Guar gum exhibits a substantial shear-thinning and a visible low shear plateau on the flow curve. Guar Gum Market has a random coil polymer-typical rheology. It does not exhibit the extremely high low shear plateau viscosities associated with stiffer polymer chains, such xanthan gum. Above 1% concentration, it is highly thixotropic, but below 0.3%, it is just marginally so. Guar gum and xanthan gum exhibit viscosity synergy. If a biphase system develops, guar gum and micellar casein mixes may be mildly thixotropic. Cottage cheese, curds, yoghurt, sauces, soups, and frozen desserts can all benefit from guar gum. Guar gum has 80% soluble dietary fibre on a dry weight basis, making it another excellent source of fibre.
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