GUARAN (GUAR GUM)

Guaran (Guar Gum) is an additive (E412) used as a thickener, gelling agent, flour treatment agent and bulking agent.
Guaran (Guar Gum) comes from the seeds of the Cyamopsis tree, which is native to India.
Guaran (Guar Gum) is used in the food industry as a thickener and gelling agent in soup, mashed potatoes, desserts condiments and mayonnaises, among others.

CAS Number: 9000-30-0
E number: E412 (thickeners, ...)

Guaran (Guar Gum) 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.
Guaran (Guar Gum) is typically produced as a free-flowing, off-white powder.

Production and trade of Guaran (Guar Gum):
The guar bean is principally grown in India, Pakistan, the United States, Australia and Africa.
India is the largest producer, accounting for nearly 80% of the world production.

In India, Rajasthan, Gujarat, and Haryana are the main producing regions.
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 Guaran (Guar Gum) and its derivatives is about 1.0 million tonnes.
Non-food Guaran (Guar Gum) accounts for about 40% of the total demand.

Guaran (Guar Gum) is derived from endosperm of the guar plant (Cyamopsis tetragonoloba).
Guar is a legume crop, which grows best in sandy soils and needs moderate, intermittent rainfall with lots of sunshine.

Guaran (Guar Gum) is a natural high molecular weight polysaccharide composed of galactose and mannose units combined through glycosidic linkages.
Guaran (Guar Gum) is a white to cream-colored powder, which is available in different viscosities and granulometries depending on the applications.

Guaran (Guar Gum) is used as a thickening and binding agent in the food, textile, paper, pharmaceutical and oil industry.
Highly refined Guaran (Guar Gum) is used in the food industry as a stabilizer in ice creams, as a meat binder and a stabilizer for cheeses, instant puddings and whipped cream substitutes.
Guaran (Guar Gum) is used in industrial applications including cloth and paper manufacture, oil well drilling, explosives, ore flotation, and many other applications.

Taste and Aroma:
Guaran (Guar Gum) is odorless with a slightly bitter taste.
Guaran (Guar Gum) should not impact the taste of the final product in the quantities typically used.

Uses of Guaran (Guar Gum):
Guaran (Guar Gum) is a highly effective gluten free thickener and stabilizer.
Great in sauces, soup, marinades, baking mixes, hot beverages, pastries, bread, stew, popsicles, smoothies, protein shakes, pudding, pizza dough, dressings and ice cream.

Substitutes:
Locust Bean Gum, Xanthan Gum and Gum Arabic Powder Organic

Food Additive Number of Guaran (Guar Gum):
412

Properties Guaran (Guar Gum):
Guaran (Guar Gum) is a water soluble powder obtained from plant mucilage (Cyanopis tetragonoloba).

KEY PROPERTIES of Guaran (Guar Gum):
Easy solubility in both cold and hot water
Stable in solutions over a wide range of pH values from 2 - 10
Film forming property
Resistance to oils, greases and solvent
Better thickening agent
Water binding capacity
High viscosity
Functioning at low temperatures
Compatible with many other hydrocolloids used in food formulations
Versatility due to number of free hydroxy groups to make derivatives for specific applications.

Uses of Guaran (Guar Gum):
Pharmaceuticals - binder in tablet mixtures, thickener and emulsifier in food products for example cheese spreads, ice cream and other frozen deserts.
The resulting water solution is pretty much tasteless, odourless and non toxic.

Fun Fact:
Guaran (Guar Gum) gives you great bang for your buck, as it is 8 times stronger in its thickening properties compared to more conventional cornstarch.
Guaran (Guar Gum) is used to make emulsions, for marbling colors, and to thicken water-based paint.

Source:
Guaran (Guar Gum) is the ground endosperm of guar beans.
The guar seeds are dehusked, milled, and screened to obtain the Guaran (Guar Gum).
Our Guaran (Guar Gum) is produced in Pakistan as a free-flowing, pale, off-white, fine ground powder, greater than 200 mesh.

Guaran (Guar Gum) is a polysaccharide composed of the sugars galactose and mannose.
Guaran (Guar Gum) is more soluble than locust bean gum and is a better emulsifier.
Unlike locust bean gum, it is not self-gelling.

However, either borax or calcium (soluble calcium compounds, such as calcium chloride, are more effective) can cross-link Guaran (Guar Gum), causing it to gel.
In water, Guaran (Guar Gum) is nonionic and hydrocolloidal.

Guaran (Guar Gum) is not affected by ionic strength or pH but will degrade at pH extremes.
Guaran (Guar Gum) remains stable in solution over the pH range of 5-7.
Strong acids and alkalies can reduce its viscosity in solution.

