Guar gum is a fibre from guar beans. It is a plant thickener used in ice cream, sauces and gluten-free foods.
Guar gum (E412) comes from milling the endosperm of guar beans (Cyamopsis tetragonoloba). It hydrates in cold water and thickens dairy drinks, plant milks, sauces, ice cream and gluten-free doughs.
It is a plant polysaccharide — no slaughter, no gelatin, no animal fat. Certification bodies treat guar gum as halal. It often appears alongside xanthan gum and locust bean gum in stabiliser blends.
Ice cream can be doubtful for gelatin or E471 even while its guar gum is fine. Soft cheese spreads can be doubtful for rennet while the gum is fine. Judge each additive on its own line of the label.
Guar gum itself is not a reason to avoid a food for halal purposes. Look past it to emulsifiers, gelatin and colours when a product still feels unclear.
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