Guar gum can be easily found in various dairy products, such as ice cream (for preventing ice crystal growth and for textural improvement during freezing), milk shakes (for preventing serum separation and adding viscosity and shear resistance), yogurt (for improved texture and mouthfeel, for stabilization, and for preventing syneresis), aerated desserts (for gelation and foam stabilization), and slimming dietary products (for satiation and as a health-promoting dietary fiber).

Although guar gum has a short hydration time, it is thermodynamically incompatible with milk proteins. Thus if to prevent phase separation in ice cream, hydrocolloids like K-carageenan is usually used together.  Even with the addition of κ-carrageenan, microscopic phase separation still occurs, but if guar gum is added in the range of 0.015%–0.020%,  it prevents macroscopic phase separation and thus stabilizes the mix. Being an experienced solutions supplier and exporter for food and beverages manufacturers, Tianjiachem welcome any inquiries from all over the world. Please feel free to contact us.