Guar Gum

Guar gum is widely used as a thickener and emulsion stabilizer, especially in sauces and condiments. Due to its cold solubility and freeze–thaw stability, it is used in ice-creams and frozen desserts. In meat products, guar gum prevents fat migration and syneresis. Guar gum’s thickening effect aids in viscosity control during canning and clump prevention in retorting. In bakery, it prolongs softness.