Guar Gum Powder
What is Guar Gum Powder?
Guar gum is a non-ionic galactomannan extracted from the endosperm of guar bean seeds. Its molecular backbone consists of mannose linked by β-1,4 glycosidic bonds, while the side chains are linked to galactose via α-1,6 glycosidic bonds, with a molar ratio of 2:1. Its average molecular weight is approximately 220,000 Daltons. It appears as a white to light yellowish-brown powder, soluble in both cold and hot water to form a highly viscous solution, exhibiting non-Newtonian fluid properties.
Guar gum is used in the food industry as a thickener and stabilizer, commonly found in ice cream, yogurt, and gluten-free baked goods. Its soluble fiber has the potential to regulate blood sugar and cholesterol.
Feature
Thickening Effect: It significantly increases the viscosity of the aqueous phase, making the liquid thicker. A significant thickening effect can be achieved with very low dosage, making it cost-effective.
Stabilizing Effect: In emulsions (such as salad dressings and milk) and suspensions, it prevents oil droplets from rising and solid particles from settling. By forming a three-dimensional network structure, it "locks in" moisture, preventing syneresis during storage.
Water Retention and Moisture Retention: In baked goods (such as bread and cakes), it reduces the migration of moisture to gluten and slows down starch retrogradation. This effectively prevents the product from drying out and hardening, extending shelf life and maintaining a soft texture.
Promoting Fiber Intake: As a water-soluble dietary fiber, it is not easily digested and absorbed by the human body. It helps slow the rise in blood sugar and promotes gut health.
Applications
Food Industry (Main Applications)
Used in yogurt, ice cream, and dairy beverages to provide a smooth texture, thicken, and prevent ice crystal formation. Used in bread and pastries as a humectant and softener, delaying aging. Sauces and Condiments: Used in salad dressings, ketchup, and gravy to provide the required viscosity and suspension stability. Used in fruit juices and protein drinks to suspend fruit pulp, thicken, and stabilize the texture.
Chemicals and Cosmetics
Used in shampoos and conditioners as a thickener to regulate product flow and provide a smooth feel. Used in toothpaste as a binder and thickener to help the paste hold its shape. Used in lotions and creams to stabilize the lotion system and provide a good spreadability.
Industrial Applications
Textiles and Paper: Used as a thickener and binder. Oilfield Fracture: In oil and gas field extraction, used as a thickener for fracturing fluids to carry proppant into rock fractures. Aquaculture Feed: Used as a binder to prevent feed from dissipating too quickly in water.
Product Parameters
| INSPECTION ITEMS | PRODUCT STANDARD | INSPECTION RESULT |
| Appearance | Milk white free flow powder | Confirm |
| Viscosity mpa.s | ≥6000 | 7000 |
| Loss on drying | ≤12.0 | 8.8 |
| PH | 5.0~7.1 | 6.5 |
| Partical size | ≥99 | 99.8 |
| Total Heavy Metals(Pb) | ≤0.002 | <0.002 |
| Ash(%) | ≤1.0 | 0.6 |
| Protein(%) | ≤10 | 4 |
| Sour Insolubles(%) | ≤7 | 3 |
| Borates | Undetectable | Undetectable |
| Starch Test | Undetectable | Undetectable |
| As(%) | ≤0.0003 | <0.0003 |
| Pb | ≤0.001 | Negative |
Package & Storage
Our packing method is 1KG/Aluminium bags, 25kg/drum
For some products that require special packaging during transportation, we will carry out more delicate packaging. For example, retinal needs to be stored at -20 °C, so we choose cold chain transportation during transportation; deoxyarbutin will change color during transportation, so we will Vacuum packing of deoxyarbutin
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Cosmetic/Food Grade Guar Gum Hydrolyzed CAS 9000-30-0 Bulk Guar Gum Powder Images
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