Introduction:
Guar gum is extracted from the seeds of the guar bean and is used as a food additive E 412 in many processed foods as a thickening agent. The carbohydrate guaran, which can absorb large amounts of liquids, is responsible for the thickening properties.
Use/Preparation:
As a thickener, gelling agent and filler in jams, soups, ice cream, sauces and desserts. It may also be listed in the ingredient list as guaran, guar or guar flour.
Health:
The additive is considered healthy and harmless. Guaran, which is difficult to digest, can help you lose weight by making you feel fuller. However, eating large quantities can cause digestive problems. Allergy sufferers should generally be careful when consuming guar gum, as it is suspected of promoting the development of allergies and can itself also lead to allergic reactions.
Alternatives:
Other binding or gelling agents such as locust bean gum, xanthan gum, agar-agar, psyllium husks, potato or corn starch and rice flour can serve as alternatives.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 193/776 |
| Fat | 0,5 g |
| Healthy fatty acids | 0,2 g |
| Carbohydrates | 1 g |
| Sugar | 1 g |
| Protein | 4,5 g |
| Salt | 0 g |
