Guar Gum vs Xanthan: The Better Natural Gum?

Guar gum and xanthan gum are both natural hydrocolloids widely used in food, petroleum, personal care, 

pharmaceutical and other industries, sharing similar functions such as thickening, stabilizing and emulsifying.

Guar Gum: Derived from the endosperm of guar beans (Cyamopsis tetragonoloba) through physical grinding and extraction.

Xanthan Gum: A microbial polysaccharide produced via aerobic fermentation of Xanthomonas campestris.

Given the similar properties of xanthan gum and guar gum, why are increasing numbers of enterprises favoring 

guar gum products? What specific advantages does guar gum offer over xanthan gum？

● Higher viscosity：

At equal concentrations, guar gum typically exhibits 2-5 times higher viscosity than xanthan gum.

● Rapid hydration

Guar gum dissolves faster in cold water, making it ideal for frozen food applications such as 

ice cream and pastry fillings.

● Lower cost

Guar gum's raw material (guar beans) has more extensive sources, and its manufacturing process 

is relatively simpler, making it more cost-effective than xanthan gum.

● Superior compatibility:

Guar gum can be compatible with multiple hydrocolloids to produce synergistic effects, enabling superior 

adjustment of product texture and performance.

● Sustainability

Guar bean cultivation requires only one-third the water consumption of xanthan gum's fermentation 

energy demands. Non-GMO and naturally sourced, it better aligns with modern consumer trends.

Guar gum is emerging as the preferred hydrocolloid in food, personal care and related industries, owing to its multiple 

advantages including cost-effectiveness, superior thickening performance, and environmental friendliness！