Guar gum slows mass transfer across the solid/liquid interface, which slows ice crystal growth. It is very stable during freeze-thaw cycles. As a result, it is used in egg-free ice cream. Guar Gum Market works in tandem with locust bean gum and sodium alginate. It may be synergistic with xanthan: when combined with xanthan gum, it produces a thicker product (0.5% guar gum / 0.35% xanthan gum), which is used in applications such as soups where clear results are not required. Guar gum is used as a thickener in foods and medicines for humans and animals. Because it is gluten-free, it is used as an additive in baked goods to replace wheat flour. It has been demonstrated to lower serum cholesterol and blood glucose levels.
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