Side-by-Side Comparison
Food Additives & E-Numbers
E412: Guar Gum (Cold-Soluble Galactomannan) vs. E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener)
Comparing 2 standards across 16 specifications. 16 key differences identified.
Comparing:
E412: Guar Gum (Cold-Soluble Galactomannan)
E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener)
E412 (Guar Gum) is a natural galactomannan hydrocolloid extracted from guar beans (Cyamopsis tetragonoloba). INS 412, ADI is Not Limited (Quantum Satis), boasting 8x the thickening power of cornstarch and hydrating completely in cold water.
Xanthan gum (E415) is a high-molecular-weight microbial exopolysaccharide produced by Xanthomonas campestris fermentation, renowned for extreme pseudoplastic shear-thinning rheology, freeze-thaw stability, and gluten-free dough structural binding.
Specification Comparison Table
16 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E412 | — |
|
INS / Codex Number
|
INS 412 | — |
|
Functional Class
|
Thickener, Emulsion Stabilizer, Dietary Fiber | — |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | — |
|
Mannose to Galactose Ratio
|
2 : 1 (High galactose substitution enables instant cold water solubility) | — |
|
Primary Mechanism
|
Entangles water molecules via extensive hydrogen bonding, producing high viscosity at low shear | — |
|
Common Target Foods
|
Gluten-free baked goods, salad dressings, ice creams, sauces, instant soup powders | — |
|
Dietary Compliance
|
100% Vegan (Guar bean seed endosperm), Halal, Kosher, Non-GMO | — |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1339) | — |
|
INS / E-Number
|
— | INS 415 / E415 |
|
Polymer Structure
|
— | Cellulose β-(1,4)-D-glucan backbone with trisaccharide side chains (mannose-glucuronic acid-mannose) |
|
Molecular Weight
|
— | 2.0 × 10⁶ to 5.0 × 10⁶ Da (2–5 MDa) |
|
Rheological Behavior
|
— | Extreme Pseudoplasticity (Shear-thinning index n ≈ 0.15–0.25) |
|
Yield Stress
|
— | High at rest (suspends dense particulates like herbs in salad dressing permanently) |
|
Thermal Stability
|
— | Maintains constant viscosity from 0°C to 100°C across pH 2.0 to 12.0 |
|
Synergistic Gelation
|
— | Forms thermo-reversible firm gels when blended with Locust Bean Gum (E410) or Guar Gum (E412) |
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