Guar Gum — Facts 

Canonical name: Guar Gum
Also known as: Guaran
Type: Hydrocolloid, thickener, stabilizer, emulsifier
Source: Extracted from the endosperm of guar beans (Cyamopsis tetragonoloba), grown mainly in India and Pakistan
Category: Vegan, gluten-free, non-GMO
CAS number: 9000-30-0
E-number (EU): E412

Properties

  • Texture / function: Provides high viscosity even at low concentrations

  • Solubility: Hydrates rapidly in cold water

  • Stability: Moderately heat-stable; viscosity decreases under prolonged high heat

  • Appearance: Off-white fine powder

  • Flavor: Neutral

Food Uses

  • Thickens sauces, soups, and dressings

  • Improves moisture retention and softness in gluten-free baked goods

  • Prevents ice crystal formation in ice cream and frozen desserts

  • Stabilizes beverages, smoothies, and dairy products

  • Works synergistically with xanthan gum and locust bean gum

Nutrition & Safety

  • Calories: ~2–3 kcal per gram (dietary fiber)

  • Dietary role: Soluble fiber that supports digestion and moderates blood sugar

  • Regulatory status: GRAS (FDA), widely approved in food applications

  • Allergens: None known; rare occupational sensitivities in industrial handling

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