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EU Stock ยท B2B only ยท 27 member states ยท FDCM E-Commerce S.A.
E412 ยท Galactomannan ยท B2B from 25 kg ยท EU Stock
Guar Gum Bulk E412 — Highest Cold-Water Viscosity Available
Guar gum (E412) from EU stock โ the most cost-effective hydrocolloid by viscosity per gram. Complete data: viscosity charts, pH stability, grade guide, dosage matrix and a direct comparison vs xanthan gum and locust bean gum.
๐ง E412 ยท EU Reg. 1333/2008๐ 4500+ mPaยทs @ 1%๐ฑ Clean label๐งพ CoA per batch๐ DSV EU-27 ยท 3โ7 days
What is guar gum — structure, origin and why it works
Guar gum is a galactomannan polysaccharide โ a long-chain polymer built from a mannose backbone with galactose side-chains attached at regular intervals. The mannose-to-galactose ratio is approximately 2:1, and this structure determines everything: the side-chains prevent the mannan backbones from crystallising together, keeping the polymer fully soluble in cold water. This is guar's key advantage over locust bean gum (mannose-to-galactose ratio 4:1), which must be heated to hydrate.
The galactomannan backbone is highly hydrophilic โ each hydroxyl group on the polymer chain forms hydrogen bonds with water molecules, immobilising them in a three-dimensional network. This network resists flow, producing viscosity. At a concentration of just 1%, guar gum immobilises enough water to create 4,000โ5,500 mPaยทs viscosity โ more than any other commercially available hydrocolloid at the same concentration.
Why guar wins on cost-efficiency: Xanthan gum costs approximately โฌ21/25 kg vs guar at โฌ13.11/25 kg. But the comparison should be on viscosity per โฌ: guar at 0.2% (โฌ0.026/kg product) delivers comparable viscosity to xanthan at 0.1% (โฌ0.042/kg product). Guar provides viscosity at roughly 40% lower ingredient cost per unit of viscosity delivered.
The synergy with xanthan gum โ why blend?
When guar gum and xanthan gum are combined, their molecular backbones interact to form junction zones โ a network structure neither polymer creates alone. The result: viscosity 30โ40% higher than either alone, plus the shear-thinning behaviour of xanthan and improved freeze-thaw stability. The blend also compensates for their individual weaknesses: guar provides bulk viscosity; xanthan provides heat, acid and salt stability that guar lacks above pH 6.5 or 80ยฐC.
Clean label status: Guar gum is approved for organic food production under EU Reg. 2018/848. On food labels it appears as either E412 or guar gum โ most clean-label brands choose the latter. It is not classified as a major allergen under EU Reg. 1169/2011.
Product specification
Guar gum grades — mesh sizes, hydration times and applications
Mesh size determines particle size, which directly controls hydration speed. Finer mesh = faster hydration but higher processing cost. Choose based on your process speed and mixing equipment.
Grade
Mesh
Particle Size
Viscosity (1%)
Hydration Time
Primary Use
Regular / Standard
80 Mesh
180 ฮผm
4000โ5500 mPaยทs
10โ20 min
Beverages, sauces, baked goods
Fine
200 Mesh
75 ฮผm
4500โ6000 mPaยทs
5โ10 min
Dry mixes, instant products, cosmetics
Ultra Fine
325 Mesh
45 ฮผm
5000โ6500 mPaยทs
2โ5 min
Pharmaceutical, high-performance food
Fast Hydrating (FH)
200 Mesh
75 ฮผm
4500โ5500 mPaยทs
2โ4 min
Ice cream, dairy, dressings โ fast process
FDCM standard supply: Standard guar gum โ contact contact@fdcm.eu to confirm current mesh specification and request a sample for your application testing.
Performance data
Viscosity comparison — guar gum vs other hydrocolloids at 1% concentration
Viscosity measured at 1% concentration in water, 25ยฐC, low shear rate (6 rpm Brookfield). The guar + xanthan blend demonstrates synergistic viscosity โ higher than either component alone.
