG), consists of D-mannose and D-galactose units, can be hydrated very well in water in powder form and gives colloidal solutions that find many applications in the food industry.
E 412 is compatible with other food ingredients and interacts with starch, cellulose, agar, K-carrageenan and xanthan gum.
While this interaction occurs in the form of binding with cellulose, it manifests itself as a synergistic increase in viscosity with water-soluble proteins.
For example, the viscosity seen in the mixture of E 412 and xanthan gum; it remains quite high when compared to the values obtained when each scale is used separately.
The intermolecular interaction between E 412 and cellulose is used especially in the production of fat mimetics.
E 412's industrial application areas include the food, pharmaceutical, cosmetics, paper, textile industries and explosive making.
Applicatons of E 412:
Food Application of E 412:
The largest market for E 412 is in the food industry.
In the USA, different percentages have been determined for its allowable concentration in various food applications.
In Europe, E 412 has the EU food additive code E 412.
E 412 is a food additive with E code (E 412).
E 412 is used as a thickener, emulsifier, stabilizer, bulking agent in bakery products.
In bakery products, E 412 increases dough yield, provides more flexibility, improves texture and shelf life; In pastry fillings, it prevents the "leakage" (shrinking) of the water in the filling and keeps the pastry crispy.
E 412 is primarily used in hypoallergenic recipes that use different types of whole grain flours.
Since the consistency of these flours allows the gas released by fermentation to escape, E 412 is needed to improve the thickness of these flours and allows them to rise as normal flour would.
In dairy products, E 412 thickens milk, yoghurt, kefir and liquid cheese products, helps preserve the homogeneity and texture of ice creams and sherbets.
E 412 is also used in herbal milks for similar purposes.
For meat, E 412 acts as a binder.
E 412 improves the stability and appearance of condiments, salad dressings, barbecue sauces, ketchup and others.
E 412 is used as a thickener and stabilizer in canned soup.
E 412 is also used in dry soups, instant oatmeal, sweet desserts, canned fish with sauce, frozen food and animal feed.
Advantages of E 412:
E 412s usage avoids the formation of any lump and does not break down easily like the corn starch.
E 412 eliminates the need for heat to thicken and can get to hydrate itself very quickly.
Benefits of E 412:
E 412 is used as a laxative,
Preventing “hardening of the arteries” (atherosclerosis),
E 412 also used in many medical treatment,
E 412 is also used in food and beverage industry as,
Treating Diarrhea,
Thickening agent,
Irritable Bowel Syndrome (IBS),
Stabilizing agent,
Obesity,
Suspending agent,
Diabetes,
Binding agent.
Function of E 412:
E 412 can create a dense consistency even when heat is not applied.
Easily soluble in cold and hot water.
Formation of a film in the desired structure in the products.
E 412 gives resistance to the oils and solvents it is added to.
Creating a better density consistency in the products.
High water binding capacity.
E 412 gives high viscosity to the products to which it is added.
Functioning in applications even at low temperatures.
In the pharmaceutical industry, E 412 acts as an effective retainer, stabilizer and thickener.
When used for sizing and printing purposes in the textile industry, E 412 acts as an excellent film and thickener, reduces curvature and distortions in products and adds efficiency to production.
E 412 also reduces the splitting of wool yarns during sizing.
In the paper industry, E 412 gives papers better writing and erasing properties, increases hardness, and provides good folding properties due to its advanced adhesive properties
E 412 gives a more dense and dense surface feature to the papers used for printing purposes.
In explosive production, E 412 mixes with ammonium nitrate, nitroglycerin and liquid explosives, ensuring that the explosive properties of the product are maintained even in humid conditions.
E 412 is a galactomannan polysaccharide extracted from guar beans with beneficial thickening and stabilizing properties in food, feed and industrial applications.
Guar seeds are removed mechanically, mixed with water, ground and sieved according to application.
E 412 is typically produced as a free flowing, off-white powder.
E 412 is also called guaran.
Usage of E 412:
Textile industry:
Sizing, finishing and printing
Paper industry:
Improved sheet formation, more dense surface in folding and printing
Explosives industry:
Ammonium nitrate as a waterproofing agent, nitroglycerin, etc.
