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Guar gum brings an interesting story from humble beginnings. Its rise started in India and Pakistan, where guar beans thrive in drought-prone areas. Farmers noticed those beans offered something unique, not just another crop for livestock, but a powerful thickener and binder. After World War II, food industries in the United States caught wind of this powder. They saw its value as a replacement for agar and other thickeners, especially when shortages made imports tough. Over the decades, guar gum moved beyond food and started shaping processes in oil, textiles, mining, and even personal care formulas. Having worked with food industry veterans, they often talk about lean years becoming profitable once guar gum entered the supply chain. Its cost-effectiveness and consistent yield pulled many families out of poverty, particularly in India’s Rajasthan region.
Guar gum powder comes straight from grinding the endosperm of guar seeds. Commercial suppliers offer several grades, but most follow similar steps—dehusking, milling, and screening. Food-grade guar hits shelves as a fine, off-white powder. Industrial versions can be lighter or darker, sometimes with a faint bean odor, but always with a neutral taste. In bakeries, guar gum keeps bread soft longer. In ice cream plants, it keeps the finished product creamy, even on long journeys. Drilling companies swear by its viscosity control, reducing water loss and keeping mud just right in oil wells. Sitting down with quality managers in food processing spaces shows just how much they rely on the product’s predictability, batch after batch, ensuring their recipes come out the same every time.
At room temperature, guar gum looks like most starch-based powders—light, loose, and easily airborne. Mix it in water, though, and it turns into a thick, almost mucilaginous substance. The powder swells up quickly, forming a gel at very low concentrations—less than one percent is often enough. In technical terms, guar is a galactomannan polysaccharide. Labs measure its molecular weight in millions, which explains why even a pinch leads to noticeable thickening. Guar gum tolerates wide pH ranges and shows impressive resilience to freeze-thaw cycles, a trait food technologists praise when designing frozen desserts or ready meals meant to travel long distances in refrigerated trucks. Unlike some substitutes, guar’s viscosity builds up quickly and stays stable over time.
Food labeling in the United States demands clear identification of guar gum, usually quoted as E412 in Europe. Most suppliers aim for technical purity exceeding 85 percent galactomannan, with water-insoluble matter below five percent. Moisture content falls under 10 percent by weight. Particle size varies depending on the mill, but high-end food and pharma applications demand powder passing through at least a 200-mesh screen. Reputable buyers inspect every truckload using standard tests—viscosity in a Brookfield viscometer, moisture via Karl Fischer titration, and microbiological benchmarks for pathogens. Proper labeling remains critical. Regulatory authorities like the FDA don’t tolerate vague descriptions—ingredient lists require specific mention: guar gum, not just “vegetable gum.”
Mills receive cleaned guar seeds from the farm. The first step strips away husks, often using a combination of mechanical abrasion and air jets. The remaining endosperm kernel gets ground to a coarse form and then further refined using industrial mills. The powder passes through screens with tight tolerances, including magnetic separators to eliminate metal shavings and rotary sifters to keep out oversized debris. Some manufacturers process further, subjecting the powder to heat or chemical treatments that tailor its solubility or viscosity for special uses. Food-grade plants follow strict Hazard Analysis Critical Control Points (HACCP), and every shift gets drilled—no shortcut is worth risking a recall or consumer trust.
Guar gum attracts chemists for its modifiability. Its backbone lends itself to reactions that introduce functional groups—hydroxypropyl, carboxymethyl, and cationic or anionic forms appear frequently in specialty applications. These changes affect water solubility, reactivity with salts, and performance under high temperatures. For oilfield use, cross-linking with borates forms gels sturdy enough to push proppant into shale rock. Textile processors often ask for depolymerized, low-viscosity derivatives that rinse out easily. From experience shadowing a polymers lab, there’s always excitement whenever a new modification opens untapped markets—each change in chemistry means new patents, new sales, and sometimes a breakthrough for both client and producer.
Across markets, people refer to guar gum by many names: guaran, goma guar, gellan, food thickener, galactomannan, and E412 are only a few. Bulk buyers often ask for guarantees about origin—“Indian guar” carries weight for its consistent quality. Brand names sometimes crowd the field: Super Guar, FiGuar, Jaguar, and thousands more line catalogs and trade show displays. Pharmacies note it in excipient lists; bakeries and breweries see it as a shelf-life extender. The variety in product names sometimes creates confusion, weighing down logistics teams during customs checks or quality audits, so sourcing managers have learned to cross-reference not just trade names but also chemical codes and CAS numbers.
