Guar gum

E number E412INS 412CAS 9000-30-0

Listed as an emulsifier, a thickener and a stabiliser by Canada, Codex and the US.

Listed as emulsifiers (CA, US, Codex) · thickeners (CA, US, Codex) · stabilisers (CA, US, Codex) · flavour enhancers (US) · humectants (US) · anticaking agents (US) · firming agents (US) · texturisers (US) · formulation aids (US)

Guar gum is a thickener and stabiliser milled from the guar bean. It is used in ice cream, sauces, baked goods, and gluten-free products, and thickens strongly at low concentrations.

Where it is and isn’t permitted

Status of Guar gum by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
Australia and New ZealandFood Standards Australia New ZealandPermitted, with conditions

58 food categories

highest permitted level 10,000 mg/kg

Show every food category
  • 0 Preparations of food additives — GMP
  • 1.1.1 Liquid milk (including buttermilk) — GMPOnly UHT goats milk.
  • 1.1.1.1 Liquid milk to which phytosterols, phytostanols or their esters have been added — 2,000 mg/kg
  • 1.1.2 Liquid milk products and flavoured liquid milk — GMP
  • 1.2.2 Fermented milk products and rennetted milk products — GMP
  • 1.3 Condensed milk and evaporated milk — GMP
  • 1.4.1 Cream, reduced cream and light cream — GMPOnly UHT creams and creams receiving equivalent or greater heat treatments.
  • 1.4.2 Cream products (flavoured, whipped, thickened, sour cream etc) — GMP
  • 1.5 Dried milk, milk powder, cream powder — GMP
  • 1.6 Cheese and cheese products — GMP
  • 10.2 Liquid egg products — GMP
  • 10.3 Frozen egg products — GMP
  • 10.4 Dried or heat coagulated egg products — GMP
  • 11.1.1 Rainbow sugar — GMP
  • 11.3.1 Dried honey — GMP
  • 11.4 Tabletop sweeteners — GMP
  • 12.1.2 Reduced sodium salt mixture — GMP
  • 12.1.3 Salt substitute — GMP
  • 12.5 Yeast and yeast products — GMP
  • 12.6 Vegetable protein products — GMP
  • 13.1 Infant formula products — 1,000 mg/LOnly in a liquid product that contains hydrolysed protein. Applies in Australia; New Zealand has not adopted Standard 2.9.1 (infant formula products) and applies its own infant formula standard.
  • 13.1.1 Special medical purpose product for infants — 10,000 mg/LNote 1: Additive 412 may only be used in a product that contains one or more of the following: hydrolysed proteins; peptides; amino acids. Applies in Australia; New Zealand has not adopted Standard 2.9.1 (infant formula products) and applies its own infant formula standard.
  • 13.2 Foods for infants — 10,000 mg/kg
  • 13.3 Formulated meal replacements and formulated supplementary foods — GMP
  • 13.4 Formulated supplementary sports foods — GMP
  • 13.5 Food for special medical purposes — GMP
  • 14.1.1.2 Carbonated, mineralised and soda waters — GMP
  • 14.1.2.1 Fruit and vegetable juices — GMPFor juice separated by other than mechanical means only.
  • 14.1.2.2 Fruit and vegetable juice products — GMP
  • 14.1.3 Water based flavoured drinks — GMP
  • 14.1.4 Formulated Beverages — GMP
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions and similar products — GMP
  • 14.2.3 Wine based drinks and reduced alcohol wines — GMP
  • 14.2.4.1 Fruit wine products and vegetable wine products — GMP
  • 14.2.5 Spirits and liqueurs — GMP
  • 14.3 Alcoholic beverages not included in item 14.2 — GMP
  • 2.1 Edible oils essentially free of water — GMP
  • 2.2.1.2 Butter products — GMP
  • 2.2.1.3 Margarine and similar products — GMP
  • 2.2.2 Oil emulsions (<80% oil) — GMP
  • 20 Foods not included in items 0 to 14 — GMP
  • 3 Ice cream and edible ices — GMP
  • 4.1.3 Fruits and vegetables that are peeled, cut, or both peeled and cut — GMP
  • 4.3 Processed fruits and vegetables — GMP
  • 5.1 Chocolate and cocoa products — GMP
  • 5.2 Sugar confectionery — GMP
  • 5.4 Icings and frostings — GMP
  • 6.3 Processed cereal and meal products — GMP
  • 6.4 Flour products (including noodles and pasta) — GMP
  • 7 Breads and bakery products — GMP
  • 8.2 Processed meat, poultry and game products in whole cuts or pieces — GMP
  • 8.3 Processed comminuted meat, poultry and game products, other than products listed in item 8.3.2 — GMP
  • 8.3.2 Sausage and sausage meat containing raw, unprocessed meat — GMP
  • 8.4 Edible casings — GMP
  • 8.5 Animal protein products — GMP
  • 9.2 Processed fish and fish products — GMP
  • 9.3 Semi preserved fish and fish products — GMP
  • 9.4 Fully preserved fish including canned fish products — GMP
Food Standards Code, Schedule 15, S15—5and 57 further provisionsretrieved 2026-10-17
CanadaHealth CanadaPermitted, with conditions

no numerical limit (good manufacturing practice)

