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Home > Guar Gum

Guar Gum

GuarNT^® Packs a Punch in Functional Foods

Guar is the most widely used general purpose thickener and texture modifier in the food industry. Derived from the guar plant, Cyamopsis tetragonoloba, that grows in India and Pakistan, guar is all-natural unlike other common thickeners such as modified food starch and cellulose gum (CMC).

Because guar imparts viscosity and water-binding capacity even at low usage levels, it is used in applications as diverse as cottage cheese, sauces, soups, and frozen desserts. It is frequently used in stabilizer blends in combination with other gums.

Source of Soluble Dietary Fiber

Guar gum provides 80% soluble dietary fiber on a dry weight basis, more soluble fiber than other sources such as oat or wheat bran.¹ This means guar can serve multiple purposes in functional foods and beverages by acting as a thickener and a fiber source. Learn more about the benefits of soluble dietary fiber from gums.

The positive impact guar gum can have when included in the diet has been the topic of much research. Numerous studies have shown that the consumption of Guar Gum lowers serum LDL cholesterol and triglycerides and increases glucose tolerance. Read our A Review of Research on the Dietary Benefits of Gums to review the results from some of those studies.

GuarNT^® Bland Guar Gum—improving on nature

Over a decade ago, TIC Gums commercialized processing innovations that allowed the development of GuarNT^® Bland, a guar gum with an improved flavor and odor profile. Traditional guar gum tends to have a beany flavor and odor that can mask delicate flavors which limits its use in dairy foods and similar applications. GuarNT Bland Guar Gum is specially formulated to have reduced off-flavor and odor properties so that it can be used in a wider range of applications.

GuarNT^® Bland is available in a range of viscosity grades and mesh sizes.

1Pomeranz, Y. Functional Properties of Food Components. Academic Press, New York, 1985.

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