GUAR GUM

Guar gum = Guaran

CAS Number: 9000-30-0 
E number: E412

Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in food, feed, and industrial applications. 
The guar seeds are mechanically dehusked, hydrated, milled and screened according to application.
Guar gum is typically produced as a free-flowing, off-white powder.
Guar gum is a food additive that is used to thicken and bind food products. 
Guar gum’s high in soluble fiber and low in calories.

Guar has been used for centuries in Pakistan and India as a vegetable (eaten green like snap beans), as cattle food, and as a green manure crop in agriculture.
Guar Gum belongs to the pea family that is majorly produced in India and Pakistan and the minor producers being China, Africa, the USA, Australia, and a few more.
Reputed manufacturers and exporters use an advanced process to de-husk, screen mill, and further pulverized to obtain refined guar powder that is used in diverse industries. 
Guar gum is extracted from the guar bean and is extensively used as a thickening agent and emulsifier in food industries.

Gum is derived from guar seeds or cyamopsis tetragonoloba termed as Guar Gum. 
Guar Gum can also be termed as guaran. 
These seeds have high low-shear viscosity as evaluated with other hydrocolloids like (locust bean gum). 
Guar Gums are effective thickeners and stabilizers.
Guar Gum is relatively cost effective as compared to other thickeners and stabilizers along with Guar gum being an effective binder, plasticizer and emulsifier. 
One of the important properties of guar gum, a polysaccharide, is that Guar gum is high on galactose and mannose. 
Guar gum is also known as guarkernmehl, guaran, goma guar, gomme guar and galactomannan.

Guar gum is used as an emulsifier, a firming agent, a formulation aid, a stabiliser, and a thickener. 
Guar gum is used in baked goods and baking mixes, cereals, beverages, cheeses and other milk products, dairy product analogues, fats, oils, gravies, jams, jellies, sauces, soup mixes and soups, syrups, toppings, vegetable juices, processed vegetables and deep-frozen foods.

Guar gum also known as Guaran, gellan gum, Goma Guar is the term used for the fiber which can be derived from the seed of the guar plant, Cyanaposis tetragonolobus of family Leguminosae. 
This plant is abundantly found in many countries in Asia Minor and in several places in the United States of America for centuries, where Guar gum is one of the most important crops, used as a food for both humans and animals. 
Guar gum is frequently used as a food additive in many processed foods. 
Guar gum’s especially useful in food manufacturing because Guar gum’s soluble and able to absorb water, forming a gel that can thicken and bind products. 
Guar gum is a food additive that’s found throughout the food supply.
Guar gum is a common ingredient in both processed foods and gluten-free baking. 
Guar gum can also be found in dairy products, condiments and baked goods. 
Guar gum’s also used as an additive in non-food products as well. 
Guar gum is sold in powdered form as a thickener and binder for baking and cooking and is often used in gluten-free recipes. 
Whether you choose to use Guar gum in cooking or take Guar gum as a supplement, guar gum can help you lower your cholesterol, manage your blood sugar and improve digestive health. 
Guar gum can also help balance ‘good’ bacteria in your system and may be useful as an add-on treatment. 
Guar gum has been linked to multiple health benefits, Guar gum has also been associated with negative side effects and even banned for use in some products.

Use
Guar gum is a food additive/thickener. 
Guar gum has been shown to reduce serum cholesterol and appears to have positive effects on blood glucose. 
Guar gum may be useful in reducing recurrence of anal fissures and mitigating postprandial hypotension. 
Guar gum should not be used to promote weight loss.

Guar gum powder exporters claim Guar gum to have almost eight times better than corn starch or similar food agents. 
Guar gum is added in sauces, jams, dairy products, and baking mixes to give a good thickening to a product so that a nice consistency is achieved.
Guar gum manufacturers also cater to a plethora of industries like the oil drilling, paper manufacturing, construction, mining, textiles, printing, cosmetics, pharmaceuticals, beverage, food industry, pet foods and much more.
Industrial products which make massive use of Guar gum include body lotions, instant soups, yogurts, coconut, bottled soya and almond milk. 
Guar gum has immense properties of stabilization, thickening, texturization, and emulsification.

Guar gum is a fiber from the seed of the guar plant.
Guar gum is used as a laxative. 
Guar gum is also used for treating diarrhea, irritable bowel syndrome (IBS), obesity, and diabetes; for reducing cholesterol; and for preventing “hardening of the arteries” (atherosclerosis).
In foods and beverages, guar gum is used as a thickening, stabilizing, suspending, and binding agent.
In manufacturing, guar gum is used as a binding agent in tablets, and as a thickening agent in lotions and creams.

Guar gum is typically milled from the endosperm of the guar bean. 
The final powder is a type of carbohydrate called a galactomannan.
The beans are sourced from India and India continues to be a major supplier for the world's guar gum. 
Guar gum is used commercially primarily in food industry because Guar gum thickens in small amounts and is available for low prices.
Guar gum is also known as guaran.

Guar gum is a water soluble carbohydrate derived from the guar plant seed. 
Guar gum is used throughout the food industry for its superior thickening, gelling, emulsifying, and stabilizing properties as a result of its high viscosity.
Guar Gum Powder, also known as Guaran, is a soluble fiber derived from the seed of the Guar Plant. 
Guar gum is most often used to stabilize, thicken, and emulsify certain types of foods and industrial products. 
Guar gum is also commonly used in gluten free recipes and gluten free baked goods because it can be used in place of binding products such as wheat flour. 
Guar Gum powder does not require heat for thickening and is relatively tasteless, so Guar gum is useful when thickening cold or room temperature foods such as yogurt, frozen desserts, sauces and and dressings. 
You can also use Guar gum to thicken homemade cosmetics such as lotions and toothpastes.

Guar Gum Applications
Guar gum can be used for thickening cold and hot liquids, to make hot gels, light foams and as an emulsion stabilizer. 
For general thickening, you could use guar gum in place of xanthan gum or in combination with it, but xanthan gum works more quickly.
But, guar gum outshines xanthan in two other ways. 
First, guar gum in large concentrations develops more of a sticky texture than xanthan's distinctive and undesirable "snotty" texture. 
Second, guar gum strongly binds water, which means that it helps to prevent syneresis (the separation of liquid water out of a sauce or emulsion).
Guar gum is often used in ice creams to improve texture and in gluten-free baking to provide some of the structure that is lost when gluten is removed. 
Guar can be used to make dondurma, a traditional "chewy" Turkish ice cream.
In our recipe Oyster with Parsley Champagne we use guar gum in combination with xanthan gum to make a fluid of apple juice and olive oil.

What foods and beverages contain guar gum?
Guar gum can be found in soups, stews, ice cream, yogurt, and marinades. 
Guar gum is also used in plant-based milks such as flax, almond, coconut, soy, and hemp.

What is guar gum?
Also known as guaran, guar gum is made from legumes called guar beans.
Guar gum’s a type of polysaccharide, or long chain of bonded carbohydrate molecules, and composed of two sugars called mannose and galactose.
Guar gum is frequently used as a food additive in many processed foods.
Guar gum’s especially useful in food manufacturing because Guar gum’s soluble and able to absorb water, forming a gel that can thicken and bind products.
The Food and Drug Administration (FDA) considers Guar gum to be generally recognized as safe for consumption in specified amounts in various food products.
The exact nutrient composition of guar gum differs between producers. 
Guar gum is generally low in calories and mainly composed of soluble fiber. 
Guar gums protein content may range from 5–6%.

