Guar Gum
The short version
A natural plant gum extracted from guar bean endosperm, used to thicken sauces and dairy.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Extracted from the seeds of the guar plant, cultivated primarily in India and Pakistan. The legume has been used as cattle feed and human food for centuries.
How it's used
Common in ice cream, salad dressings, sauces, gluten-free baked goods, and processed cheese. Provides viscosity and improves texture and freeze-thaw stability.
Safety profile
No ADI specified. Generally well tolerated; high doses can cause bloating or gas as it ferments in the colon. Has been linked to esophageal obstruction when consumed as dry powder without enough liquid.
Physical & chemical properties
Off-white free-flowing powder, hydrates in cold water to form a viscous solution at very low concentrations (0.1% to 1%). Synergistic with xanthan gum.
Regulation worldwide
Permitted globally without restrictive maximums.
Educational information only. Not medical or dietary advice.