Guar or cluster bean (sometimes clusterbean) (Cyamopsis tetragonoloba (syn. C. psoralioides), is an annual legume plant that grows in semiarid regions. Guar is drought-tolerant and can be eaten green like snap beans, fed to cattle or used as a green manure. It bears many bean-like pods, each of which contains six to nine small, rounded seeds. The guar seed is typically made up of 40% to 46% germ, 38% to 45% endosperm, and 14% to 16% husk. The gum is obtained from the grounded endosperm. Guar Gum Powder is a white to yellowish white powder. It is almost odourless and fine powder. Guar Gum is available in different mesh sizes and viscosity. Guar Gum is easily soluble in Cold and Hot water.
Guar has been cultivated in India and Pakistan from many years for its use as fresh vegetables and other parts of the plant to be used as cattle feed. When in abundance the pods could also be used as cattle feed. In India the sowing season for guar is end of July and it is harvested during November, usually 90 days crop. For effective guar cultivation, the crop needs two rainfalls before sowing, one rainfall when the crop buds out and another rainfall when the crop comes up well and blossoming starts. Then it requires plenty of sunshine and dry weather to come up really well. During harvesting period it again needs good sunshine in order to dry up and become usable for industries.
Guar gum is widely used in food and other industrial applications. There are more than 300 applications of guar gum. The continuous study and research are going on to invent its novel application for various industries.
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Guar gum is an emulsifier, thickener, and stabilizer approved for use in a wide range of foods, cosmetics, and pharmaceuticals. One advantageous property of guar gum is that it thickens without the application of heat. It is also very useful in textile industry, paper industry, explosives industry, oil and gas drilling, mining, construction, pharmaceutical, cosmetic industries and many other industries.
Guar gum is Generally Recognized as Safe (GRAS) with differing percentages set for its allowable concentration in various food applications. After administration of guar gum in humans, several studies have found significant decreases in cholesterol levels. These decreases are thought to be a function of the high soluble fiber content of guar.
Guar gum has historically been considered acceptable as a food, cosmetic, and supplement additive at Whole Foods Market when used according to FDA regulations and in accordance with Good Manufacturing Practices.
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