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

Applications of Guaran (Guar Gum):
Thickening: Guaran (Guar Gum) shows high low-shear viscosity but is strongly shear-thinning.
Guaran (Guar Gum) is very thixotropic above 1% concentration, but below 0.3% its thixotropy is slight.
Guaran (Guar Gum) has a much greater low-shear viscosity than that of other hydrocolloid gums.

Guaran (Guar Gum) shows viscosity synergy with xanthan gum.
Guaran (Guar Gum) and casein mixtures can be slightly thixotropic.
Guaran (Guar Gum) is used to thicken water-based paints, such as watercolor and casein paints.

Emulsifying Agent: Guaran (Guar Gum) has almost 8 times the water-thickening potency of cornstarch—only a very small quantity is needed for producing sufficient viscosity.
Thus Guaran (Guar Gum) is used effectively as an emulsifier because it helps to prevent oil droplets from coalescing, and as a stabilizer, because it helps to prevent solid particles from settling.

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

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

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

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

Is Guaran (Guar Gum) permitted for use in the U.S. and in other countries?
Guaran (Guar Gum) is recognized as a Generally Recognized As Safe or GRAS substance.
Guaran (Guar Gum) is permitted as a food additive in the European Union in accordance with Annex II and Annex III to Regulation (EC) 1333/2008 on food additives.
Other countries that import Guaran (Guar Gum) include Canada, China, Chile, Australia, Austria, Brazil, Portugal, and Mexico.

Can Guaran (Guar Gum) be used in foods marketed as organic, vegetarian, halal or kosher?
Yes, in certain forms, Guaran (Guar Gum) is permitted in foods marketed as organic.

Guaran (Guar Gum) may also be used in foods certified as halal or kosher.
Guaran (Guar Gum) may be used in foods marketed as vegetarian or vegan.

How does Guaran (Guar Gum) benefit my health?
Guaran (Guar Gum) aids in creating gluten-free baked goods for those who cannot or choose not to consume gluten.
Guaran (Guar Gum) can also help you feel full faster, which may aid in weight loss.

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

How does the production and use of Guaran (Guar Gum) impact the environment?
The guar plant is a low emission crop.
Guaran (Guar Gum) is drought tolerant, which means it can be grown in dry/semi-dry environments that might not otherwise be as environmentally useful.
The guar plant also has a longer growing cycle which extends the length of time it contributes to air purification.

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

Does Guaran (Guar Gum) contain genetically modified organisms (GMOs)?
No, Guaran (Guar Gum) does not contain genetically modified organisms.

Is Guaran (Guar Gum) safe for children?
Foods containing Guaran (Guar Gum) are safe when consumed in moderation.

how long has Guaran (Guar Gum) been used in foods?
Guaran (Guar Gum) has been used more commonly in foods since the 1940s, right after World War II.

What is Guaran (Guar Gum)?
Guaran (Guar Gum) is a gel-forming hydrocolloid obtained from the endosperm of the guar plant seed.
Guaran (Guar Gum) is a soluble dietary fiber, fat replacer and an effective additive in gluten free food products.

Common uses of Guaran (Guar Gum) in the food industry are based on its properties:
Emulsifying
Stabilizing
Thickening
Viscosity building

Origin of Guaran (Guar Gum):
Guaran (Guar Gum) is derived from the Cyamopsis tetragonoloba plant, a member of the Leguminosae family.
The domesticated species has been cultivated for centuries in India and Pakistan for human consumption and animal feed.

Guaran (Guar Gum) production in the United States was developed in the late 1940s and early 1950s.
Mainly, as a replacement to locust bean gum in the textile and paper manufacturing.

CHARACTERISTICS of Guaran (Guar Gum):
Dose:
2-10 g / kg

Freezability:
Freezable

Thermo-reversibility:
Irreversible

Origin:
Natural

Base type:
All liquids

Preparation:
Hot and cold

Guaran (Guar Gum) is an additive used as a thickener, gelling agent, flour treatment agent and bulking agent.

KEYWORDS:
9000-30-0, 232-536-8, TP/20A, E412, (2S 5'R)-7-chloro-3' 4 6-trimethoxy-5'-methylspiro[1-benzofuran-2 4'-cyclohex-2-ene]-1' 3-dione, Cyamopsis gum, Cyanopsis tetragonoloba, galactomannan polysaccharide, Guar gum, Guar Hyroxypropyl Trimonium Chloride

About Guaran (Guar Gum):
Guaran (Guar Gum) is registered under the REACH Regulation and is manufactured in and / or imported to the European Economic Area, at ≥ 10 000 to < 100 000 tonnes per annum.
Guaran (Guar Gum) is used by consumers, in articles, by professional workers (widespread uses), in formulation or re-packing, at industrial sites and in manufacturing.

