Guar gum

Guar gum is used widely in the bakery industry to improve the physical properties and texture of baked goods, increase shelf life by reducing staling, prepare gluten-free breads, prepare breads using frozen dough, and as a dietary fiber to produce products with a low glycemic index.
Applications include:
In baked goods, it increases dough yield, gives greater resiliency, and improves texture and shelf life; in pastry fillings, it prevents “weeping” (syneresis) of the water in the filling, keeping the pastry crust crisp. It is primarily used in hypoallergenic recipes that use different types of whole-grain flours. Because the consistency of these flours allows the escape of gas released by leavening, guar gum is needed to improve the thickness of these flours, allowing them to rise as a normal flour would.
In dairy products, it thickens milk, yogurt, kefir, and liquid cheese products, and helps maintain homogeneity and texture of ice creams and sherbets. It is used for similar purposes in plant milks.
For meat, it functions as a binder.
In condiments, it improves the stability and appearance of salad dressings, barbecue sauces, relishes, ketchups and others.
In canned soup, it is used as a thickener and stabilizer.
It is also used in dry soups, instant oatmeal, sweet desserts, canned fish in sauce, frozen food items, and animal feed.