Guar gum is an extract of the guar bean, where it acts as a food and water store. The guar bean is principally grown in India and Pakistan, with smaller crops grown in the U.S., Australia, China, and Africa. The drought-resistant guar bean can be eaten as a green bean, fed to cattle, or used in green manure. The guar seeds are dehusked, milled and screened to obtain the guar gum. It is typically produced as a free-flowing, pale, off-white colored, coarse to fine ground powder. Indeed Guar is vegetable, India is native of guar or cluster bean where it is used as a vegetable. For hundreds of years Guar has been used as vegetable in India. It is also used as a cattle food, and as a green manure crop in agriculture.
Guar gum comes from the endosperm of the seed of the legume plant Cyamopsis tetragonoloba; an annual plant, grown in dry regions of India as a food crop for animals. There are various grades of Guar gums pure or derivative. Guar gum is a white to creamy colored, free flowing powder and free from extraneous matter. Its ability to suspend solids, bind water by hydrogen bonding, control the viscosity of aqueous solutions, form strong tough films have accounted for its rapid growth and use in various industries.
For example guar gum is used in paper, textile, oil drilling, mining, explosives, ore flotation and other various industrial applications.