E412 GUAR GUM

Industries, E412 Guar Gum uses may include oil drilling & mining, textiles, explosives and paper industry
E412 Guar Gum is commonly used as a thickening agent and stabilizer in food and industrial products. 
E412 Guar Gum is also used as a food source for humans and animals.

CAS Number: 9000-30-0
EC Number: 232-536-8
MDL Number: MFCD00131250
Chem/IUPAC Name: Cyamopsis Tetragonoloba Gum is a resinous material derived from the ground endosperm of the Guar, Cyamopsis tetragonoloba L., Leguminosae
E number: E412 (thickeners, ...)
Approximate Composition: E412 Guar Gum consists of a linear backbone of β(1→4)-linked mannose units, with α(1→6)-linked galactose side chains.
The mannose-to-galactose ratio is about 2:1.
Approximate Molecular Formula (monomeric repeat unit): For one typical repeating unit: C₆H₁₂O₆ (a basic sugar unit)
Molecular Weight: The approximate molecular weight of E412 Guar Gum varies widely depending on the source and processing method, generally between: 50,000 to 8,000,000 g/mol (very high molecular weight typical for polysaccharides)

SYNONYMS:
Edible Gum (Guar Gum), Edible Gum (Gum Acacia), Edible Gum (INS 412), Emulsifier and Stabilizer (412), Emulsifying Agent (Guar Gum), Guar gum (INS412), Guar Gum E412, Gum, Natural Guar Gum, Stabilizer (E412), Stabilizer (INS 412), Stabilizing Agent (INS 412), Thickener (412), Thickener (INS 412), Thickeners(E412), Thickening Agent (E-412), Thickening Agent (INS 412), Goma de guar, Gomma di Guar, Guar gum, Guarkernmehl, Guar, A-20D, J 2Fp, 1212A, Guaran, Jaguar, Decorpa, Regonol, Guar gum, Uni-Guar, Gum guar, Lycoid DR, CCRIS 321, HSDB 1904, Indalca AG, Dealca TP1, Guar flour, Galactasol, Dealca TP2, NCI-C50395, Gendriv 162, Rein guarin, Supercol GF, Jaguar plus, Jaguar 6000, Jaguar A 40F, Jaguar A 20D, Syngum D 46D, Gum cyamopsis, Indalca AG-HV, FEMA No. 2537, Jaguar No.124, Supercol G.F., Indalca AG-BV, Cyamopsis gum, Jaguar A 20 B, Guar gum, ext., Burtonite V-7-E, UNII-E89I1637KE, Jaguar gum A-20-D, Supercol U powder, Guar Gum Seed Endosperm, Solvent purified guar gum, Guar gum (cyamopsis tetragonolobus), Guar gum (Cyamopsis tetragonolobus (L.)), Cyamopsis tetragonoloba (L.) Taub. (Fabaceae), Guar gum, Guar gum [NF], Guaran, 1212A, A-20D, Burtonite V-7-E, CCRIS 321, Cyamopsis gum, Cyamopsis tetragonoloba (L.) Taub. (Fabaceae), Dealca TP1, Dealca TP2, Decorpa, EINECS 232-536-8, FEMA No. 2537, Galactasol, Gendriv 162, Guar, Guar flour, Guar gum, Guar gum (Cyamopsis tetragonolobus (L.)), Guar gum (cyamopsis tetragonolobus), Guar Gum Seed Endosperm, Guaran, Gum cyamopsis, Gum guar, HSDB 1904, Indalca AG, Indalca AG-BV, Indalca AG-HV, J 2Fp, Jaguar, Jaguar 6000, Jaguar A 20 B, Jaguar A 20D, Jaguar A 40F, Jaguar gum A-20-D, Jaguar No.124, Jaguar plus, Lycoid DR, NCI-C50395, Regonol, Rein guarin, Solvent purified guar gum, Supercol G.F., Supercol GF, Supercol U powder, Syngum D 46D, Uni-Guar, UNII-E89I1637KE, Guar gum, Guar gum, 9000-30-0, E89I1637KE, 1312293-38-1, 53986-27-9, 57406-68-5, 57406-71-0, 63799-54-2, 85510-16-3, 9008-17-7, 9010-50-8, 9049-33-6, 9066-07-3, Cyamopsis psoraloides, Cyamopsis tetragonoloba, Cyamopsis tetragonolobus, Dietary Fiber, Dolichos psoraloides, Farine de Guar, Fibre Alimentaire, Goma Guar, Gomme de Guar, Gomme de Jaguar, Guar Flour, Indian Guar Plant, Jaguar Gum, Psoralea tetragonoloba, Guaran, Guar flour, Gum cyamopsis, Galactomannan, INS 412, Edible Gum, Cluster bean gum​, Guaran, Guar flour, JaE412 Guar Gum, Gomme guar

E412 Guar Gum or guaran, a natural food additive derived from the endosperm of seeds from the guar bean which mainly grows in India and Pakistan.
E412 Guar Gum, also known as guaran, is a natural polymer derived from the seed of the guar plant (Cyamopsis tetragonoloba). 

E412 Guar Gum is a thickener obtained from the seeds of the Siamese bean.
E412 Guar Gum is available in creamy white powder form.

E412 Guar Gum is one of the organic kinds of matter, which is originated out of the maceration that is obtained from the seeds of Cyamopsis tetragonoloba, Taub, and some other plant like the Cyamopsis psoraloides.
E412 Guar Gum is a white to yellowish-white, nearly odourless powder.

E412 Guar Gum is obtained from guar beans.
E412 Guar Gum is usually used as a thickener (such as Gum Arabic E414, Carboxymethyl Cellulose CMC E466, Pectin E440, Sodium Alginate E401, Xanthan Gum E415) and stabilizer.

E412 Guar Gum's physical structure is dust.
E412 Guar Gum is included among food additives with the code E412. 
E412 Guar Gum is obtained from the seeds of the guar plant "Cyamopsis Tetragonalobus". 

E412 Guar Gum, 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 after heating.
E412 Guar Gum should be stored in a cool and dry place.

E412 Guar Gum is obtained from natural sources.
E412 Guar Gum shows a clear low shear plateau on the flow curve and is strongly shear-thinning.
The rheology of E412 Guar Gum is typical for a random coil polymer.

E412 Guar Gum does not show the very high low shear plateau viscosities seen with more rigid polymer chains such as xanthan gum.
E412 Guar Gum is very thixotropic above 1% concentration, but below 0.3%, the thixotropy is slight.
E412 Guar Gum shows viscosity synergy with xanthan gum.

