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.
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
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
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 |