Guar gum

Guar gum is a natural polysaccharide extracted from the seeds of the Cyamopsis tetragonolobus plant, native primarily to India and Pakistan. It is widely used in cooking and the food industry due to its ability to thicken, stabilize, and improve the texture of various foods.

In cooking, guar gum is highly valued as a natural thickening and emulsifying agent, ideal for soups, sauces, smoothies, and baked goods, especially in gluten-free recipes. Its use helps improve consistency and extend the shelf life of foods.

Among the properties of guar gum, its high water absorption capacity and its contribution of soluble fiber stand out, which contributes to better digestion and a feeling of satiety. Furthermore, it is low in calories and does not alter the flavor of the foods it is incorporated into.

In the Hispanic American sphere, guar gum is also known simply as guar gum or goma de guar. In some regions, it may be found under the term guar flour, although this refers to a less processed product.