Guar has been used:
to maintain viscosity during in vitro starch digestion assay
to reduce the thinning rate of agarose gel
to study its effects on establishing 3D-like neural networks on microelectrode arrays (MEAs)
Guar gum is used in feeding to cattle, or used in green manure.
Guar gum is used in Textile industry for sizing, finishing and printing.
Guar gum is used in Paper industry,Pharmaceutical industry,Cosmetics and toiletries industries,Mining and food industry.
A natural emulsifier and thicking agent that does not need to be heated.
Guar gum, also called guaran, is a galactomannan.

Products that contain guar gum
Guar gum is widely used throughout the food industry.
The following foods often contain Guar gum:
-ice cream
-yogurt
-salad dressing
-gluten-free baked goods
-gravies
-sauces
-kefir
-breakfast cereals
-vegetable juices
-pudding
-soup
-cheese
In addition to these food products, guar gum is found in cosmetics, medications, textiles, and paper products

What is guar gum?
Guar gum is a fine powdered fiber created from the ground seeds of the guar plant. 
Guar gum is used in food products as a thickener and a binder. 
Guar gum is often considered to resemble Locust Bean and Carob Bean Gum.

Guar gum is one of those ingredients in food that most people don’t really know about. 
Guar gum is actually a powder that is produced from guar seed and extensively used in food industries as a stabilizer, emulsifier or thickener. 
Guar gum can also be used in cosmetics and pharmaceuticals but the majority is used as a drilling aid in the fracking of shale to retrieve gas and oil.

Guar is a galactomannan polysaccharide that forms a viscous gel when placed in contact with water. 
Guar gum forms solutions that range from slightly acidic to neutral pH. 
Even at low concentrations (1% to 2%), guar gum forms gels in water. 
The viscosity of these gels is generally unaffected by the pH of the solution.
Food grade guar gum contains approximately 80% guaran (a galactomannan composed of D-mannose and D-galactose units) with an average molecular weight of 220 kDa. 
The overall ratio of mannose to galactose is approximately 2:1.3 However, guar gum is not a uniform product and its viscosity may vary in proportion to the degree of galactomannan cross-linking.
Because of this physical composition, guar gum–based matrix tablets are currently being evaluated as a method of administering sustained-release drugs, including diltiazem,4, 5 and for colonic drug delivery of corticosteroids to patients with inflammatory bowel disease.

How is guar gum made?
Guar gum is created by de-husking, then milling, and finally sorting the pea-related plant called the guar bean. 
Guar gum is then ground into a powder form.

This is by far the best stabilizing agent which is derived from cluster or guar beans which are majorly produced in India. 
The potential benefits of guar beans are many and thus demanded globally. 
They deliver the best results while preparing gluten-free baked items or when required to be added to ice-creams, gravies, or pudding.

Why is guar gum in my food?
Guar gum acts as a thickening, stabilizing, suspending, and binding agent for food products. 
Guar gum keeps ingredients like fat and oils from separating.

Guar Gum (E412) is a readily soluble in cold water, forming a high viscosity solution at low concentrations which increases in viscosity as temperature rises. 
Guar gum is widely used for its gelling, thickening and stabilizing effect on emulsions and suspensions and often blended with other rheology modifiers, particularly Xanthan gum as the two combine to give greatly increased effects. 

Guar gum is found in dairy products, condiments, and baked goods. 
Guar gum’s also used as an additive in non-food products.

Guar gum is commonly used in fat-reduced or fat-free spreads, and is a thickening agent frequently used in gluten-free foods. 
Notably, Guar gum functions synergistically with xanthan gum by increasing the viscosity of a product. 
This is why we so often find both ingredients in commercial pet foods.

In addition, guar gum is touted as a natural remedy for the following conditions:
-Constipation
-Diabetes
-Diarrhea
-High cholesterol
-Irritable bowel syndrome

Guar gum is a functional food ingredient that may be present in packaged foods. 
However, guar gum is not likely a regular cooking ingredient, and you can reap many of soluble fiber’s health benefits by including foods such as oats and barley in your diet. 
Most fresh fruits and vegetables also contribute soluble fiber to your diet in the form of compounds called pectins. 
Like guar gum, pectins have thickening properties in your stomach and small intestine and are fermented in your large intestine, contributing to blood cholesterol and glucose control and colon health.

How does it work?
Guar gum is a fiber that normalizes the moisture content of the stool, absorbing excess liquid in diarrhea, and softening the stool in constipation. 
Guar gum also might help decrease the amount of cholesterol and glucose that is absorbed in the stomach and intestines.
There is some interest in using guar gum for weight loss because Guar gum expands in the intestine, causing a sense of fullness. 
This may decrease appetite.

Guar gum is well known for its ability to thicken and stabilize food products, but Guar gum may also provide some health benefits.
Studies indicate that Guar gum could be beneficial for a few specific areas of health, including digestion, blood sugar and cholesterol levels, and weight maintenance.

Guar gum is a fiber from the seed of the guar plant.
Guar gum is used for constipation, diarrhea, irritable bowel syndrome (IBS), high cholesterol, and high blood pressure. 
There is limited scientific research to support the use of guar gum for other conditions.

Advantages of Guar Gum 
Guar gum possesses double the ability to thicken than flour and almost eight times that of the corn starch powder
Guar gums usage avoids the formation of any lump and does not break down easily like the corn starch. 
Guar gum eliminates the need for heat to thicken and can get to hydrate itself very quickly
Experts suggest the appropriate ratio which works well with guar gum manufacturers as an excess of it may form lumps in the whole recipe
Almost Seventy Percent of the food industry applications of the fast-paced industries use the guar gum powder due to its varied and multiple benefits. 
Guar gum is also expected to grow exponentially looking at the current demand scenario.
Guar gum is always wise to opt for a reputed guar gum powder exporter as this miraculous powder offers health benefits like reduction of weight and easy bowel movement. 
The guar gum powder needs to be boiled in hot water and is beneficial for people who want a reduction of weight as it reduces the calories inside the human body.

NOW Guar Gum is a thickening agent derived from guar beans that has enjoyed much use in various baking applications. 
Guar gum is primarily used in hypoallergenic recipes that use different types of whole grain flours. 
Because the consistency of these flours allows the escape of gas released by leavening, guar gum is needed to improve the thickness of these flours, allowing them to rise as normal flour would.
Guar gum works by thickening the dough to the proper consistency to prevent the escape of gas released by leavening. 
Guar gum is especially useful as a binder in gluten-free baking.

Benefits
Although research on the health effects of guar gum is fairly limited, there's some evidence that guar gum may offer certain advantages.

The water retention capacity of the Guar Powder is also eight times more than the corn starch. 
Guar gum is an effective natural alternative for baking and cooking and a great ingredient in the preparation of gluten-free flours for household and beauty concoctions.

