Guar and xanthan gums are used on a widespread basis throughout the food industry to help thicken products, and to impart creamy consistency to ice creams and other dairy foods. These gums help to stabilize emulsions, provide good cling, inhibit syneresis by controlling crystallization in frozen products and bind water.

Guar gum is a cold water-soluble polysaccharide that has large molecules, allowing it to hydrate easily to produce water-based solutions with a high viscosity (thickness), at low gum concentrations. It is used in the beverage industry as a stabilizer in fruit juices and is utilized in dressings as a thickener. Its ability to thicken liquids allows for better pumpability during the manufacturing process and allows sauces to pour without splashing (such as pouring marinara sauce on a pizza).