Guar has been cultivated in India since centuries. India accounts for 80% of the total guar produced in the world and 70% is cultivated in Rajasthan which is our local province. Historically, it has been an important source of nutrition for humans as well as animals. Guar gum (Galactomannan) is a high molecular weight carbohydrate polymer derived from the natural seed of guar plant (Cyampopis tetragonolobus). Part of the seed is Hull (14-17%), Endosperm (35-42%), and germ (43-47%). Guar gum is a polysaccharide consisting of a mannose backbone with a galactose side chain. The galactose is randomly placed on the mannose backbone with the average ratio 1:2 of galactose to mannose. Guar gum has a polymeric structure containing numerous hydroxyl groups, which are treated for manufacturing various derivatives used for special applications in various industries. The powder is off white to yellowish in color depending on the quality of the seed. Properties : The most important property of guar gum is its ability to hydrate rapidly in cold water to attain uniform and very high viscosity at relatively low concentrations. Another advantage associated with guar gum is that it is a soluble in hot/cold water and provides full viscosity in even cold water. Apart from being the most cost-effective stabilizer and emulsifier it provides texture improvement, and water-binding; enhances mouth feel; and controls crystal formation. It is inert in nature and is resistant to oil, greases, and solvents.