Guar gum

<b>In baking</b>the guar gum strengthens dough viscosity, so that it becomes more pliable, and retains dough crispiness after baking. It does not contain gluten, making it suitable for baking pastries and products for celiac patients, or for those who are sensitive to gluten.<b>In dairy products, guar gum may thicken them, while retaining their uniformity and texture</b>In seasoning</b>It optimizes stability and appearance of sauces.<b> In foods and soups</b>it is used as a thickening and stabilizing substance.<b>In cosmetics industry</b>it is used for thickening various types of creams and shampoos.