Biocidal Uses of Guaran (Guar Gum):
Guaran (Guar Gum) is being reviewed for use as a biocide in the EEA and/or Switzerland, for: human hygiene, disinfection, food and animals feeds.

Consumer Uses of Guaran (Guar Gum):
Guaran (Guar Gum) is used in the following products: lubricants and greases, polishes and waxes, adhesives and sealants, coating products, fillers, putties, plasters, modelling clay, anti-freeze products, washing & cleaning products and cosmetics and personal care products.
Other release to the environment of Guaran (Guar Gum) is likely to occur from: indoor use (e.g. machine wash liquids/detergents, automotive care products, paints and coating or adhesives, fragrances and air fresheners), outdoor use, indoor use in close systems with minimal release (e.g. cooling liquids in refrigerators, oil-based electric heaters) and outdoor use in close systems with minimal release (e.g. hydraulic liquids in automotive suspension, lubricants in motor oil and break fluids).

Article service life of Guaran (Guar Gum):
Release to the environment of Guaran (Guar Gum) can occur from industrial use: industrial abrasion processing with low release rate (e.g. cutting of textile, cutting, machining or grinding of metal).
Other release to the environment of Guaran (Guar Gum) is likely to occur from: indoor use in long-life materials with low release rate (e.g. flooring, furniture, toys, construction materials, curtains, foot-wear, leather products, paper and cardboard products, electronic equipment).
Guaran (Guar Gum) can be found in complex articles, with no release intended: machinery, mechanical appliances and electrical/electronic products (e.g. computers, cameras, lamps, refrigerators, washing machines).
Guaran (Guar Gum) can be found in products with material based on: metal (e.g. cutlery, pots, toys, jewellery) and metal used for furniture & furnishings (e.g. outdoor furniture, benches, tables).

Widespread uses by professional workers of Guaran (Guar Gum):
Guaran (Guar Gum) is used in the following products: plant protection products, washing & cleaning products, laboratory chemicals, cosmetics and personal care products, coating products, lubricants and greases, polishes and waxes and perfumes and fragrances.
Guaran (Guar Gum) is used in the following areas: agriculture, forestry and fishing.
Guaran (Guar Gum) is used for the manufacture of: and chemicals.
Other release to the environment of Guaran (Guar Gum) is likely to occur from: indoor use (e.g. machine wash liquids/detergents, automotive care products, paints and coating or adhesives, fragrances and air fresheners), outdoor use, indoor use in close systems with minimal release (e.g. cooling liquids in refrigerators, oil-based electric heaters) and outdoor use in close systems with minimal release (e.g. hydraulic liquids in automotive suspension, lubricants in motor oil and break fluids).

Formulation or re-packing of Guaran (Guar Gum):
Guaran (Guar Gum) is used in the following products: cosmetics and personal care products, laboratory chemicals, washing & cleaning products and inks and toners.
Release to the environment of Guaran (Guar Gum) can occur from industrial use: formulation of mixtures and formulation in materials.

Uses at industrial sites of Guaran (Guar Gum):
Guaran (Guar Gum) is used in the following products: washing & cleaning products, coating products, metal working fluids, cosmetics and personal care products, laboratory chemicals, biocides (e.g. disinfectants, pest control products), lubricants and greases, textile treatment products and dyes and pH regulators and water treatment products.
Guaran (Guar Gum) is used for the manufacture of: and chemicals.
Release to the environment of Guaran (Guar Gum) can occur from industrial use: in processing aids at industrial sites, of substances in closed systems with minimal release and as an intermediate step in further manufacturing of another substance (use of intermediates).

Manufacture of Guaran (Guar Gum):
Release to the environment of Guaran (Guar Gum) can occur from industrial use: manufacturing of the substance, in processing aids at industrial sites and as an intermediate step in further manufacturing of another substance (use of intermediates).

Guaran (Guar Gum) is a dietary fibre advocated for use in lowering serum total cholesterol levels in patients with hypercholesterolaemia.
Guaran (Guar Gum)s mechanism of action is proposed to be similar to that of the bile-sequestering resins.

Although Guaran (Guar Gum) is also employed as an adjunct in non-insulin-dependent diabetic patients this review is restricted to its efficacy as a hypolipidaemic agent.
Clinical trials indicate that, when used alone, Guaran (Guar Gum) may reduce serum total cholesterol by 10 to 15%, although some studies show no significant response.