20 permitted uses

Show every permitted use
  • In: Bread. Purpose: Emulsifying, stabilizing or thickening agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item G.3(a)
  • In: Calorie-reduced margarine. Purpose: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item G.3(b)
  • In: Canned asparagus; Canned green beans; Canned peas; Canned wax beans. Purpose: Thickening agent. Limit: If used singly, the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, guar gum is only to be used with butter or other edible animal or vegetable fats or oils. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item G.3(c)
  • In: Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added ingredients). Purpose: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item G.3(d)
  • In: Cottage cheese. Purpose: Stabilizing agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item G.3(e)
  • In: Cream; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids. Purpose: Stabilizing agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item G.3(f)
  • In: Cream cheese spread; Cream cheese spread with (naming the added ingredients). Purpose: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item G.3(g)
  • In: Creamed cottage cheese. Purpose: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item G.3(h)
  • In: (Naming the flavour) flavour. Purpose: Emulsifying agent. Limit: Good Manufacturing Practice. Amendment notices: M-FAA-24-14. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item G.3(h.1)
  • In: French dressing; Salad dressing. Purpose: Emulsifying agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item G.3(i)
  • In: Ice cream mix. Purpose: Stabilizing agent. Limit: If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item G.3(j)
  • In: Ice milk mix. Purpose: Stabilizing agent. Limit: If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item G.3(k)
  • In: Infant formula. Purpose: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 300 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan or sodium carrageenan, the total combined amount not to exceed 300 ppm in the infant formula as consumed. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item G.3(l)
  • In: Infant formula based on isolated amino acids or protein hydrolysates, or both. Purpose: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 1,000 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan or sodium carrageenan, the total combined amount not to exceed 1,000 ppm in the infant formula as consumed. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item G.3(m)
  • In: Lactose-free infant formula based on milk protein. Purpose: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 500 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan or sodium carrageenan, the total combined amount not to exceed 500 ppm in the infant formula as consumed. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item G.3(n)
  • In: Mincemeat; Mustard pickles; Relishes. Purpose: Thickening agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item G.3(o)
  • In: Processed cheese spread; Processed cheese spread with (naming the added ingredients). Purpose: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item G.3(p)
  • In: Sherbet. Purpose: Stabilizing agent. Limit: If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item G.3(q)
  • In: Sour cream. Purpose: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list. Amendment notices: NOM/ADM-0198. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item G.3(r)
  • In: Unstandardized foods. Purpose: Emulsifying, stabilizing or thickening agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item G.3(s)
Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)and 19 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSAPermitted, with conditions

82 food categories

highest permitted level 10,000 mg/l

Show every food category
  • 1.10 Milk-based drinks and similar products intended for young children* — 10,000 mg/lML = 10000 mg/l.
  • 1.3 unflavoured fermented milk products heat-treated after fermentation — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 1.4 flavoured fermented milk products including heat-treated products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 1.6.2 Unflavoured live fermented cream products and substitute products, both with a fat content of less than 20 % — quantum satisquantum satis.
  • 1.6.3 other creams — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 1.7.1 unripened cheese excluding products falling in category 16Permitted as a member of Group I, Additives. except mozzarella.
  • 1.7.5 processed cheese — several limitsPermitted as a member of Group I, Additives. except E 425 ML = 10000 mg/kg; E 620 to E 625, ML =10000 mg/kg individually or in combination, expressed as glutamic acid;E 626 to E 635, ML = 500 mg/kg individually or in combination, expressedas guanylic acid.
  • 1.7.6 cheese products (excluding products falling in category 16) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 1.8 Dairy analogues, including beverage whiteners — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 10.2 processed eggs and egg products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML =10000 mg/kg individually or in combination, expressed as glutamic acid;E 626 to E 635, ML = 500 mg/kg individually or in combination, expressedas guanylic acid.
  • 11.2 Other sugars and syrups — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 11.4.1 table-top sweeteners in liquid form — quantum satisquantum satis.
  • 11.4.2 table-top sweeteners in powder form — quantum satisquantum satis.
  • 12.1.2 salt substitutes — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.2.2 Seasonings and condiments — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.3 Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.4 Mustard — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.5 Soups and broths — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.6 Sauces — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.7 Salads and savoury-based sandwich spreads — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.8 Yeast and yeast products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.9 Protein products excluding products covered in category 1 8 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 13.1.1 infant formulae as defined by Regulation (EU) No 609/2013 — 1,000 mg/lML = 1000 mg/l. only where the liquid product contains partially hydrolysed proteins.
  • 13.1.2 follow-on formulae as defined by by Regulation (EU) No 609/2013 — 1,000 mg/kgML = 1000 mg/kg. Note 17: If more than one of the substances E 407, E 410 and E 412 is added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff.
  • 13.1.3 Processed cereal-based foods and baby foods as defined by Regulation (EU) No 609/2013 — 10,000 mg/kgML = 10000 mg/kg. only processed cereal based foods and baby foods.
  • 13.1.5.1 Foods for special medical purposes as defined by Regulation (EU) No 609/2013, intended for infants — 10,000 mg/kgML = 10000 mg/kg. From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids.
