Guar gum, also known as guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in food, feed, and industrial applications. It is a hydrocolloid, which means it is useful for making thick pastes without forming a gel, and for keeping water bound in a sauce or emulsion. Guar gum can be used for thickening cold and hot liquids, to make hot gels, light foams, and as an emulsion stabilizer. It is frequently used as a food additive in many processed foods, including ice cream, yogurt, salad dressing, gluten-free baked goods, gravies, sauces, kefir, breakfast cereals, vegetable juices, pudding, and soup. Guar gum is also a good source of fiber with 80% soluble dietary fiber on a dry weight basis.
Guar gum has been linked to multiple health benefits, including helping to normalize the moisture content of the stool, absorbing excess liquid in those with diarrhea, and softening the stool in those with constipation. It might also help decrease the amount of cholesterol and sugar that is absorbed in the gut. People use guar gum for constipation, diarrhea, irritable bowel syndrome (IBS), high cholesterol, and high blood pressure. It is also used for obesity, diabetes, and many other conditions, but there is no good scientific evidence to support these other uses.
Guar gum is generally considered safe when consumed in small amounts as a food additive. However, it has also been associated with negative side effects and even banned for use in some products. Some people may experience digestive symptoms such as gas, bloating, and diarrhea when consuming large amounts of guar gum. It is important to note that guar gum is not the same as guarana or guarumo.