E412 Guar Gum and micellar casein mixtures can be slightly thixotropic if a biphase system forms.
E412 Guar Gum is an additive with a chemical formula as E412.
E412 Guar Gum is obtained from the seeds of guar plant (Cyamopsis tetragonoloba) fruits.

E412 Guar Gum is a substance that provides a gel or viscosity.
E412 Guar Gum is generally considered safe, but it can cause side effects such as stomach and intestinal discomfort and nausea in some people.
E412 Guar Gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in food, feed, and industrial applications.

E412 Guar Gum seeds are mechanically dehusked, hydrated, milled and screened according to application.
E412 Guar Gum is typically produced as a free-flowing, off-white powder.
The largest market for E412 Guar Gum is in the food industry.

In the US, differing percentages are set for E412 Guar Gum's allowable concentration in various food applications.
In Europe, E412 Guar Gum has EU food additive code E412.
Xanthan gum and E412 Guar Gum are the most frequently used gums in gluten-free recipes and gluten-free products.

E412 Guar Gum is obtained from the seeds of the guar plant "Cyamopsis Tetragonalobus". 
Guar is planted after the first rains in July and harvested in late October. 
The harvested seeds are dried in the sun, separated from the shells and made ready for industrial production. 

E412 Guar Gum is preferred as thickener for enhanced oil recovery (EOR).
E412 Guar Gum and its derivatives account for most of the gelled fracturing fluids.
E412 Guar Gum is more water-soluble than other gums, and it is also a better emulsifier, because it has more galactose branch points.

E412 Guar Gum shows high low-shear viscosity, but it is strongly shear-thinning.
Being non-ionic, E412 Guar Gum is not affected by ionic strength or pH but will degrade at low pH at moderate temperature (pH 3 at 50 °C).
E412 Guar Gum's derivatives demonstrate stability in high temperature and pH environments.

E412 Guar Gum use allows for achieving exceptionally high viscosities, which improves the ability of the fracturing liquid to transport proppant.
E412 Guar Gum hydrates fairly rapidly in cold water to give highly viscous pseudoplastic solutions of, generally, greater low-shear viscosity than other hydrocolloids.

The colloidal solids present in guar make fluids more efficient by creating less filter cake.
Proppant pack conductivity is maintained by utilizing a fluid that has excellent fluid loss control, such as the colloidal solids present in guar gum.

E412 Guar Gum has up to eight times the thickening power of starch.
Derivatization of guar gum leads to subtle changes in properties, such as decreased hydrogen bonding, increased solubility in water-alcohol mixture, and improved electrolyte compatibility.

These changes in properties result in increased use in different fields, like textile printing, explosives, and oil-water fracturing applications.
E412 Guar Gum is a versatile food additive that has gained widespread use across various industries due to its unique properties and benefits.

USES and APPLICATIONS of E412 GUAR GUM:
Industrial applications of E412 Guar Gum: Textile industry – sizing, finishing and printing, Paper industry – improved sheet formation, folding and denser surface for printing, Explosives industry – as waterproofing agent mixed with ammonium nitrate, nitroglycerin, etc.
E412 Guar Gum is used Pharmaceutical industry – as binder or as disintegrator in tablets; main ingredient in some bulk-forming laxatives.

E412 Guar Gum is used Cosmetics and toiletries industries – thickener in toothpastes, conditioner in shampoos (usually in a chemically modified version).
E412 Guar Gum is used hydraulic fracturing – Shale oil and gas extraction industries consumes about 90% of guar gum produced from India and Pakistan.

E412 Guar Gum is used fracturing fluids normally consist of many additives that serve two main purposes, firstly to enhance fracture creation and proppant carrying capability and secondly to minimize formation damage.
E412 Guar Gum is sued viscosifiers, such as polymers and crosslinking agents, temperature stabilizers, pH control agents, and fluid loss control materials are among the additives that assist fracture creation.

E412 Guar Gum is used formation damage is minimized by incorporating breakers, biocides, and surfactants.
E412 Guar Gum is used more appropriate gelling agents are linear polysaccharides, such as guar gum, cellulose, and their derivatives.
E412 Guar Gum is used medical institutions, especially nursing homes - used to thicken liquids and foods for patients with dysphagia.

E412 Guar Gum is used fire retardant industry – as a thickener in Phos-Chek.
E412 Guar Gum is used Nanoparticles industry – to produce silver or gold nanoparticles, or develop innovative medicine delivery mechanisms for drugs in pharmaceutical industry.

E412 Guar Gum is used slime (toy), based on guar gum crosslinked with sodium tetraborate
E412 Guar Gum's powder form is used widely in food, cosmetics, pharmaceuticals and other industries for its thickening, emulsifying, binding and gelling functions.

The application fields of E412 Guar Gum are similar to that of LBG and Tara gum, as they’re all galactomannans.
Beverages uses of E412 Guar Gum: Acting as a viscosity controlling agent and reduce calories for low calories beverages.
Laxative: E412 Guar Gum is a main ingredient in some bulk-forming laxatives.

Industries, E412 Guar Gum uses may include oil drilling & mining, textiles, explosives and paper industry
E412 Guar Gum is commonly used as a thickening agent and stabilizer in food and industrial products. 

E412 Guar Gum finds extensive use in the food industry as a thickener, stabilizer, emulsifier, and binding agent in products such as sauces, dressings, dairy products, beverages, and baked goods.
E412 Guar Gum is also utilized in pharmaceuticals, cosmetics, textile, and paper industries. 

E412 Guar Gum is a versatile food additive that has gained widespread use across various industries due to its unique properties and benefits.
E412 Guar Gum is also used as a food source for humans and animals.
E412 Guar Gum is a food additive with E code (E 412).

In beverage production; E412 Guar Gum is used in lemonade, flavored drinks, and powder mixtures.
E412 Guar Gum is utilized as the thickening agent for different types of food materials, along with that, organic it is also utilized as a stabilizer of ingredients already present in any kind of edible items.

As a matter of fact, E412 Guar Gum is also used as an emulsifier.
E412 Guar Gum is used in different types of food edible items, cosmetics, pharmaceutical products, and many more.
One of the major usages of E412 Guar Gum powder can be found in Ice-creams as it can stabilize the ice-cream at a higher temperature for a longer period.

Another application of E412 Guar Gum powder is found in cosmetic products due to its filming, masking, and stabilizing ability.
Bakeries are also one of the major sectors where E412 Guar Gum powder supplier allocates most of the E412 Guar Gum extracts as the E412 Guar Gum powder "Rotis" and "Bread" in the form of flour

E412 Guar Gum is commonly used as a thickener, emulsifier and stabilizer in ice cream with the European food additive number E412.
E412 Guar Gum is keto friendly, vegan, gluten-free and commonly used as a substitute of xanthan gum in food.
E412 Guar Gum can also be used to suspend solid particles such as spices or herbs, thus producing seasonings with an attractive appearance.