  • 13.1.5.2 Foods for special medical purposes, as defined by Regulation (EU) No 609/2013, intended for infants as from four months of age and for young children — 10,000 mg/kgML = 10000 mg/kg. From birth onwards in products in liquid formulae containinghydrolysedproteins, peptides or amino acids.
  • 13.2 Foods for special medical purposes as defined by Regulation (EU) No 609/2013 (excluding products from food category 13.1.5.) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 13.3 Total diet replacement for weight control food as defined by Regulation (EU) No 609/2013 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juicesPermitted as a member of Group I, Additives. only vegetable juices.
  • 14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar productsPermitted as a member of Group I, Additives. only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.1.4 Flavoured_drinksPermitted as a member of Group I, Additives. E 420, E 421, E 953, E 965, E 966 and E 967 may not be used E 968 may not be used except where specifically provided for in this food category.
  • 14.1.5.2 otherPermitted as a member of Group I, Additives. excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks.
  • 14.2.3 Cider and perryPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.4 Fruit wine and made winePermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.5 MeadPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.6 Spirit drinks as defined in Regulation (EU) 2019/787Permitted as a member of Group I, Additives. except whisky or whiskey; E 420, E421, E 953, E 965, E 966, E 967 and E 968 may not be used except in liqueurs.
  • 14.2.7.1 Aromatised winesPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.7.2 Aromatised wine-based drinksPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.7.3 Aromatised wine-product cocktailsPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.8 Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 %Permitted as a member of Group I, Additives. E 420, E421, E 953, E 965, E 966, E 967 and E 968 may not be used.
  • 15.1 Potato- cereal- flour- or starch-based snacks — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 15.2 Processed nuts — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 16 Desserts excluding products covered in category 1 3 and 4 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 17.1 food supplements supplied in a solid form excluding food supplements for infants and young children’,Permitted as a member of Group I, Additives. E 410, E 412, E 415, E 417 and E 425 may not be used to produce dehydrated food supplements intended to rehydrate on ingestion.
  • 17.2 food supplements supplied in a liquid form excluding food supplements for Infants and young children — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 18 Processed foods not covered by categories 1 to 17 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 18.1 Processed foods not covered by categories 18.2 and 18.3, excluding foods for infants and young children — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 18.2 Meal replacement for weight control as referred to in Commission Regulation (EU) No 432/2012 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 18.3 Food specially produced to reduce the gluten content of gluten-containing ingredients or substitute the gluten-containing ingredientsPermitted as a member of Group I, Additives. Including dry pasta.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 2.3 Vegetable oil pan spray — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 3 edible ices — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 4.2.1 dried fruit and vegetablesPermitted as a member of Group I, Additives. E 410, E 412, E 415 and E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 4.2.2 fruit and vegetables in vinegar oil or brine — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 4.2.3 canned or bottled fruit and vegetables — quantum satisquantum satis. only chestnuts in liquid.
  • 4.2.4.1 fruit and vegetable preparations excluding compote — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 4.2.5 jam jellies and marmalades and similar products — 10,000 mg/kgML = 10000 mg/kg. Note 32: Maximum individually or in combination with E 400 - 404, E 406, E 407, E 410, E 412, E 415 and E 418.
  • 4.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC — 10,000 mg/kgML = 10000 mg/kg.
  • 4.2.5.3 other similar fruit or vegetable spreads — 10,000 mg/kgML = 10000 mg/kg. Note 32: Maximum individually or in combination with E 400 - 404, E 406, E 407, E 410, E 412, E 415 and E 418.
  • 4.2.5.4 nut butters and nut spreads — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 4.2.6 processed potato products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 5.1 Cocoa and chocolate products as covered by Directive 2000/36/ECPermitted as a member of Group I, Additives. only energy-reduced or with no added sugars.
  • 5.2 Other confectionery including breath freshening micro-sweetsPermitted as a member of Group I, Additives. The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 may not be used in jelly confectionery.
  • 5.3 chewing gum — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 5.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.2.2 starches — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.3 breakfast cereals — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.4.2 Dry pasta — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.4.4 Potato GnocchiPermitted as a member of Group I, Additives. except fresh refrigerated potato gnocchi.
  • 6.4.5 fillings of stuffed pasta (ravioli and similar) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.5 Noodles — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.6 Batters — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.7 pre-cooked or processed cereals — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 7.1 Bread and rollsPermitted as a member of Group I, Additives. except products in 7.1.1 and 7.1.2.
  • 7.2 Fine bakery wares — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 8.2 Meat preparations as defined by Regulation (EC) No 853/2004 — quantum satisquantum satis. only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki.
  • 8.3.1 Non-heat-treated processed meat — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 8.3.2 Heat-treated meat productsPermitted as a member of Group I, Additives. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben.
  • 8.3.3 Casings and coatings and decorations for meat — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 9.2 Processed fish and fishery products including molluscs and crustaceans — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 9.3 fish roePermitted as a member of Group I, Additives. only processed fish roe.
Regulation (EC) No 1333/2008and 81 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards ScotlandPermitted, with conditions

