Alternate Names

Gyamopsis Tetragonolobus, Gum Guar, Guar Flour, Guaran

Description

Extracted from the guar bean; made with the ground up guar seeds. Used as a thickener, binder, and stabilizer in a variety of foods.

Additional Information

The guar bean plants are mainly grown in India and Pakistan. Also used as a bulk laxative.

Found In

baked goods, cereal, fruit drinks, frozen fruit, cheese spread, dressing, jelly and preserves, yogurt, kefir, sauces, ice cream

Possible Health Effects

If consumed in large quantities or without enough water, may swell and cause throat blockage. As with many fiber products, may cause flatulence and abdominal cramping.

Allergy Information

May cause allergic reaction in sensitive individuals

Online Resources/Related

• International Programme on Chemical Safety, WHO Food Additives Series No. 8: Toxicological evaluation of some food colours, thickening agents, and certain other substances , 1975, Joint FAO/WHO Expert Committee on Food Additives

Print Resources

• Winter, Ruth. A Consumer's Dictionary of Food Additives, 7th Edition: Descriptions in Plain English of More Than 12,000 Ingredients Both Harmful and Desirable Found in Foods. Three Rivers Press, 2009
• Statham, Bill. Eat Safe: The Truth about Additives from Aspartame to Xanthan Gum. Running Press, 2008
• Minich, Deanna M. An A-Z Guide to Food Additives: Never Eat What You Can't Pronounce. Conari Press, 2009
• Farlow, Christine Hoza, D.C.Food Additives: A Shopper's Guide To What's Safe & What's Not. KISS For Health Publishing, 2007 Revised Edition

Copyright July 8, 2010 Be Food Smart