An attenuation of this effect during longer term treatment has been seen but evidence of this effect is equivocal.
As an adjunct to established therapies (bezafibrate, lovastatin or gemfibrozil) Guaran (Guar Gum) has shown some promise: it may produce a further reduction in total cholesterol of about 10% in patients not responding adequately to these drugs alone.

Gastrointestinal effects, notably flatulence, occur relatively frequently and may be considered unacceptable by some patients.
Standardization of formulations and methods of administration of Guaran (Guar Gum) is required to clarify its pharmacological and clinical properties.

Thus, on the basis of presently available evidence Guaran (Guar Gum) as monotherapy may be considered at most modestly effective in reducing serum cholesterol levels.
Nonetheless, further investigation of Guaran (Guar Gum) is warranted, particularly its use as an adjunct to produce additional reductions in serum cholesterol in patients not responding optimally to other lipid-lowering agents.

Characteristics and applications of Guaran (Guar Gum):
Guaran (Guar Gum) thickener is soluble in cold water and provides high viscosity.
Guaran (Guar Gum) is applied to products that have to be subjected to high temperatures and, in general, as a complement to other thickening ingredients.
In gastronomy Guaran (Guar Gum) is used to make fresh cheeses, ice cream, croquettes, sauces, bakery products, jams, jellies, marmalades, etc.

OVERVIEW:
Guaran (Guar Gum) is a fiber from the seed of the guar plant.
Guaran (Guar Gum) is used as a laxative.

Ingredients: Guaran (Guar Gum)

Recommended use: Approx. 0.2% as stabilizer, to prepare pure gels up to 1%.

Storage of Guaran (Guar Gum): Thanks to our packaging can be stored anywhere at room temperature, clean and dry, away from direct sunlight.

Guaran (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, Guaran (Guar Gum) is used as a thickening, stabilizing, suspending, and binding agent.
In manufacturing, Guaran (Guar Gum) is used as a binding agent in tablets, and as a thickening agent in lotions and creams.

How does Guaran (Guar Gum) work?
Guaran (Guar Gum) is a fiber that normalizes the moisture content of the stool, absorbing excess liquid in diarrhea, and softening the stool in constipation.
Guaran (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 Guaran (Guar Gum) for weight loss because Guaran (Guar Gum) expands in the intestine, causing a sense of fullness.
Guaran (Guar Gum) may decrease appetite.

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

Properties of Guaran (Guar Gum):
Density: 0.8-1.0 g/mL at 25 °C
Acidity (pKa): 5-7

Properties of Guaran (Guar Gum):
Chemical composition of Guaran (Guar Gum):
Chemically, Guaran (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.
Guaran (Guar Gum) has the ability to withstand temperatures of 80 °C (176 °F) for five minutes.

Solubility and viscosity of Guaran (Guar Gum):
Guaran (Guar Gum) is more soluble than locust bean gum due to its extra galactose branch points.
Unlike locust bean gum, Guaran (Guar Gum) is not self-gelling.

Either borax or calcium can cross-link Guaran (Guar Gum), causing it to gel.
In water, Guaran (Guar Gum) is nonionic and hydrocolloidal.

Guaran (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).
Guaran (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.
Guaran (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.

Guaran (Guar Gum) shows a clear low shear plateau on the flow curve and is strongly shear-thinning.
The rheology of Guaran (Guar Gum) is typical for a random coil polymer.

Guaran (Guar Gum) does not show the very high low shear plateau viscosities seen with more rigid polymer chains such as xanthan gum.
Guaran (Guar Gum) is very thixotropic above 1% concentration, but below 0.3%, the thixotropy is slight.
Guaran (Guar Gum) shows viscosity synergy with xanthan gum. Guaran (Guar Gum) and micellar casein mixtures can be slightly thixotropic if a biphase system forms.

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

Digestive health:
Because Guaran (Guar Gum) is high in fiber, it may support the health of your digestive system.
One study found that Guaran (Guar Gum) helped relieve constipation by speeding movement through the intestinal tract.
Partially hydrolyzed Guaran (Guar Gum) consumption was also associated with improvements in stool texture and bowel movement frequency.

Additionally, Guaran (Guar Gum) may act as a prebiotic by promoting the growth of good bacteria and reducing the growth of harmful bacteria in the gut.
Thanks to its potential ability to promote digestive health, it may also help treat irritable bowel syndrome.

One 6-week study following 68 people with IBS found that partially hydrolyzed Guaran (Guar Gum) improved IBS symptoms.
Plus, in some individuals, it reduced bloating while increasing stool frequency.

