Chemically, guar gum is a non-starch polysaccharide, a galactomannan, which on contact with water form a highly viscous gel. In the colon, guar gum is fermented to form SCFAs. Initially, guar gum was used as thickener and emulsion stabilizer in food processing on the basis of its gelling property (37). Our present interest about guar gum is its therapeutic use as a dietary fiber.