Guar Gum

(in 4,639 products)

1. Binder / Stabilizer - Retains the physical characteristics of food/cosmetics and ensure the mixture remains in an even state.

2. Emulsifier - Allows water and oils to remain mixed together to form an emulsion.

3. Gelling Agent / Thickener - Increases the viscosity by thickening the liquid to give it more texture

4. Suspending Agent - Promotes particle suspension or dispersion while reducing sedimentation

Guar gum, also called guaran, is a substance made from guar beans which has thickening and stabilizing properties useful in various industries, traditionally the food industry and, increasingly, the hydraulic fracturing industry. The guar seeds are dehusked, milled and screened to obtain the guar gum. It is typically produced as a free-flowing, off-white powder. It is classed as a galactomannan.

Guar gum is used as a thickening agent in foods and medicines for humans and animals. Because it is gluten-free, it's also used as an additive to replace wheat flour in baked goods. It has a E number 412. It is also used as a thickener in toothpastes, conditioner in shampoos. Moreover, it has been shown to be beneficial to health. It has been shown to reduce serum cholesterol and lower blood glucose levels. Additional benefits have been seen in one's efforts to lose weight where, when ingested, its water-absorbing properties cause it to swell in the stomach giving one that 'full' sensation sooner.

It is approved to use as food additive in EU and generally recognized as safe food substance in US.

1. PubChem: https://pubchem.ncbi.nlm.nih.gov/compound/44134661

1. US FDA Food Additives Status List [2018]

2. EU Approved Food Additive [2018]

- E412

3. US FDA Generally Recognized As Safe (GRAS) Food Substances (21 CFR 184) [2017]

- § 184.1339 - Guar gum