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.

• Frozen Foods uses as Water retention, ice crystal inhibitor & stabilizer .
• Bakery uses as increasing Dough yield, for greater moisture retention and for prolonged shelf life.
• Processed Cheese uses as increasing the yield of curd solids and improves tenderness.
• Dairy Products guar gum Inhibits when separation and keeps texture after sterilization.
• Instant mixes uses as fast, cold dispersible thickening and texturing agent.
• Canned Foods uses as reducing splash while filling, control viscosity and prevention of fat migration.
• Beverages uses as Acid resistant thickening and suspending agent.
• Animal feeding uses as Suspending agent and granulating agent.
• In Pet Food it uses as Viscosifier.