Below is a list of all known varieties for Guar Gum. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Carboxymethyl Cellulose (CMC) | (Linked) A cellulose gum used as a thickener, binder, and stabilizer in ice cream, sauces, and frostings. Also called "Tylose Powder." |
| Carrageenan (Iota) | A polysaccharide from red seaweed. Forms a *soft, elastic* gel. Used in creamy desserts and fluid gels. |
| Carrageenan (Kappa) | A polysaccharide from red seaweed. Forms a *firm, brittle* gel. Used in vegan cheese and set puddings. |
| Carrageenan (Lambda) | A non-gelling polysaccharide from red seaweed. Used to *thicken* (add viscosity to) dairy products like milkshakes and cream. |
| Chia Seed Gum (Mucilage) | The "gelatinous" "soluble fiber" "from" "chia seeds." "Used" "to" "make" "chia pudding" "and" "as" "a" "thickener" "and" "binder." |
| Fenugreek Gum | A "gum" "extracted" "from" "fenugreek" "seeds." "Used" "as" "a" "thickener" "and" "emulsifier" "in" "sauces" "and" "ice cream." |
| Flaxseed Gum (Mucilage) | The "soluble fiber" "from" "flaxseeds" "that" "forms" "a" "gel." "Used" "as" "a" "vegan" "egg replacer" "and" "binder" "in" "baking." |
| Gellan Gum (High Acyl) | (Linked) A microbial gum that forms a soft, elastic, and opaque gel. Used to suspend particles in beverages. |
| Gellan Gum (Low Acyl) | (Linked) A microbial gum that forms a firm, brittle, and clear gel. Used for fluid gels and confectionery. |
| Guar Gum (Cationic) | A modified guar gum used in personal care products like shampoo and conditioner for its conditioning properties. |
| Guar Gum (Depolymerized) | A form of guar gum that has been broken down to create a lower viscosity, used in some medical and food products. |
| Guar Gum (Fast-Hydrating) | A form of guar gum that dissolves and thickens very quickly, used in specific industrial and food applications. |
| Guar Gum (Food Grade Powder) | The common, fine powder used as a thickener and emulsifier in foods like ice cream and gluten-free bread. |
| Guar Gum (Industrial Grade) | A grade of guar gum used in non-food applications like oil drilling, paper, and textiles. |
| Guar Gum (Powder) | A fine, off-white powder used as a gluten-free thickener and binder in sauces, ice cream, and baked goods. |
| Guar Gum (Powder) | A fine, off-white powder used as a gluten-free thickener and binder in sauces, ice cream, and baked goods. |
| Gum Ghatti | A "natural gum" "from" "an" "Indian" "tree." "Used" "as" "an" "emulsifier" "and" "stabilizer" "in" "beverages" "and" "syrups." |
| Hydroxypropyl Methylcellulose (HPMC) | (Linked) A modified form of methylcellulose, also a thermogelling agent, used in gluten-free bread and as a binder. |
| Karaya Gum (Powder) | A "natural gum" "used" "as" "a" "thickener" "and" "binder," "especially" "in" "icings" "and" "fillings." |
| Karaya Gum (Sterculia Gum) | (Linked) A natural gum from the *Sterculia* tree, used as a bulk laxative and a stabilizer in foods like whipped toppings. |
| Konjac Gum (Glucomannan) | (Linked) A very powerful thickener and gelling agent from the Konjac root. Used to make shirataki noodles and vegan jellies. |
| Larch Arabinogalactan | A "polysaccharide" "extracted" "from" "Larch" "trees." "Used" "as" "a" "soluble fiber" "supplement" "and" "emulsifier." |
| Locust Bean Gum (Carob Gum) | (Linked) A natural gum from the carob seed. Used as a thickener, it has a synergistic gelling effect with Xanthan Gum. |
| Methylcellulose (MC) | (Linked) A synthetic gum from cellulose. Famously gels when *heated* and melts when *cool*. Used in vegan meats and for hot foams. |
| Okra Gum (Mucilage) | The "slimy" "polysaccharide" "from" "okra." "Used" "as" "a" "natural" "thickener" "in" "gumbo" "and" "soups." |
| Pectin (Apple) | Pectin derived from apples. Often sold as a powder for jam-making or as a dietary fiber supplement. |
| Pectin (Citrus) | Pectin derived from citrus peels. The most common source for commercial HM and LM pectins. |
| Pectin (Universal) | A blend of pectins designed to work for a variety of fruits and sugar levels. |
| Psyllium Husk (Powder) | The ground husk of the *Plantago ovata* seed. A powerful, mucilaginous fiber, used in gluten-free baking to mimic the structure of gluten. |
| Psyllium Husk (Whole) | The whole, unground husks, primarily used as a bulk-forming dietary fiber supplement. |
| Tara Gum | (Linked) A natural gum from the Tara seed. A thickener with properties between Guar and Locust Bean Gum. Provides a smooth, creamy texture. |
| Xanthan Gum | (Linked) A powerful microbial polysaccharide thickener, used for gluten-free baking, salad dressings, and sauces. Creates a "short" texture. |