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 It shows good stability during freeze-thaw cycles. It is therefore used in egg free ice cream. Guar gum has synergistic effects with locust bean gum and sodium alginate. May be synergistic with xanthan: together with xanthan gum, it produces a thicker product (0.5% guar gum / 0.35% xanthan gum), which is used in applications such as soups, which do not require clear results. Guar gum is a hydrocolloid, which is particularly useful for making thick pastes without forming a gel, and for keeping water bound in a sauce or emulsion. Guar gum can be used for thickening cold and hot