In ice cream production, E412 Guar Gum helps to create the desired texture of the products.
E412 Guar Gum is commonly used in concentrations up to 0,5% in food.
E412 Guar Gum slows down the growth of ice crystals by non-specifically slowing down the transport of materials at the solid-liquid phase interface.

These gums are well stabilized even during changes in freezing and thawing cycles, making them a very effective additive in cold storage products.
E412 Guar Gum is also an effective cooling agent in cold storage products such as yoghurts, cheese, etc.

In cosmetics, E412 Guar Gum is used in the manufacture of toothpastes to give them a smooth texture.
One of the most common uses of E412 Guar Gum is in the preparation of water gels.
E412 Guar Gum is also used in O/W emulsions to reinforce the non-stick properties of droplets.

E412 Guar Gum forms a film, making it ideal for use in gels, lotions or similar types of products.
E412 Guar Gum is also used in water-based lubricants.
In metalworking, E412 Guar Gum is used in the quenching of steels, in the hardening process to give the steel carbon content and to make the hardening solution stable and uniform and to reduce the formation of steam bubbles.

In the pharmaceutical industry, E412 Guar Gum is used as a binder in the manufacture of tablets and as a disintegrating agent.
E412 Guar Gum is also used as one of the ingredients in the manufacture of lytic drugs, as the limes of the bean, by thickening the fluids in the digestive tract, help the intestinal bacteria to multiply, resulting in a faster peristalsis.

In addition, by retaining moisture, E412 Guar Gum prevents the stool from hardening, which helps to loosen the bowels.
In the care of difficult patients, E412 Guar Gum is used as a thickening agent for liquids and food in patients with swallowing difficulties
E412 Guar Gum is used as a thickener, stabilizer, bulking agent and emulsifier in the pharmaceutical and food industries. 

E412 Guar Gum is obtained from natural sources.
Apart from the food industry, E412 Guar Gum is also used in the following sectors; Personal care products, cat and dog foods, pharmaceutical industry, household cleaning products, paint and building materials, textile and carpet industry, mining, oil, gas industry and drilling industry, paper, explosives, casting and ceramic industry, industrial cleaners, agricultural products.

Areas of use: E412 Guar Gum is used as a thickener, stabilizer, volume generator and emulsifier in the pharmaceutical and food industry. 
E412 Guar Gum is used in our traditional products such as sahlep and similar powdered beverage mixes, ice cream, powdered soup, salad dressings, mayonnaise, ketchup, meat and dairy products and many other products. 

Oil and Gas: A major application is in hydraulic fracturing (fracking) fluids, where E412 Guar Gum significantly increases the viscosity of water to suspend proppants (sand).
Textiles: E412 Guar Gum is used for sizing and printing.

Paper Manufacturing: E412 Guar Gum improves sheet formation and folding properties.
Mining and Explosives: E412 Guar Gum is used as a flocculant, water-binding agent, or thickener.
E412 Guar Gum's ease of use (cold water solubility) and high thickening efficiency make it extremely versatile:

Food Industry uses of E412 Guar Gum: Sauces, Dressings, Soups, Condiments: Widely used as a thickener and stabilizer, providing consistent viscosity without heating.
Dairy Products: E412 Guar Gum stabilizes ice cream by preventing ice crystal growth, thickens yogurts, improves texture and yield in cheese products.

Bakery Products: E412 Guar Gum improves dough handling, moisture retention, and texture, especially valuable in gluten-free baking where it helps mimic the viscoelastic properties of gluten.
Beverages: E412 Guar Gum adds mouthfeel, thickens, and stabilizes suspensions in fruit drinks and other beverages.

Processed Meats: E412 Guar Gum acts as a binder, improves water retention, and enhances texture.
Pharmaceutical Industry: E412 Guar Gum is employed as a binder, disintegrant, suspending agent, and viscosity modifier in tablets and liquid formulations.

Cosmetics and Personal Care: E412 Guar Gum is used as a thickener in lotions, creams, shampoos, and conditioners.
E412 Guar Gum is widely used in the food industry.

E412 Guar Gum is used in products such as sauces, jams, fruit sauces, preserves, yogurts, dairy products, sweetened beverages, sweeteners, bakery products.
Pet Food: E412 Guar Gum is used as a thickener and binder.

E412 Guar Gum is used to preserve the structure of foods.
For example, E412 Guar Gum is used to ensure the thickness of sauces, the softness of breads or the egg-free formation of muffins.
E412 Guar Gum is also used in industrial applications.

In particular, E412 Guar Gum is used in industries such as paint, dye, paper, textile, petrochemical, pharmaceutical and cosmetics.
For example, E412 Guar Gum can be used to ensure the thickness of paints or the softness of papers.

E412 Guar Gum can also be used as an emulsifier.
Emulsifiers are substances used to homogenize two or more immiscible liquids (immiscible).
E412 Guar Gum can be used to hold phases such as water and oil together.

E412 Guar Gum can be used as an emulsifier, especially in products such as sauces, jams, mayonnaise, cream, yogurt.
E412 Guar Gum is used to bring together the immiscible phases of these products and make them mixed.

E412 Guar Gum can also be used as a thickener.
Thickeners are substances used to increase the viscosity of foods.

E412 Guar Gum is water-soluble and creates a viscous gel.
Therefore, E412 Guar Gum can be used to increase the consistency of foods.
E412 Guar Gum is used especially in products such as sauces, jams, fruit sauces, preserves, yogurts, dairy products, and sweetened beverages.

E412 Guar Gum is used to increase the consistency of foods and makes them thicker.
One use of E412 Guar Gum is as a thickening agent in foods and medicines for humans and animals. 
Because E412 Guar Gum is gluten-free, it is used as an additive to replace wheat flour in baked goods. 

E412 Guar Gum has been shown to reduce serum cholesterol and lower blood glucose levels.
E412 Guar Gum is also economical because it has almost eight times the water-thickening ability of other agents (e.g., cornstarch) and only a small quantity is needed for producing sufficient viscosity.

Because less is required, costs are reduced.
In addition to E412 Guar Gum's effects on viscosity, its high ability to flow, or deform, gives it favorable rheological[clarification needed] properties.

E412 Guar Gum forms breakable gels when cross-linked with boron.
E412 Guar Gum is used in various multi-phase formulations for hydraulic fracturing, in some as an emulsifier because it helps prevent oil droplets from coalescing, and in others as a stabilizer to help prevent solid particles from settling and/or separating.

