guar bean cluster

Guar gum, from the guar tree, functions as a thickening agent, emulsifier, and a stabilizer in baked goods.

Guar Gum

What is Guar Gum?

Guar gum, also commonly known as guaran, is the gum derived from the endosperm of the guar bean. The husks are removed, milled, and filtered from the guar seed to produce the flowable, slightly yellow powder.


The guar seed is native to tropical Asia.


Guar gum functions as a thickening agent, emulsifier, and a stabilizer.


Polysaccharide comprised of the sugars galactose and mannose.


In baking applications, guar gum is primarily utilized as a thickening agent as well as a stabilizer. Guar gum is highly useful because the gum has close to eight times the water retaining capacity as cornstarch. Therefore, guar gum is more effective in increasing viscosity or thickness of the dough or batter.

As a stabilizer, guar gum is useful in baking gluten-free products by providing the necessary emulsification to bind together the liquid and solid ingredients. Used in conjunction with other binding agents such as Xanthan gum, guar is even more effective. Pastry filling ingredients remain evenly dispersed upon the addition of guar gum. Guar gum is also used in cold foods, such as ice cream, by retarding the formation of ice crystals.


High in soluble fiber.

FDA Legal Requirement

GRAS (21CFR582.7339)