E412 is mixed with.
Pharmaceutical industry:
As a binder or disintegrant in tablets.
Main ingredient in some bulk-forming laxatives.
Cosmetic and toilet industries:
Thickener in toothpastes, conditioner in shampoo.
The hydraulic fracturing Shale oil and gas extraction industries:
Consume about 90% of the E 412 produced from India and Pakistan.
In baked goods E 412 increases dough yield, gives greater flexibility, and improves texture and shelf life.
As the pie filling, it prevents "oozing" (syneresis pastry Brittle crust retention, filling water).
E412 is primarily used in hypoallergenic recipes using different grain flours.
Because the consistency of these flours allows the gas released by baking to escape, E 412 is necessary to increase the thickness of these flours to allow them to rise like regular flour.
In dairy products, E 412 thickens milk, yogurt, kefir and liquid cheese products and helps maintain the homogeneity and texture of ice creams and sherbets.
E 412 is used for similar purposes in plant milk products.
For meat works as a binder.
In condiments, E 412 enhances the stability and appearance of salad dressings, barbecue sauce, grout, ketchups, and others.
In canned soup, E 412 is used as a thickener and stabilizer.
E412 is also used in dry soups, instant oatmeal, sweet desserts, canned fish with sauce, frozen foodstuffs and animal feed.
Usage Puprose of E 412:
Minimizes synergy in melted cheeses,
E 412 increases the shelf life of bakery products with its kneading tolerance and water retention feature,
Inhibits synergy in frozen food and filling liquids,
Controls the spreadability of Parsa surface coatings,
E 412 acts as a stabilizer in processed foods,
E 412 is used as a preservative and lubricating agent in meat products, causing lower storage losses in these products,
E 412 provides convenience in the filling of canned products.
E 412 acts as a gelling agent for the adhesion of toppings in ready-made food and puddings,
E 412 gives a good mouth feel in drinks and stabilizes the product viscosity,
Controls the water-oil phase in sauces, pickles and soups and prevents crystallization,
E 412 improves the stability and appearance of these products by acting as a thickener,
E 412 increases the yield, improves the texture and increases the shelf life by adding small amounts to the dough in bread making,
E 412 acts as an excellent retainer and stabilizer in ice cream, cheese, sherbet and liquid dairy products.
E 412 is used as a moisture retaining agent and dough conditioner in confectionery and bakery products, maintaining the texture and color uniformity of the products and preventing synergies with its water holding properties.
Cosmetic Industry of E 412:
E 412 is used as a thickening and suspending agent especially in shampoos and toothpastes,
E 412 acts as a thickening and protective agent in creams and lotions,
E 412 provides easy removal of toothpaste and shaving creams from the containers in which they are put,
E 412 also gives a better viscosity and foam stability in shampoos.
Characteristics of E 412:
E 412 dissolves easily in cold and hot water.
E 412 is insoluble in oils, grease, hydrocarbons, ketones and esters.
E 412 density is 0.8-1.0 g / ml at 25 °C.
E 412 molecular weight; E 412 is 535.15 g / mol.
E 412 is odorless.
E 412 is an off-white to yellowish-white powder.
E 412 is heat resistant.
E 412 emits a pungent smoke and irritating fumes when heated to decomposition.
Properties of E 412:
Chemically, E 412 is an exo-polysaccharide composed of galactose and mannose sugars.
The main atomic chain in the polymer is a linear chain of β 1,4-linked mannose residues with galactose residues 1,6-linked every second mannose and forming short side branches.
E 412 has the ability to withstand temperatures of 80 °C for five minutes.
E 412 is more soluble than locust bean gum due to its extra galactose branch points.
E 412 does not gel on its own.
Borax or calcium can cross-link E412, causing it to gel.
E 412 is nonionic and hydrocolloidal.
E 412 is not affected by ionic strength or pH, but degrades at extreme pH and temperature (eg pH 3 at 50 °C).
E 412 remains stable in solution above the pH range of 5-7.
Strong acids cause hydrolysis and loss of viscosity, and strong strong concentrations of alkalis also tend to lower viscosity.
E 412 is insoluble in most hydrocarbon solvents.
The viscosity achieved depends on time, temperature, concentration, pH, mixing speed and particle size of the powder gum used.
