Comparing E412 - Guar gum vs E440B - pectin amide

Synonyms
E412
Guar gum
Gum cyamopsis
guar flour
E440b
pectin amide
amidated pectin
Origins
Products

Found in 26,749 products

Found in 0 products

Search rank & volume
#7633.1K / mo🇺🇸U.S.
#48940 / mo🇺🇸U.S.
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Interest over time for 4 keywords in U.S. during the last 10 years.

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Popular questions
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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).

  1. How to tell if your pectin is amidated?

    Check the ingredient list or spec sheet: amidated pectin is labeled “amidated pectin,” “LM amidated,” or E440b (sometimes with a degree of amidation/DA); if it says E440a or just “pectin/high‑methoxyl pectin,” it’s non‑amidated. Consumer clue: amidated LM pectin typically gels with a small amount of added calcium and works in low‑sugar recipes, whereas “regular/classic” pectin that needs lots of sugar is non‑amidated HM.

  2. What is non-amidated pectin?

    Non‑amidated pectin (E440a) is pectin whose carboxyl groups aren’t converted to amides; it exists as high‑methoxyl (gels with high sugar and low pH) and low‑methoxyl non‑amidated (gels with calcium). Unlike amidated pectin, it usually requires more sugar (HM) or more calcium (LM) and forms less heat‑reversible gels.