Guar Gum is used as a thickener and stabiliser in food and pharmaceuticals. In its pure form, when used in ice creams, it acts as a superior stabiliser and gives the right texture by preventing the formation of coarse ice crystals.

The current market trend is to use agro-based Guar Gum Powder for Ice cream, without any Additives or Preservatives. CarboxyMethyl Cellulose (CMC), which is a chemical derivative of cellulose, and therefore objectionable in America, Japan and Europe for Food Products. Thus, Guargum powder being a 100% natural product is preferred over CMC.

Guar Gum Powder has got a low calorific food value and is an excellent bulk laxative. It is used in jellies and ointments as a thickener as it readily disperses in water. In sauces, squashes and sherbets, it functions as a suspending agent and as a stabiliser. Furthermore, Guargum powder increases the mechanical strength of tablets during pressing. It imparts good viscosity and gives better foam stability in shampoos. It is compatible with glycerol and is used in tooth-pastes.