Blood sugar:
Studies show that Guaran (Guar Gum) may lower blood sugar.
This is because it’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 Guaran (Guar Gum) 4 times per day for 6 weeks.
It found that Guaran (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 Guaran (Guar Gum) significantly improved blood sugar control in 11 people with type 2 diabetes.

Blood cholesterol:
Soluble fibers such as Guaran (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 Guaran (Guar Gum).
They found that it 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 Guaran (Guar Gum) had reduced blood cholesterol levels, in addition to increased levels of HDL (good) cholesterol.

Weight maintenance:
Some studies have found that Guaran (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.

Guaran (Guar Gum) may be particularly effective at reducing appetite and calorie intake.
One review of three studies concluded that Guaran (Guar Gum) improved satiety and reduced the number of calories consumed from snacking throughout the day.

Another study looked at the effects of Guaran (Guar Gum) on weight loss in women.
They found that consuming 15 grams of Guaran (Guar Gum) per day helped women lose 5.5 pounds (2.5 kg) more than those who took a placebo.

Advantages of Guaran (Guar Gum):
Guaran (Guar Gum) possesses double the ability to thicken than flour and almost eight times that of the corn starch powder
Guaran (Guar Gum)s usage avoids the formation of any lump and does not break down easily like the corn starch.

Guaran (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 Guaran (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 Guaran (Guar Gum) powder due to its varied and multiple benefits.
Guaran (Guar Gum) is also expected to grow exponentially looking at the current demand scenario.

Guaran (Guar Gum) is always wise to opt for a reputed Guaran (Guar Gum) powder exporter as this miraculous powder offers health benefits like reduction of weight and easy bowel movement.
The Guaran (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.

Thickening:
One use of Guaran (Guar Gum) is a thickening agent in foods and medicines for humans and animals.
Because Guaran (Guar Gum) is gluten-free, it is used as an additive to replace wheat flour in baked goods.
Guaran (Guar Gum) has been shown to reduce serum cholesterol and lower blood glucose levels.

Guaran (Guar Gum) is also economical because it has almost eight times the water-thickening ability of other agents (e.g. cornstarch) and only a small quantity is needed for producing sufficient viscosity.
Because less is required, costs are reduced.

In addition to Guaran (Guar Gum)'s effects on viscosity, its high ability to flow, or deform, gives it favorable rheological properties.
Guaran (Guar Gum) forms breakable gels when cross-linked with boron.
Guaran (Guar Gum) is used in various multi-phase formulations for hydraulic fracturing, in some as an emulsifier because it 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 Guaran (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:
1. Thixotropic: the fluid should be thixotropic, meaning it should gel within a few hours.
2. Gelling and de-gelling: The desired viscosity changes over the course of a few hours.

When the fracking slurry is mixed, it needs to be thin enough to make it easier to pump.
Then as it 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 it 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.

Ice crystal growth:
Guaran (Guar Gum) retards ice crystal growth by slowing mass transfer across the solid/liquid interface.
Guaran (Guar Gum) shows good stability during freeze-thaw cycles.

Thus, Guaran (Guar Gum) is used in egg-free ice cream.
Guaran (Guar Gum) has synergistic effects with locust bean gum and sodium alginate.
Guaran (Guar Gum) may be synergistic with xanthan: together with xanthan gum, it produces a thicker product (0.5% Guaran (Guar Gum) / 0.35% xanthan gum), which is used in applications such as soups, which do not require clear results.

Guaran (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.
Guaran (Guar Gum) can be used for thickening cold and hot liquids, to make hot gels, light foams and as an emulsion stabilizer.

Guaran (Guar Gum) can be used for cottage cheeses, curds, yoghurt, sauces, soups and frozen desserts.
Guaran (Guar Gum) is also a good source of fiber with 80% soluble dietary fiber on a dry weight basis.

Guaran (Guar Gum) is a gel-forming fiber from the seed of the guar plant (Cyamopsis tetragonoloba).
Guaran (Guar Gum)'s used to thicken foods and is also used as a dietary supplement.

Guaran (Guar Gum) helps normalize the moisture content of the stool, absorbing excess liquid in those with diarrhea, and softening the stool in those with constipation.
Guaran (Guar Gum) also might help decrease the amount of cholesterol and sugar that is absorbed in the gut.

People use Guaran (Guar Gum) for constipation, diarrhea, irritable bowel syndrome (IBS), high cholesterol, and high blood pressure.
Guaran (Guar Gum) is also used for obesity, diabetes, and many other conditions, but there is no good scientific evidence to support these other uses.

