Guar shown that PHGG can be used to maintain regularity. PHGG is used in foods for particulate suspension, emulsification, antistaling, ice crystal control, and reduced fat baked goods. Derivatives of guar gum that has been further reacted is also used in industrial applications, such as the paper and textile industry, ore flotation, the manufacture of explosives and hydraulic fracturing (fracking) of oil and gas formations. Guar gum is often crosslinked with boron or chromium ions to make it more stable and heat-resistant. The crosslinking of guar with metal ions results in a gel that does not block the formation and helps
Guar gum also known to cause small sores or lesions as well as chronic diarrhea (IBS). Manufacturers and suppliers will sometimes substitute guar Gum, xanthan gum and cellulose gum in formulations, without changing product labels. Often, blends of all these ingredients are sold as cellulose gum. If allergic to guar gum, the most common foods to suspect contamination from are frozen dairy/ice treats, soft cheeses (cream cheese, ricotta), salad dressing and baked goods. In July 2007, the European Commission issued a health warning to its member states after high levels of dioxins were detected in a food additive - guar gum -