Food additives data book - wordpres

synergistic interaction with xanthan is less pronounced with guar gum than locust bean gum, primarily
because regions of the molecule that are not galactose-substituted are responsible for the interaction
and locust bean gum has a lower galactose to mannose ratio than guar
SYNERGISTS: Xanthan; agar; carrageenan; anionic polymer; anionic surfactants
ANTAGONISTS: None known
FOOD SAFETY ISSUES: Mildly toxic. The powder is combustible.
LEGISLATION: Usage level: Limitation 0.35% (baked goods); 1.2% (cereal); 0.8% (cheese); 1% (dairy products);
2% (fats, oils); 1.2% (gravies); 1% (jam); 0.6% (milk products, nuts); 2% (processed vegetables);
0.8% (soups); 1% (sweet sauces); 0.5% (other foods)
USA: UK and EUROPE: AUSTRALIA/PACIFIC RIM:
FDA 21CFR § 133.124, 133.133, UK: approved. Japan: approved
133.134, 133.162, 133.178, 133.179, Europe: listed
150.141, 150.161, 184.1339, GRAS
REFERENCES: Maier, H., Anderson, M., Kurt, C., and Magnusen, K. (1993) Guar, Locust Bean, Tara and Fenugreek
gums. In: Whistler, R. L., and BeMiller, J. N. (Eds.), Industrial Gums: Polysaccharides and
Derivatives. 3rd edition, pp. 188–226.
Ash, M., and Ash, I. (1996) Food Additives. Gower Publishing Co., Brookfield, VT.
ANY OTHER RELEVANT INFORMATION: Guar gum is a natural polysaccharide extracted from the endosperm of the seeds of the Cyamopsis
tetragonolobus. Guar gum is similar in structure to tara gum and locust bean gum, differing primarily
in that guar gum has a higher galactose :mannose ratio (approx. 1 :1.8)
Guar gum 703