Guar Gum Powder (Food Grade) is a fine, off-white to pale yellow powder derived from the endosperm of guar beans (Cyamopsis tetragonoloba). It is a natural, plant-based hydrocolloid widely used in the food industry for its excellent water-binding, thickening, emulsifying, and stabilizing properties. Guar gum has nearly eight times the thickening power of cornstarch and is effective even at low concentrations. It is neutral in taste and odor, and stable across a wide pH and temperature range, making it ideal for various food applications.
Guar Gum powder used in products like gluten-free baked goods, dairy items, sauces, and meat products for improving texture, shelf life, and consistency.
Beyond food, Guar gum finds applications in pharmaceuticals, cosmetics, paper production, textiles, oil well drilling, and even explosives due to its excellent water-binding properties.
Additionally, it offers health benefits such as improving digestion and lowering cholesterol levels due to its high soluble fibber content.
Vital Characteristics of Guar gum - Thickening property
Key Specifications
| Property | Specification |
|---|---|
| Appearance | Off-white to pale yellow fine powder |
| Odor& Taste | Odorless, neutral taste |
| Moisture Content | Max. 10-12% |
| Viscosity (1% solution at 25°C) | 3500 - 7000 cps (Brookfield, depending on mesh and grade) |
| pH (1% solution) | 5.5 - 7.0 |
| Mesh Size | 100-200 mesh (customizable) |
| Solubility | Cold water soluble; insoluble in organic solvents |
| Color Index | Not more than 5 units |
| Ash Content | Max. 1% |
| Category | Use Case |
|---|---|
| Bakery | Moisture retention, improved texture |
| Dairy | Ice cream (texture), yogurt (stabilizer) |
| Beverages | Suspension and mouth feel |
| Sauces/Gravies | Viscosity control |
| Gluten-Free Products | Acts as a binder and structure enhancer |
| Frozen Foods | Prevents ice crystal formation |
| Pet Food | Improves consistency and water retention |
| Component | Percentage (approx.) |
|---|---|
| Galactomannan | 75-85% (main active polysaccharide) |
| Protein | 4-6% |
| Moisture | 10-12% |
| Crude Fiber | 2-4% |
| Parameter | Limit |
|---|---|
| Total Plate Count | < 5000 cfu/g |
| Yeast &Mold | < 100 cfu/g |
| E. coli | Absent |
| Salmonella | Absent in 25g |
| Coliforms | < 10 cfu/g |
| Thickening agent | In soups, sauces, salad dressings |
|---|---|
| Stabilizer | In dairy products like ice creams and yogurts |
| Emulsifier | In beverages and processed foods |
| Binder | In bakery products, pet foods |
| Fat replacer | In low-fat and gluten-free products |
| Syneresis control | Prevents water separation in frozen items |
| Packaging Options | Description |
|---|---|
| Standard Bags | 25 kg Paper or HDPE bags with inner liner |
| Bulk Packaging | 500 kg - 1000 kg jumbo bags |
| Custom Packaging | Available on request |
| Export Capacity | 120 to 150 MT per month |
| Attribute | Specification |
|---|---|
| Storage Conditions | Cool, dry place away from moisture and direct sunlight |
| Shelf Life | 12-24 months (under recommended storage) |