Guar can be eaten as a green bean, but is more important as the source of guar gum. Guar beans have a large endosperm that contains galactomannan gum, a substance which forms a gel in water. This is commonly known as guar gum and is used in dairy products like ice cream and as a stabilizer in cheese and cold-meat processing.

Another use is as a fiber supplement. After being partially hydrolyzed, guar gum is completely soluble in water and soft food. Being approximately 75% dietary fiber, it allows fiber to be added to a food with a minimal effect on taste and texture.