Guar Gum - GUAR-G
INS No. 412; CAS No. 9000-30-0

Guar gum is a non-ionic galactomannan exo-polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in food, animal feed, and industrial applications . The structural feature of guar gum backbone is made of a linear chain of mannose with short lateral-branches of galactose . 

Guar Gum is more soluble than Locust Bean Gum because it has extra galactose branch which can be seen from the structure & is insoluble in hydrocarbon solvents. Guar gum can withstand temperatures of 80°C for five minutes.  

Aqueous solutions of guar gum are hydrocolloidal & are exhibit non-ionic in nature. The guar gum is unaffected & stable between pH 5 to 7. Strongly acidic conditions like pH 3 at 50°C or strong alkali concentrations, guar gum degrades due to its hydrolysis & results in loss of viscosity.

Guar Gum

Guar Gum - GUAR-G

Applications of Guar Gum (GUAR-G)

Due to Guar Gums’ ability to achieve high viscosity only a small quantity is required when compared to starches, making it economical to use.

Guar Gum can stabilize emulsions as it can :

  1. condense hot & cold liquids
  2. make hot gels
  3. make light foams
  4. aids in extrusion
Guar Gum

It is widely used as an additive in the manufacture of soups, sauces, yoghurts, cottage cheese, curds & frozen desserts. Guar gum is also used in other technical industries such as textile sizing, agarbatti, paper industries, mosquito coils etc.

Detailed Applications of Guar Gum (GUAR-G)
  • Food Applications : Guar-G is used as a gelling, viscosifying, thickening, clouding, and binding agent as well as used for stabilization, emulsification, preservation, water retention, enhancement of water soluble fiber content etc. It is used to make gluten-free recipes & products.  Due to its thickening properties, it is used in sweet candies for viscosity, moisture retention, bonding & glazing to enhance delicious look of confectioneries.
Guar Gum

  • Baked goods : Guar Gum expands the dough yield, gives good elasticity & improves texture & shelf life. In pastry fillings, it stops the addition of water to the filling, keeping the pastry crust crisp. It is predominantly used in hypoallergenic recipes that use different types of whole-grain flours. Guar gum improves the density of whole-grain flours, allowing them to rise as a normal flour would because the consistency of these flours allows the escape of gas released by leavening.
Guar Gum

  • Ice Cream : Guar-G is widely used in ice cream industry as a strong stabilizer. It provides uniformity to the product & helps to produce smoothness in the body & texture. Also, it helps to get a degree of shape retention during melting. During storage of ice cream, it helps to reduce ice & lactose crystal growth. Guar-G improves creaminess & reduces wateriness in ice cream.
Guar Gum

  • Dairy Products : Guar gum thickens yogurt, milk & liquid cheese products. In dairy products, it is used to maintain texture, gumminess & color for ice creams, soft cheese, cheese spreads, processed cheese, preserved flavored milk, puddings etc.
  • Meat : Guar gum functions as a binder. Pet food, especially for domestic animals like dogs, cats, cats, etc., is made of guar gum, which is high in fiber and nutrients. It contributes to a healthy digestive system & helps maintain energy in a pet’s lifestyle.
Guar Gum

  • Condiments : Guar gum improves the stability & appearance of salad dressings, relishes, barbecue sauces, ketchups etc.
  • Canned Soup : Guar Gum is used as a thickener and stabilizer. It is also used in sweet desserts, dry soup mixes, instant oatmeal, frozen foods, canned fish, sauces & animal feed products.
Guar Gum