Guar gum is needed for producing sufficient viscosity. Because less is required, costs are reduced. This would help explain its presence in so many things today. In addition to guar gum's effects on viscosity, its high ability to flow, or "deform", gives it very favorable rheological properties. It forms breakable gels when cross-linked with boron. It is used in various multi-phase formulations for hydraulic fracturing, in some as an emulsifier because it helps to prevent oil droplets from coalescing, and in others as a stabilizer to help prevent solid particles from settling and/or separating. Fracking entails the pumping of sand-laden fluids into
Guar gum in germ and about 25% in husks. The quality of the food-grade guar gum powder is defined from its particle size, rate of hydration, and microbial content. Manufacturers define different grades and qualities of guar gum by the particle size, the viscosity generated with a given concentration, and the rate at which that viscosity develops. Coarse-mesh guar gums will typically, but not always, develop viscosity more slowly. They may achieve a reasonably high viscosity, but will take longer to achieve. On the other hand, they will disperse better than fine-mesh, all conditions being equal. A finer mesh, such as a