Gum is derived from guar seeds or cyamopsis tetragonoloba termed as Guar Gum.
Guar Gum can also be termed as guaran. These seeds have high low-shear viscosity as evaluated with other hydrocolloids like (locust bean gum). Guar Gums are effective thickeners and stabilizers.
Guar Gum is relatively cost effective as compared to other thickeners and stabilizers along with it being an effective binder, plasticizer and emulsifier.
One of the important properties of guar gum, a polysaccharide, is that it is high on galactose and mannose. Guar gum is also known as guarkernmehl, guaran, goma guar, gomme guar and galactomannan.
Guar Gum is the ground endosperm of the seeds of natural strains of the Guar plant, Cyamopsis Tetragonolobus (family Leguminosae) mainly used for Thickening, Binding Agent & Stabilization.
Among various natural agro products, guar gum occupies a very important place, as it is a rich source of high quality galactomannan polysaccharide. Guar Gum is extracted from guar seeds. The seeds from this plant are allowed to dry in sun. After drying the seeds in the sun, they are separated and processed into a flour which is known as guar gum powder.
The processing technique of guar gum depends on the requirement of the end product. The guar gum powder has more thickening ability than cornstarch. It not only works as a thickener but also works as binder and plasticizer as well. Guar gum is easily soluble in water and has a natural ability to bind with water molecules. Without a binder like guar gum, different ingredients in might separate into watery mess as far as creamy processed foods are concerned.