Guar gum

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Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in food, feed, and industrial applications. In Europe, guar gum has EU food additive code E412.


Chemically, guar gum is an exo-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 a colorless to slight brownish solid, soluble in water. It is stable to temperatures up to 70-80 °C.

Addition of borax or calcium chloride to a solution of guar gum will cause it to gel.


Guar gum is sold by food suppliers. Can also be bought online.


Guar gum is extracted from guar beans. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application.


  • Food additive
  • Thickener
  • Ice crystal growth inhibitor



Guar gum is safe to handle and even consume, though cases of allergy have been recorded.


In closed bottles.


No special disposal is required. Discard it as you wish.

See also


Relevant Sciencemadness threads