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Introduction :
Guar Gum is a Natural Hydrocolloid obtained from the ground endosperm of the guar plant, Cyanmopsis tetragonolobus belonging to the family Leguminosae. Guar gum is a polysaccharide (a long chain made of sugars) made of the sugars galactose and mannose. Guar Gum is a white to off-white powder. It is nearly odorless. Fine finished Guar Gum Powder is available in different viscosities and different granulometries depending on the desired viscosity development and application.
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Plant Description :
Cyamopsis tetragonolobus is an annual plant, grown in arid regions of India as a food crop for animals. Guar is mainly grown in India and Pakistan from July to December.
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| Uses of Guar Gum :
Guar gum is used as a thickener in cosmetics, sauces, salad dressings, as an agent in ice cream that prevents ice crystals from forming, and as a fat substitute that adds the "mouth feel" of fat.
In pastry fillings, it prevents "weeping" of the water in the filling, keeping the pastry crust crisp.
It has a very high viscosity (thickness) even when very little is used.
When mixed with xanthan gum or locust bean gum, the viscosity is more than when either one is used alone, so less of each can be used.
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| Application of Guar Gum :
Bakery, Dairy, Meat, Sauces, Beverages, Pharmaceuticals, Textile printing, Mining, Water treatment, Oil-drilling, Tobacco, Cigarette Paper, Explosives, Agriculture, Ice Creams, Pet Foods, Soil erosion, etc.
It is a substitute for Sodium Alginate.
It is also used as Rheological Additives and for water treatment applications.
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