Guar gum, also called guaran, is a galactomannan. It is primarily the ground endosperm of guar beans. The guar seeds are dehusked, milled and screened to obtain the guar gum. It is typically produced as a free-flowing, pale, off-white-colored, coarse to fine ground powder.


The guar bean is principally grown in India and Pakistan, with smaller crops grown in the U.S., Australia, China, and Africa. In India, Rajasthan and Haryana are the main producing regions, and Jodhpur in Rajasthan is a major Guar trading market.

In Pakistan Sindh is the main area for Production for GUAR Beans.


Guar gum is more soluble than locust bean gum and is a better stabilizer, as it has more galactose branch points. Unlike locust bean gum, it is not self-gelling.

Guar gum is economical because it has almost eight times the water-thickening potency of cornstarch - only a very small quantity is needed for producing sufficient viscosity. Thus, it can be used in various multiphase formulations: as an emulsifier because it helps to prevent oil droplets from coalescing, and/or as a stabilizer because it helps to prevent solid particles from settling.

Guar gum retards ice crystal growth nonspecifically by slowing mass transfer across the solid/liquid interface. It shows good stability during freeze-thaw cycles.

Manufacturing Process

Depending upon the requirement of end product various processing techniques are used. The commercial production of Guar gum is normally undertaken by using process of roasting, differential attrition, sieving and polishing.

Food grade guar gum is manufactured in stages. It is very important to select guar split in this process. The split is screened to clean it and then soaked to prehydrate it in a double cone mixer. The prehydrating stage is very important because it determines the rate of hydration of the final product.

The soaked splits, which have reasonably high moisture content, are passed through a flaker. The flaked guar split is ground and then dried. The powder is screened through rotary screens to deliver required particle size. Oversize particles are either recycled to main Ultra fine or reground in a separate regrind plant, according to the viscosity requirement.

This stage helps to reduce the load at the grinder. The soaked splits are difficult to grind. Direct grinding of those generates more heat in the grinder which is not desired in the process as it reduces the hydration of the product. Through the heating, grinding, and polishing process, the husk is separated from the endosperm halves and the refined Guar Gum split is obtained. Through the further grinding process, the refined Guar split is then treated and converted into powder.

The split manufacturing process yields husk and germ called “Guar Meal”, widely sold in the international market as cattle feed. It is high in protein and contains “Oil and Albuminoids”, about 50% in germ and about 25% in husks. The quality of the food grade guar gum powder is defined from its particle size, rate of hydration, and microbial content.

Manufacturers define different grades and qualities of guar gum by the particle size, the viscosity generated with a given concentration, and the rate at which that viscosity develops. Coarse-mesh guar gums, will typically, but not always, develop viscosity more slowly. They may achieve a reasonably high viscosity, but will take longer to achieve. On the other hand, they will disperse better than fine-mesh, all conditions being equal. A finer mesh, like a 200 mesh, requires more effort to dissolve.

Modified forms of guar gum that are available commercially include enzyme-modified, cationic and hydropropyl guar