Specifications of Guaran (Guar Gum):
Appearance (Colour): Almost white to pale yellowish
Appearance (Form): Powder
Loss on drying: max. 13%
Ash: max. 2%

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

In water, Guaran (Guar Gum) is nonionic and hydrocolloidal.
Guaran (Guar Gum) is not affected by ionic strength or pH, but will degrade at extremes pH and temperature (e.g. pH 3 at 50 C).
Guaran (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.
Guaran (Guar Gum) is insoluble in most hydrocarbon solvents.

Guaran (Guar Gum) retards ice crystal growth nonspecifically by slowing mass transfer across the solid/liquid interface.
Guaran (Guar Gum) shows good stability during freeze-thaw cycles.

Test-Test Method-Test-Test method of Guaran (Guar Gum):
Colour-TP/09-Acid-insoluble residue-TP/115
Viscosity-TP/10/04-Fat content-TP/18
Granulation (mesh)-TP/21-Ash content-TP/12
Moisture, pH-TP/1 and TP/29-Gum content-TP/03
Protein-TP/05-Heavy metals-TP/13
Insolubles Ash-TP/11-Filterability-TP/20A

Guaran (Guar Gum) powder standards are:
HS-Code- 130 232 30
CAS No.- 9000-30-0
EEC No.- E 412
BT No.- 1302 3290
EINECS No. - 232-536-8
Imco Code- Harmless

The following foods often contain Guaran (Guar Gum):
-ice cream
-yogurt
-salad dressing
-gluten-free baked goods
-gravies
-sauces
-kefir
-breakfast cereals
-vegetable juices
-pudding
-soup
-cheese

Manufacturing process of Guaran (Guar Gum):
Depending upon the requirement of end product, various processing techniques are used.
The commercial production of Guaran (Guar Gum) normally uses roasting, differential attrition, sieving, and polishing.

Food-grade Guaran (Guar Gum) is manufactured in stages.
Guar split selection is important in this process.
The split is screened to clean it and then soaked to pre-hydrate it in a double-cone mixer.

The prehydrating stage is very important because it 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.

The soaked splits are difficult to grind.
Direct grinding of those generates more heat in the grinder, which is not desired in the process, as it 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.

It is high in protein and contains oil and albuminoids, about 50% in germ and about 25% in husks.
The quality of the food-grade Guaran (Guar Gum) powder is defined from its particle size, rate of hydration, and microbial content.

Manufacturers define different grades and qualities of Guaran (Guar Gum) by the particle size, the viscosity generated with a given concentration, and the rate at which that viscosity develops.
Coarse-mesh Guaran (Guar Gum)s 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 Guaran (Guar Gum) are available commercially, including enzyme-modified, cationic and hydropropyl guar.

Industrial applications of Guaran (Guar Gum):
-Textile industry – sizing, finishing and printing
-Paper industry – improved sheet formation, folding and denser surface for printing
-Explosives industry – as waterproofing agent mixed with ammonium nitrate, nitroglycerin, etc.
-Pharmaceutical industry – as binder or as disintegrator in tablets; main ingredient in some bulk-forming laxatives
-Cosmetics and toiletries industries – thickener in toothpastes, conditioner in shampoos (usually in a chemically modified version)
-Hydraulic fracturing – Shale oil and gas extraction industries consumes about 90% of Guaran (Guar Gum) produced from India and Pakistan.[17]
-Fracturing fluids normally consist of many additives that serve two main purposes, firstly to enhance fracture creation and proppant carrying capability and secondly to minimize formation damage. Viscosifiers, such as polymers and crosslinking agents, temperature stabilizers, pH control agents, and fluid loss control materials are among the additives that assist fracture creation. Formation damage is minimized by incorporating breakers, biocides, and surfactants. More appropriate gelling agents are linear polysaccharides, such as Guaran (Guar Gum), cellulose, and their derivatives.

Guaran (Guar Gum)s are preferred as thickeners for enhanced oil recovery (EOR).
Guaran (Guar Gum) and its derivatives account for most of the gelled fracturing fluids.
Guar is more water-soluble than other gums, and it is also a better emulsifier, because it has more galactose branch points.

Guaran (Guar Gum) shows high low-shear viscosity, but it is strongly shear-thinning.
Being non-ionic, Guaran (Guar Gum) is not affected by ionic strength or pH but will degrade at low pH at moderate temperature (pH 3 at 50 °C).

Guar's derivatives demonstrate stability in high temperature and pH environments.
Guar use allows for achieving exceptionally high viscosities, which improves the ability of the fracturing liquid to transport proppant.