Every process step, from farm to factory, faces scrutiny. Guar gum itself sits on GRAS (Generally Recognized As Safe) lists, but not all batches qualify the same. Heavy metals, pesticide residue, and microbiological safety—these are points buyers check page by page. Some years see increased recalls when poor weather or untrained pickers allow contamination. Top producers employ traceability systems tracking every lot’s journey, integrating RFID and blockchain databases for rapid audits. Occupational standards protect mill workers, too—respiratory dust from airborne starch has prompted many plants to upgrade to negative-pressure handling systems, distribute masks, and demand regular lung health checkups. Safety meetings often focus on sentinel events from the past, using those stories to drive home the difference between correct and careless.
Food processors rely on guar gum to keep sauces thick and ice cream silky. Gluten-free bakers see it as a lifeline, giving structure to rice breads or chickpea cakes. Oil industry engineers pump it into wells, tapping into shale reserves made possible by its gel-forming power. Textile dyers use modified guar gums for sizing and printing, saving water and energy. Miners deploy guar derivatives to float ores for easier processing. Even in cosmetics, manufacturers appreciate the way guar smooths out creams or stabilizes shampoos. Personal anecdote: sitting in on a bakery discussion, nothing sparked more debate than scaling back guar levels in a new gluten-free bun—stickiness, crumb, even color changed dramatically, showing this additive’s subtle but critical influence.
Researchers never tire of tweaking guar gum. Crop breeders look to improve yield and weather hardiness, especially in India’s unpredictable monsoons. Chemists hunt for ways to lower process energy, cut water usage, or invent reaction pathways for new gum derivatives. Medical labs ask if guar fibers might reduce blood sugar spikes or improve gut health in diabetics and IBS patients. Trial formulas come out of pilot plants every quarter, with meetings filled with debates over viscosity curves and storage stability at different pH levels. Recent science points to synergies between guar and other fibers—blending improves texture, lowers cost, and sometimes leads to patents on new food or pharmaceutical forms.
Doctors keep an eye on any additive used this often. Guar gum largely passes safety checks—the FDA, WHO, EFSA, and Health Canada all find minimal toxicity at approved levels. Swallowing down mega-doses sometimes leads to bloating, gas, or even intestinal blockages, especially if people forget to pair enough water with fiber. Laboratories sometimes publish animal-feed studies showing minor gut flora changes, but nothing alarming compared to other common polysaccharides. Over the years, foodborne illness investigations rarely target guar, though sometimes contamination with pathogens like Salmonella or toxins leads to recalls. Good suppliers invest in tight quality control—my contacts in ingredient procurement always push for regular audits, independent test data, and fully traced batches, since one contaminated load means serious legal and reputational risk.
The road ahead for guar gum looks dotted with promise and some big questions. Food innovators see its fiber content and clean-label reputation suiting new health products. Oil and gas drillers continue ordering truckloads as new drilling fields open. Climate and geopolitics, including water scarcity in major producing regions, will decide just how reliable supply streams stay. Plant geneticists keep searching for more disease-resistant guar varieties. Some industry insiders wonder if synthetic or fermentation-derived gums will push in from the sidelines, or if consumer demand for “natural” will keep guar on top. The steady drumbeat of reformulations in food, diet products, and environmental tech keeps demand up. Having worked in cross-industry product development meetings, the stories are always the same—people want reliability, control, and a product that can stand up under pressure, which guar gum continues to deliver.
Guar gum comes from guar beans, mostly grown in India and Pakistan. In my own kitchen, the bag of powder sitting next to the spices looks a lot like flour, but it packs a different punch. Factories grind down these beans, extracting the galactomannan—a type of plant fiber—so we can use it as a thickener or stabilizer. For every twenty loaves of bread made worldwide, guar farmers and small-scale cooperatives play their role. Crop cycles and harsh weather, especially monsoons in India, swing prices up and down—affecting local livelihoods and the global market.
Guar gum works well in gluten-free baking. It binds dough and traps air, helping bread rise without wheat protein. If you've baked a gluten-free pizza base or cookie and wondered why it’s not crumbling in your hand, guar gum often holds it together. People sensitive to gluten look for this in ingredient lists because it enables softer, chewier textures.
