Guar Gum
This is what the ingredient is.
Guar gum is a galactomannan polysaccharide extracted from guar beans (Cyamopsis tetragonoloba). Used for thousands of years in Indian cooking.
Here is why it shows up on the label.
Thickening and stabilizing agent. Used in ice cream, yogurt, sauces, and gluten-free baking. Improves texture and prevents ice crystal formation.
Here is what food agencies say.
The FDA lists it as Generally Recognized as Safe. Europe has not set a numeric daily limit. It is approved globally in the US, Europe, and Canada as food additive.
Here is what research has found.
Safety reviewed by an FAO/WHO expert committee. Acts as soluble dietary fiber. Studies in American Journal of Clinical Nutrition show potential cholesterol-lowering effects. Not absorbed - fermented by gut bacteria.
Here are a few things worth knowing.
Generally safe. Can cause gas, bloating, or diarrhea, especially in large amounts. May interfere with medication absorption if taken simultaneously. Rare allergic reactions in soy-sensitive individuals (cross-reactivity).
Sources
- FDA 21 CFR 184.1339
- JECFA Evaluation
- Am J Clin Nutr 1992
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.