Comparing E412 - Guar gum vs E425I - Konjac gum
Overview
Synonyms
Products
Found in 26,749 products
Found in 111 products
Search rank & volume
Awareness score
Search volume over time
Interest over time for 4 keywords in U.S. during the last 10 years.
Interest over time for 3 keywords in U.S. during the last 10 years.
Popular questions
Is guar gum bad for you?
No—E412 (guar gum) is generally recognized as safe at typical food levels. As a soluble fiber it can cause gas or loose stools in some people, and concentrated tablets or dry powder taken without enough liquid have been linked to blockage risks.
What is guar gum made from?
It’s a galactomannan polysaccharide made from the endosperm of guar beans (Cyamopsis tetragonoloba), processed into an off‑white powder.
Is guar gum bad for cats?
It’s generally considered safe at the small amounts used as a thickener in many canned cat foods. Some cats may get soft stools or gas, especially if sensitive, so monitor tolerance and consult a vet if issues arise.
Can dogs have guar gum?
Yes—at the low levels used in commercial dog foods it’s considered safe. Too much may cause gas or diarrhea, so introduce new foods gradually and watch your dog’s tolerance.
Is guar gum bad for dogs?
Not at typical food levels; it’s widely used as a safe thickener in dog foods. Large amounts may upset the stomach (gas, loose stools).
How much konjac gum to use?
Typical food-use levels are about 0.1–1.0% by weight for thickening/stabilising; 0.2–0.6% (often with xanthan or carrageenan) for elastic gels; and roughly 1–3% for firm konjac gels/noodles when used with alkali/calcium—adjust to the desired texture and local regulations.
How much pure konjac gum should you take at one time in powder form?
Do not swallow dry konjac gum powder—it swells rapidly and can cause choking or blockage; it is intended to be fully hydrated in foods. If using glucomannan supplements, follow the product’s directions (single doses are commonly around 1 g with plenty of water), but this refers to E425(ii), not E425(i) gum.
How to use konjac gum?
Premix the powder with sugar or oil (or other dry ingredients) to prevent clumping, then hydrate with good agitation—often in hot water (about 60–90°C) until fully dispersed. For firm, heat-stable gels, use a small amount of alkali or calcium; konjac works synergistically with xanthan or kappa-carrageenan to build elastic texture.
What is konjac gum xanthan gum used for?
Together they are used to make stable, elastic, shear-thinning textures in sauces, dressings, plant-based meats, dairy alternatives, and gluten-free doughs, and to form heat-stable gels. The blend improves suspension and freeze–thaw stability compared with either gum alone.
What is konjac root gum?
Konjac root gum (E425i) is a plant-derived hydrocolloid from the tuber of Amorphophallus konjac, composed mainly of glucomannan, used as a thickener, stabiliser, emulsifier, humectant, and carrier in foods.