In soft cheeses, the use of guar increases the yield of curd solids and gives curds of a soft, compact, tender texture with a separated whey that is very limpid. Guar gum has important uses in frozen foods because it provides hydration and water-binding properties. In cake mixes guar gum allows single-step mixing procedures, reduced batter mixing time, less crumbling tendency in finished cake, easy application of frostings, and greater moisture retention and pronged shelf life. In baked goods, adding guar gum solutions to dough while kneading gives increased yields as well as giving the dough a greater resiliency and a drier, less flabby appearance. It is also used as a binder and lubricant in the manufacture of sausage products and related stuffed meat products. In canned meat products and pet foods, guar gum allows reducing of the bumping tendency during the cooking of the meat, increase in the ease of pumping of the cooked product between the kettle and filling vat, and reduction of splashing and spilling of contents while filling. In dressings and sauces guar gum is used as a thickener because of its ability to disperse in cold water, its compatibility with highly acidic emulsions, and its ability to add viscosity. Guar gum is also used in the beverage industry, specially in fruit juices as a stabilizer.

Examination of the list of ingredients of most formulated foods will reveal guar gum as an ingredient. For the food industry, our products  and  may be used, depending on the viscosifying, emulsifying, water binding, or stabilizing strength required.