Medicinal Properties of Guar Gum Powder
Guar gums healing properties are ideal to cure snakebites and boost the vision and power of the eyes
The inherent anti-bacterial properties can fight skin diseases like fungal infections and ringworms
If toddlers face the constipation problem along with fever and cold this remedial measure can be started immediately. 
Guar gum also helps to manage teething issues in children. 
Guar gum has potential health maintenance capacities and can fight against typhoid effectively
Find the Reputed Guar Gum Powder Manufacturer and Guar Gum Exporters who provide superior quality powdered gum at the most suitable prices

This gum has the property of getting dispersed into the water while hydrating and swelling quickly to form a viscous solution. 
The viscosity depends on factors like temperature, pH value, agitation rate, size of the particle, and concentration. 
Lower Temperatures mean lower viscosity and such tips are offered by reputable manufacturers. 
They also suggest that above the temperature of 80 degrees the final viscosity gets slightly reduced. 
While choosing the quality Guar gum is also essential to check for the finer gum powder as Guar gum swells up more rapidly than the coarsely powdered gum.

Guar gum is extracted from the guar bean. 
The guar seeds are de-husked, milled and screened to obtain the guar gum . 
Guar gum is typically produced as a free flowing, pale, off-white colored, coarse to fine ground powder.  
Guar gum is a member of a group of products known as starches, gums, and emulsifiers.
Guar gum is economical because Guar gum has almost 8 times the water-thickening potency of cornstarch - only a very small quantity is needed for producing sufficient thickening. 
Thus Guar gum can be used to prevent oil droplets from separating out in salad dressing or to prevent solid particles from settling out.
Guar gum retards ice crystal growth in food like ice cream and sherbet. 
Guar gum shows good stability during freeze-thaw cycles.
The largest market for guar gum is in the food industry. 
Guar gum is generally recognized as safe (GRAS) in the US .

In baked goods, guar increases dough yield, gives greater elasticity, and improves texture and shelf life. 
In pastry fillings, guar prevents "weeping" of the filling, thus keeping the pastry crisp.
Guar gum is primarily used in recipes that use non-gluten types of whole grain flours. 
Because these flours allow the escape of gas released during leavening, guar gum is needed to replace the elasticity provided by gluten, allowing the baked goods to rise as they would with gluten flours. 
In dairy foods guar thickens milk, yogurt, kefir, and liquid cheese products; helps maintain uniformness of ice creams and sherbets and perserves the "mouth" or smooth texture of frozen desserts.
In dressing and sauces guar improves the "mouth" and appearance of salad dressings, barbecue sauces, relishes, ketchups and others by maintaining the blend of ingredients. 
Guar gum is also used in dry soups, sweet desserts, canned fish in sauce, frozen food items and animal feed to maintain the stability, mouth, and as a thickener.
No nutritional information is available at this time. 

Digestive health
Because guar gum is high in fiber, Guar gum may support the health of your digestive system.
One study found that Guar gum helped relieve constipation by speeding movement through the intestinal tract. 
Partially hydrolyzed guar gum consumption was also associated with improvements in stool texture and bowel movement frequency (4Trusted Source).
Additionally, Guar gum may act as a prebiotic by promoting the growth of good bacteria and reducing the growth of harmful bacteria in the gut (5Trusted Source).
Thanks to Guar gums potential ability to promote digestive health, Guar gum may also help treat irritable bowel syndrome (IBS).
One 6-week study following 68 people with IBS found that partially hydrolyzed guar gum improved IBS symptoms. 
Plus, in some individuals, Guar gum reduced bloating while increasing stool frequency (6Trusted Source).

Blood sugar
Studies show that guar gum may lower blood sugar.
This is because Guar gum’s a type of soluble fiber, which can slow the absorption of sugar and lead to a reduction in blood sugar levels.
In one study, people with diabetes were given guar gum 4 times per day for 6 weeks. 
Guar gum found that guar gum led to a significant decrease in blood sugar and a 20% drop in LDL (bad) cholesterol.
Another study observed similar findings, showing that consuming guar gum significantly improved blood sugar control in 11 people with type 2 diabetes.

Production and trade
The guar bean is principally grown in India, Pakistan, U.S., Australia and Africa. India produces about 2.5 - 3 million tons of guar annually, making it the largest producer, with about 80% of world production. 
In India, Rajasthan, Gujarat and Haryana are the main producing regions, and Jodhpur, Sri Ganganagar and Hanumangarh in Rajasthan are the major Guar trading markets. 
The US has produced 4,600 to 14,000 tonnes of guar over the last 5 years.
Texas acreage since 1999 has fluctuated from about 7,000 to 50,000 acres.
The world production for guar gum and its derivatives is about 1.0 Million tonnes. 
Non-food guar gum accounts for about 40% of the total demand.

Blood cholesterol
Soluble fibers such as guar gum have been shown to have cholesterol-lowering effects.
Fiber binds to bile acids in your body, causing them to be excreted and reducing the number of bile acids in circulation.
This forces the liver to use cholesterol to produce more bile acids, leading to a decrease in cholesterol levels.
One study had 19 people with obesity and diabetes take a daily supplement containing 15 grams of guar gum. 
They found that Guar gum led to lower levels of total blood cholesterol, as well as lower LDL cholesterol, compared to a placebo.
An animal study found similar results, showing that rats fed guar gum had reduced blood cholesterol levels, in addition to increased levels of HDL (good) cholesterol.

Weight maintenance
Some studies have found that guar gum could aid weight loss and appetite control.
In general, fiber moves through the body undigested and may help promote satiety while reducing appetite.
In fact, one study showed that eating an additional 14 grams of fiber per day may lead to a 10% decrease in calories consumed.
Guar gum may be particularly effective at reducing appetite and calorie intake.
One review of three studies concluded that guar gum improved satiety and reduced the number of calories consumed from snacking throughout the day.
Another study looked at the effects of guar gum on weight loss in women. 
They found that consuming 15 grams of guar gum per day helped women lose 5.5 pounds (2.5 kg) more than those who took a placebo.

Guar gum is a fiber from the seed of the guar plant.
Guar gum is used as a laxative. 
Guar gum is also used for treating diarrhea, irritable bowel syndrome (IBS), obesity, and diabetes; for reducing cholesterol; and for preventing “hardening of the arteries” (atherosclerosis).
In foods and beverages, guar gum is used as a thickening, stabilizing, suspending, and binding agent.
In manufacturing, guar gum is used as a binding agent in tablets, and as a thickening agent in lotions and creams

CAS Number: 9000-30-0
Solubility: Water
Synonyms: Guar Flour
Shelf Life (months): 36
Storage: Green

Properties
Chemical composition
Chemically, guar gum is an exo-polysaccharide composed of the sugars galactose and mannose.
The backbone is a linear chain of β 1,4-linked mannose residues to which galactose residues are 1,6-linked at every second mannose, forming short side-branches. 
Guar gum has the ability to withstand temperatures of 80 °C (176 °F) for five minutes.

Guar Gum powder is a Natural fiber derived from guar beans that has enjoyed much use in various baking applications.
Guar gum is primarily used as a thickening, instabilizing, suspending, and binding agent.
Guar gums Especailly great for Hypoallergenic recipes that use different types of whole grain flours Or just any kind of flour needing that rising or consistency boost .
Because the consistency of these flours allows the escape of gas released by leavening, guar gum is needed to improve the thickness of these flours, allowing them to rise as normal flour would. 
Guar Gum also especially useful as a binder in gluten-free baking.