Fracking entails the pumping of sand-laden fluids into an oil or natural gas reservoir at high pressure and flow rate. 
This cracks the reservoir rock and then props the cracks open.  

Water alone is too thin to be effective at carrying proppant sand, so guar gum is one of the ingredients added to thicken the slurry mixture and improve its ability to carry proppant. 
E412 Guar Gum can be used for thickening cold and hot liquids, to make hot gels, light foams and as an emulsion stabilizer.

E412 Guar Gum can be used for cottage cheeses, curds, yoghurt, sauces, soups and frozen desserts.
E412 Guar Gum is used as a thickener, stabilizer, bulking agent and emulsifier in the pharmaceutical and food industry. 
E412 Guar Gum is obtained from natural sources.

E412 Guar Gum is used in our traditional products such as sahlep and similar powdered beverage mixes, ice cream, powdered soup, salad dressings, mayonnaise, ketchup, meat and dairy products and many other products. 
E412 Guar Gum is used in barbecue and meat sauces and various salad dressings to prevent phase separation and achieve the desired mouthfeel. 

E412 Guar Gum is also used in ketchup and condiments to increase viscosity and prevent syneresis. 
In the preparation of dry mixes for bakery products, by adding a maximum of 0.15% E412 Guar Gum, both the mixing process and the properties of the resulting mix are improved. 

When E412 Guar Gum is added to dry cakes, sponge cakes, biscuits and pizza mixes, the mixing time is shortened, the homogeneity of the mix is increased, the moisture loss in the product during storage is less and the products can be frozen.
E412 Guar Gum minimizes syneresis in processed cheeses.

E412 Guar Gum increases the shelf life of bakery products with its kneading tolerance and water retention properties.
E412 Guar Gum prevents syneresis in frozen food and filling liquids.
E412 Guar Gum checks the spreadability of Parsa surface coatings.

E412 Guar Gum acts as a stabilizer in processed foods. 
E412 Guar Gum is used as a preservative and lubricating agent in meat products.
E412 Guar Gum leads to low storage losses.

E412 Guar Gum provides convenience in filling canned products.
E412 Guar Gum is used as a moisture retaining agent and dough conditioner in confectionery and bakery products.
E412 Guar Gum preserves the texture and color uniformity of the products and prevents synergy with its water retention properties. 

E412 Guar Gum acts as a gelling agent to help toppings stick in ready-made foods and puddings. 
E412 Guar Gum gives a good mouthfeel in beverages and stabilizes product viscosity.
E412 Guar Gum acts as an excellent retainer and stabilizer in ice cream, cheese, sorbet and liquid dairy products.

E412 Guar Gum controls the water-oil phase in sauces, pickles and soups and prevents crystallization.
E412 Guar Gum improves the stability and appearance of these products by acting as a thickener.
When added to the dough in small amounts during bread making, E412 Guar Gum increases yield, improves texture and increases shelf life.

Apart from the food industry, E412 Guar Gum is also used in the following sectors: Personal care products, cat and dog food, pharmaceutical industry, household cleaning products, paint and building materials, textile and carpet industry, mining, oil, gas industry and drilling industry, paper, explosives, casting and ceramic industry, industrial cleaners, agricultural products

E412 Guar Gum is also used as a food source for humans and animals. 
When dispersed in water, E412 Guar Gum hydrates and rapidly increases the viscosity of the product to which it is added, reaching approximately half of its final viscosity value within 10-15 minutes without heating. 

In baked goods, E412 Guar Gum increases dough yield, gives greater resiliency, and improves texture and shelf life; in pastry fillings, it prevents "weeping" (syneresis) of the water in the filling, keeping the pastry crust crisp.
E412 Guar Gum is primarily used in hypoallergenic recipes that use different types of whole-grain flours.

Because the consistency of these flours allows the escape of gas released by leavening, E412 Guar Gum is needed to improve the thickness of these flours, allowing them to rise as a normal flour would.
In dairy products, E412 Guar Gum thickens milk, yogurt, kefir, and liquid cheese products, and helps maintain homogeneity and texture of ice creams and sherbets.

E412 Guar Gum is used for similar purposes in plant milks.
For meat, E412 Guar Gum functions as a binder.
In condiments, E412 Guar Gum improves the stability and appearance of salad dressings, barbecue sauces, relishes, ketchups and others.

In canned soup, E412 Guar Gum is used as a thickener and stabilizer.
E412 Guar Gum is also used in dry soups, instant oatmeal, sweet desserts, canned fish in sauce, frozen food items, and animal feed.

-In the oil extraction industry, E412 Guar Gum is used in large quantities to thicken drilling fluids.
The fluid is used to bring drilling cuttings to the surface, so the thickening of the fluid by E412 Guar Gum allows the solids to be brought to the surface.

When drilling is stopped, the particles remain suspended in the drilling fluid and do not settle into the drill site.
The quantities used depend on the desired thickness.

The more that is added, the thicker the product.
E412 Guar Gum is also not a self-gel forming substance like carob gum.

However, when treated with borax or calcium, the bean gum molecules cross-link and form a gel.
In water, these gums are non-ionic and hydrocolloidal.

They are not affected by the ionic strength or pH of the solution, but degrade at extremes of pH and temperature (i.e. pH 3 at 50 °C).
E412 Guar Gum remains stable at solution pH > 5-7.

Strong acids cause hydrolysis and destroy viscosity.
Strong alkalis at high concentrations also tend to reduce viscosity.

Lipids are insoluble in most hydrocarbon solvents.
Bean gum has a high structural viscosity.

They are highly thixotropic at concentrations above 1%, with little thixotropy below 0,3%.
The viscosity of bean gum is synergistic with xanthan gum.

-Use of E412 Guar Gum in the food industry:
E412 Guar Gum is used as a thickener, emulsifier, stabilizer and volume increaser in bakery products.
In ice creams, E412 Guar Gum prevents the formation of ice crystals, prevents rapid melting and creates a creamy structure.

In meat, E412 Guar Gum absorbs free water and prevents dispersion.
In sausages, E412 Guar Gum is used as a binding agent, as a thickener, solution stabilizer, and in sauces and condiments, with its ability to improve fluidity (prevents phase separation).

-Food uses of E412 Guar Gum:
E412 Guar Gum is one of the cheapest hydrocolloids used in food like in ice cream, frozen desserts, baked products, dairy products, beverage and so on.

E412 Guar Gum is a multi-functional ingredient with advantages like water retention ability, source of dietary fiber, calories reduction, improvement in ice crystal formation and regulation of rheological properties.

