Guar Gum
The Guar or cluster bean, with the botanical name Cyamopsis tetragonoloba, is an annual legume and the source of guar gum. It is also known as Gavar, Guwar or Guvar bean.
The origin of Cyamopsis tetragonoloba is unknown, since it has never been found in the wild. It is assumed to have developed from the African species Cyamopsis senegalesis. It was further domesticated in India and Pakistan, where it has been cultivated for many centuries. Guar grows well in semiarid such as Sudan areas, but frequent rainfall is necessary. Guar used in several food and beverages as additive in order to change its viscosity or as fibre source.
| Food | Function |
| Baked goods | Dough improver |
| Cheese | Texture improver |
| Ice Cream | Smaller ice crystals |
| Fried Products | Oil uptake reduction |
Nabaq is providing the following grades:
Guar Seed (GD)
Guar Split (GS)
Guar Power (GP)