Viscosity (mPaยทs) at 1% in water ยท 25ยฐC ยท low shear โ lower bars = higher cost-per-viscosity-unit
Values are indicative literature ranges. Actual viscosity depends on measurement conditions, water quality, pH, temperature and mixing procedure. Request CoA for batch-specific viscosity.
pH stability science
pH stability — guar gum vs xanthan gum across pH 2โ10
Viscosity retention (% of maximum) at each pH value. Guar gum is stable from pH 4โ10. Below pH 4, acid hydrolysis degrades the polymer. Xanthan maintains near-full viscosity across pH 2โ12 โ making it the choice for strongly acidic products.
% viscosity retained at each pH (low shear, 25ยฐC)
Guar Gum E412
Xanthan Gum E415 (dashed)
Practical implication: At pH 3.5 (typical soft drink), guar gum retains only ~70% viscosity โ requiring ~40% higher dosage to compensate. At this pH, xanthan gum retains 98%. For beverages below pH 4.0, either use xanthan alone or a guar-xanthan blend where xanthan provides acid-stable backbone. Above pH 4.0 (most dairy, bakery, sauces), guar gum performs fully.
A comprehensive comparison of the four main hydrocolloid options. Guar is highlighted โ scroll right on mobile.
Parameter
Guar Gum
Xanthan
Locust Bean
Guar+Xanthan
E-Number
E412
E415
E410
Blend
Origin
Seed (plant)
Fermentation
Seed (plant)
โ
Structure
Galactomannan
Heteropolysaccharide
Galactomannan
โ
Viscosity @ 1% (mPaยทs)
4000โ5500
1500โ2000
2500โ3500
5500โ7000+
Cold water solubility
Excellent
Excellent
Poor
Excellent
Shear thinning
Moderate
Strong
Moderate
Strong
Heat stability
Up to 80ยฐC
Up to 130ยฐC
Up to 80ยฐC
Up to 120ยฐC
pH stability
pH 4โ10
pH 2โ12
pH 4โ10
pH 3โ11
Freeze-thaw stability
Moderate
Excellent
Moderate
Good
Salt tolerance
Lowโmoderate
Excellent
Low
Good
Typical use level
0.1โ0.5%
0.05โ0.25%
0.1โ0.5%
0.05โ0.3%
Cost (relative)
Low (โฌโฌ)
Medium (โฌโฌโฌ)
High (โฌโฌโฌโฌ)
Medium
When to choose guar vs xanthan: Choose guar when pH >4.0, temperature <80ยฐC, salt content is low, and cost is a priority. Choose xanthan when pH <4.0, temperature >80ยฐC, salt/electrolyte content is high, or shear-thinning (pour-and-cling) is required. Use the guar+xanthan blend when maximum viscosity, broad stability and cost balance all matter โ which is most applications.
Application guide
Dosage reference — guar gum, xanthan gum and their blend by food application
Typical usage levels (% w/w) for guar, xanthan and the 1:1 blend across 8 major food categories. Actual dosage depends on desired texture, other ingredients and processing conditions.
Application
๐ข Guar Gum
๐ต Xanthan Gum
๐ด Guar+Xanthan Blend
Technical notes
Gluten-free bakery note: This is the highest-dose application for both guar and xanthan. Guar gum is typically preferred for cost-sensitive products; xanthan for products requiring greater water absorption and freeze-thaw stability. The blend (0.5โ1.0% total) gives the best crumb structure and volume in most gluten-free bread formulations.
Related products
Guar gum & synergistic hydrocolloids โ all from FDCM EU stock
Guar gum, xanthan gum, lecithins and complementary food ingredients โ all available from EU stock with CoA per batch and DSV delivery.
Everything about guar gum bulk — technical & commercial
Guar gum (E412) is a galactomannan polysaccharide extracted from the endosperm of guar bean seeds (Cyamopsis tetragonoloba), a drought-resistant legume grown primarily in India, Pakistan and the US. The beans are dehusked, split, and the endosperm (the white interior) is milled and screened to the desired mesh size. No chemical modification is involved โ guar gum is a physically processed, naturally derived ingredient. The resulting powder dissolves readily in cold water, making it one of the most versatile and cost-effective hydrocolloids available.
