The clusterbean or guar bean is a legume with a large endosperm (seed) that contains significant amounts of galactomannan gum. Galactomannan is a complex carbohydrate comprised of multiple sugar molecules. In water, guar gum becomes a thick, glue-like gel.
World Use of Guar
In Asia, guar beans are classed as a vegetable and eaten by people and cattle. In the U.S., guar is used as a food additive and in various industrial applications.
Specific Uses of Guar Gum
High-grade guar gum is used to thicken the texture of soft ice cream. It is used as a stabilizer in cheese, artificial whipped cream and instant pudding. Its viscous fibers have been shown to slow nutrient absorption in the small intestine, thereby lowering cholesterol. It also helps slow the rise of blood sugar after meals.
Other Uses of Guar Beans
While guar gum is the principal product derived from the , it also provides an excellent protein source. Guar meal (the remainder of the guar bean after extraction of guar gum) contains a 95 percent-digestible protein that serves as livestock feed.
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