79 food categories

highest permitted level 10,000 mg/kg or mg/l

Show every food category
  • 1.3 Unflavoured fermented milk products, heat-treated after fermentation — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 1.4 Flavoured fermented milk products including heat-treated products — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 1.6.2 Unflavoured live fermented cream products and substitute products with a fat content of less than 20 % — quantum satisquantum satis.
  • 1.6.3 Other creams — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 1.7.1 Unripened cheese excluding products falling in category 16 — quantum satisPermitted as a member of Group I. quantum satis. except mozzarella. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 1.7.5 Processed cheese — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 1.7.6 Cheese products (excluding products falling in category 16) — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 1.8 Dairy analogues, including beverage whiteners — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 10.2 Processed eggs and egg products — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 11.2 Other sugars and syrups — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 11.4.1 Table-top sweeteners in liquid form — quantum satisquantum satis.
  • 11.4.2 Table-top sweeteners in powder form — quantum satisquantum satis.
  • 12.1.2 Salt substitutes — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 12.2.2 Seasonings and condiments — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 12.3 Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 12.4 Mustard — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 12.5 Soups and broths — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 12.6 Sauces — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 12.7 Salads and savoury based sandwich spreads — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 12.8 Yeast and yeast products — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 12.9 Protein products, excluding products covered in category 1.8 — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 13.1.1 Infant formulae as defined by Commission Directive 2006/141/EC — 1,000 mg/kg or mg/lML = 1000. only where the liquid product contains partially hydrolysed proteins.
  • 13.1.2 Follow-on formulae as defined by Directive 2006/141/EC — 1,000 mg/kg or mg/lML = 1000. Note (17): If more than one of the substances E 407, E 410 and E 412 is added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff.
  • 13.1.3 Processed cereal-based foods and baby foods for infants and young children as defined by Commission Directive 2006/125/EC — several limits(1) ML 10000: only processed cereal-based foods and baby foods; (2) ML 20000: only gluten-free cereal-based foods. Note (21): E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination.
  • 13.1.4 Other foods for young children — 10,000 mg/kg or mg/lML = 10000. Note (21): E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination.
  • 13.1.5.1 Dietary foods for infants for special medical purposes and special formulae for infants — 10,000 mg/kg or mg/lML = 10000. From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids.
  • 13.1.5.2 Dietary foods for babies and young children for special medical purposes as defined in Directive 1999/21/EC — 10,000 mg/kg or mg/lML = 10000. From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids.
  • 13.2 Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 13.3 Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet) — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 13.4 Foods suitable for people intolerant to gluten as defined by Commission Regulation (EC) No 41/2009 — quantum satisPermitted as a member of Group I. quantum satis. including dry pasta. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juices — quantum satisPermitted as a member of Group I. quantum satis. only vegetable juices. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products — quantum satisPermitted as a member of Group I. quantum satis. only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 14.1.4 Flavoured drinks — quantum satisPermitted as a member of Group I. quantum satis. E 420, E 421, E 953, E 965, E 966 and E 967 may not be used E 968 may not be used except where specifically provided for in this food category. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 14.1.5.2 Other — quantum satisPermitted as a member of Group I. quantum satis. excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 14.2.3 Cider and perry — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 14.2.4 Fruit wine and made wine — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 14.2.5 Mead — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 14.2.6 Spirit drinks as defined in Regulation (EC) No 110/2008 — quantum satisPermitted as a member of Group I. quantum satis. except whisky or whiskey; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used except in liqueurs. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 14.2.7.1 Aromatised wines — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 14.2.7.2 Aromatised wine-based drinks — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 14.2.7.3 Aromatised wine-product cocktails — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 14.2.8 Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 15.1 Potato-, cereal-, flour- or starch-based snacks — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 15.2 Processed nuts — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 16 Desserts excluding products covered in categories 1, 3 and 4 — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 17.1 Food supplements supplied in a solid form, excluding food supplements for infants and young children — quantum satisPermitted as a member of Group I. quantum satis. E 410, E 412, E 415, E 417 and E 425 may not be used to produce dehydrated food supplements intended to rehydrate on ingestion. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 17.2 Food supplements supplied in a liquid form, excluding food supplements for infants and young children — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 18 Processed foods not covered by categories 1 to 17, excluding foods for infants and young children — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 2.3 Vegetable oil pan spray — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 3 Edible ices — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 4.2.1 Dried fruit and vegetables — quantum satisPermitted as a member of Group I. quantum satis. E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 4.2.2 Fruit and vegetables in vinegar, oil, or brine — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 4.2.3 Canned or bottled fruit and vegetables — quantum satisquantum satis. only chestnuts in liquid.
  • 4.2.4.1 Fruit and vegetable preparations excluding compote — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 4.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC — 10,000 mg/kg or mg/lML = 10000. Note (32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418.
  • 4.2.5.3 Other similar fruit or vegetable spreads — 10,000 mg/kg or mg/lML = 10000. Note (32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418.
  • 4.2.5.4 Nut butters and nut spreads — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 4.2.6 Processed potato products — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 5.1 Cocoa and chocolate products as covered by Directive 2000/36/EC — quantum satisPermitted as a member of Group I. quantum satis. only energy-reduced or with no added sugar. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 5.2 Other confectionery including breath refreshening microsweets — quantum satisPermitted as a member of Group I. quantum satis. The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 may not be used in jelly confectionery. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 5.3 Chewing gum — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 6.2.2 Starches — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 6.3 Breakfast cereals — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 6.4.2 Dry pasta — quantum satisPermitted as a member of Group I. quantum satis. only gluten free and/or pasta intended for hypoproteic diets in accordance with Directive 2009/39/EC. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 6.4.4 Potato gnocchi — quantum satisPermitted as a member of Group I. quantum satis. except fresh refrigerated potato gnocchi. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 6.4.5 Fillings of stuffed pasta (ravioli and similar) — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 6.5 Noodles — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 6.6 Batters — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 6.7 Pre-cooked or processed cereals — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 7.1 Bread and rolls — quantum satisPermitted as a member of Group I. quantum satis. except products in 7.1.1 and 7.1.2. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 7.2 Fine bakery wares — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 8.2 Meat preparations as defined by Regulation (EC) No 853/2004 — quantum satisquantum satis. only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki.
  • 8.3.1 Non-heat-treated meat products — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 8.3.2 Heat-treated meat products — quantum satisPermitted as a member of Group I. quantum satis. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 8.3.3 Casings and coatings and decorations for meat — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 9.2 Processed fish and fishery products including mollusks and crustaceans — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 9.3 Fish roe — quantum satisPermitted as a member of Group I. quantum satis. only processed fish roe. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.
Assimilated Regulation (EC) No 1333/2008and 78 further provisionsretrieved 2026-10-18
JapanConsumer Affairs AgencyNo listing matchedThis site imports only Japan’s list of designated additives (Appended Table 1 to the Regulations for Enforcement of the Food Sanitation Act), matched by English name. Existing additives, natural flavouring agents and ordinary foods used as additives are permitted outside that list and are not imported, so an empty row does not show that Japan does not permit the substance.
South KoreaMinistry of Food and Drug SafetyPermitted, with conditions
Designated food additive: Standards and Specifications for Food Additives, Part III, 1. …

Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 구아검 (“Guar Gum”, the English the Code prints beside it). Main use (주용도) of 구아검: 증점제, 안정제, 유화제. Standard for use (사용기준) of 구아검: (1) [to be used under the general standard for use in II. 2. 1), the minimum amount that achieves the technical effect, with no limit set for this additive in particular] “II. 2. 1)의 규정에 따라 사용하여야 한다.” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive.

Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18
United StatesFood and Drug AdministrationPermitted21 CFR 184.1339retrieved 2026-10-17
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

23 food categories

highest permitted level 2,000 mg/kg

Show every food category and its notes
  • 01.1.2 Other Fluid Milk (plain) — GMP
    • Note 407 Excluding all fluid milks that are not mineral or vitamin fortified.
    • Note 438 For use as emulsifier or stabilizer only.
  • 01.2.1.1 Fermented milks (plain), not heat-treated after fermentation — GMP
    • Note 234 For use as a stabilizer or thickener only.
    • Note 235 For use in reconstituted and recombined products conforming to the Standard for Fermented Milks (CXS 243-2003) only.
  • 01.2.1.2 Fermented milks (plain), heat-treated after fermentation — GMP
    • Note 234 For use as a stabilizer or thickener only.
  • 01.2.2 Renneted milk (plain) — GMP
  • 01.4.1 Pasteurized cream (plain) — GMP
    • Note XS288 Excluding products conforming to the Standard for Cream and Prepared Creams (CXS 288-1976)
  • 01.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain) — GMP
  • 04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, — GMP
  • 06.4.1 Fresh pastas and noodles and like products — GMP
    • Note 211 For use in noodles only.
  • 06.4.2 Dried pastas and noodles and like products — GMP
    • Note 256 For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only.
  • 08.1.2 Fresh meat, poultry and game, comminuted — GMP
    • Note 281 For use in fresh minced meat which contains other ingredients apart from comminuted meat only.
  • 09.2.1 Frozen fish, fish fillets, and fish products, including molluscs, crustaceans, and echinoderms — GMP
    • Note 73 Excluding whole fish.
    • Note 391 For non-standardized food and for minced fish flesh only in products conforming to the Standard for Quick Frozen Blocks of Fish Fillets, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989).
    • Note XS36 Excluding products conforming to the Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated (CODEX STAN 36-1981).
    • Note XS92 Excluding products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981).
    • Note XS95 Excluding products conforming to the Standard for Quick Frozen Lobsters (CODEX STAN 95-1981).
    • Note XS190 Excluding products conforming to the Standard for Quick Frozen Fish Fillets (CODEX STAN 190-1995).
    • Note XS191 Excluding products conforming to the Standard for Quick Frozen Raw Squid (CODEX STAN 191-1995).
    • Note XS292 Excluding products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008).
    • Note XS312 Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013).
    • Note XS315 Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).
  • 09.2.2 Frozen battered fish, fish fillets and fish products, including molluscs, crustaceans, and echinoderms — GMP
    • Note 177 For non-standardized food and for minced fish flesh and breaded or batter coatings conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets -Breaded or in Batter (CODEX STAN 166-1989).
  • 09.2.3 Frozen minced and creamed fish products, including molluscs, crustaceans, and echinoderms — GMP
  • 09.2.4.1 Cooked fish and fish products — GMP
    • Note 241 For use in surimi products only.
  • 09.2.4.3 Fried fish and fish products, including molluscs, crustaceans, and echinoderms — GMP
    • Note 41 For use in breading or batter coatings only.
  • 09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans, and echinoderms — GMP
    • Note 300 For use in salted squid only.
    • Note XS167 Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989).
    • Note XS189 Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993).
    • Note XS222 Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001).
    • Note XS236 Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).
    • Note XS244 Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004).
    • Note XS311 Excluding products conforming to the Standard for Smoked Fish, Smoked-flavoured Fish and Smoke-dried Fish (CODEX STAN 311-2013).
  • 10.2.1 Liquid egg products — GMP
  • 10.2.2 Frozen egg products — GMP
  • 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) — GMP
    • Note 258 Excluding maple syrup.
  • 12.1.2 Salt substitutes — GMP
  • 13.1.2 Follow-up formulae — 1,000 mg/kg
    • Note 551 Maximum use level is expressed as mg additive/L of food.
  • 13.2 Complementary foods for infants and young children — 2,000 mg/kg
    • Note 271 For use in products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981).
    • Note 272 Singly or in combination: INS 410, 412, 414, 415 and 440 at 20 000 mg/kg in gluten-free cereal based foods, and 10 000 mg/kg in other products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981).
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa — GMP
    • Note 160 For use in ready-to-drink products and pre-mixes for ready-to-drink products only.
CXS 192-1995 Table Three, INS 412and 23 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand1,000 mg/kg – 10,000 mg/kg4 numeric limit, 54 GMP
Canada—6 GMP, 14 no quantity stated
European Union1,000 mg/kg – 10,000 mg/kg9 numeric limit, 46 several limits, 5 quantum satis, 22 no quantity stated
Great Britain1,000 mg/kg – 10,000 mg/kg7 numeric limit, 1 several limits, 71 quantum satis
South Korea—1 no quantity stated
United States—1 no quantity stated
Codex Alimentarius1,000 mg/kg – 2,000 mg/kg2 numeric limit, 22 GMP

What it is made from

Milled from the endosperm of the guar bean, Cyamopsis tetragonoloba, grown mainly in India and Pakistan. The process is mechanical separation and grinding rather than chemical extraction. No animal material is involved.

  • Vegan
  • Vegetarian

Compare other additives on the dietary indexes.

CAS registry number
9000-30-0

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

ParameterEuropean UnionJECFA
Assayno less than 75 %—
Loss on dryingno more than 15 %no more than 15 %
Leadno more than 0.2 mg/kgno more than 2 mg/kg
Arsenicno more than 0.1 mg/kg—
Mercuryno more than 0.1 mg/kg—
Cadmiumno more than 0.1 mg/kg—

One parameter differs between the two documents. A difference is not a disagreement about safety: the two are revised on their own cycles, and an assay or a drying loss can be measured against a different preparation of the substance, which is why only the contaminant ceilings are marked. Within the EU the EU's figure is the one that binds.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 412 Guar gum

Guar gum is the ground endosperm of the seeds of strains of the guar plant, Cyamopsis tetragonolobus (L.) Taub. (family Leguminosae). The germ and endosperm are separated via milling and sieving. The hull is removed via treatment with moist or dry, hot air and sieving. Consists mainly of a high molecular weight hydrocolloidal polysaccharide composed of galactopyranose and mannopyranose units combined through glycosidic linkages, which may be described chemically as galactomannan. The gum may be partially hydrolysed by either heat treatment, mild acid or alcaline oxidative treatment for viscosity adjustment.

