Guar Gum

Guar gum is a free-flowing grayish white powder, which is the extract of guar bean, a leguminous plant. It is a galactomannan and one of the most widely used food excipients in the modern food industry. Guar gum is a natural green plant gum.

Guar gum is a macromolecular natural hydrophilic colloid, which belongs to natural galactomannan, one of the quality improvers and a natural thickening agent. Can dissolve in cold water or hot water, and form a gelatinous substance after water, to achieve rapid thickening effect.

Guar gum can be widely used in the food processing industry as a thickener, stabilizer and suspension agent.

Advantage:

● Guar gum has excellent thickening properties: Guar gum can be rapidly hydrated in cold water, forming a solution with high viscosity and thixotropy, and its 1% dispersion system viscosity is as high as 6000cPs, which is one of the best colloids in known adhesives. This high viscosity property allows guar gum to significantly increase the consistency of food and improve the texture and taste of products in food processing.

● Guar gum has good stability: in frozen foods, guar gum can prevent the formation of ice crystals, improve the texture and taste of the product, and extend the shelf life ‌.

● Guar gum also has water retention: it can prevent the loss of water in food aging and extend the shelf life. For example, in baked products such as bread and cakes, guar gum can prevent the product from losing water as it ages, maintaining its freshness and taste ‌