The lower the temperature, the slower the rate of increase of viscosity and the lower the final viscosity.
Above 80° the final viscosity decreases slightly.
Finer guar powders swell faster than coarse powder gum with larger particle size.
E 412 shows a clear plateau of low shear on the flow curve and strongly shear thinning.
From a flow science point of view, E 412 is typical for a disordered wrapping polymer.
E 412 does not indicate the very high low shear plateau viscosities seen in harder polymer chains such as xanthan gum.
Above 1% concentration E 412 is very runny, but below 0.3% runny is light.
E 412 shows viscosity synergy with xanthan gum.
Mixtures of E 412 and casein micellar may be slightly runny if a two-phase system is formed.
One use of E 412 is as a thickening agent in foods and medicines for humans and animals.
Since E 412 is gluten-free, it is used as an additive instead of wheat flour in bakery products.
E 412 has been shown to be beneficial for health.
E 412 has been shown to reduce serum cholesterol and blood sugar levels.
Additional benefits have been seen in weight loss efforts, where the water-absorbing properties of the person when swallowed cause stomach bloating and an earlier feeling of 'fullness'.
E 412 is also economical.
Only a small amount is required to produce sufficient viscosity, as it has almost eight times the water-thickening ability of other substances (eg cornstarch).
In addition to the effects of E 412 on viscosity, its high flow or deformability gives it favorable rheological properties.
E 412 forms breakable gels when cross-linked with boron.
E 412 is used in various multi-phase formulations for hydraulic fracturing, in some as an emulsifier as it helps prevent oil droplets from coalescing, and in others as a stabilizer to help prevent settling and/or separation of solid particles.
E 412 retards ice crystal growth by slowing mass transfer at the solid/liquid interface.
E 412 shows good stability during freeze-thaw cycles.
E 412 is used in eggless ice cream.
E 412 has synergistic effects with locust bean gum and sodium alginate.
May be synergistic with xanthan: together with xanthan gum it produces a thicker product (0.5% E412 / 0.35% xanthan gum) that does not require net results in applications such as soups.
Because E 412 is a hydrocolloid, it is useful for making thick sauces without forming gels and for keeping water in a sauce or emulsion.
E 412 can be used for thickening cold and hot liquids, making hot gels, light foams and as an emulsion stabilizer.
E 412 can be used in cottage cheese, curd cheese, yogurt, sauces, soups and frozen desserts.
E 412 is also a good source of fiber, with 80% soluble dietary fiber on a dry weight basis.
Medicinal Properties of E 412:
E 412s healing properties are ideal to cure snakebites and boost the vision and power of the eyes.
The inherent anti-bacterial properties can fight skin diseases like fungal infections and ringworms.
If toddlers face the constipation problem along with fever and cold this remedial measure can be started immediately.
E 412 also helps to manage teething issues.
Production of E 412:
E 412 is industrially extracted from guar seeds.
Mechanical processes during production; roasting, dehulling, sifting and polishing are applied.
The seed is broken off and the germ part is separated from the endesperm.
The two halves of endosperm are defined as subshell guar particles.
Refined guar particles emerge after the fibrous outer shell is separated from the endosperm by polishing.
E 412 is considered as a protein-rich shell and germ animal feed.
E 412 is converted into fine powder form depending on the nature of the desired end product.
High purity E 412 is produced in different viscosities, hydration capacities and different particle sizes for use in the food, feed and pharmaceutical industries.
Modified derivatives of E 412 that enable it to appeal to different industrial uses.
E 412 exists in the form of hydrolyzed, hydroxyalkyl, carboxyalkyl, oxidized, sulfated, borated, cationic combinations.
Synonyms of E 412:
(2S,5'R)-7-chloro-3',4,6-trimethoxy-5'-methylspiro[1-benzofuran-2,4'-cyclohex-2-ene]-1',3-dione
Cyamopsis gum; Cyanopsis tetragonoloba
disodium;[[[5-(6-aminopurin-9-yl)-3-hydroxyoxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-oxidophosphoryl] hydrogen phosphate
galactomannan polysaccharide
E412 (Guar Gum)
Guar Hyroxypropyl Trimonium Chloride