Synonyms: Gum cyamopsis; Guar flour

Assay, identification and purity criteria

Description and assay

Einecs
232-536-0
CAS number
9000-30-0
Molecular weight
50 000 –8 000 000
Assay
Galactomannan content not less than 75 %
Description
A white to yellowish-white, nearly odourless powder

Identification

Test for galactose
Passes test
Test for mannose
Passes test
Solubility
Dispersible in cold water

Purity criteria

Loss on drying
Not more than 15 % (105 °C, 5 hours)
Ash
Not more than 5,5 % determined at 800 °C
Acid-insoluble matter
Not more than 7 %
Protein
Not more than 10 % (factor N × 6,25) (Kjeldahl method)
Starch
Not detectable by the following method: to a 1 in 10 dispersion of the sample add a few drops of iodine solution. No blue colour is produced.
Organic peroxides
Not more than 0,7 meq active oxygen/kg sample
Furfural
Not more than 1 mg/kg
Pentachlorophenol
Not more than 0,01 mg/kg
Arsenic
Not more than 0,1 mg/kg
Lead
Not more than 0,2 mg/kg
Mercury
Not more than 0,1 mg/kg
Cadmium
Not more than 0,1 mg/kg
Microbiological criteria: Total plate count
Not more than 5 000 cfu/g
Microbiological criteria: Yeast and moulds
Not more than 500 cfu/g
Microbiological criteria: Enterobacteriaceae
Absent in 10 g (only if added to dried infant formulae, dried foods for special medical purposes intended for infants below 6 months of age and dried follow-on formulae)
Microbiological criteria: Escherichia coli
Absent in 1 g
Microbiological criteria: Salmonella spp.
Absent in 25 g

Commission Regulation (EU) No 231/2012, Annex, E 412

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 412 Guar Gum

Primarily the ground endosperm of the seeds from Cyamopsis tetragonolobus (L.) Taub. (Fam. Leguminosae ) mainly consisting of high molecular weight (50,000-8,000,000) polysaccharides composed of galactomannans; the mannose:galactose ratio is about 2:1. The seeds are crushed to eliminate the germ, the endosperm is dehusked, milled and screened to obtain the ground endosperm (native guar gum). The gum may be washed with ethanol or isopropanol to control the microbiological load (washed guar gum).

Synonyms: Gum cyamopsis, guar flour; INS No. 412 Guar flour; Gum cyamopsis

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 69th JECFA (2008), published in FAO JECFA Monographs 5 (2008), superseding tentative specifications prepared at the 67th JECFA (2006) and published in FAO JECFA Monographs 3 (2006). An ADI "not specified" was established at the 19th JECFA (1975).
C.A.S. number
9000-30-0
DESCRIPTION
White to yellowish-white, nearly odourless, free-flowing powder
FUNCTIONAL USES
Thickener, stabilizer, emulsifier

Identification

Solubility (Vol. 4)
Insoluble in ethanol
Gel formation
Add small amounts of sodium borate TS to an aqueous dispersion of the sample; a gel is formed.
Viscosity
Transfer 2 g of the sample into a 400-ml beaker and moisten thoroughly with about 4 ml of isopropanol. Add 200 ml of water with vigorous stirring until the gum is completely and uniformly dispersed. An opalescent, viscous solution is formed. Transfer 100 ml of this solution into another 400-ml beaker, heat the mixture in a boiling water bath for about 10 min and cool to room temperature. There is no substantial increase in viscosity (differentiating guar gums from carob bean gums).
Gum constituents (Vol. 4) Proceed as directed under Gum Constituents Identification using
100 mg of the sample instead of 200 mg and 1 to 10 μl of the hydrolysate instead of 1 to 5 μl. Use galactose and mannose as reference standards. These constituents should be present.
Microscopic examination
Place some ground sample in an aqueous solution containing 0.5% iodine and 1% potassium iodide on a glass slide and examine under a microscope. Guar gum shows close groups of round to pear formed cells, their contents being yellow to brown.

Purity criteria

Loss on drying (Vol. 4)
Not more than 15.0% (105°, 5 h)
Borate
Absent by the following test Disperse 1 g of the sample in 100 ml of water. The dispersion should remain fluid and not form a gel on standing. Mix 10 ml of dilute hydrochloric acid with the dispersion, and apply one drop of the resulting mixture to turmeric paper. No brownish red colour is formed.
Total ash (Vol. 4)
Not more than 1.5% (800°, 3-4 h)
Acid-insoluble matter (Vol. 4)
Not more than 7.0%
Protein (Vol. 4)
Not more than 10.0% Proceed as directed under Nitrogen Determination (Kjeldahl Method) in Volume 4 (under “General Methods, Inorganic components”). The percentage of nitrogen determined multiplied by 6.25 gives the percentage of protein in the sample.
Residual solvents
Not more than 1% of ethanol or isopropanol, singly or in combination See description under TESTS
Lead (Vol. 4)
Not more than 2 mg/kg Determine using an AAS/ICP-AES technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the methods described in Volume 4 (under “General Methods, Metallic Impurities”).
Microbiological criteria
Initially prepare a 10 -1 dilution by adding a 50 g sample to 450 ml
(Vol. 4)
of Butterfield's phosphate-buffered dilution water and homogenizing the mixture in a high-speed blender. Total (aerobic) plate count : Not more than 5,000 CFU/g E. coli: Negative in 1g Salmonella : Negative in 25g Yeasts and moulds: Not more than 500 CFU/g
Test: Residual solvents
Determine by gas chromatography in Volume 4 (under “Analytical Techniques, Chromatography”). Chromatography conditions Column: 25% Diphenyl-75% dimethylpolysiloxane (60 m x 0.25 mm i.d., 0.25 μ m film) [Aquatic-2 (GL-Sciences Inc.) or equivalent] Carrier gas: Helium Flow rate: 1.5 ml/min Detector: Flame-ionization detector (FID) Temperatures: - injector: 280° - column: Hold for 6 min at 40°, then 40-110° at 4°/min, 110-250° at 25°/min, hold for 10 min at 250° - detector: 250 ° Standard solutions Solvent standard solution: Transfer 100 mg each of chromatography grade ethanol and isopropanol into a 100-ml volumetric flask containing about 90 ml water and dilute to 100 ml with water. TBA standard solution: Transfer 100 mg of chromatography grade tertiary-butyl alcohol (TBA) into a 100-ml volumetric flask containing about 90 ml water and dilute to 100 ml with water. Mixed standard solutions: Transfer 1, 2, 3, 4 and 5 ml of Solvent standard solution into each of five 100-ml volumetric flasks. Add 4 ml of TBA standard solution to each flask and dilute to volume with water. Sample preparation Disperse 1 ml of a suitable antifoam emulsion, such as Dow-Corning G-10 or equivalent, in 200 ml of water contained in a 1000-ml 24/40 round-bottom distilling flask. Add about 4 g of the sample, accurately weighed, and shake for 1 h on a wrist-action mechanical shaker. Connect the flask to a fractionating column, and distil about 95 ml, adjusting the heat so that foam does not enter the column. Add 4 ml of TBA standard solution to the distillate and make up to 100 ml with water to obtain the Sample solution. Standard curves Inject 1 μ l of each Mixed standard solution into the chromatograph. Measure the peak areas for each solvent and TBA. Construct the standard curves by plotting the ratios of the peak areas of each of the solvents/TBA against the concentrations of each solvent (mg/ml) in the Mixed standard solutions. Procedure Inject 1 μ l of the Sample solution into the chromatograph. Measure the peak areas for each solvent and TBA. Calculate the ratios of the peak areas of each solvent/TBA, and obtain the concentration of each solvent from the standard curves. Calculate the percentage of each solvent from: % Solvent = (C x 100/W x 1000) x 100 where C is the concentration of solvent (mg/ml) W is weight of sample (g)

