Ingredient Information

Function

Guar gum is used in pastry fillings because it prevents water in the filling from running and wetting the outer pastry cover. It is also added to bread doughs since it increases the 'yield' of the dough by retaining water. It can also be used in dairy products to maintain the consistency of milkshakes, yogurt, kefir and other milk-based products. Like other thickener gums, guar gum is used as a binder in processed meat products. It is also added to cheese and desserts like ice creams and sherbets. Addition of guar gum to liquid condiments like sauces, salad dressings and toppings helps to improve their appearance. Guar gum may also be included in fat-free foods because it can provide a mouth-feel similar to fats. It is also used as a thickener in instant oatmeal.

Other Use and Industries

Guar gum is used extensively in the paper and textile industries. It has many applications in the pharmaceutical and cosmetic industries as well. Guar gum is used in oil and gas drilling where it binds mud and reduces friction.

Health Effects

Guar gum is soluble in water and is a form of soluble fiber. It acts as a laxative and can help overcome constipation. Eating guar gum can help to cleanse the bowel and regularize movements. It is recommended for patients suffering from colitis, irritable bowel syndrome and Crohn's disease. Guar gum was tried out as a weight loss aid because it aids the feeling of satiety owing to increasing the gastric transit time of food. However, it has not been shown to have a significant effect on weight loss and as such is not recommended for over-the-counter weight loss products.

Excessive consumption of guar gum tends to produce blockage in the esophagus and small intestine and therefore it cannot be consumed in lieu of food to achieve weight loss. Contact dermatitis may result in sensitive people when injected with local anesthetics containing guar gum. A single case of a person suffering from toxic shock syndrome after consuming guar gum as part of a packaged meal has been reported, although since the beans of the plant are regularly consumed by people in the Indian subcontinent, this seems to be a rare occurrence.

Origins

Guar gum comes from the endosperm (inner part) of the seed of the Cyamopsis tetragonoloba, or guar bean. Guar bean was originally native to South Asia, but is now cultivated in many parts of the world. To make guar gum for food production the beans are first heated then broken open and the germ is removed. The husk is polished off of the outside of the endosperm, and these refined endosperms are then treated and processed into a powder. It is denoted by the number E412 on food labels.