Guar hydrates fairly rapidly in cold water to give highly viscous pseudoplastic solutions of, generally, greater low-shear viscosity than other hydrocolloids.
The colloidal solids present in guar make fluids more efficient by creating less filter cake.
Proppant pack conductivity is maintained by utilizing a fluid that has excellent fluid loss control, such as the colloidal solids present in Guaran (Guar Gum).

Guar has up to eight times the thickening power of starch.
Derivatization of Guaran (Guar Gum) leads to subtle changes in properties, such as decreased hydrogen bonding, increased solubility in water-alcohol mixture, and improved electrolyte compatibility.
These changes in properties result in increased use in different fields, like textile printing, explosives, and oil-water fracturing applications.

Crosslinking Guar:
Guar molecules have a tendency to aggregate during the hydraulic fracturing process, mainly due to intermolecular hydrogen bonding.
These aggregates are detrimental to oil recovery because they clog the fractures, restricting the flow of oil.

Cross-linking guar polymer chains prevents aggregation by forming metal – hydroxyl complexes.
The first crosslinked guar gels were developed in the late ‘60s.

Several metal additives have been used for crosslinking, among them are chromium, aluminium, antimony, zirconium, and the more commonly used, boron.
Boron, in the form of B(OH)4, reacts with the hydroxyl groups on the polymer in a two step process to link two polymer strands together to form bis-diol complexes.

1:1 1,2 diol complex and a 1:1 1,3 diol complex, place the negatively charged borate ion onto the polymer chain as a pendant group.
Boric acid itself does not apparently complex to the polymer so that all bound boron is negatively charged.

The primary form of crosslinking may be due to ionic association between the anionic borate complex and adsorbed cations on the second polymer chain.
The development of cross-linked gels was a major advance in fracturing fluid technology.

Viscosity is enhanced by tying together the low molecular weight strands, effectively yielding higher molecular weight strands and a rigid structure.
Cross-linking agents are added to linear polysaccharide slurries to provide higher proppant transport performance, relative to linear gels.

Lower concentrations of guar gelling agents are needed when linear guar chains are cross-linked.
Guaran (Guar Gum) has been determined that reduced guar concentrations provide better and more complete breaks in a fracture.
The breakdown of cross-linked guar gel after the fracturing process restores formation permeability and allows increased production flow of petroleum products.

-Mining
-Hydroseeding – formation of seed-bearing "guar tack".
-Medical institutions, especially nursing homes - used to thicken liquids and foods for patients with dysphagia
-Fire retardant industry – as a thickener in Phos-Chek
-Nanoparticles industry – to produce silver or gold nanoparticles, or develop innovative medicine delivery mechanisms for drugs in pharmaceutical industry.
-Slime (toy), based on Guaran (Guar Gum) crosslinked with sodium tetraborate.

Food applications of Guaran (Guar Gum):
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The largest market for Guaran (Guar Gum) is in the food industry.
In the US, differing percentages are set for its allowable concentration in various food applications.

In Europe, Guaran (Guar Gum) has EU food additive code E412.
Xanthan gum and Guaran (Guar Gum) are the most frequently used gums in gluten-free recipes and gluten-free products.

Guaran (Guar Gum) applications include:
In baked goods, Guaran (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.
Guaran (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, Guaran (Guar Gum) is needed to improve the thickness of these flours, allowing them to rise as a normal flour would.
In dairy products, Guaran (Guar Gum) thickens milk, yogurt, kefir, and liquid cheese products, and helps maintain homogeneity and texture of ice creams and sherbets.
Guaran (Guar Gum) is used for similar purposes in plant milks.

For meat, Guaran (Guar Gum) functions as a binder.
In condiments, Guaran (Guar Gum) improves the stability and appearance of salad dressings, barbecue sauces, relishes, ketchups and others.

In canned soup, Guaran (Guar Gum) is used as a thickener and stabilizer.
Guaran (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 Guaran (Guar Gum) as a weight loss pill due to reports of the substance swelling and obstructing the intestines and esophagus.
For Cattle Feed, as Guaran (Guar Gum) enhances in the production of more milk as well as more percentage of fat in the milk.

Nutritional and medicinal effects of Guaran (Guar Gum):
Guaran (Guar Gum), as a water-soluble fiber, acts as a bulk-forming laxative.
Several studies have found it decreases cholesterol levels.
These decreases are thought to be a function of its high soluble fiber content.

Moreover, Guaran (Guar Gum)s low digestibility lends its 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, Guaran (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, Guaran (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 Guaran (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.

