A stabilizer, thickener and emulsifier.
A polysaccharide made of galactose and mannose and used as a food thickener, e.g., in ice cream. It is derived from an Asian bean, Cyamopsis tetragonoloba.
A viscous substance that functions as a thickener, emulsifier, and stabilizer, is produced by grinding guar beans. This legume, also referred to as a cluster bean, originates from India, however, a limited quantity is cultivated domestically.
Guar gum is a natural gum obtained from the cluster bean plant (CYAMOPSIS TETRAGONOLABA). Since it is not digestible in the body, it serves as a beneficial aid in managing blood glucose levels for individuals with diabetes mellitus. This is achieved by slowing down the absorption of glucose from the small intestine. People commonly consume the gum either in granule form sprinkled on food or dissolved in water. However, it’s worth noting that its usage may lead to side effects like flatulence, nausea, and abdominal discomfort.