{"data":{"id":"us/21-cfr-184.1339","jurisdiction":"us","citation":"21 CFR 184.1339","heading":"Guar gum.","body":"(a) Guar gum is the natural substance obtained from the maceration of the seed of the guar plant, Cyamopsis tetragonoloba (Linne) Taub., or Cyamopsis psoraloides (Lam.) D.C.\n(b) The ingredient meets the specifications of the “Food Chemicals Codex,” 3d Ed. (1981), p. 141, which is incorporated by reference. Copies may be obtained from the National Academy Press, 2101 Constitution Ave. NW., Washington, DC 20418, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.\n(c) The ingredient is used in food under the following conditions:\nMaximum Usage Levels Permitted\nFood (as served) Percent Function\nBaked goods and baking mixes, § 170.3(n)(1) of this chapter 0.35 Emulsifier and emulsifier salts, § 170.3(o)(8) of this chapter; formulation aid, § 170.3(o)(14) of this chapter; stabilizer and thickener; § 170.3(o)(28) of this chapter.\nBreakfast cereals, § 170.3(n)(4) of this chapter 1.2 Formulation aid, § 170.3(o)(14) of this chapter; stabilizer and thickener, § 170.3(o)(28) of this chapter.\nCheese, § 170.3(n)(5) of this chapter .8 Do.\nDairy products analogs, § 170.3(n)(10) of this chapter 1.0 Firming agent, § 170.3(o)(10) of this chapter; formulation aid, § 170.3(o)(14) of this chapter; stabilizer and thickener, § 170.3(o)(28) of this chapter.\nFats and oils, § 170.3(n)(12) of this chapter 2.0 Do.\nGravies and sauces, § 170.3(n)(24) of this chapter 1.2 Formulation aid, § 170.3(o)(14) of this chapter; stabilizer and thickener, § 170.3(o)(28) of this chapter.\nJams and jellies, commercial, § 170.3(n)(28) of this chapter 1.0 Do.\nMilk products, § 170.3(n)(31) of this chapter .6 Do.\nProcessed vegetables and vegetable juices, § 170.3(n)(36) of this chapter 2.0 Formulation aid, § 170.3(o)(14) of this chapter; stabilizer and thickener, § 170.3(o)(28) of this chapter.\nSoups and soup mixes, § 170.3(n)(40) of this chapter .8 Do.\nSweet sauces, toppings and syrups, § 170.3(n)(43) of this chapter 1.0 Do.\nAll other food categories .5 Emulsifier and emulsifier salts, § 170.3(o)(8) of this chapter; firming agent, § 170.3(o)(10) of this chapter; formulation aid, § 170.3(o)(14) of this chapter; stabilizer and thickener, § 170.3(o)(28) of this chapter.\n(d) [Reserved]\n(e) Prior sanctions for this ingredient different from the uses established in this section do not exist or have been waived.","path":["Title 21—Food and Drugs","CHAPTER I—FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES","SUBCHAPTER B—FOOD FOR HUMAN CONSUMPTION","PART 184—DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE","Subpart B—Listing of Specific Substances Affirmed as GRAS"],"source_url":"https://www.ecfr.gov/api/versioner/v1/full/2026-08-25/title-21.xml","current_through":"2026-08-25","vintage":"","retrieved_at":"2026-08-27T02:24:47Z","sha256":"2d66f709dad5e8dd19d0e878ade002f85bf30e8c96c51a6352ef944429047b46","source_id":"us-cfr","stale":true,"prev":"us/21-cfr-184.1333","next":"us/21-cfr-184.1343"},"notice":"GroundRules: Original legal text. Not legal advice."}