Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in food, feed, and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.

India is native to guar or cluster beans which are used as a vegetable. Guar gum is an extract of the guar bean, where it acts as a food and water store. Guar gum comes from the endosperm of the seed of the legume plant Cyamopsis tetragonoloba; an annual plant, grown in dry regions of India as a food crop for animals. The guar bean is principally grown in India and Pakistan, with smaller crops grown in the U.S., Australia, China, and Africa. The drought-resistant guar bean can be eaten as a green bean, fed to cattle, or used in green manure. For hundreds of years, Guar has been used as a vegetable in India. Guar is a rain-fed crop, sown in July-August and harvested in October-November. Being a leguminous crop, guar fixes nitrogen, making the soil fertile.
 

Properties of Guar Gum
 

Some properties of guar gum are:

​

• Thickening agent: Guar gum is a highly effective thickening agent that can increase the viscosity of a liquid.

​

• Water-soluble: It is easily soluble in cold or hot water, forming a highly viscous solution.

​

• Stable in a wide pH range: Guar gum is stable in a wide pH range, from acidic to alkaline.

​

• Non-toxic: It is non-toxic and generally considered safe for consumption.

​

• High in fiber: Guar gum is a good source of dietary fiber.

​

• Film-forming: It has film-forming properties, which makes it useful as a coating for various products.

​

• Emulsifying: It can act as an emulsifier, helping to stabilize emulsions.

​

• Binding: Guar gum can also act as a binding agent, helping to hold ingredients together in products such as baked goods.

Major Industrial Uses are as follows: