In the European Union and many other markets, guar gum used in food is labelled E412. The code tells regulators and consumers that the ingredient meets a defined set of identity and purity criteria. Similar specifications are published internationally by JECFA and the Codex Alimentarius.
What the specification covers
Food-grade guar gum specifications set minimum galactomannan content and maximum limits for moisture (loss on drying), total ash, acid insoluble matter, protein and heavy metals such as lead and arsenic. They also exclude starch and set microbiological expectations. The exact limits depend on the regulation that applies in your market, so always check the current text for your destination.
Tests to request
- Viscosity and particle size to confirm functional performance
- Loss on drying, ash, acid insoluble matter and protein against the regulatory limits
- Heavy metals (lead, arsenic, mercury, cadmium)
- Total plate count, yeast and mould, E. coli and Salmonella
- Pesticide residues and ethylene oxide declarations where your market requires them
Documents importers should expect
A reliable supplier provides a Certificate of Analysis per lot, a product specification sheet, allergen and GMO statements, and copies of food-safety certifications such as ISO 22000 or FSSC 22000, HACCP, Halal and Kosher. Third-party inspection before shipment adds a further layer of assurance for new supply relationships.