Solubility and viscosity
Guar gum is more soluble than locust bean gum due to Guar gums extra galactose branch points. 
Unlike locust bean gum, Guar gum is not self-gelling.
Either borax or calcium can cross-link guar gum, causing Guar gum to gel. 
In water, Guar gum is nonionic and hydrocolloidal. 
Guar gum is not affected by ionic strength or pH, but will degrade at extreme pH and temperature (e.g. pH 3 at 50 °C).
Guar gum 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. 
Guar gum is insoluble in most hydrocarbon solvents. 
The viscosity attained is dependent on time, temperature, concentration, pH, rate of agitation and particle size of the powdered gum used. 
The lower the temperature, the lower the rate at which viscosity increases, and the lower the final viscosity. 
Above 80°, the final viscosity is slightly reduced. 
Finer guar powders swell more rapidly than larger particle size coarse powdered gum.

Guar gum shows a clear low shear plateau on the flow curve and is strongly shear-thinning. 
The rheology of guar gum is typical for a random coil polymer. 
Guar gum does not show the very high low shear plateau viscosities seen with more rigid polymer chains such as xanthan gum. 
Guar gum is very thixotropic above 1% concentration, but below 0.3%, the thixotropy is slight. 
Guar gum shows viscosity synergy with xanthan gum. 
Guar gum and micellar casein mixtures can be slightly thixotropic if a biphase system forms.

Guar gum has eight times the thickening power of cornstarch and is used to control viscosity and build texture. 
Guar gum is an all-natural hydrocolloid from the guar bean and is considered a dietary fiber in certain regions, including the USA. 
Guar gum is used in a variety of dairy and plant-based foods and beverages.
-All natural
-Consumer and label friendly
-Easy to formulate with
-Process tolerant
-No negative interactions with other ingredients

What is Guar Gum?
Guar gum is a low-cost all-purpose thickener derived from the endosperm of the plant Cyamopsis tetragonoloba that grows in India and Pakistan. 
Since this gum comes from a seed, Guar gum is widely accepted as a label-friendly ingredient.
Guar gum can be used alone or in combination with other gums to change the texture or stabilize a range of foods and beverages. 
Guar gum is often used to prevent ice crystal formation in soft serve ice cream, thicken and add mouthfeel in sauces and dressings or prevent runny instant oatmeal.

Features
-Thickens beverages, sauces, and gravies
-Binds water and controls ice crystal formation in ice cream
-Provides mouthfeel to dairy products
-Controls water and extends shelf life of baked goods

Guar gum is an excellent natural thickener for shampoos, conditioners, and liquid soaps. 
Guar gum can be used in almost all cosmetic type products due to Guar gums moisturizing and softening effects. 
Providing a smooth feel, Guar gum works well in shampoos to add conditioning properties.
Guar gum, also called guaran, has been grown and manufactured in India for centuries. 
Guar gum is a high molecular weight carbohydrate that works beautifully with most ingredients, specifically with cationic ingredients. 
Guar gum is composed of the hull (14-17%), the endosperm (35-42%) and the germ (43-47%) of the natural seed of the guar plant.

Guar gum, also called guaran, comes from the seed of a bean-like (legume) plant, sometimes referred to as the Indian tree. 
The husks are removed from the guar seeds and the seeds are milled into a powder. 
Guar gum is used as an additive in baked goods to increase dough yield, create more resiliency, and improve texture and shelf life. 
According to Bob's Red Mill Guar Gum product literature, "Guar Gum has eight times the thickening power as cornstarch."
Like xanthan gum, measure carefully when using guar gum in gluten-free recipes or you may end up with heavy, stringy baked goods. 
Guar gum is a high-fiber product and has been associated with gastrointestinal upset in some people.

Our organic guar gum powder is used as a binder, thickener, and volume enhancer in food preparations. 
Guar gum consists primarily of the ground inner seed of guar beans after they are dehusked, milled and screened. 
Guar gum is highly soluble in water and actually naturally binds with water molecules.
Guar gum is well-known as an economical thickening agent as Guar gum has almost eight times the water-thickening potency of cornstarch, and only a very small quantity is needed for producing sufficient viscosity. 
Guar gum also retards ice crystal growth nonspecifically by slowing mass transfer across the solid/liquid interface. 
In other words, Guar gum shows good stability during freeze-thaw cycles, making Guar gum a popular ingredient in ice cream. 
Guar gum is also popularly in gluten-free recipes and gluten-free products.

Guar Gum, also called Guaran or Guarkernmehl (German), is an important and widely available polymer that can turn detergent and water into an excellent "bubble juice". 
Guar gum is generally sold as a powder and in many countries (including the U.S.A.) is often available in local stores (unlike many other bubble-friendly polymers which need to be ordered on the Internet).
When used at the appropriate level, Guar gum can be very self-healing and produce giant bubbles even on a par with PEO. 
Guar-based juices can create bubbles that last considerably longer than PEO-based and HEC-based recipes.
See this recipe for an example of a recipe with easily found ingredients that can create giant bubbles in a wide variety of conditions. 
Guar gum benefits from the presence of either the baking soda/citric acid combination or baking powder. 
See the recipe for recommendations about hydrating the guar. 
Guar gum is a friendly and easy-to-mix polymer if you use an appropriate method -- see the recipe for tips

Thickening
One use of guar gum is a thickening agent in foods and medicines for humans and animals. 
Because Guar gum is gluten-free, Guar gum is used as an additive to replace wheat flour in baked goods.
Guar gum has been shown to be beneficial to health. 
Guar gum has been shown to reduce serum cholesterol and lower blood glucose levels.
Additional benefits have been seen in one's efforts to lose weight where, when ingested, Guar gums water-absorbing properties cause Guar gum to swell in the stomach causing a 'full' sensation sooner.
Guar gum is economical as well. 
Because Guar gum has almost eight times the water-thickening ability of other agents (e.g.cornstarch), only a small quantity is needed for producing sufficient viscosity.
Because less is required, costs are reduced.
In addition to guar gum's effects on viscosity, Guar gums high ability to flow, or deform, gives Guar gum favorable rheological properties. 
Guar gum forms breakable gels when cross-linked with boron. 
Guar gum has several applications in baked goods including its role as a stabilizer, thickener, emulsifier and fat replacer. 
Guar gums functional performance is enhanced when combined with other polysaccharides, mainly xanthan gum.

Assay Percent Range: 100% w/v
Packaging: Solid
Color: White-Yellow
Quantity: 100g
Chemical Name or Material: Guar Gum

Gum is derived from guar seeds or cyamopsis tetragonoloba termed as Guar Gum. 
Guar Gum can also be termed as guaran. 
These seeds have high low-shear viscosity as evaluated with other hydrocolloids Guar Gums are effective thickeners and stabilizers.
Guar Gum is relatively cost effective as compared to other thickeners and stabilizers along with it being an effective binder, plasticizer and emulsifier. 
One of the important properties of guar gum, a polysaccharide, is that Guar gum is high on galactose and mannose. 
Guar gum is also known as guarkernmehl, guaran, Goma guar, gomme guar and galactomannan
Guar gum is best stabilizing agent that is generally derived from cluster or guar beans which is largely produced in India. 
The benefits of guar beans are just the endless. 
They are usually taken best to prepare gluten free baked items and also added in ice-creams, gravies or pudding etc. 
When taken practically, Guar gum has eight times more thickening properties as compared to corn starch.

