Guar Gum Added As Emulsifiers And Stabilizers
Auto-generated content. This description was generated automatically and is pending editorial review. Inaccuracies are possible. Found a mistake? Contact us.
What it is
Guar gum is a dietary fiber derived from the ground endosperm of guar beans, which are legumes native to India and Pakistan. It is a white to yellowish powder that is soluble in water and is used as a thickening and stabilizing agent.
Why it's used
Manufacturers add guar gum to foods to increase viscosity, stabilize emulsions, and prevent ingredient separation. It is commonly found in dairy products like ice cream and yogurt, baked goods, sauces, dressings, and gluten-free products.
Health notes
Guar gum is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of soluble fiber, which may help with digestive regularity. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated guar gum. Some people may experience gas or bloating when consuming large amounts of guar gum, especially if they are not accustomed to a high-fiber diet.
Allergen info
Guar gum is derived from guar beans, which are legumes. It is not one of the major allergens recognized by the FDA, and it does not contain gluten.