Guar gum (E412) provides the highest cold-water viscosity per gram of any commercially available hydrocolloid (4,000โ5,500 mPaยทs at 1%), is more cost-effective, but loses viscosity above 80ยฐC and at extreme pH or high salt concentrations. Xanthan gum (E415) provides lower base viscosity (1,500โ2,000 mPaยทs) but exhibits pseudoplastic (shear-thinning) behaviour โ crucial for pourable dressings โ and is stable from pH 2 to 12 and up to 130ยฐC. The combination of guar + xanthan at roughly 1:1 produces synergistic viscosity (5,500โ7,000+ mPaยทs) higher than either alone, making it the formulator's preferred blend for demanding applications.
The synergy arises from molecular interactions between the backbone of xanthan (cellulosic-type polymer) and the side chains of guar galactomannan. The regularly spaced galactose side chains of guar align with the ordered helical structure of xanthan, forming non-covalent junction zones that create a network structure. This network has significantly higher viscosity and gel-like behaviour than either polymer alone. The optimal ratio is typically 60:40 to 50:50 guar:xanthan, although this varies by application. The synergy is greatest at low total concentrations (0.1โ0.3%), making the blend highly cost-effective.
80 mesh (standard): for applications where processing allows 10โ20 min hydration โ beverages, soups, sauces, standard bakery. 200 mesh (fine): for dry mixes, instant products, ice cream and dairy where rapid hydration (5โ10 min) is needed. 325 mesh (ultra fine): pharmaceutical, cosmetic, and high-performance food applications requiring complete hydration in under 5 min. FDCM supplies standard guar gum โ contact contact@fdcm.eu to confirm current mesh specification and specify your application requirements.
Yes โ guar gum is authorised as E412 under EU Regulation 1333/2008, Annex II with quantum satis status in the vast majority of food and beverage categories. Exceptions include certain fruit and vegetable products where specific limits apply. It is also permitted in organic food production under EU Regulation 2018/848. Always verify the current Annex II for your specific food category, as permitted uses are category-specific.
Guar gum is stable across pH 4โ10, retaining 90โ100% of its viscosity. Below pH 4, acid hydrolysis of the galactomannan backbone begins to degrade polymer chain length, reducing viscosity. Above pH 10, alkaline degradation occurs. For products below pH 4 (fruit drinks, some sports beverages), xanthan gum (stable from pH 2) is a better choice, or a guar-xanthan blend where xanthan provides acid stability.
Yes โ guar gum is one of the two primary gluten replacers in gluten-free baking (the other is xanthan gum). It provides water retention, binder function, and gas retention during proofing โ all of which gluten normally provides. Typical usage level: 0.5โ1.5% of flour weight in bread; 1โ2% in pastry and cakes. Higher levels than in conventional food applications are required because no synergy with gluten protein is available. Xanthan gum (at lower dose, 0.3โ1%) or a guar-xanthan blend is often used to fine-tune texture. Guar is typically preferred when lower cost is a priority; xanthan when higher water tolerance is needed.
Guar gum is highly soluble in cold water โ unlike locust bean gum which requires heat. Best practice: disperse guar gum powder in the dry phase before adding to liquid, or pre-disperse in oil before water addition to prevent lump formation. For aqueous systems, add with high shear agitation (4โ6 m/s tip speed) while maintaining vortex. Allow 15โ30 min for full hydration at room temperature. Heating to 60ยฐC accelerates hydration. Do not exceed 80ยฐC during processing to avoid viscosity degradation. Fine mesh grades (200, 325) hydrate significantly faster.
Standard: CoA per batch (viscosity at 1%, moisture, pH, particle size, heavy metals โ Pb, Cd, As, Hg โ microbiological โ TPC, coliforms, Salmonella, E. coli). On request at no charge: TDS, allergen declaration (guar gum is not classified as a major allergen under EU 1169/2011), non-GMO statement, halal/kosher certificate, country of origin, EU Reg. 1333/2008 conformity statement, organic suitability statement.
25 kg minimum (one bag). No framework contract. Order processing 1โ2 business days. DSV road freight 3โ7 business days to all 27 EU member states. Full shipment tracking from dispatch. Contact contact@fdcm.eu for volume pricing above 200 kg/month.
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