The water-binding and rapid hydration of guar in cold water to form a viscous colloidal sol is its most important characteristic. These properties are utilized in ice-cream stabilizers, especially in high temperature, short time processes where condition call for 80oC, for 20-30 seconds. Guar binds the free water without disturbing the viscosity characteristics of the mix. Guar imparts body, texture, chewiness and heat-shock resistance to ice-cream. Guar imparts body, texture, chewiness and heat-shock resistance to ice-cream.

In combination with calcium sulfate and an emulsifier, it gives a dry and stiff ice-cream with retarded melt-down. Guar is also used with sodium hexametaphosphate and sodium citrate as a stabilizer of ice cream mixes. It is included in the ice cream standards in the Food Chemicals codex.

Guar when added to dough while kneading, increases the yield, gives greater resiliency, and a drier, less flabby appearance. The baked products have a better and softer texture and retain freshness longer. In cake and biscuit dough, guar gives a softer and more moist product that is easily removed from the molds and easily sliced without crumbling. Guar at 1%- added to doughnut, batter, imparts binding and film-forming properties that retard ,grease and fat penetration into the yeast fermented dough.

Guar when added to dough while kneading, increases the yield, gives greater resiliency, and a drier, less flabby appearance. The baked products have a better and softer texture and retain freshness longer. In cake and biscuit dough, guar gives a softer and more moist product that is easily removed from the molds and easily sliced without crumbling. Guar at 1%- added to doughnut, batter, imparts binding and film-forming properties that retard ,grease and fat penetration into the yeast fermented dough.

Guar is used to prevent frozenpie filling from dehydrating, shrinking, and cracking. It is used in icings for its water-binding properties.

Fruit nectars, consisting of pure fruit puree, artificial fruit juices, sugar, ascorbic acid, citric acid and about 0.2-0.8% guar have good mouth feel and stable viscosity. Guar plus carrageenan is used to stabilize chocolate syrups and powdered chocolate mixes.

Guar stabilizes salad dressing by increasing the viscosity of emulsion and decreasing the separation rate. It is compatible with highly acidic emulsions and effective at 0.2-0.8% of total weight. It has replaced tragacanth in many pickles and relish sauces where rapid cooling is used.