FAO JECFA Monograph 5 (2008)

INS 412 Guar Gum (Clarified)

Primarily the ground endosperm of the seeds from Cyamopsis tetragonolobus (L.) Taub. (Fam. Leguminosae ) mainly consisting of high molecular weight (50,000-8,000,000) polysaccharides composed of galactomannans; the mannose:galactose ratio is about 2:1. The seeds are crushed to eliminate the germ, the endosperm is dehusked, milled and screened to obtain the ground endosperm (native guar gum). The gum is clarified by dissolution in water, filtration and precipitation with ethanol or isopropanol. Clarified guar gum does not contain cell wall materials. Clarified guar gum in the market is normally standardized with sugars.

Synonyms: INS No. 412

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 69 th JECFA (2008), published in FAO JECFA Monographs 5 (2008), superseding tentative specifications prepared at the 67th JECFA (2006) and published in FAO JECFA Monographs 3 (2006). An ADI "not specified" was established at the 19th JECFA (1975) for guar gum.
C.A.S. number
9000-30-0
DESCRIPTION
White to yellowish white, nearly odourless, free-flowing powder
FUNCTIONAL USES
Thickener, stabilizer, emulsifier

Identification

Solubility (Vol. 4)
Insoluble in ethanol
Gel formation
Add small amounts of sodium borate TS to an aqueous solution of the sample; a gel is formed.
Viscosity
Transfer 2 g of the sample into a 400-ml beaker and moisten thoroughly with about 4 ml of isopropanol. Add 200 ml of water with vigorous stirring until the gum is completely and uniformly dispersed. An opalescent, viscous solution is formed. Transfer 100 ml of this solution into another 400-ml beaker, heat the mixture in a boiling water bath for about 10 min and cool to room temperature. There is no substantial increase in viscosity (differentiating guar gums from carob bean gums).
Gum constituents (Vol. 4)
Proceed as directed under Gum Constituents Identification using 100 mg of the sample instead of 200 mg and 1 to 10 μl of the hydrolysate instead of 1 to 5 μl. Use galactose and mannose as reference standards. These constituents should be present.

