Guar Gum is derived from the ground endosperm of Cyamopsis Tetragonolobus, a plant of the Leguminosae family. The plant grows to about 1-2 metres high with vertical stalks. The seed pods, about 15 cm long, grow on these stalks and hold 6-9 seeds which are about 2-3 mm in diameter. Roughly, 14-16% of the seed is the hull, 38-45% is the endosperm and 40-46% germ. The crop is sown after the first rains in June/July and is harvested after 3-4 months. It is a hardy, drought resistant crop that requires moderate rainfall at regular intervals.

Ice-Creams/Sorbet/Popsicles: It is useful to stabilize ice creams especially in short time, high temperature processes preventing any variation in viscosity. It gives a dry feel and slows melt down in ice creams, sorbets and popsicles.

Bakery: Adding it to the dough increases yield, gives better/softer texture, improves handling and increases shelf life.

Pet Food: Its ability to act as a thickener proves useful as a process aid during pet food production.

Meat: In meat products,