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Guar Gum
Guar gum is a natural hydrocolloid obtained from the endosperm of guar seeds (Cyamopsis tetragonoloba). It is a thickener and stabiliser authorised in the EU as food additive E412 under Regulation (EC) No 1333/2008. It is used in the food, feed, cosmetics and pharmaceutical industries.
Technical aspects
The product is made by separating the guar seed endosperm from the hull and germ and grinding it into a fine powder. Chemically it is a galactomannan that dissolves in cold water and forms viscous solutions without heating. It is white to pale yellow with a typical taste and smell.
The viscosity of a 1% solution after 2 hours is min. 3,000 cP (Brookfield, 25 °C, 20 rpm), and min. 80% of particles pass through a 200 mesh sieve, which ensures fast hydration. Moisture does not exceed 15%, protein 7%, fat 1% and ash 2%; pH is 5.5-7.0.
| Parameter | Value |
|---|---|
| Appearance | Powder |
| Colour | White to pale yellow |
| Taste and smell | Typical |
| Moisture | Max 15% |
| Fat | Max 1.0% |
| Protein | Max 7.0% |
| Ash | Max 2.0% |
| Particle size | Min. 80% through 200 mesh |
| pH | 5.5-7.0 |
| Viscosity (1% solution, Brookfield, 25 °C, 20 rpm, after 2 h) | Min. 3,000 cP |
| Total count | < 5,000 cfu/g |
| Moulds and yeasts | < 1,000 cfu/g |
| E. coli / Salmonella | Absent |
Download specification
Storage period
Store in a cool, dry place in closed original packaging.
Packaging
Foodcom S.A. supplies guar gum in 25 kg bags.
Application
In the food industry, guar gum acts as a thickener, stabiliser and water-binding agent in sauces, soups, dressings, ice cream, dairy desserts, beverages, bread and gluten-free products. In ice cream it limits ice crystal growth, and in gluten-free bread it improves water binding and crumb structure; typical dosages are in the 0.1-1% range.
Outside food, it is used in feed and pet food, in pharmaceutical products and dietary supplements as a source of soluble fibre, and in cosmetics as a viscosity regulator.
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