Purity criteria

Loss on drying (Vol. 4)
Not more than 15.0% (105°, 5 h)
Borate
Absent by the following test Disperse 1 g of the sample in 100 ml of water. The dispersion should remain fluid and not form a gel on standing. Mix 10 ml of dilute hydrochloric acid with the dispersion, and apply one drop of the resulting mixture to turmeric paper. No brownish red colour is formed.
Total ash (Vol. 4)
Not more than 1.0% (800°, 3-4 h)
Acid-insoluble matter (Vol. 4)
Not more than 1.2%
Protein (Vol. 4)
Not more than 1.0% Proceed as directed under Nitrogen Determination (Kjeldahl Method) in Volume 4 (under “General Methods, Inorganic components”). The percentage of nitrogen determined multiplied by 6.25 gives the percentage of protein in the sample.
Residual solvents
Not more than 1% of ethanol or isopropanol, singly or in combination See description under TESTS
Lead (Vol. 4)
Not more than 2 mg/kg Determine using an AAS/ICP-AES technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the methods described in Volume 4 (under “General Methods, Metallic Impurities”).
Microbiological criteria (Vol. 4)
Initially prepare a 10 -1 dilution by adding a 50 g sample to 450 ml of Butterfield's phosphate-buffered dilution water and homogenizing the mixture in a high-speed blender. Total (aerobic) plate count: Not more than 5,000 CFU/g E. coli: Negative in 1g Salmonella : Negative in 25g Yeasts and moulds: Not more than 500 CFU/g
Test: Residual solvents
Determine by gas chromatography in Volume 4 (under “Analytical Techniques, Chromatography”). Chromatography conditions Column: 25% Diphenyl-75% dimethylpolysiloxane (60 m x 0.25 mm i.d., 0.25 μ m film) [Aquatic-2 (GL-Sciences Inc.) or equivalent] Carrier gas: Helium Flow rate: 1.5 ml/min Detector: Flame-ionization detector (FID) Temperatures: - injector: 280° - column: Hold for 6 min at 40°, then 40-110° at 4°/min, 110-250° at 25°/min, hold for 10 min at 250° - detector: 250 ° Standard solutions Solvent standard solution: Transfer 100 mg each of chromatography grade ethanol and isopropanol into a 100-ml volumetric flask containing about 90 ml water and dilute to 100 ml with water. TBA standard solution: Transfer 100 mg of chromatography grade tertiary-butyl alcohol (TBA) into a 100-ml volumetric flask containing about 90 ml water and dilute to 100 ml with water. Mixed standard solutions: Transfer 1, 2, 3, 4 and 5 ml of Solvent standard solution into each of five 100-ml volumetric flasks. Add 4 ml of TBA standard solution to each flask and dilute to volume with water. Sample preparation Disperse 1 ml of a suitable antifoam emulsion, such as Dow-Corning G-10 or equivalent, in 200 ml of water contained in a 1000-ml 24/40 round-bottom distilling flask. Add about 4 g of the sample, accurately weighed, and shake for 1 h on a wrist-action mechanical shaker. Connect the flask to a fractionating column, and distil about 95 ml, adjusting the heat so that foam does not enter the column. Add 4 ml of TBA standard solution to the distillate and make up to 100 ml with water to obtain the Sample solution. Standard curves Inject 1 μ l of each Mixed standard solution into the chromatograph. Measure the peak areas for each solvent and TBA. Construct the standard curves by plotting the ratios of the peak areas of each of the solvents/TBA against the concentrations of each solvent (mg/ml) in the Mixed standard solutions. Procedure Inject 1 μ l of the Sample solution into the chromatograph. Measure the peak areas for each solvent and TBA. Calculate the ratios of the peak areas of each solvent/TBA, and obtain the concentration of each solvent from the standard curves. Calculate the percentage of each solvent from: % Solvent = (C x 100/W x 1000) x 100 where C is the concentration of solvent (mg/ml) W is weight of sample (g)

FAO JECFA Monograph 5 (2008)

Authorised in other additives, enzymes, flavourings and nutrients

These authorisations are not for use in food. They let this substance be used inside another additive, a food enzyme, a flavouring or a nutrient preparation — often as a carrier — and it reaches food only as part of that product. Annex III to Regulation (EC) No 1333/2008.

PartMay be used inMaximum levelCitation
Annex III, Part 1: Carriers in food additivesAll food additivesquantum satisRegulation (EC) No 1333/2008, Annex III, Part 1
Annex III, Part 2: Food additives other than carriers in food additivesAll food additive preparationsAuthorised as a member of Table 1 of Part 6, listed as "Table 1" Note (1): Except enzymes authorised as food additives.quantum satisRegulation (EC) No 1333/2008, Annex III, Part 2, via Table 1 of Part 6
Annex III, Part 3: Food additives including carriers in food enzymesFood enzymesCan be used as a carrier: Yes Note (1): Including enzymes authorised as food additives.In enzyme preparation: quantum satis In final food except beverages: quantum satis In beverages: quantum satisRegulation (EC) No 1333/2008, Annex III, Part 3
Annex III, Part 4: Food additives including carriers in food flavouringsAll flavouringsAuthorised as a member of Table 1 of Part 6, listed as "Table 1"quantum satisRegulation (EC) No 1333/2008, Annex III, Part 4, via Table 1 of Part 6
Annex III, Part 5, Section A: Food additives added in nutrients except in nutrients intended to be used in foodstuffs listed in Part E, point 01.10, of Annex II and foodstuffs for infants and young children listed in Part E, point 13.1, of Annex IIAll nutrientsCan be used as a carrier: Yesquantum satisRegulation (EC) No 1333/2008, Annex III, Part 5, Section A

Every name it appears under

32 recorded names. A label may use any of them.

E number

  • E412

INS number

  • 412

CAS registry number

  • 9000-30-0

As it appears in regulation

  • Guar gum

Other names

  • E 412
  • Guar flour
  • Guar gum
  • Gum cyamopsis

Hazard reference values

Values set by assessing bodies. A body that has not set a value is not listed here.
TypeValuePopulationAssessed byOpinion
ADInot specified—JECFA1975

Evidence and how bodies read it

What assessing bodies concluded

Each conclusion is paraphrased in the body's own framing, from the published opinion linked beneath it. Where bodies differ, both stand; this site does not adjudicate between them or add a view of its own.

  1. EFSA 2024

    In a follow-up covering infants and young children, the FAF Panel concluded that the submitted data were not sufficient to support the safe use of guar gum (E 412) in infant formula and special medical foods for infants and young children, and that technical data support amending the specifications.

    Source document

  2. EFSA 2017

    The ANS Panel concluded that no numerical ADI is needed for guar gum (E 412) and that there is no safety concern for the general population at the refined exposure assessment. It said the data did not allow an adequate assessment for infants and young children consuming foods for special medical purposes, and recommended monitoring abdominal discomfort in foods for infants and young children.

    Source document

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 412?
E 412 is Guar gum. Guar gum is a thickener and stabiliser milled from the guar bean. It is used in ice cream, sauces, baked goods, and gluten-free products, and thickens strongly at low concentrations.
What is Guar gum used for in food?
It is listed as an emulsifier, a thickener and a stabiliser — the role Canada, Codex and the US assign it. This page shows every function each regulator records, with the citation for each.
Where is Guar gum permitted?
Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, South Korea, the US and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Guar gum vegan?
Yes. Guar gum is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Sources for this page

  • anz retrieved 2026-10-17
  • ca retrieved 2026-10-17
  • eu retrieved 2026-10-18
  • gb retrieved 2026-10-18
  • kr retrieved 2026-10-18
  • ecfr retrieved 2026-10-17
  • gsfa retrieved 2026-09-07
  • euspecs retrieved 2026-10-18
  • jecfaspecs retrieved 2026-09-23

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