Guar Gum
What it does
Thickener.
How it's made
Ground from guar beans.
Guar gum is a natural thickener made from the seeds of the guar plant (Cyamopsis tetragonoloba), a legume grown mainly in India and Pakistan. It is a very efficient thickener — a little produces a lot of viscosity — used in ice cream, sauces, dressings, bakery and gluten-free products, and to stop ingredients separating.
It comes from the endosperm of the guar seed. The seeds are processed to remove the outer husk and the germ, and the endosperm is then milled into a fine powder. Like locust bean gum, this endosperm is rich in a galactomannan carbohydrate, which is what dissolves in water to thicken it.
The milled gum is purified and standardised for viscosity. It dissolves in cold water and thickens strongly without heat, which makes it convenient and economical; it is often used together with other gums for improved texture and stability, and as a plant-seed product it is suitable for vegetarian and vegan foods.
Possible reactions
Large amounts can cause bloating and gas.