Guar Gum is an emulsifier, thickner and stabilizer approved for use in a wide range of Food Industry, Cosmetics, Pharmaceutical Industry and Oil Drilling Industry. It is sold as a white or yellowish odorless powder which is available in different viscosities and different granulometries depending on the desired viscosity. Its viscosity is a function of temperature, time and concentration. One advantageous property of Guar Gum is that it thickens without the application of heat.
1 In baked goods, it increases dough yield, gives greater resiliency, and improves texture and shelf life; in pastry fillings, it prevents "weeping" (syneresis) of the water in the filling, keeping the pastry crust crisp. It is primarily used in hypoallergenic recipes that use different types of whole-grain flours. Because the consistency of these flours allows the escape of gas released by leavening, guar gum is needed to improve the thickness of these flours, allowing them to rise as a normal flour would.
2 In dairy products, it thickens milk, yogurt, kefir, and liquid cheese products, and helps maintain homogeneity and texture of ice creams and sherbets. It is used for similar purposes in plant milks.
For meat, it functions as a binder.
3 In condiments, it improves the stability and appearance of salad dressings, barbecue sauces, relishes, ketchups and others.
4 In canned soup, it is used as a thickener and stabilizer.
5 It is also used in dry soups, instant oatmeal, sweet desserts, canned fish in sauce, frozen food items, and animal feed.
6 The FDA has banned guar gum as a weight loss pill due to reports of the substance swelling and obstructing the intestines and esophagus.