Guar gum is a galactomannan, and is primarily the ground endosperm of guar beans. It is normally produced as a free flowing, pale, off-white coarse to fine ground powder. Guar gum is economical because it has almost 8 times the water-thickening potency of cornstarch – which makes it efficient as an emulsifier and stabiliser. It is commonly used in baked goods, dairy produce, dressings and sauces and in dried soups, desserts and so on. It has the E-number E412.