-Ice cream uses of E412 Guar Gum:
E412 Guar Gum acts as a binder and stabilizer in ice cream manufacturing.
E412 Guar Gum's property of rapid hydration in cold water makes it outstanding as an ice cream stabilizer, especially in a high temperature, short-time processes, for example, under the condition of 80°C for 20–30 seconds.
The good quality ice cream can be produced with 0.2% of E412 Guar Gum.

-Pet food uses of E412 Guar Gum: 
Commonly we can see E412 Guar Gum in the labels of dog and cat foods.
Mainly E412 Guar Gum acts as a stabilizer and the safety of its uses in animals has been approved by the FDA.

-Cosmetics uses of E412 Guar Gum: 
Per the “European Commission database for information on cosmetic substances and ingredients”, E412 Guar Gum can function as a binding, emulsion stabilising, film forming, masking and viscosity controlling agent in cosmetic and personal care products.

The following products may contain it:
*Hair gel
*Shampoo

-Pharmaceuticals uses of E412 Guar Gum:
In the pharmaceutical industry, E412 Guar Gum  is used as an excipient for its disintegrating, binding agent, viscosity-enhancing or thickening properties.
For example, E412 Guar Gum is used to enhance the cohesiveness in the drug powder for forming tablets.

-Clinical nutrition:
Partially hydrolyzed E412 Guar Gum ( a low viscosity form, maybe 10-fold lower) is a water-soluble dietary fiber with a wide range of uses in clinical nutrition.
E412 Guar Gum may reduce the incidence of diarrhea in symptoms of irritable bowel syndrome.

BENEFITS OF USING OF E412 GUAR GUM:
One of the major benefits derived from E412 Guar Gum is to get relief from problems like constipation. 
There are various other advantages of E412 Guar Gum powder as it also helps patients suffering from diarrhea. 

Hence, E412 Guar Gum is suggested by professionals to consume guar extracts when patients of any age suffer from digestion-related problems.
Some other beneficial aspects make the Guarkernmehl an aidful crop.

Benefits like stabilizing cholesterol level and normalizing the blood flow of the body. 
It is for sure that the E412 Guar Gum has a lot of ability & qualities that make it a healthy and aidful substance along with being a good emulsifier & stabilizer when added with other ingredients of several products.

COMBINATION OF E412 GUAR GUM:
When used together with calcium sulfate, E412 Guar Gum gives a dry and stiff ice cream with a retarded meltdown.
E412 Guar Gum is also combined with sodium hexametaphosphate and sodium citrate as a stabilizer in ice cream mixes.

WHAT DOES E412 GUAR GUM DO IN ICE CREAM?
Prevent crystal growth and contribute to body, texture and creaminess
Add fiber and reduce fat
Increase stiffness
Reduces crystal formation, Provide a slower and more uniform meltdown
Prevent lactose crystallization and shrinkage during storage

MAIN INCI FUNCTION OF E412 GUAR GUM:
*Binding agent: 
E412 Guar Gum allows the combination of various cosmetic ingredients.

*Emulsion stabilizer: 
E412 Guar Gum promotes the emulsification process and improves the stability and shelf life of the emulsion.

*Film formation: 
E412 Guar Gum forms a continuous film on the skin, hair or nails.

*Masking: 
E412 Guar Gum reduces or suppresses the odor of the product or the main flavor.

*Viscosity control: 
E412 Guar Gum increases or decreases the viscosity of the cosmetic.

PRODUCTION AND TRADE OF E412 GUAR GUM:
E412 Guar Gum is principally grown in India, Pakistan, the United States, Australia and Africa.
India is the largest producer, accounting for nearly 80% of world production.

In India, Rajasthan, Gujarat, and Haryana are the main producing regions.
The US has produced 4,600 to 14,000 tonnes of E412 Guar Gum over the last 5 years.

Texas acreage since 1999 has fluctuated from about 7,000 to 50,000 acres.
The world production for E412 Guar Gum and its derivatives is about 1.0 million tonnes.
Non-food E412 Guar Gum accounts for about 40% of the total demand.

PROPERTIES OF E412 GUAR GUM:
*Chemical composition
Chemically, E412 Guar Gum is an exo-polysaccharide composed of the sugars galactose and mannose.

The backbone is a linear chain of β 1,4-linked mannose residues to which galactose residues are 1,6-linked at every second mannose, forming short side-branches.
E412 Guar Gum has the ability to withstand temperatures of 80 °C (176 °F) for five minutes.

*Solubility and viscosity
E412 Guar Gum is more soluble than locust bean gum due to its extra galactose branch points.
Unlike locust bean gum, E412 Guar Gum is not self-gelling.

Either borax or calcium can cross-link E412 Guar Gum, causing it to gel.
In water, E412 Guar Gum is nonionic and hydrocolloidal.

E412 Guar Gum is not affected by ionic strength or pH, but will degrade at extreme pH and temperature (e.g., pH 3 at 50 °C).
E412 Guar Gum remains stable in solution over pH range 5–7.

Strong acids cause hydrolysis, and loss of viscosity and alkalis in strong concentration also tend to reduce viscosity.
E412 Guar Gum is insoluble in most hydrocarbon solvents.

The viscosity attained is dependent on time, temperature, concentration, pH, rate of agitation and particle size of the powdered gum used.
The lower the temperature, the lower the rate at which viscosity increases, and the lower the final viscosity.

Above 80°C, the final viscosity is slightly reduced.
Finer guar powders swell more rapidly than larger particle size coarse powdered gum.

*Solubility
In water: E412 Guar Gum is soluble in cold and hot water.
In organic solvent: E412 Guar Gum is insoluble in ethanol, practically insoluble in organic solvents like oils, greases, hydrocarbons, ketones and esters.

*Viscosity
E412 Guar Gum can be dispersed in cold or hot water to form a highly viscous solution for its ability to hydrate rapidly in cold water.
E412 Guar Gum exhibits a strong viscosity after dispersed in cold water for about two hours, and the viscosity increases gradually and will reach the highest level in about 24 hours.

E412 Guar Gum's thickening ability is 5 to 8 times that of the cornstarch, and the highest viscosity is quickly reached by heating.
Like other hydrocolloids, the viscosity of E412 Guar Gum depends on time, temperature, concentration, the particle size of powder, pH, ionic strength and also the agitation.

*Temperature
Generally, the lower the temperature, the higher the viscosity.
In most cases, a lower viscosity was observed by preparing E412 Guar Gum solutions through heating than the same solutions prepared with cold water.
The viscosity of 0.5% (w/w) E412 Guar Gum solution at 25°C is significantly higher than that of 37°C.

*Concentration
E412 Guar Gum's solution has the highest viscosity among natural gums and shows very high viscosity even at very low concentration, the viscosity of a 1% aqueous solution is around 4 to 5 Pa.s.
E412 Guar Gum is recommended to use at below 1% concentration in most food.