Guar gum is a fiber that normalizes the moisture content of the stool, absorbing excess liquid in diarrhea, and softening the stool in constipation. 
Guar gum also might help decrease the amount of cholesterol and glucose that is absorbed in the stomach and intestines.
There is some interest in using guar gum for weight loss because Guar gum expands in the intestine, causing a sense of fullness. 
This may decrease appetite.

Guar gum (also sometimes called gellan gum) is a common powdered product used to stabilize, emulsify and thicken the texture of certain foods and industrial products. 
You’ll find guar gum in products such as: bottled coconut or almond milks, yogurts, soups, fiber supplements and body lotions.
Guar gum’s created by dehusking, milling and sorting the type of legume called the guar bean. 
The “guar plant” used to make this product has the species name Cyamopsis tetragonolobus.
When used as a food additive, guar gum is usually found in powder form. 
A very little bit of guar goes a long way, since Guar gum has a very high water-absorbing ability and quickly increases viscosity, even in cold water. 
In fact, research shows the water-holding capacity and gel-forming tendencies of guar gum allow it to swell in size 10- to 20-fold.
While Guar gum has some benefits and can improve the texture of foods, on the other hand, like other emulsifiers added to many processed foods, consuming guar gum may come with potential drawbacks.
In some people Guar gum can trigger digestive issues, so Guar gum’s not something you necessarily want to purposefully consume a lot of. 
That being said, in moderation Guar gum seems to be a better choice than other emulsifier options.

What does guar gum do to your body?
Guar absorbs a large amount of liquid in the digestive system. 
This means Guar gum might be beneficial for normalizing blood sugar and cholesterol levels. 
However, there’s one thing to be cautious of when Guar gum comes to consuming guar gum: Watch out for any strong weight-loss claims tied to diet products containing guar gum.
Guar is now sometimes used in meal replacement products, diet pills or other weight-loss supplements because manufacturers claim it can help curb your appetite by swelling and absorbing water in the digestive system.

Guar gum is used in various multi-phase formulations for hydraulic fracturing, in some as an emulsifier because Guar gum helps prevent oil droplets from coalescing, and in others as a stabilizer to help prevent solid particles from settling and/or separating.
Fracking entails the pumping of sand-laden fluids into an oil or natural gas reservoir at high pressure and flow rate. 
This cracks the reservoir rock and then props the cracks open. 
Water alone is too thin to be effective at carrying proppant sand, so guar gum is one of the ingredients added to thicken the slurry mixture and improve its ability to carry proppant. 
There are several properties which are important . 

Thixotropic: the fluid should be thixotropic, meaning Guar gum should gel within a few hours. 
Gelling and de-gelling: The desired viscosity changes over the course of a few hours. 
When the fracking slurry is mixed, Guar gum needs to be thin enough to make Guar gum easier to pump. 

Then as Guar gum flows down the pipe, the fluid needs to gel to support the proppant and flush it deep into the fractures. 
After that process, the gel has to break down so that Guar gum is possible to recover the fracking fluid but leave the proppant behind. 
This requires a chemical process which produces then breaks the gel cross-linking at a predictable rate. 
Guar+boron+proprietary chemicals can accomplish both of these goals at once.

Guar Gum, also known as Guaran, is made from the seeds of the Indian cluster bean plant. 
The Guar seeds are dehusked and milled into a fine white powder that is popular in gluten free recipes. 
Guar Gum acts like the gluten protein and prevents the oil droplets in a recipe from sticking together and separating. 
Guar gum thickens and increases dough yield by trapping air bubbles, resulting in light and fluffy baked goods.
Guar Gum is also used for thickening and improving the texture of cold foods like ice cream, salad dressings and pastry fillings. 
For best results, separately mix the Guar Gum and oil in a recipe before adding other ingredients.

Guar gum, available as a yellowish-white powder, has 5-8 times the thickening power of starch, and the unique ability among gums to hydrate rapidly in cold water. 
Guar gum is insoluble in oils, grease, hydrocarbons, ketones, and esters.

CAS Number: 9000-30-0 
ChemSpider: none
ECHA InfoCard: 100.029.567
E number: E412 (thickeners, ...)
UNII: E89I1637KE 
CompTox Dashboard (EPA): DTXSID3020675

Is guar gum safe for children?
Foods containing guar gum are safe when consumed in moderation.

Gum solutions may be prepared along with the other ingredients in the batch or separately, sometimes in concentrated form. 
Processing methods vary widely according to the scale of manufacture, ingredients and viscosity of the end product, but basic requirements are the same. 
These include:
Where the gum is added along with other ingredients in the batch, Guar gum is usually preferable to disperse and hydrate the gum first to avoid reactions with other ingredients such as salt or acids like vinegar; the presence of these in the formulation can slow the hydration rate dramatically.
Guar gum (like other rheology modifiers) has a strong tendency to form lumps when added to the water. 
To reduce this risk Guar gum may be premixed with other powdered ingredients such as sugar (which will not effect hydration rate) this acts as a dispersion aid to reduce the formation of agglomerates by separating the particles.
Similarly the gum may be dispersed into non-aqueous phase liquids such as oils, alcohols or glycols. 
This “slurry” is then added to the aqueous phase allowing the gum to hydrate with a reduced risk of lump formation. 
Where separate or concentrated gum solutions are prepared dispersion aids are obviously not an option. 
The powder has to be added to the liquid under vigorous agitation at a controlled rate to reduce the formation of agglomerates.
With readily soluble gums such as guar the powder must also be added rapidly because addition of powder becomes increasingly difficult as the viscosity increases. 

The guar plant produces beans that contain an endosperm that’s high in the type of sugar called polysaccharides, specially the polysaccharides galactomannans, mannose and galactose. 
Depending on Guar gums uses, once Guar gum’s formed from the endosperm of the guar bean it may be cleaned with alcohol or another cleansing agent to prevent the growth of bacteria.
When combined with water or liquid, Guar gum thickens to form a gel-like texture, usually which can be well-maintained through moderate changes in temperature or pressure.
The powder has a white to yellowish-white color that doesn’t usually change the appearance of other ingredients in recipes. 
Guar gum also doesn’t have much taste or odor at all — in fact, Guar gum’s considered virtually odorless — therefore Guar gum makes a convenient addition to many types of different food products.
And because guar gum works in the same way as more highly processed thickening or stabilizing agents, such as carrageenan, Guar gum therefore makes a good natural alternative when preparing other DIY beauty/household recipes.
Finally, a unique attribute of guar gum is that Guar gum’s insoluble in oils, grease, hydrocarbons, ketones and esters, meaning Guar gum’s very useful for stabilizing fatty substances.

