I might be wrong but all that guar does is thicken and not emulsifie. Not many substances have the ability to do so, capture oils and fats in one. You can mix a fat and water in a stable form for a very limited time.
Analyzing the guar gum use, in my amateur perspective as I am not a chemist, is that since it is a thickening/ jelling agent it slows down the time it takes to travel down your digestive tract, it doesn’t make the cannabinoids more accessible/efficient.
Basically what I am saying is, and please don’t get me wrong, if you use a fat use lecithin as it will be more effective/efficient. I have made oils without lecithin and got the desired results but had to use more than one with. One could say you get more miles per gallon. Lecithin being a kind of a catalyst.
Some oils do have lecithin in them. Take mustard, it has its own oils and also lecithin. Just like sunflower oil or soy.