*PH
Due to E412 Guar Gum's non-ionic property, its solution is stable over a wide pH range of about 1.0–10.5.

*Synergy
E412 Guar Gum shows viscosity synergy with xanthan gum, gum tragacanth and karaya gum.

*Gelling agent
E412 Guar Gum is not self-gelling but a gel can be formed with small amounts of sodium borate added to its aqueous solution.

*Bakery
E412 Guar Gum increases the dough yield and gives baked products a softer texture and a longer shelf life, as well as a fiber supplement.
Such as in bread.

*Sauces & Salad
E412 Guar Gum functions as a thickener due to the high viscosity, acid stability & cold water solubility.

*Dairy Products
E412 Guar Gum thickens dairy products such as milk, yogurt and pudding.
E412 Guar Gum improves texture, maintain uniform viscosity and color.
Such as in coconut milk to stabilize coconut milk and provides smooth and creamy.

PHYSICAL AND CHEMICAL PROPERTIES OF E412 GUAR GUM:
*Chemical Nature: 
E412 Guar Gum is a natural, neutral (non-ionic) hydrocolloid polysaccharide, specifically classified as a galactomannan.

*Source: 
E412 Guar Gum is derived from the ground endosperm of guar beans, which are the seeds of the legume plant Cyamopsis tetragonoloba.
This plant is primarily cultivated in India and Pakistan.

*Composition: 
Similar to Locust Bean Gum, E412 Guar Gum consists of a linear backbone of (1→4)-linked β-D-mannopyranose (mannose) units.
However, E412 Guar Gum has a higher degree of substitution with single α-D-galactopyranose (galactose) units attached via (1→6) linkages.

The average mannose-to-galactose ratio is approximately 2:1.
This higher galactose content contributes significantly to its solubility properties.

*Molecular Formula: 
As a complex, variable polymer, E412 Guar Gum does not have a simple fixed molecular formula.

*Molecular Weight: 
E412 Guar Gum possesses a very high molecular weight, generally ranging from about 200,000 to 2,000,000 g/mol or even higher, depending on the source, grade, and processing method.

*Appearance: 
Typically supplied as a white to yellowish-white, nearly odorless, free-flowing powder.

*Solubility: 
A key characteristic is E412 Guar Gum's ability to hydrate rapidly in cold water to form highly viscous solutions.
Heating is not required for viscosity development, although E412 Guar Gum can speed up the hydration process.

E412 Guar Gum disperses readily and develops viscosity much faster than Locust Bean Gum.
E412 Guar Gum is insoluble in most organic solvents like oils and hydrocarbons.

*Viscosity: 
E412 Guar Gum is one of the most efficient and cost-effective natural thickening agents.
E412 Guar Gum produces extremely high viscosity even at low concentrations (e.g., 0.5% to 1%).

The solutions are highly pseudoplastic (shear-thinning), meaning their viscosity decreases under shear (like stirring or pumping) and increases when the shear is removed.
Viscosity is relatively stable over a pH range of about 4.0 to 10.5.

*Gelling Properties:
E412 Guar Gum does not form true gels on its own.
E412 Guar Gum can form semi-rigid gels cross-linked with borate ions under alkaline conditions, but this reaction is not utilized in food products.

*Synergy: 
E412 Guar Gum exhibits some synergistic increase in viscosity when combined with xanthan gum.
E412 Guar Gum does not typically form the strong, elastic gels seen with the Locust Bean Gum/xanthan gum combination.
E412 Guar Gum's synergistic effects are generally less pronounced than those of LBG.

PROPERTIES OF E412 GUAR GUM:
There are several properties which are important.
*Thixotropic: 
the fluid should be thixotropic, meaning it should gel within a few hours.

*Gelling and de-gelling: 
The desired viscosity changes over the course of a few hours.
When the fracking slurry is mixed, E412 Guar Gum needs to be thin enough to make it easier to pump.

Then as E412 Guar Gum flows down the pipe, the fluid needs to gel to support the proppant and flush it deep into the fractures. 
After that process, the gel has to break down so that E412 Guar Gum is possible to recover the fracking fluid but leave the proppant behind. 

This requires a chemical process which produces then breaks the gel cross-linking at a predictable rate.
Guar+boron+proprietary chemicals can accomplish both of these goals at once.

*Ice crystal growth
E412 Guar Gum retards ice crystal growth by slowing mass transfer across the solid/liquid interface. 
E412 Guar Gum shows good stability during freeze-thaw cycles.

Thus, E412 Guar Gum is used in egg-free ice cream. 
E412 Guar Gum has synergistic effects with locust bean gum and sodium alginate. 

May be synergistic with xanthan: together with xanthan gum, E412 Guar Gum produces a thicker product (0.5% guar gum / 0.35% xanthan gum), which is used in applications such as soups, which do not require clear results.

E412 Guar Gum is a hydrocolloid, hence is useful for making thick pastes without forming a gel, and for keeping water bound in a sauce or emulsion.
E412 Guar Gum is also a good source of fiber, with 80% soluble dietary fiber on a dry weight basis.

WHAT IS E412 GUAR GUM MADE OF?
The food grade of this edible gum is generally composed of:
*Galactomannan guaran not less than 75%
*Protein 5–6%
*Fiber 2.5%
*Moisture 8–15%
*Ash 0.5–0.8%
*Small amounts of lipids

HOW IS E412 GUAR GUM MADE?
E412 Guar Gum is produced in a similar method to other vegetable gums that by milling the endosperm of the seeds.
The manufacturing process is mainly using heat treating to separate endosperm from the husk and the germ.
Then milled endosperm to obtain E412 Guar Gum as the mesh size needed.

The composition of the seed:
*husk (16-18%) on the outside
*germ (43-46%)
*endosperm (34-40%)

E412 Guar Gum may be further purified by dissolution in water, precipitation and recovery with ethanol or isopropanol.
It is called as clarified (purified, extracted) E412 Guar Gum.
Clarified E412 Guar Gum does not contain cell wall materials and is normally standardised with sugars in the market. 

STRUCTURAL FEATURES OF E412 GUAR GUM:
E412 Guar Gum has the following structural features;
*Prevention of water retention / water release,
*Controlled shedding / gaining structural properties,
*Gel formation / strengthening the bond structure,
*Increasing viscosity / consistency,
*Freeze-Thaw stability,
*Suspension, Prevention of water release,
*Blurring / dense structure,
*Strengthening the water-soluble fiber structure,
*Coating / encapsulation,
*Foam stabilization

SOURCE OF E412 GUAR GUM:
According to the FDA’s 21CFR184.1339 definition, that E412 Guar Gum is a natural substance made from the maceration of the seed of Cyamopsis tetragonoloba (Linne) Taub., or Cyamopsis psoraloides (Lam.) D.C.

