Guar Gum: authorised novel food in the EU

Conditions of use and maximum levels

Table 1, column "Conditions under which the novel food may be used", as written:

• Fresh dairy products such as yogurts, fermented milks, fresh cheeses and other dairy-based desserts.: 1,5 g/100 g
• Fruit or vegetable-based liquid foodstuffs (of the ‘smoothie’ variety): 1,8 g/100 g
• Fruit or vegetable-based compotes: 3,25 g/100 g
• Cereals accompanied by a dairy product, in packaging containing two compartments: 10 g/100 g in the cereals none in the accompanying dairy product 1 g/100 g in the product when ready to eat

Additional specific labelling requirements

1. The designation of the novel food on the labelling of the foodstuffs containing it shall be ‘Guar Gum’. 2. A specific mention of the possible risks of digestive discomfort linked to the exposure of children aged under 8 to guar gum must be visible on the label of any foodstuffs containing it. For example, ‘Excessive consumption of these products may cause digestive discomfort, especially for children under 8 years of age’. 3. In the case of products with two compartments containing dairy and cereal products respectively, the instructions for use must clearly specify the need to mix the cereal and the dairy product before consumption, in order to take into account the potential risk of gastro-intestinal obstruction.

Specification (Table 2)

Table 2 of the Annex, row with the same name, as written:

Description/Definition:

Native guar gum is the ground endosperm of seeds from natural strains of guar Cyamopsis tetragonolobus L. Taub. (Leguminosae family). It consists of a high molecular weight polysaccharide, primarily composed of galactopyranose and mannopyranose units combined through glycosidic linkages, which may be described chemically as a galactomannan (galactomannan content not less than 75 %).

Appearance: White to yellowish powder

Molecular weight: Between 50 000 - 8 000 000 Daltons

CAS number: 9000-30-0

Einecs Number: 232-536-8

Purity: As specified by Commission Regulation (EU) No 231/2012 laying down specifications for food additives listed in Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council (1) & by Commission Implementing Regulation (EU) 2015/175 of 5 February 2015 laying down special conditions applicable to the import of guar gum originating in or consigned from India due to contamination risks by pentachlorophenol and dioxins (2).

Physico-chemical properties:

Powder

Shelf-life: 2 years

Colour: White

Odour: Light

Average diameter of particles: 60-70μm

Moisture: Max 15 %

Viscosity * at 1 hour - Viscosity * at 2 hours: Min 3 600 mPa.s

Viscosity * at 24 hours: Min 4 000 mPa.s

Solubility: Soluble in hot and cold water

pH for 10g/L, at 25 °C - 6-7,5

Flakes

Useful life: 1 year

Colour: White/off white with absence or minimal presence of black spots

Odour: Light

Average diameter of particles: 1-10 mm

Moisture: Max 15 %

Viscosity * at 1 hour: Min 3 000 mPa.s

Viscosity * at 2 hours -

Viscosity * at 24 hours -

Solubility - Soluble in hot and cold water

pH for 10g/L, at 25 °C - 5-7,5

(*) The measurements of viscosity are carried out under the following conditions: 1 %, 25 °C, 20 rpm

Source and version

Implementing Regulation (EU) 2017/2470, Annex, Union list of novel foods, Table 1. Consolidated text of 10 August 2026. The text above is copied from that document without change except that amendment markers are removed. It is not advice and it does not decide whether a particular product is covered.

• Consolidated text on EUR-Lex

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