INS 412 is guar gum, numbered E412 in Europe. Like carob bean gum it is a galactomannan, a soluble fibre, but it comes from the seeds of the guar plant (Cyamopsis tetragonoloba), a bean crop grown mainly in India and Pakistan. The seeds are dehulled and the endosperm is separated and milled into a fine off-white powder. Codex lists it as an emulsifier, stabilizer and thickener.
Guar gum’s big advantage is that it thickens even in cold water, and only a small amount is needed. It binds water, adds body and slows the movement of moisture through a product.
In the Corner chocolate ice cream sandwich it is one of the permitted stabilisers that help keep ice crystals small and the ice cream smooth. It is also part of the long additive list of Denma filled cookies, where gums like this typically help fillings hold moisture and stay soft.
