Light yellow free flowing powder
Guar gum, also called guaran, is a galactomannan. It is primarily the ground endosperm of guar beans.
Guar gum is more soluble than locust bean gum. In water, it is nonionic and hydrocolloidal. It is not affected by ionic strength or pH, but will degrade at pH extremes at temperature (e.g. pH 3 at 50 °C).
It remains stable in solution over pH range 5-7. Strong acids cause hydrolysis and loss of viscosity, and alkalies in strong concentration also tend to reduce viscosity. It is insoluble in most hydrocarbon solvents.
Guar gum shows high low-shear viscosity but is strongly shear-thinning. It is very thixotropic above 1% concentration, but below 0.3%, the thixotropy is slight. It has much greater low-shear viscosity than that of locust bean gum, and also generally greater than that of other hydrocolloids. Guar gum shows viscosity synergy with xanthan gum.
It acts as a good stabilizer in cold drinks such as ice cream, ice cream, ice cream and borneol to prevent the formation of ice crystals and to thicken and emulsify. In the noodles such as noodles, instant noodles, and noodles, it plays an excellent role in preventing adhesion, retaining water, increasing gluten strength, maintaining quality, and extending shelf life. In beverages such as peanut milk, almond milk, walnut milk, fruit juice, fruit tea, various solid beverages and eight-treasure porridge, it plays a role in thickening water and stabilizer, and improves the taste.
Viscosity ( 1% aqueous solution ) mpa.s
Partical size (GB2003)
Drying loss %
Acid insoluble residue %
FOOD GRADE MICROBBILOLOGY
Total plate count
≤ 5000 cfu/g
Arsenic( As ) %
Mould & yeasts
≤ 5000 cfu/g