In ice cream, guar gum keeps the creamy smoothness. Without it, you get icy chunks—especially after the tub sits in the freezer for a week. In yogurt, it stops separation. Many times, kids open a yogurt cup and there’s no watery layer floating on top. Food labs work with precise measurements—a pinch here or there affects texture.
Even condiments rely on guar gum. Salad dressings stay blended, the ketchup doesn’t separate, and barbecue sauces coat food instead of sliding off. It takes just a small amount to thicken and hold mixtures together.
Guar gum plays a major part in other industries. Oil drilling outfits inject huge quantities down wells to keep sand suspended in hydraulic fracturing fluids. Cosmetic companies add it to shampoo for that satisfying, gooey texture. Even medicines get a dose, where it helps tablets break down after swallowing.
These large-scale uses drive demand and affect farming communities far away from where the jars line supermarket shelves. The guar bean crop becomes a global commodity, swinging on the fortunes of oil and gas more than bread or ice cream sales.
Health agencies look closely at guar gum. The U.S. Food and Drug Administration and the European Food Safety Authority label it safe at levels used in food. Some people experience stomach discomfort with large amounts—fiber can do that. For the majority, a typical serving in food causes no trouble.
Manufacturers must stay honest with labels and content. When companies overuse such thickeners just to stretch products—think watered-down dressings or sauces—consumers notice the bland taste and odd mouthfeel. Everyone expects clear labeling, and regulators check for truthful claims.
There’s room for better transparency from brands about where they source guar gum and how much they use. Supporting fair trade efforts means better pay for farmers and stronger supply chains. Home cooks should read ingredient lists, especially if sensitive to certain additives.
Guar gum may not get much attention until a recipe turns out flat or gluey, but this additive shapes everyday favorites. Knowing what goes into food and how it arrives at the table gives everyone more control, both as cooks and as consumers.
Guar gum pops up in foods everywhere—ice cream, gluten-free bread, sauces. I’ve seen it plenty of times on ingredient labels, but most folks don’t think much about it. This powder comes from guar beans, and it thickens or stabilizes food. The stuff can transform a bowl of soup into something creamy or put some spring into your gluten-free muffin. It’s easy to use, and food companies seem to like it because it keeps products consistent and fresh for longer.
The U.S. Food and Drug Administration considers guar gum generally recognized as safe. Studies back this up, showing that in small amounts, most people tolerate it just fine. It even offers a few perks: Guar gum is a type of soluble fiber, so it passes through the gut without adding calories. Scientists have linked soluble fiber to lower cholesterol and steadier blood sugar. Some folks, especially in South Asia, have used guar beans for generations without issue.
Even with that green light, some people do run into problems. I have talked to people with sensitive guts who deal with bloating and gas after eating foods with guar gum. Rapidly increasing fiber, including from food additives, can upset digestion, especially for those not used to high-fiber diets. People with irritable bowel syndrome often find themselves searching ingredient lists for anything that could trigger symptoms, and guar gum sits among those triggers for some.
People with allergies to legumes might also react to guar gum. Reactions aren’t common, but they do happen, and they tend to surprise folks not expecting a food thickener to cause trouble. For most, though, problems don’t show up at the amounts used in food. Larger doses from supplements or diet products can cause diarrhea or gut discomfort. Back in the 1990s, diet pills with big amounts of guar gum led to blockages in people’s digestive tracts. Regulators stepped in and pulled those pills off the market.
Label reading goes a long way, especially for anyone living with food sensitivities or allergies. The ingredient itself has a pretty solid record when used in normal food amounts, but eating a lot of fiber, fast, can catch the body off guard. The key lesson from all those years of studies and real-life stories: portion size matters. A bite of ice cream here and a slice of bread there won’t add up to a megadose.
From my experience in kitchens and local bakeries, a little guar gum in bread dough holds moisture and keeps things fresh longer than old-school recipes. That helps small shops limit food waste and deliver a consistent texture, but it doesn’t change the nutrition much. I watch out for it, not because it’s dangerous, but because processed foods add up quickly compared to homemade meals.
Food makers could focus on keeping portions reasonable and consider people with gut sensitivities. More companies are up front about their ingredients, making it easier for people to avoid things like guar gum if needed. Doctors and dietitians can help people figure out what works for them, especially those balancing complex diets.
Looking for mostly whole foods, cooking from scratch, and listening to your own body provides a better sense of what ingredients like guar gum do for you. Treat it like any other processed food ingredient: notice how you feel, pay attention to labels, and reach for balance rather than extremes.
