E412 Gomme de guar
The structure of guar gum is close to that of locust bean gum (E410). It is obtained by grinding guar seeds and used as a thickener and stabilizer because of its water retention property. Consumed in high doses, it can cause intestinal discomfort (bloating, flatulence, laxative effect). Rare allergic reactions have been reported (mainly asthma and rhinitis). As for the flour of carob seed, certain studies evoke a less absorption of vitamins and minerals which would be trapped by the viscous mesh formed by the polysaccharides of the gum of guar. Conversely, a positive cholesterol-lowering effect has been reported in other studies. The use of E412 is prohibited in certain confectionery because of a risk of choking, especially for children and the elderly.
Examples of products for use
Very many food categories, prohibited in some confectionery (choking hazard), allowed in some baby foods only.
Products of the theme or category
Lactaid, ice cream, vanilla- Natural ice cream
- Lactaid, ice cream, butter pecan
- Low fat milk alternative
- French Onion Dip
- Stuffed Queen Sevillano Olives
Light sour cream- Light egg nog
- Large king cake filled with strawberry and cream cheese
- Classic ricotta raviolini pasta
- Ravioli Five Cheese
- Ravioli cauliflower, red onion & peas artisan pasta
Three Cheese & Bacon- Ravioli shrimp & lobster
Ravioli Crab & lobster- Ravioli
- Chicken sausage & kale ravioli
- Tomato, Basil & Mozzarella Rovioli
- Roasted mushroom ravioli
- Ravioli
- Italian roasted vegetable ravioli
- Shrimp Scampi Ravioli
- Ravioli
- Gold Fish Shaped Ravioli!
- Traditional cheese chicks & bunnies ravioli