GUAR GUM
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). SYNONYMS Gum cyamopsis, guar flour; INS No. 412
DEFINITION 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).
C.A.S. number 9000-30-0
DESCRIPTION White to yellowish-white, nearly odourless, free-flowing powder
FUNCTIONAL USES Thickener, stabilizer, emulsifier
