Guar Gum (Food Grade)

Description

Guar Gum is derived from the ground endosperm of the guar plant, Cyanmopsis tetragonolobus belonging to the family Leguminosae. The guar plant is mainly grown in India and Pakistan from the month of July to December. At harvest time, the seeds are extracted from the pod of the plant and then ground into guar gum.

Guar Gum is often used in food and cosmetics industry.

As food additive, Guar Gum is used as thickenening agent in chili sauce, sambal paste, fruit slury, ice cream etc. It is almost eight times the water thickening potency of cornstarch. Very small amount is needed in the formulation.

In cosmetics industry, Guar Gum act as thickener and emulsifier. It is a preferred ingredient in natural product as it is 100% natural and the dissolved guar gum fluid is very thixotropic. It creates gelling and degelling effect depending on the final products. As a emulsifier or stabiliser, it gives slightly tailing effect to final product with good spreading.

Good to know!

Guar Gum is water soluble. When adding Guar Gum to a mixture it is best to add small quantities at a time. Be sure to stir for a while after each addition. If Guar Gum is added too quickly or in large quantities, it will gel or clump together. Guar Gum works well in neutral pH but not pH above 8.