Applications of guar gum are increasing in the pharmaceutical industry, petroleum industry and many others, which will lead to propel growth of guar gum market across the globe. 
Since, India is being one of the major guar producers, any volatility in the local market will ultimately effect the global guar gum market. 
Guar gum which is also called as guaran are the fabricated beans and used in number of industries due to its stabilizing and thickening properties. 
The guar seed are screened, de-husked, cleaned and milled to form finalized off white powder and classed as galactomannan products named guar gums with stable pH value around 5-7.

Is guar vegan? 
Yes, since Guar gum’s sourced from a bean plant.

how long has guar gum been used in foods?
Guar gum has been used more commonly in foods since the 1940s, right after World War II.

Ice crystal growth
Guar gum retards ice crystal growth by slowing mass transfer across the solid/liquid interface. 
Guar gum shows good stability during freeze-thaw cycles. 
Thus, Guar gum is used in egg-free ice cream. 
Guar gum has synergistic effects with locust bean gum and sodium alginate. 
May be synergistic with xanthan: together with xanthan gum, Guar gum produces a thicker product (0.5% guar gum / 0.35% xanthan gum), which is used in applications such as soups, which do not require clear results.
Guar gum is a hydrocolloid, hence is useful for making thick pastes without forming a gel, and for keeping water bound in a sauce or emulsion. 
Guar gum can be used for thickening cold and hot liquids, to make hot gels, light foams and as an emulsion stabilizer. 
Guar gum can be used for cottage cheeses, curds, yoghurt, sauces, soups and frozen desserts. 
Guar gum is also a good source of fiber with 80% soluble dietary fiber on a dry weight basis.

How does Guar gum work ?
Guar gum is a fiber that normalizes the moisture content of the stool, absorbing excess liquid in diarrhea, and softening the stool in constipation. 
Guar gum also might help decrease the amount of cholesterol and glucose that is absorbed in the stomach and intestines.
There is some interest in using guar gum for weight loss because Guar gum expands in the intestine, causing a sense of fullness. 
This may decrease appetite.

Guar Gum Powder
Guar gum powder is odourless, having dissolving capacity in cold and hot water and making high viscosity paste. 
Guar gum powder viscosity is based on various factors like concentration, temperature and time. 
Guar gum is generally white to yellow white in nature.
Amba guar gum is almost insoluble with all organic solvents & soluble in hot &cold water.
A broad range of PH & non-ionic is maintained with stability in high viscosity.
With the increase of water the stickiness of guar gum solution also increases.
There is a great influencing factor of salt, temperature & pH levels upon viscosity of guar gum form.
When Guar gum is hydrated in cold water Guar gum has high sticky colloidal dispersions.
There are usually various factors to ensure absolute hydration in water like which grade of powder is used, temperature & equipments to achieve maximum gumminess.
Amba Guar gum is very compatible with wide variety of organic & inorganic substance with also few dyes & various constituents of food.
Guar gum is an excellent thickening, stabilizing, film forming & emulsifying properties.
Guar gum is observed that in low concentration, guar gum carries excellent settling properties & Guar gum also acts as filter aid.
Guar gum powder carries sturdy hydrogen bonding properties.
Guar Gum is reasonably cost effective as compared to any other thickening agent or effective binder, plasticizer.
Guar gum is also popularly known as gomme guar, goma guar, galactomannan, guarkernmehl, and guaran.

Guar is extracted from the seeds of Cyamopsis tetragonoloba. 
Guar gum contains polysaccharides of galactomannans. 
Guar is used in thickening dye solution, production of paper and as a primary gelling agent in water-based slurry explosives. 
Guar gum acts as a fiber deflocculent and dry-strength additive and serves as an additive to dynamite for water blocking. 
Guar is used as a stabilizer, emulsifier and thickener in food products. 
Guar gum lowers cholesterol and glucose level. 
Guar aids weight loss and obesity prevention.

Studies suggest that guar gum could improve digestive health and decrease blood sugar, blood cholesterol, appetite, and calorie intake.

Properties of Guar Gum
Guar gum acts as a gelling agent in water.
Surprisingly guar gum plant is draught resistant.
Basically Guar gum has rationally more thickening property then corn starch.
Guar gum prevents growth of ice crystal

Manufacturing process
Depending upon the requirement of end product, various processing techniques are used. 
The commercial production of guar gum normally uses roasting, differential attrition, sieving, and polishing. 
Food-grade guar gum is manufactured in stages. 
Guar split selection is important in this process. 
The split is screened to clean Guar gum and then soaked to pre-hydrate it in a double-cone mixer. 
The prehydrating stage is very important because Guar gum determines the rate of hydration of the final product. 
The soaked splits, which have reasonably high moisture content, are passed through a flaker. 
The flaked guar split is ground and then dried. 
The powder is screened through rotary screens to deliver the required particle size. 
Oversize particles are either recycled to main ultra fine or reground in a separate regrind plant, according to the viscosity requirement.
This stage helps to reduce the load at the grinder. 
The soaked splits are difficult to grind. 

Guar Gum, also known as Guaran, is made from the seeds of the Indian cluster bean plant. 
The Guar seeds are dehusked and milled into a fine white powder that is popular in gluten free recipes. 
Guar Gum acts like the gluten protein and prevents the oil droplets in a recipe from sticking together and separating. 
Guar gum thickens and increases dough yield by trapping air bubbles, resulting in light and fluffy baked goods.
Guar Gum is also used for thickening and improving the texture of cold foods like ice cream, salad dressings and pastry fillings. 
For best results, separately mix the Guar Gum and oil in a recipe before adding other ingredients.

Food applications
The largest market for guar gum is in the food industry. 
In the US, differing percentages are set for its allowable concentration in various food applications.
In Europe, guar gum has EU food additive code E412. 
Xanthan gum and guar gum are the most frequently used gums in gluten-free recipes and gluten-free products.

WHY DO PET FOOD COMPANIES USE GUAR GUM?
Guar gum is used to prevent separation in the manufacturing process. 
Pet food companies make canned food in huge batches. 
They add meat, fruits, veggies, and several other ingredients to the formula. 
They then divide the batch into individual cans. 
Guar gum prevents the heavier ingredients from settling to the bottom. 
This process keeps some cans from being filled with mostly carrots and others from being all meat. 
Guar gum also keeps the ingredients in each individual can from separating. 
This way you don't have to stir up the contents after you open Guar gum.

Application of Guar Gum Powder in Different Industries
Guar gum powder is used in ice creams, soft serves that controls the growth of crystals, moisture & freezing point.
In breads, cakes & pastries and other bakery products Guar gum is used as moisture retaining and binding agent that makes Guar gum soft and spongy.
To improve the mouth feel and maintain the viscosity, guar gum powder is used as suspending agent in beverages.
Guar gum is also widely been used in pharmaceutical industry as a binding & disintegrating agent in manufacturing of tablets.
Due to the binding property of guar gum powder Guar gum is used in paper industry in manufacturing of paper, crafts that helps to increase the tensile, strength etc.
In textile industry Guar gum is also used in silk, rayon, cotton in order to increase the strength of the wrap and reduce the dusting of the sizing machine.
There are also many more industries where guar gum powder is widely been used like water based paints, ceramics, wallpapers etc.

