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Guar Gum Food Grade

Guar Gum is a polysaccharide extracted from guar seeds, processed into a fine, white to off-white powder. It is highly effective even at low concentrations and is soluble in both hot and cold water, making it ideal for a wide range of food applications.

Guar Gum (Food Grade) is a natural thickening, stabilizing, and emulsifying agent derived from the guar bean (Cyamopsis tetragonoloba).

It is widely used in the food industry due to its excellent water-binding and viscosity-enhancing properties.

Key Properties

Appearance : Fine, off-white powder

Solubility : Dispersible in cold water (forms viscous solutions)

Viscosity : High thickening ability (even at low concentrations)

pH Stability : Works in a wide pH range (5–7 optimal)

Texture : Provides smooth, creamy consistency

Synergistic Effects : Works well with xanthan gum, locust bean gum, and carrageenan

Applications

Baked Goods – improves moisture retention and shelf life

Ice Cream and Dairy – prevents ice crystallization, enhances creaminess

Dressings and Sauces – stabilizes and thickens

Beverages – adds uniformity and consistency

Gluten-Free Foods – acts as a binding agent

Key Specifications
Parameters Value
Moisture Content 12% Max.
pH 6.5 - 7.2
Particle Size (200 Mesh) 99% Min. passing
Viscocity (2 Hrs.) 3500 - 7500 Cps
Viscocity (24 Hrs.) 3500 - 7500 Cps
Ash Content 2% Max.
Acid Insoluble Matter 1.5% Max.
Starch Absent
TPC 1000 cfu/g Max.
Yeast & Mould 200 cfu/g Max.
E Coli Negative in 5 gms.
Salmonella Negative in 25 gms.
Protein 7% Max.
Fibre 1% Max.
PCP 0.01 mg/Kg Max.
Heavy Metals 20 mg/Kg
Lead 2 mg/Kg
Arsenic 3 mg/Kg
Mercury 1 mg/Kg
Cadmium 1 mg/Kg