Guar Seeds

Product Overview: Guar Seeds

Guar Seeds, sourced from the leguminous plant Cyamopsis tetragonoloba, are the valuable raw ingredient from which guar gum is derived. These small, resilient seeds undergo precise processing to extract their prized endosperm, the basis for a wide array of industrial and food-grade applications.

Origin & Cultivation

Guar is predominantly cultivated in semi-arid regions like India, Pakistan, and parts of the USA. India leads global production, accounting for approximately 80% of the world’s supply, with major growing areas including Rajasthan, Gujarat, and Haryana. The crop is famously drought-tolerant and enriches soil by fixing nitrogen through symbiotic root bacteria.

Composition & Processing

Each guar seed contains three main components: the husk, the germ, and the endosperm. The endosperm is rich in galactomannan, a high-molecular-weight polysaccharide that gives guar gum its thickening power.

Processing steps include:

Key Qualities & Applications

Water-soluble and viscous: Forms thick, stable aqueous gels.

pH and temperature resilience across typical processing ranges.

Versatile thickening agent with emulsifying, stabilizing, and film-forming abilities.

Uses Across Industries

Food: Improves texture and shelf life in ice cream, sauces, bakery products, and dressings. Known in the EU as E412.

Oil & Gas: Mainly utilized in hydraulic fracturing for its gelling capabilities.

Textile & Paper: Enhances printing processes, fabric finishing, and paper quality.

Cosmetics, Pharmaceuticals, Mining & Construction: Serves as a stabilizer, binder, and thickener in diverse applications.

Quick Facts Table

Feature	Description
Botanical origin	Cyamopsis tetragonoloba (cluster bean)
Main component	Endosperm rich in galactomannan
Appearance	Small, firm seeds dehusked and milled as required
Key properties	Viscous, stable, water-soluble, pH/temperature tolerant
Major uses	Food, oil & gas, textile/paper, cosmetics, pharma, mining