Concentration Range: For lightly thickening cold liquids that are not clear such as flavored milks, use 0.35% guar gum. 
Use together with Xanthan for thicker results (0.5% Guar Gum / 0.35% Xanthan Gum) in applications such as hot soups and coating sauces that do not require clear results. 
For hot gels such as a terrine that can be cut, use 0.2% Guar Gum with 0.4% Agar Agar. 
As an emulsion stabilizer for cold and hot applications use guar gum in the range 0.1-0.6%. 
To make a light foam with coarse bubbles such as a dairy-free milk shake use 0.15% guar gum with 0.25% xanthan gum.
Dispersion: Like xanthan gum, guar gum disperses readily into both cold and hot water. 
To avoid clumps, add the gum to a small amount of cold water and form a slurry as you would with cord starch. 
If you are having trouble with clumps or the mixture becomes to thick, you can add some sugar or alcohol to help the guar gum disperse.
Hydration: Guar gum will hydrate in cold water, but expect the viscosity to increase over the course of several hours. 
Hot water accelerates hydration, much like xanthan gum. 
Several companies make versions of fast-hydrating or pre-hydrated guar gum that will reduce hydration times.

Temperature: Disperses and hydrates in hot or cold water.
Texture/mouthfeel: Thick sticky paste, similar to locust bean gum, a close cousin.
Appearance: Opaque, not suitable for clear liquids.
Flavor release: Unknown. 
Some users of guar gum describe Guar gum as having an undesirable "bean-y" flavor, though this flavor appears to depend on the particular brand of guar gum being used.
Freeze / Thaw stable: Unknown
Syneresis (weeping): Not directly relevant, since guar gum does not form a gel, but Guar gum does help prevent syneresis in other products.

HOW DOES GUAR GUM AFFECT YOUR KITTY’S HEALTH?
Ultimately, guar gum is a type of fiber. 
The right kind of fiber is healthy in the proper amounts. 
Guar gum improves digestive health by promoting good bacteria in your cat’s gut. 
These bacteria decrease inflammation and boost immunity in other parts of your kitty’s body. 
Fiber also protects the lining of your cat’s gastrointestinal tract. 
However, just like with your favorite snacks and treats, too much of a good thing can be harmful. 
As the fiber in your cat’s diet increases, digestibility decreases, and fewer nutrients are absorbed. 
In this case, too much fiber will cause your kitty to have loose stools or poop more than twice a day.

Applications include:
In baked goods, Guar gum increases dough yield, gives greater resiliency, and improves texture and shelf life; in pastry fillings, it prevents "weeping" (syneresis) of the water in the filling, keeping the pastry crust crisp. 
Guar gum is primarily used in hypoallergenic recipes that use different types of whole-grain flours.
Because the consistency of these flours allows the escape of gas released by leavening, guar gum is needed to improve the thickness of these flours, allowing them to rise as a normal flour would.
In dairy products, Guar gum thickens milk, yogurt, kefir, and liquid cheese products, and helps maintain homogeneity and texture of ice creams and sherbets. 
Guar gum is used for similar purposes in plant milks.
For meat, Guar gum functions as a binder.
In condiments, Guar gum improves the stability and appearance of salad dressings, barbecue sauces, relishes, ketchups and others.
In canned soup, Guar gum is used as a thickener and stabilizer.
Guar gum is also used in dry soups, instant oatmeal, sweet desserts, canned fish in sauce, frozen food items, and animal feed.
The FDA has banned guar gum as a weight loss pill due to reports of the substance swelling and obstructing the intestines and esophagus.

Guar gum is a novel agrochemical processed from endosperm of cluster bean. 
Guar gum is largely used in the form of guar gum powder as an additive in food, pharmaceuticals, paper, textile, explosive, oil well drilling and cosmetics industry. 
Industrial applications of guar gum are possible because of its ability to form hydrogen bonding with water molecule. 
Guar gum is chiefly used as thickener and stabilizer. 
Guar gum is also beneficial in the control of many health problems like diabetes, bowel movements, heart disease and colon cancer. 
This article focuses on production, processing, composition, properties, food applications and health benefits of guar gum.

Why is guar gum necessary in foods and beverages?
Guar gum adds texture, thickness, and creaminess to foods like soups or stews. 
Guar gum also binds together ingredients like fats and oils to keep them from separating.

Saturated Fat 0g: 0%
Trans Fat 0g: 0%
Cholesterol 0mg: 0%
Sodium 0mg: 0%
Total Carbohydrate 9g: 3%
Dietary Fiber 9g: 32%
Total Sugars 0g: 0%
Protein 0g: 0%
Vitamin A: 0%
Vitamin C: 0%
Calcium 5mg: 0%
Iron: 0mg

Guar gum also called guaran, guar flour or Gum cyamopsis, is mainly consisting of high molecular weight (50,000-8,000,000) polysaccharides composed of galactomannan with the mannose:galactose ratio about 2:1. 
Guar gum is extracted from the endosperm of the seed (guar beans) of the guar plant that has thickening and stabilizing properties useful in the food, feed and industrial applications. 
Guar gum is used as thickener, stabilizer and emulsifier, and approved in most areas of the world. 
Guar gum food additive is E 412. 
The guar seeds (guar beans) are mechanically dehusked, hydrated, milled and screened according to application. 
Guar gum is typically produced as a free-flowing, off-white powder. 
Commercial food‐grade guar gum is reported to contain usually about 80% guaran, 5–6% crude protein, 8–15% moisture, 2.5% crude fiber, 0.5–0.8% ash, and small amounts of lipids composed mainly of free and esterified plant fatty acids.

Nutritional and medicinal effects
Guar gum, as a water-soluble fiber, acts as a bulk-forming laxative. 
Several studies have found Guar gum decreases cholesterol levels. 
These decreases are thought to be a function of its high soluble fiber content.
Moreover, Guar gums low digestibility lends Guar gums use in recipes as a filler, which can help to provide satiety or slow the digestion of a meal, thus lowering the glycemic index of that meal. 
In the late 1980s, guar gum was used and heavily promoted in several weight-loss drugs. 
The US Food and Drug Administration eventually recalled these due to reports of esophageal blockage from insufficient fluid intake, after one brand alone caused at least 10 users to be hospitalized, and a death.
For this reason, guar gum is no longer approved for use in over-the-counter weight loss drugs in the United States, although this restriction does not apply to supplements. 
Moreover, a meta-analysis found guar gum supplements were not effective in reducing body weight.
Guar-based compounds, such as hydroxypropyl guar, have been in artificial tears to treat dry eye.

The applications of Guar Gum are diverse because Guar gum is cost effective, cold water soluble and synergistic with many other hydrocolloids. 
These applications fall into two major groups: thickeners and moisture management. 
Instant bakery mixes, instant oatmeal, instant hot or cold beverages and instant sauces utilize the cold water solubility of Guar Gum. 
Heated sauces, fillings and bakery products leverage the combination of thickening and moisture management to increase product quality and shelf life. 
These functionalties also contribute to increased freeze thaw stability in frozen desserts and entres. 
The addition of thickening in cold and hot liquids contributes to suspension and consistency of ingredient distribution in beverages, soup and sauce applications. 
The cost effectiveness of Guar Gum contributes to Guar gums widespread use in food and other industrial applications.