Guar gum turns up in lots of everyday foods. Bakeries use it in gluten-free bread. Bottled salad dressings keep their smooth texture because of it. Even ice cream companies rely on guar gum to hold everything together. Food manufacturers love it for thickening, stabilizing, and improving mouthfeel. As someone who tries different diets, I notice guar gum popping up everywhere, from vegan cheeses to non-dairy milk.
Guar gum is a fiber from guar beans. When you eat it, it soaks up water and forms a gel in your gut. Because of that, it slows down how quickly food moves through, which can help you feel full after a meal. People have used similar fibers for centuries to keep digestion in check. Medical research backs up its ability to help manage cholesterol and blood sugar, especially for people with type 2 diabetes. Still, most people use it through store-bought foods, not as a supplement.
Too much guar gum can cause digestive problems. Gas, bloating, and loose stool happen because the gut bacteria eat up the fiber and produce gas. I remember adding a fiber supplement with guar gum to my smoothies. I pushed past what the container recommended, thinking more was better, and ended up with stomach cramps for two days. It’s easy to overdo if you suddenly start eating lots more fiber without letting your body acclimate.
For people with a sensitivity to legumes, guar gum may trigger allergic reactions. The FDA keeps an eye on food additives, and guar gum has held its “generally regarded as safe” status for decades. Still, in the 1990s, some companies tried marketing “diet” diet pills packed with guar gum. Some people took enormous doses, and a few suffered dangerous blockages in the intestines or esophagus. Because of those cases, medical advice is to avoid huge concentrated doses of guar gum.
Guar gum’s reputation rests on plenty of human trials. Research from the Journal of the American College of Nutrition shows moderate use can help with cholesterol and control spikes in blood sugar. The amounts tested in these studies match what you find in food—not massive supplemental quantities. If you stick with the levels set by food manufacturers, risk stays low for most adults. The FDA capped the recommended use in foods at around 0.35% by weight, so your average serving stays far away from dangerous levels.
People living with irritable bowel syndrome or other gut sensitivities often feel the pinch with added fibers. If you start reacting to processed foods with guar gum—bloating, cramping, or diarrhea—keep a food diary. This practice helped me figure out the source of my own stomach troubles. Consult a doctor or a registered dietitian to see if a low FODMAP diet works better for you, since guar gum belongs to a category of fermentable fibers that may upset sensitive stomachs.
Clear food labels make a difference. If manufacturers print fiber content in a bigger font and state the source, people can make smarter choices. Creating less processed alternatives may help too, letting shoppers pick simpler foods if they want to dodge additives.
Guar gum’s widespread use reflects its practicality and safety for most people. Those with sensitive guts, allergies, or who eat massive doses run into issues. As with most food ingredients, moderation and individual attention to how your body reacts will steer you in the right direction.
Standing in a grocery store aisle, it can feel tricky to sort through the wild tangle of ingredient lists. Guar gum pops up in everything from gluten-free bread to vegan ice cream, and it’s got most folks wondering if it actually fits the bill for specialized diets. From years spent reading about nutrition, and living with celiac disease in my family, I know food safety arguments never really go away.
Guar gum gets its texture-boosting power from the guar bean, grown mostly in India and Pakistan. After harvest, the seeds get split, the hull taken off, and ground into a white powder. In kitchens, this powder thickens salad dressings, smooths out soups, and gives gluten-free loaves the bounce that bread lovers crave. The magic comes from soluble fiber, not from any protein related to wheat, barley, or rye. Scientists took apart guar gum long ago to find out gluten just isn’t part of the deal. That’s why major celiac organizations label guar gum as safe for gluten-free diets—and easy to spot on food labels, since U.S. and EU regulations flag it either as “guar gum” or “E412.”
Plenty of plant-based eaters rely on ingredients like guar gum to give texture to egg-free cakes, non-dairy yogurt, and nut milks. Since guar gum comes straight from plants and doesn’t rely on animals or animal-based additives during production, it slips into vegan diets with no issue. A few folks worry about possible contamination from shared equipment, but trustworthy vegan brands test for cross-contact and label accordingly. Suppliers focused on plant-based production usually publish info about their facilities for peace of mind.
It’s true not every thickener in a vegan or gluten-free product comes with the same story. Cellulose, gelatin, or casein can sneak in, leaving anyone with allergies or ethical rules on guard. The difference with guar gum is clarity: clear labeling, whether it’s in almond milk or sorbet, and well-established guidelines. As of today, guar gum is rarely, if ever, derived from anything other than guar beans. Food scientists and advocacy groups update their advice regularly; not one credible source has found real risk for animal by-products or gluten sneaking in through this source.
