Guar gum is a product made from seeds of the guar plant (also called cluster beans). This is in the Fabaceae family of plants, which are also known as legumes.

It is a heavily processed product which is used as a thickener and stabiliser in many foods.

Processed additives have an E-Number to help easily identify them on products, the E-Number for guar gum is E412.

As it is derived from legumes, it is naturally gluten free and is used in free from products to act as a stabiliser in place of wheat gluten.

Guar gum doesn't have any identified food allergens, but can cause food intolerance like symptoms, such as bloating and digestive issues. This is due to the way guar gum reacts with water in the intestines rather than a true food allergy or intolerance.

Guar gum is a low FODMAP food. FODMAP stands for Fermentable oligosaccharides, disaccharides, monosaccharides and polyols. Foods high in FODMAPs can cause symptoms of food intolerance, affecting the gastro intestinal system and this can be mistaken for a true IgE food allergy.

You can read more about Food Intolerances on the dedicated Food Intolerance Page.

Guar gum is not linked to any allergic syndromes.

Other plants in the Fabaceae family include various beans and peas, lupin, chickpeas, fenugreek, soya (edamame), green beans, lentils, liquorice, mung beans, peanuts, runner beans and tamarind.

Note that these food lists are not exhaustive, the most up to date information is on the cross reactivity tool.

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