STRUCTURE OF E412 GUAR GUM:
Like in locust bean gum and tara gum, galactomannans also contribute to a large percentage in E412 Guar Gum, that’s why it can also be chemically described as galactomannans.
Galactomannans are a polymer polysaccharide consists of mannose and galactose with an approximate ratio 2:1 in E412 Guar Gum, while this ratio is 3:1 in tara gum and 4:1 in LBG.

HISTORY AND ORIGIN OF E412 GUAR GUM:
The use of E412 Guar Gum dates back to ancient civilizations where it was utilized for its thickening properties in culinary practices. 
However, E412 Guar Gum's commercial production and widespread application began in the 20th century.

MANUFACTURING PROCESS OF E412 GUAR GUM:
E412 Guar Gum powder is extracted from guar beans through a multi-step process involving cleaning, dehulling, milling, and sieving. 
E412 Guar Gum is a fine powder that is water-soluble and possesses excellent thickening capabilities. 

PROPERTIES OF E412 GUAR GUM:
E412 Guar Gum powder is characterized by its high viscosity, excellent water-binding capacity, and stability over a wide range of pH levels and temperatures. 
These properties make E412 Guar Gum a preferred choice in various industries.

BENEFITS OF E412 GUAR GUM:
*Thickening Agent:
E412 Guar Gum efficiently thickens and stabilizes food products, enhancing their texture and mouthfeel.

*Gluten-Free Alternative:
E412 Guar Gum serves as a valuable ingredient in gluten-free recipes, providing viscosity and structure to baked goods.

*Weight Management:
E412 Guar Gum is low in calories and aids in promoting satiety, making it beneficial for weight management.

*Digestive Health:
E412 Guar Gum acts as a soluble fiber, promoting digestive health by regulating bowel movements and supporting gut flora.

ORIGIN OF E412 GUAR GUM:
E412 Guar Gum is a natural polysaccharide, produced from the guar shrub (Cyamopsis tetragonolobus) found in Pakistan and India.

FUNCTION  & CHARACTERISTICS OF E412 GUAR GUM:
*Thickening agent, 
*stabiliser ,
*emulsifier.

PROCESS OF OBTAINING E412 GUAR GUM:
The E412 Guar Gum procedure of growing is that the E412 Guar Gum seeds are fed in the soil, and in fact, the Gomme De Guar is composed with a similar approach in which some other vegetable gums are conceived, and that is with the help of milling out the endosperm present in the matter of seeds.

The E412 Guar Gum's manufacturing method mainly utilize heat treatment in order to segregate the endosperm of the seeds out from husk & germs present in the crop.
Once the matter is divided from the husk, germs, or any other kind of waste extracts, the milled endosperm from the Guar crop obtains the ready material in form of the E412 Guar Gum as it is in mesh size according to the requirement.

PRODUCTION OF E412 GUAR GUM:
E412 Guar Gum depends upon the requirement of end product, various processing techniques are used.
The commercial production of E412 Guar Gum normally uses roasting, differential attrition, sieving, and polishing.
E412 Guar Gum is manufactured in stages.

E412 Guar Gum split selection is important in this process.
The split is screened to clean E412 Guar Gum and then soaked to pre-hydrate it in a double-cone mixer.

The prehydrating stage is very important because E412 Guar Gum determines the rate of hydration of the final product.
The soaked splits, which have reasonably high moisture content, are passed through a flaker.

The flaked guar split is ground and then dried.
E412 Guar Gum is screened through rotary screens to deliver the required particle size.

Oversize particles are either recycled to main ultra fine or reground in a separate regrind plant, according to the viscosity requirement.
This stage helps to reduce the load at the grinder.
The soaked splits are difficult to grind.

Direct grinding of those generates more heat in the grinder, which is not desired in the process, as it reduces the hydration of E412 Guar Gum.
Through the heating, grinding, and polishing process, the husk is separated from the endosperm halves and the refined guar split is obtained.

Through the further grinding process, the refined guar split is then treated and converted into powder.
The split manufacturing process yields husk and germ called “guar meal”, widely sold in the international market as cattle feed.

It is high in protein and contains oil and albuminoids, about 50% in germ and about 25% in husks.
The quality of the food-grade guar gum powder is defined from its particle size, rate of hydration, and microbial content.[citation needed]

Manufacturers define different grades and qualities of guar gum by the particle size, the viscosity generated with a given concentration, and the rate at which that viscosity develops.

Coarse-mesh guar gums will typically, but not always, develop viscosity more slowly.
They may achieve a reasonably high viscosity, but will take longer to achieve.

On the other hand, they will disperse better than fine-mesh, all conditions being equal.
A finer mesh, such as a 200 mesh, requires more effort to dissolve.

BENEFITS AND CHARACTERISTICS OF E412 GUAR GUM:
*High Thickening Efficiency: 
E412 Guar Gum provides high viscosity at low usage levels.

*Cold Water Solubility: 
E412 Guar Gum is easily dispersed and hydrated in cold water, simplifying many industrial and food processes.

*Rapid Hydration: 
E412 Guar Gum develops viscosity quickly.

*Cost-Effective: 
E412 Guar Gum is generally considered one of the most economical hydrocolloids.

*Broad pH Stability: 
Functional across a wide pH range commonly found in foods.

*Improves Texture: 
E412 Guar Gum provides smooth texture and body.

*Gluten-Free Aid: 
Effective in improving the structure and quality of gluten-free baked goods.

*Natural Origin: 
Derived from a leguminous plant seed.

CROSSLINKING E412 GUAR GUM:
Guar molecules have a tendency to aggregate during the hydraulic fracturing process, mainly due to intermolecular hydrogen bonding.
These aggregates are detrimental to oil recovery because they clog the fractures, restricting the flow of oil.

Cross-linking guar polymer chains prevents aggregation by forming metal–hydroxyl complexes.
The first crosslinked guar gels were developed in the late 1960s.

Several metal additives have been used for crosslinking; among them are chromium, aluminium, antimony, zirconium, and the more commonly used boron.
Boron, in the form of B(OH)₄, reacts with the hydroxyl groups on the polymer in a two-step process to link two polymer strands together to form bis-diol complexes.

1:1 1,2 diol complex and a 1:1 1,3 diol complex, place the negatively charged borate ion onto the polymer chain as a pendant group.
Boric acid itself does not apparently complex to the polymer so that all bound boron is negatively charged.
The primary form of crosslinking may be due to ionic association between the anionic borate complex and adsorbed cations on the second polymer chain.