Inside my own kitchen, finding a safe alternative to gluten or egg thickeners means more than following a fad. For friends with celiac or loved ones avoiding dairy and eggs, skipping the worry about “hidden” gluten or animal derivatives matters for health and inclusivity. Guar gum lets us make salad dressings that mix easily, or ice creams that never turn icy, without fighting labels or scouring long lists of unfamiliar ingredients.
If more food manufacturers published their sourcing information and good manufacturing processes, it’d lower the stress for millions living with health concerns. Groups like the Celiac Disease Foundation and Vegan Society continue to advocate for better standards. For now, guar gum stands out as a straightforward answer for those committed to gluten-free and vegan choices—and gives real, practical solutions in the daily business of cooking and sharing food.
Guar gum shows up in kitchens and food plants around the world. Folks use it in salad dressings, ice cream, baked bread, pet food, and even oil drilling. This ingredient, ground from guar beans, holds thickening power you can count on. Storing it the right way keeps its magic strong and avoids waste.
Guar gum draws water from the environment fast. Opened bags, humid closets, or steamy kitchens let moisture creep in. Clumping starts. Mold can follow. In hot places, the natural oils inside start to break down. Flavor changes, off-odors creep in, and that smooth thickness fades. From experience working in food labs, a single forgotten bag can ruin a whole batch of mix, just because it picked up too much dampness.
A cool, dry place always comes before fancy containers. In a grocery space or a home pantry, top shelves away from dishwashers or windows work. Dust-free plastic bins with tight-sealing lids beat paper or thin bags, every time. Kitchens and factories share one rule—air and light do no favors for guar gum.
If you’ve ever pulled flour out of the pantry and found it gritty or clumped, you get the idea. Guar gum reacts much faster, and unlike wheat flour, one slip ruins its texture. Stacked with sugar or rice, away from onions and cleaning powders, lasts longer and preserves food safety.
Sealed properly, companies mark guar gum good for eighteen to twenty-four months—sometimes longer if the original packing remains untouched. After a year, quality holds up but can start to slide if humidity or pests sneak in. Once open, that clock speeds up. Every scoop with a damp spoon, shake of the bag, or breath of warm air brings it closer to a stale, unusable mush.
Manufacturers do their part with batch codes and printed expiration dates. As a food safety rule, I never keep partial bags longer than eight or nine months unless I know for certain the bag always stayed dry, cool, and tightly shut. Some people keep a log near their bulk supplies. At busy bakeries, tracking those dates saves time, money, and product.
Chemical breakdown happens if storage runs hot—above 77°F (25°C) and especially in moisture-laden air. Simple fixes work best. A dehumidifier in the pantry helps families in humid climates. Inside big warehouses, small silica gel packs tucked inside sealed totes act as a second line of defense. For home use, glass jars with gasket lids seal better than thin plastic or rolled bags.
Cross-contamination hits hard in mixed kitchens. A little cleaning chemical or strong-smelling item stored beside guar gum turns a safe, neutral powder into a mess that can spoil whole batches of food. Clear labeling, sealed storage, and a “use-by” timeline make sure each scoop still thickens and blends as expected. In factories, food safety rules demand employee training, regular inspections, and pest management. At home, plain old common sense goes a long way.
