Guar Gum

Product description

Guar gum is a natural polysaccharide extracted from the seeds of the guar plant (Cyamopsis tetragonoloba). It consists mainly of galactomannan, a high molecular weight carbohydrate composed of mannose and galactose units. This composition gives guar gum its high viscosity and water-binding properties.

Applications

Thickening Agent:

Soups and Sauces: Guar gum is commonly used to thicken soups, sauces, and gravies, providing a smooth and consistent texture.
Beverages: It enhances the viscosity of beverages, giving them a desirable mouthfeel and consistency.

Stabilizer:

Dairy Products: Guar gum helps stabilize dairy products like ice cream, yogurt, and cheese, preventing the formation of ice crystals and separation of ingredients, which extends shelf life and improves texture.
Emulsions: In products like salad dressings and condiments, guar gum stabilizes emulsions, ensuring that oil and water components remain mixed.

Emulsifier:

Dressings and Sauces: Guar gum acts as an emulsifier in salad dressings, sauces, and spreads, maintaining a uniform mixture and preventing separation.

Texturizer:

Baked Goods: It improves the texture and mouthfeel of baked goods such as bread, cakes, and pastries by enhancing moisture retention and adding volume.
Confections: In gummy candies and other confections, guar gum contributes to chewiness and consistency.

Moisture Retention:

Bakery Products: Guar gum helps retain moisture in bakery products, extending freshness and shelf life. It prevents staling and maintains the soft texture of breads and cakes.

Fat Replacer:

Low-Fat Formulations: Guar gum can be used as a fat replacer in low-fat and reduced-fat formulations. It mimics the texture and mouthfeel of fat, providing creaminess and improving the sensory properties of products like dressings, sauces, and spreads.

Advantages

Natural and Non-Toxic: Being a natural hydrocolloid, guar gum is preferred in clean label and natural product formulations.
Cost-Effective: Guar gum is relatively inexpensive compared to other hydrocolloids, making it a cost-effective choice for food manufacturers.
Versatile: Its multifunctional properties allow it to be used in a wide range of food applications.
High Efficiency: Small amounts of guar gum can produce significant thickening and stabilizing effects, enhancing the quality and consistency of food products.

Specifications

Categories	Stabilisers and Thickeners, Binders, Texturisers
Sales markets	Middle East; Asia; Australia; North America; Africa; Central/South America
Supplied from	India
Product Applications	Bakery; Cereals & Convenience Foods & Snacks; Confectionary; Dairy; Ready meals; Sauces & Seasoning
Product Certifications	Gluten-free; Halal; Kosher; Natural

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