guar gum


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guar gum

n.
A gum obtained from the ground endosperm of guar seeds, used as a thickening, stabilizing, or emulsifying agent in foods, pharmaceuticals, and industrial products.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.guar gum - a gum from seeds of the guar plant; used to thicken foods and as sizing for paper and cloth
gum - any of various substances (soluble in water) that exude from certain plants; they are gelatinous when moist but harden on drying
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In 2014, guar gum was the largest product segment and is expected to grow on account of increasing demand from convenience foods along with oil & gas industry.
has shown strong desire to cooperate with Sudan in the import of sesame and guar gum, adding he discussed with the U.
Until about a decade ago, guar was bought mainly by the food industry, which uses guar gum as a thickener for things like ice cream and ketchup, and as an ingredient that keeps bakery goods moist.
Prospects of higher guar seed availability dampened guar gum prices.
Most of the guar gum used in the United States-for hydromulching and an impressive array of other applications-is imported.
In March 2012, guar seed had touched ` 29,900 a quintal while guar gum tested ` 100,000 a quintal.
Guar gum is a galactomannan biopolymeric material isolated from the endosperms of Cyantopsis tetragonalo-bus, which is native to northwestern parts of India (27).
The price of guar gum, produced from the seeds of the guar plant, has been skyrocketing recently.
You can add guar gum to food to slow the emptying of the stomach and the absorption of sugars.
Also, guar gum suffers from strong market fluctuations and becomes increasingly expensive, causing real impacts on recipe costs.
I also recommend taking a highly viscous dietary fiber supplement such as PGX, guar gum, or psyllium before meals to help stabilize Blood sugar levels throughout the day and night.
ILLUSTRATION OMITTED] Add: 1 tablespoon Xanthan or Guar Gum 2 cups whole wheat flour 3 cups Kamut or spelt flour 5 cups white flour Add as much of the flour to the mixture as possible, to form stiff dough.