The development of cross-linked gels was a major advance in fracturing fluid technology.
Viscosity is enhanced by tying together the low molecular weight strands, effectively yielding higher molecular weight strands and a rigid structure.

Cross-linking agents are added to linear polysaccharide slurries to provide higher proppant transport performance, relative to linear gels.
Lower concentrations of guar gelling agents are needed when linear guar chains are cross-linked.

It has been determined that reduced guar concentrations provide better and more complete breaks in a fracture.
The breakdown of cross-linked guar gel after the fracturing process restores formation permeability and allows increased production flow of petroleum products.

IS E412 GUAR GUM SAFE TO EAT?
Yes, E412 Guar Gum's safety when used as a food additive has been approved by the U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA), Joint FAO/WHO Expert Committee on Food Additives (JECFA), as well as other authorities.

FDA
The FDA claimed E412 Guar Gum added directly to human food affirmed as generally recognized as safe (GRAS).
And E412 Guar Gum is also safely used as a stabilizer in animal feeding.
E412 Guar Gum can be used as an anticaking agent, emulsifier, stabilizer or thickener and with other functions in food. 

The following food may contain E412 Guar Gum and with the maximum use levels:
*Processed vegetables and vegetable juices: 2.0%
*Fats and oils: 2.0%
*Breakfast cereals: 1.2%
*Gravies and sauces: 1.2%
*Sweet sauces, toppings and syrups: 1.0%
*Dairy products analogs: 1.0% 2 
*Jams and jellies: 1.0%
*Soups and soup mixes: 0.8%
*Cheese: 0.8%
*Milk products: 0.6%
*All other food categories: 0.5%
*Baked goods and baking mixes: 0.35%

EFSA
E412 Guar Gum is authorised as a food additive in the EU according to Annexes II and III to Regulation (EC) No 1333/20083 and categorized as “additives other than colours and sweeteners”. 
E412 Guar Gum is a versatile food additive that has gained widespread use across various industries due to its unique properties and benefits. 

NUTRITIONAL AND MEDICINAL EFFECTS OF E412 GUAR GUM:
E412 Guar Gum, as a water-soluble fiber, acts as a bulk-forming laxative.
Several studies have found E412 Guar Gum decreases cholesterol levels.

These decreases are thought to be a function of its high soluble fiber content.
Moreover, E412 Guar Gum's low digestibility lends its use in recipes as a filler, which can help to provide satiety or slow the digestion of a meal, thus lowering the glycemic index of that meal.

In the late 1980s, E412 Guar Gum was used and heavily promoted in several weight-loss drugs.
E412 Guar Gum-based compounds, such as hydroxypropyl guar, have been used in artificial tears to treat dry eye.

PHYSICAL and CHEMICAL PROPERTIES of E412 GUAR GUM:
Viscosity:
Viscosity, kinematic: No data available
Viscosity, dynamic: No data available
Water solubility: No data available
Partition coefficient: n-octanol/water: No data available
Vapor pressure: No data available
Density: No data available
Relative density: No data available
Relative vapor density: No data available

Particle characteristics: No data available
Explosive properties: No data available
Oxidizing properties: No data available
Other safety information: No data available
Appearance: White-like powder
Storage Condition: Room Temprature
Density: 0.8-1.0 g/mL at 25 °C
Acidity (pKa): 5-7
Physical state: powder
Color: beige

Odor: No data available
Melting point/freezing point: no data available
Initial boiling point and boiling range: No data available
Flammability (solid, gas): No data available
Upper/lower flammability or explosive limits: No data available
Flash point: No data available
Autoignition temperature: No data available
Decomposition temperature: No data available
pH: No data available

EC Number: 232-536-8 (This number is commonly associated with Guar Gum, 
acknowledging potential complexities for polymers).
CAS Number: 9000-30-0
E Number: E 412
Appearance: Off-white to yellowish-white, free-flowing powder
Odor and Taste: Nearly odorless and tasteless
Solubility: Soluble in cold water, forming a viscous colloidal solution; 
insoluble in ethanol and most organic solvents
Viscosity: A 1% solution exhibits a viscosity range of 2,000–3,500 cP at 25°C

pH Stability: Stable in solutions with pH ranging from 5 to 7
Thermal Stability: Can withstand temperatures up to 80°C for five minutes
Freeze-Thaw Stability: Demonstrates good stability during freeze-thaw cycles
Rheology: Exhibits shear-thinning behavior and is thixotropic at concentrations above 1%
Approximate Molecular Formula (monomeric repeat unit): 
For one typical repeating unit: C₆H₁₂O₆ (a basic sugar unit)
Molecular Weight: The approximate molecular weight of guar gum varies widely depending on the source and processing method, generally between:
50,000 to 8,000,000 g/mol (very high molecular weight typical for polysaccharides)

FIRST AID MEASURES of E412 GUAR GUM:
-Description of first-aid measures:
*If inhaled:
If breathed in, move person into fresh air. 
*In case of skin contact:
Wash off with soap and plenty of water.
*In case of eye contact:
Flush eyes with water as a precaution.
*If swallowed:
Never give anything by mouth to an unconscious person. 
Rinse mouth with water.
-Indication of any immediate medical attention and special treatment needed:
No data available

ACCIDENTAL RELEASE MEASURES of E412 GUAR GUM:
-Environmental precautions:
No special environmental precautions required.
-Methods and materials for containment and cleaning up:
Sweep up and shovel. 
Keep in suitable, closed containers for disposal.

FIRE FIGHTING MEASURES of E412 GUAR GUM:
-Extinguishing media:
*Suitable extinguishing media:
Use water spray, alcohol-resistant foam, dry chemical or carbon dioxide.
-Further information:
No data available

EXPOSURE CONTROLS/PERSONAL PROTECTION of E412 GUAR GUM:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
*Skin protection:
Handle with gloves.
Wash and dry hands.
*Body Protection:
Choose body protection.
*Respiratory protection:
Respiratory protection is not required.
-Control of environmental exposure:
No special environmental precautions required.

HANDLING and STORAGE of E412 GUAR GUM:
-Precautions for safe handling:
*Hygiene measures:
General industrial hygiene practice.
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Store in cool place. 
Keep container tightly closed in a dry and well-ventilated place.
*Storage class:
Storage class (TRGS 510): 13: Non Combustible Solids

STABILITY and REACTIVITY of E412 GUAR GUM:
-Reactivity:
No data available
-Chemical stability:
Stable under recommended storage conditions.
-Possibility of hazardous reactions:
No data available
-Conditions to avoid:
No data available