Guar Gum

Guar gum is derived from the seeds found in the pods of the leguminous guar plant. The gum is a branched polysaccharide that dissolves readily in cold water. Guar gum can form liquids that have some of the highest levels of viscosity—typically, eight times as much cornstarch would be required to produce the same effect. Liquids stiffened with guar gum exhibit shear thinning; that is, they flow more readily when subjected to a shear force that is parallel to their surface. Like locust bean gum, guar gum cannot form gels. It is used as a thickener and stabilizer in such emulsions as ice cream and salad dressings. The mouthfeel of products thickened with guar gum is smooth and lingering.