he food industry is the largest market for guar gum. The importance of this gum in food applications is due to its unique functional properties, such as water retention capacity, reduced evaporation rate, alteration in freezing rate, modification in ice crystal formation, regulation of rheological properties, and involvement in chemical transformation). Another aspect of guar gum that makes it the hydrocolloid of choice for both industry and consumers is that it is both cheap, as compared to other polymers, and natural.