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Guar Gum Products
Guar Gum Powder (Food Grade & Industrial 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
Specifications
| Moisture Content | 12% Max. |
|---|---|
| pH | 6.5 - 7.2 |
| Particle Size (200 Mesh) | 99% Min. passing |
| Viscosity (2 Hrs.) | 3500 - 7500 Cps |
| Viscosity (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. |
| Fiber | 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 |