Guar gum is typically used as a natural food thickener and binding agent, similar to xanthan gum but with slightly different properties.
Despite the stigma surrounding this common keto-friendly additive, guar gum is safe for most people and provides many health benefits when consumed in moderation. 
However, there are some caveats that are important to understand before you use Guar gum or replace Guar gum with a suitable substitute.

Density: 0.8-1.0 g/mL at 25 °C
Acidity (pKa): 5-7

Guar gum is a white to cream powder made from the ground endosperm of the seeds of the guar plant (cyamopsis tetragonolobus). 
As a natural thickening agent and emulsifier, guar gum is used to thicken beverages and sauces, control ice crystal formation in ice cream, and extend the shelf life of baked goods. 
Guar gum provides a smooth mouthfeel, while binding water molecules to improve texture and consistency.
Guar gum is a galacto-mannan. 
Guar gum is similar in composition to Locust Bean Gum, however Guar gum is capable of creating a viscous colloidal solution in cold water. 
Excessive heat can degrade the gum, so Guar gum is best to use guar gum in the temperature range of 25 – 40 °C for optimal viscosity.

How does guar gum make food more affordable?
Guar gum thickens foods, which allows the producer to make more of a certain product at a lower cost. 
When Guar gum acts as a binder, Guar gum keeps key ingredients together in one solid product. 
This allows the product to stay fresh longer, furthering Guar gums shelf life and cutting down on food waste.

PH Tolerance: Viscosity decreases with lower pH, though guar will function in the 4-10 pH range.
Other Tolerances: We've seen some sources say guar does not tolerate alcohol well, but we haven't tested this.
Synergies with other ingredients: Has synergistic effects with locust bean gum and sodium alginate. 
May be synergistic with xanthan. 
Use together with Xanthan for thicker results (0.5% Guar Gum / 0.35% Xanthan Gum) in applications such as soups that do not require clear results.

Appearance: White to cream powder
Solubility: Cold soluble with moderate to rapid hydration
Viscosity: 100 – 8000 cps
pH: 5.0 – 6.8
pH Stability Range: 3.5 – 8.0

What is Guar Gum?
Guar gum or guaran is a carbohydrate composed of mannose and galactose with a 2:1 ratio. 
This galactomannan is taken from the seeds of guar plant by dehusking, milling and screening. 
The end product is a pale, off-white, loose powder. 
Guar gum is hydrophilic and swells up when exposed to cold water or liquids.
Guar gum is most commonly used as a thickening agent and stabilizer for sauces and dressings in the food industry. 
Baked goods such as bread may also use guar gum to increase the amount of soluble fiber in it. 
At the same time, Guar gum also aids with moisture retention in bread and other baked items.
Being a derivative of a legume, Guar gum is considered to be vegan and a good alternative to starches. 
In modern cuisine, guar gum is used for the creation of foams from acidic liquids, fluid gels, and for stabilizing foams.

The applications of guar gum are endless. 
Guar gum is used in many products that we eat daily – ice cream, cake, cheese, dough, and some sauces. 
Guar gum is used frequently due to its great thickening ability and for Guar gums great stabilizer ability to hold ingredients together (such as keeping cake from being crumbly). 
And for the kids: Guar gum makes great slime just mixing a little with water!!!
Guar gum is almost eight times as powerful as cornstarch for thickening applications. 
Guar gum is easy to use because Guar gum does not require heat to thicken liquids. 
Guar gum is made from a bean called the cluster bean or guar bean which is grown in Pakistan and India. 
Guar gum has similar properties to xanthan gum and they can substituted for each other in many instances.

Guar gum is a polysaccharide composed of the sugars galactose and mannose. 
The backbone is a linear chain of ß 1,4-linked mannose residues to which galactose residues are 1,6-linked at every second mannose, forming short side-branches.

Guar Gum is primaraily used as a thickener in the food and cosmetic industry, and has a very high viscosity. 
In water Guar gum is nonionic and hydrocolloidal. 
Guar gum is not affected by ionic strength or pH, but will degrade at pH extremes at temperature (e.g. pH 3 at 50°C). 
Guar gum 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. 
Guar gum is insoluble in most hydrocarbon solvents.

Guar gum is a water soluble carbohydrate derived from the guar plant seed. 
Guar gum is used throughout the food industry for Guar gums superior thickening, gelling, emulsifying, and stabilizing properties as a result of its high viscosity.

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 water soluble. 
When adding Guar Gum to a mixture Guar gum 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, Guar gum will gel or clump together. 
Guar Gum works well in mixtures that freeze but not in extreme heat or in pH (above pH8 or below pH5). 
Do not use if your formula contains Borax or Calcium.

How is it used?
Guar gum is used in the manufacturing of textiles, paper, explosives, and cosmetics, but its largest market is in the food industry. 
Guar gum is used in baking, and condiments and in dairy products and processed meats as a binding agent. 
Similarly to xanthan gum, guar gum is frequently used in gluten-free recipes as a binder to serve the purpose of the missing gluten. 
Because guar gum is sourced from the guar bean, Guar gum has far less allergenic potential than xanthan gum, which may be sourced from wheat, corn, dairy, or soy.

Laxative Effects
Guar gum is a water-soluble fibre that can act as a bulk-forming laxative that can help to gently relieve constipation. 
This type of fibre can also help to reduce blood cholesterol, and regulate blood sugar levels. 
For more information on the benefits of fibre, please click here.

How do I use guar gum in gluten-free baking?
As mentioned above, guar gum can easily be added into most gluten-free recipes to help return some of the properties to baked goods that are lost when gluten is not present. 
Gluten is a natural part of wheat flour that keeps baked goods moist and held together. 
Guar gum is the lack of gluten that makes gluten-free baking often turn out dense and dry. 
Guar gum can help to overcome this problem. 
When adding this substance to your baking Guar gum is important to measure Guar gum carefully. 

Hair and Fur
The properties of guar gum are also beneficial to hair and fur! 
The invisible layer guar gum creates over hair strands will protect against potential breakage. 
Guar gum helps to seal in moisture, adding shine and softness as well. 
Guar gum is a great ingredient to help against static electricity and tangles, making hair styling and maintenance a lot easier.

Direct grinding of those generates more heat in the grinder, which is not desired in the process, as Guar gum reduces the hydration of the product. 
Through the heating, grinding, and polishing process, the husk is separated from the endosperm halves and the refined guar split is obtained. 
Through the further grinding process, the refined guar split is then treated and converted into powder. 
The split manufacturing process yields husk and germ called “guar meal”, widely sold in the international market as cattle feed. 
Guar gum is high in protein and contains oil and albuminoids, about 50% in germ and about 25% in husks. 
The quality of the food-grade guar gum powder is defined from Guar gums particle size, rate of hydration, and microbial content.

Manufacturers define different grades and qualities of guar gum by the particle size, the viscosity generated with a given concentration, and the rate at which that viscosity develops. 
Coarse-mesh guar gums will typically, but not always, develop viscosity more slowly. 
They may achieve a reasonably high viscosity, but will take longer to achieve. 
On the other hand, they will disperse better than fine-mesh, all conditions being equal. 
A finer mesh, such as a 200 mesh, requires more effort to dissolve.
Modified forms of guar gum are available commercially, including enzyme-modified, cationic and hydropropyl guar.

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