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Guar
Guar is a native plant of India where it is grown principally for its green fodder and for the pods that are used for food and feed. It has soil-enriching properties since it is a legume. According to the American Society of Agronomy, the primary importance of guar is the commercial value of its seed gum (galactomannan gum). This gum has a wide variety of food and non-food uses.
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History: Guar, or clusterbean, (Cyamopsis tetragonoloba (L.) Taub) is a drought-tolerant annual legume that was introduced into the United States from India in 1903. Commercial production of guar in the United States began in the early 1950s and has been concentrated in northern Texas and southwestern Oklahoma. The major world suppliers are India, Pakistan and the United States, with smaller acreages in Australia and Africa.
Uses: In Asia, guar beans are used as a vegetable for human consumption, and the crop is also grown for cattle feed and as a green manure crop. In the United States, highly refined guar gum is used as a stiffener in soft ice cream, a stabilizer for cheeses, instant puddings and whipped cream substitutes, and as a meat binder.
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Psyllium Husk
Psyllium Husk is derived from the seed of the Plantago Ovata (Psyllium) Plant. Plantago ovata (Psyllium) is an annual crop and is cultivated in the Northwestern region of India in the states of Gujarat, Rajasthan and some parts of Madhya pradesh.
History: Psyllium has a long history of use throughout the world. Psyllium has been used in traditional medicine in India and finds mention in ancient Indian Ayurvedic prescriptions.
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Uses: In addition to Psyllium Husk being in itself directly consumable natural fiber to treat constipation, acidity and score of bowel related problems, it finds several other uses and applications commercially. There are various commercial uses of Psyllium Husk in food, pharmaceutical and other industries. Psyllium can be used as a wonder product in health drinks, beverages, ice cream, bread, biscuits, other bakery products, rice cakes, jams, instant noodles, breakfast cereals etc., to improve the fiber content of the food as also to increase the bulk of the food.
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