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Stabilizer (412)

Also Known As : Guar gum 412, E412, Gum Cyamopsis Guar Flour, Cyamopsis tetragonolobus l. gum, Guar flour, Guar gum, Gum cyamopsis, Jaguar, Regonol, Supercol, Guaran
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Vegetarian

Taste Profile

It is tasteless.

Usage Tips

  1. Stabilizer (412) prevents the formation of crystals in frozen foods like ice-creams and hence extends their shelf life.
  2. It helps build uniform mixtures in dairy products such as flavoured milk and shakes.
  3. It preserves moisture in dough and reduces fat penetration in baked foods. It lends a thick texture to foods.
  4. It works as a binder in meat and meat products as well as in sauces and salad dressings.

Common names and forms

  1. Edible Gum (Guar Gum)
  2. Edible Gum (Gum Acacia)
  3. Edible Gum (INS 412)
  4. Emulsifier (E412)
  5. Emulsifier (INS 412)
  6. Emulsifier and Stabilizer (412)
  7. Emulsifying Agent (Guar Gum)
  8. Guar gum (INS412)
  9. Guar Gum E412
  10. Gum
  11. Natural Guar Gum
  12. Stabilizer (E412)
  13. Stabilizer (Guar Gum)
  14. Stabilizer (INS 412)
  15. Stabilizing Agent (INS 412)
  16. Thickener (412)
  17. Thickener (INS 412)
  18. Thickeners(E412)
  19. Thickening Agent (E-412)
  20. Thickening Agent (INS 412)

Description

What is e412?

Stabilizer (412) known by the name guar gum, is a food additive which is white to yellowish-white, powder, extracted from guar beans that has thickening and stabilizing properties that are useful in the food industry. Guar beans are obtained from the seeds of the tree Cyamopsis, which is native to India. The beans are dehusked, hydrated, milled and then used. Its powder form is used widely in food, cosmetics, pharmaceuticals and other industries for its thickening, emulsifying, binding and gelling functions. Its powder form is used widely in food, cosmetics, pharmaceuticals and other industries for its thickening, emulsifying, binding and gelling functions. 

What use does E412 find in food industries?

  • Stabilizer (412) is used in the food industry because it's soluble and able to absorb water, forming a gel that can thicken and bind products.

  •  It is quite economical as it has almost eight times the water-thickening ability of other thickening and stabilizing agents like cornstarch or flour, hence only a small quantity is needed for producing the results.

  • It thickens dairy products such as milk, yogurt and pudding. It improves texture, maintains uniform viscosity and color. 

 

Note

Too much consumption of Stabilizer (412) causes flatulence and bloating, due to its fermentation by the intestinal bacteria.(1)​

Resource & Links

(1) https://foodnetindia.in/guar-gum-in-412/

- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”