Processed

Guar Gum

Guar gum is a galactomannan hydrocolloid milled from the endosperm of guar beans (Cyamopsis tetragonoloba), a drought-tolerant legume grown widely in India and Pakistan. Cold-water soluble and highly efficient, it thickens ice cream, sauces, soups, gluten-free doughs, plant milks, and baked goods while binding water and slowing ice-crystal growth. Alone it builds viscous sols; with xanthan it can form soft gels useful in dressings and dairy alternatives. Food-grade guar is a cream to pale powder graded by viscosity, particle size, and purity (protein and husk residue). Rapid hydration can clump without proper dispersion—blending with sugar or oil, or using high shear, improves results. Overdosing creates pasty mouthfeel; typical food use levels are well below one percent. Organic and non-GMO streams follow agricultural supply from major guar belts.

Also known as: E412, Guar Gum, E412, Guar Gum

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Quantity

Unit

g Kg ml Liters whole pack

Note

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Form

Viscosity Grade

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

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Medium Viscosity

Partially Hydrolysed

Fast Hydration

Organic

High Viscosity

Characteristics

Preparations

Baked Into Gluten-Free DoughBlended With XanthanCold HydratedDispersed In Oil Then WaterDry Powder

Provenance

Food GradeGluten FreeHalalKosherNon-GMOOrganicVegan

Sources

Outdoor FarmedPlantation

Traits

Cold Water SolubleCream PowderFunctional Group: ThickenerHigh ViscosityIce Crystal ControlPlant GalactomannanSynergistic With XanthanWater Binding

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 180

Amount per 100 g

Total Fat 0.6 g
Saturated Fat 0.1 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.3 g
Cholesterol 0 mg
Sodium 20 mg
Salt 0.05 g
Total Carbohydrate 77 g
Dietary Fibre 77 g
Total Sugars 0 g
Complex / starch 0 g
Protein 4.6 g
Water 8 g

Detailed nutrients

Energy 180 kcal
Water 8 g
Carbohydrates 77 g
- Fibre 77 g
  - Soluble Fibre 70 g
  - Insoluble Fibre 7 g
  - Gums 77 g
Protein 4.6 g
- Plant Protein 4.6 g
Fat 0.6 g
- Saturated Fat 0.1 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.3 g
Minerals 292 mg
- Major Minerals 290 mg
  - Calcium 90 mg
  - Sodium 20 mg
  - Potassium 180 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Minerals

Sodium: 20 · Potassium: 180 · Calcium: 90 · Iron: 1.5 ·

Guar gum is a galactomannan from guar seed, used as a thickener. It is soluble fibre, not table sugar. Typical dry gum: ~80 g fibre (counted in carbohydrate), ~5 g protein, little fat, energy ~180 kcal because most of the carbohydrate is non-digestible fibre.

In the kitchen

Culinary partners and combinations that usually underperform with Guar Gum.

Pairs well with

Classic and complementary matches

Cream
Ice CreamStabiliser
Milk
TomatoSauces
Wheat
YoghurtThickener

Usually avoid with

Often clash in flavour or tradition

History

1900IN

Guar cultivation and traditional seed uses expanded in the Indian subcontinent.

1950US

Industrial milling of guar endosperm launched modern food and technical gum markets.

1970

Ice cream and convenience-food formulators adopted guar for freeze-thaw and body.

2010

Gluten-free and clean-label trends renewed demand for plant-derived guar thickeners.