Allergies:
Some studies have found an allergic sensitivity to Guaran (Guar Gum) developed in a few individuals working in an industrial environment where airborne concentrations of the substance were present.
In those affected by the inhalation of the airborne particles, common adverse reactions were occupational rhinitis and asthma.

Dioxin contamination:
In July 2007, the European Commission issued a health warning to its member states after high levels of dioxins were detected in a food additive – Guaran (Guar Gum) – used as thickener in small quantities in meat, dairy, dessert or delicatessen products.
The source was traced to Guaran (Guar Gum) from India that was contaminated with pentachlorophenol, a pesticide no longer in use.

Medicinal Properties of Guaran (Guar Gum) Powder:
Guaran (Guar Gum)s 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.
Guaran (Guar Gum) also helps to manage teething issues in children.

Guaran (Guar Gum) has potential health maintenance capacities and can fight against typhoid effectively
Find the Reputed Guaran (Guar Gum) Powder Manufacturer and Guaran (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 Guaran (Guar Gum) is also essential to check for the finer gum powder as Guaran (Guar Gum) swells up more rapidly than the coarsely powdered gum.

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

Guaran (Guar Gum) is extracted from the guar bean.
The guar seeds are de-husked, milled and screened to obtain the Guaran (Guar Gum).

Guaran (Guar Gum) is typically produced as a free flowing, pale, off-white colored, coarse to fine ground powder.
Guaran (Guar Gum) is a member of a group of products known as starches, gums, and emulsifiers.

Guaran (Guar Gum) is economical because Guaran (Guar Gum) has almost 8 times the water-thickening potency of cornstarch - only a very small quantity is needed for producing sufficient thickening.
Thus Guaran (Guar Gum) can be used to prevent oil droplets from separating out in salad dressing or to prevent solid particles from settling out.
Guaran (Guar Gum) retards ice crystal growth in food like ice cream and sherbet.

Guaran (Guar Gum) shows good stability during freeze-thaw cycles.
The largest market for Guaran (Guar Gum) is in the food industry.
Guaran (Guar Gum) is generally recognized as safe (GRAS) in the US .

PCP contains dioxins as contamination.
Dioxins damage the human immune system.

Is Guaran (Guar Gum) Healthy or Unhealthy?
Guaran (Guar Gum) is a food additive that’s found throughout the food supply.
Though Guaran (Guar Gum) has been linked to multiple health benefits, it has also been associated with negative side effects and even banned for use in some products.
This article looks at the pros and cons of Guaran (Guar Gum) to determine whether it’s bad for you.

What is Guaran (Guar Gum)?
Guaran (Guar Gum) is made from legumes called guar beans.
Guaran (Guar Gum)’s a type of polysaccharide, or long chain of bonded carbohydrate molecules, and composed of two sugars called mannose and galactose.

Guaran (Guar Gum) is frequently used as a food additive in many processed foods.
Guaran (Guar Gum)’s especially useful in food manufacturing because it’s soluble and able to absorb water, forming a gel that can thicken and bind products.
The Food and Drug Administration (FDA) considers it to be generally recognized as safe for consumption in specified amounts in various food products.

The exact nutrient composition of Guaran (Guar Gum) differs between producers.
Guaran (Guar Gum) is generally low in calories and mainly composed of soluble fiber.
Guaran (Guar Gum)s protein content may range from 5–6% (3Trusted Source).

SUMMARY:
Guaran (Guar Gum) is a food additive that is used to thicken and bind food products.
Guaran (Guar Gum)’s high in soluble fiber and low in calories.

Products that contain Guaran (Guar Gum):
Guaran (Guar Gum) is widely used throughout the food industry.

The following foods often contain Guaran (Guar Gum):
ice cream
yogurt
salad dressing
gluten-free baked goods
gravies
sauces
kefir
breakfast cereals
vegetable juices
pudding
soup
cheese

Synonyms:
Regulatory process names:
Guar gum
Guar gum
guar gum

IUPAC names:
(2S,5'R)-7-chloro-3',4,6-trimethoxy-5'-methylspiro[1-benzofuran-2,4'-cyclohex-2-ene]-1',3-dione
Cyamopsis gum; Cyanopsis tetragonoloba
disodium;[[[5-(6-aminopurin-9-yl)-3-hydroxyoxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-oxidophosphoryl] hydrogen phosphate
galactomannan polysaccharide
GUAR GUM
Guar Gum
Guar gum
Guar Hyroxypropyl Trimonium Chloride

Other identifiers:
1312293-38-1
1541200-97-8
53986-27-9
57406-68-5
57406-71-0
63799-54-2
85510-16-3
9000-30-0
9008-17-7
9010-50-8
9049-33-6
9066-07-3