Guar gum is a galactomannan, a polysaccharide consisting of a linear chain of mannose units with galactose side branches. The mannose:galactose ratio in guar gum is typically 2:1. Guar gum also contains small amounts of protein, lipid, and ash.
Plant source
Guar gum is derived from the guar bean, also known as cluster bean or Indian cluster bean (_Cyamopsis tetragonoloba_), a plant in the family Fabaceae. The guar bean is a legume that is native to the Indian subcontinent and is widely cultivated in India, Pakistan, and Africa. The guar bean is an annual plant that can grow up to 2 meters tall. The beans are contained in pods that are 5-10 cm long.
Extraction
Guar gum is extracted from the endosperm of the guar bean. The beans are first dehusked and then milled to produce a coarse powder. The powder is then mixed with water to form a slurry, which is then heated and centrifuged to separate the guar gum from the other components of the bean. The guar gum is then dried and milled to produce a fine powder.