| Names | |
| Preferred IUPAC name | Poly(1→4)-β-D-mannopyranosyl-(1→6)-α-D-galactopyranosyl polymer |
| Other names |
Goma guar Guarkernmehl Gomme de guar Galactomannan E412 |
| Pronunciation | /ˈɡwɑːr ɡʌm/ |
| Preferred IUPAC name | Guar gum |
| Other names |
Guaran Guar flour Gellan gum Guar bean gum Cluster bean gum |
| Pronunciation | /ˈɡwɑːr ɡʌm/ |
| Identifiers | |
| CAS Number | 9000-30-0 |
| Beilstein Reference | 0630684 |
| ChEBI | CHEBI:32235 |
| ChEMBL | CHEMBL1201558 |
| ChemSpider | 123876 |
| DrugBank | DB11096 |
| ECHA InfoCard | ECHA InfoCard: 03e886c455-37a9-4282-bc52-2571f18f8070 |
| EC Number | E412 |
| Gmelin Reference | 28274 |
| KEGG | C01737 |
| MeSH | D005857 |
| PubChem CID | 5343 |
| RTECS number | MD0940000 |
| UNII | 'TYJ0YN0L7G' |
| UN number | UN 2960 |
| CAS Number | 9000-30-0 |
| Beilstein Reference | 1461223 |
| ChEBI | CHEBI:9393 |
| ChEMBL | CHEMBL1201478 |
| ChemSpider | ChemSpider ID: 392666 |
| DrugBank | DB11096 |
| ECHA InfoCard | EC Number: 232-536-8 |
| EC Number | E412 |
| Gmelin Reference | 7840 |
| KEGG | C06447 |
| MeSH | D005857 |
| PubChem CID | 6850759 |
| RTECS number | MD9450000 |
| UNII | VO3208RD21 |
| UN number | UN 2960 |
| Properties | |
| Chemical formula | (C6H10O5)n |
| Molar mass | C10H14N5Na2O12P3, 822.2 g/mol |
| Appearance | white to yellowish-white, nearly odorless, free-flowing powder |
| Odor | Odorless |
| Density | 0.8 g/cm³ |
| Solubility in water | Soluble in water |
| log P | -2.89 |
| Vapor pressure | Negligible |
| Acidity (pKa) | ~3.0 |
| Basicity (pKb) | 4.87 |
| Magnetic susceptibility (χ) | Diamagnetic |
| Refractive index (nD) | 1.530–1.552 |
| Viscosity | Viscosity: 3500–6000 cP (1% solution) |
| Dipole moment | Dipole moment: "0 D |
| Chemical formula | C10H14N5Na2O12 |
| Molar mass | Galactomannan polymers (variable, approximate repeating unit: ~1,078 g/mol) |
| Appearance | White to yellowish-white, nearly odorless, free-flowing powder |
| Odor | Odorless |
| Density | 0.8 g/cm³ |
| Solubility in water | Soluble in cold water |
| log P | 1.12 |
| Acidity (pKa) | ~3.0 |
| Basicity (pKb) | 4.87 |
| Magnetic susceptibility (χ) | Diamagnetic |
| Refractive index (nD) | 1.527 |
| Viscosity | Viscosity: 4000 – 6000 cps |
| Dipole moment | 0.00 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 958.0 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | 0 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | –16.15 MJ/kg |
| Std molar entropy (S⦵298) | 837.0 J·mol⁻¹·K⁻¹ |
| Std enthalpy of combustion (ΔcH⦵298) | -16470 kJ/mol |
| Pharmacology | |
| ATC code | A10BX01 |
| ATC code | A09BX01 |
| Hazards | |
| GHS labelling | Not a hazardous substance or mixture according to the Globally Harmonized System (GHS). |
| Pictograms | GHS07,GHS08 |
| Signal word | Warning |
| Hazard statements | Not a hazardous substance or mixture. |
| Precautionary statements | Handle in accordance with good industrial hygiene and safety practice. Avoid dust formation. Avoid breathing dust. Use with adequate ventilation. Wash thoroughly after handling. |
| Autoignition temperature | 360°C |
| Lethal dose or concentration | LD50 (oral, rat): > 5000 mg/kg |
| LD50 (median dose) | Oral LD50 (rat): >5000 mg/kg |
| NIOSH | KZK162 |
| PEL (Permissible) | 5000 mg/m³ |
| REL (Recommended) | 200 mg/kg |
| GHS labelling | GHS classification: Not classified as hazardous. No signal word. No hazard pictogram. No hazard statements. No precautionary statements. |
| Pictograms | GHS07,GHS08 |
| Signal word | Non-hazardous |
| Hazard statements | No hazard statements. |
| NFPA 704 (fire diamond) | 1-1-0 |
| Autoignition temperature | 280°C |
| Lethal dose or concentration | LD50 (Rat, oral): > 5000 mg/kg |
| LD50 (median dose) | NE 5000 mg/kg (rat, oral) |
| NIOSH | MD0940000 |
| PEL (Permissible) | 10 mg/m³ |
| REL (Recommended) | 720 mg |
| Related compounds | |
| Related compounds |
Guaran Locust bean gum Psyllium seed husks Carrageenan Xanthan gum Starch Agar |
| Related compounds |
Locust bean gum Xanthan gum Carrageenan Agar Carboxymethyl cellulose Hydroxypropyl guar |
