100 cps - 7500 cps Food grade guar gum powder natural high molecular 

Quick Detail:

1. Guar Gum is natural high molecular weight hydrocolloidal polysaccharide composed of Galactan & Mannan units combined through Glysosidic linkages, which may be described chemically as Galactomannan.

2. Dissolved in cold or hot water, guar gum forms a slime of high viscosity. Guar’s viscosity is a

function of temperature, time and concentration.

Description:

1. Guar gum powder is higher microbiological purity. It is a white to yellowish white powder, nearly odorless and white a bland taste.
2. Guar gum is available in different viscosities and particle sizes. Ranging from very low viscosity 100 cps to high viscosity 7500 cps in a 1% solution. Besides ultra low viscosity, odorless grades are also popular.
3. Guar gum forms highly viscous solutions when hydrated in cold water. It does not require heat to develop viscosity. It is soluble in hot and cold water but insoluble in most organic solvents.
4. It has excellent thickening, emulsion, stabilizing and film forming properties and has strong hydrogen bonding properties.

Applications:

FROZEN FOODS

Used in: Ice cream, soft serves, frozen cakes etc.

Function: In Frozen foods it controls crystal growth, prevents moisture loss, reduces freezer ban,

controls synerisis, prevents thaw, separation and controls freezing point.

MEAT PRODUCTS

Used in: Meat Products etc.

Function: Guar acts as a binder and lubricant in the manufacture of variety of meat products such as sausages. The cold water solubility and hydration of guar gum permits easy processing while absorbing and binding excess water.

BAKED FOOD

Used in: Bread, Cakes, Pastries

Function: Used as moisture retention agent and as a dough conditioner in baked foods. It imparts

desirable binding and film forming properties that retards the penetration of fats and oils.

DAIRY PRODUCTS

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