Chemically, guar gum is a polysaccharide composed of the sugars galactose and mannose. The backbone is a linear chain of β 1,4-linked mannose residues to which galactose residues are 1,6-linked at every second mannose, forming short side-branches. Guar gum is ground endosperm of guar beans predominantly grown in India. The guar seeds are de-husked, milled and screened to obtain the guar gum powder. This powder is water soluble and is an excellent stabilizer, as it has more galactose branch points. The finer guar powders swells more rapidly than coarse powdered gum.
Guar gum is an economical thickener and gelling agent that has almost eight times the water-thickening potency of cornstarch, excellent rheological properties, ability to form breakable gels when cross-linked with boron and exhibits a synergistic increase in viscosity when utilized with xanthan gum.