Guar Gum Useful Properties Of Guar Gum

Useful Properties of Guar Gum

Useful Properties of Guar Gum

Guar gum (Galactomannan) is a high molecular weight carbohydrate which is derived from endosperm of legume crop, guar. Guar or Cyamopsis tetragonolobus plant is an annual crop that grows well in conditions like sandy soil, moderate and arid climate. For this reason guar is widely grown in countries like India, Pakistan and United States. There is well-laid procedure to process guar gum powder from the seeds of guar plant in controlled production units. Guar gum is used in different forms - as guar seed, un-dehusked split, refined split, pulverized powder, guar meal and guar protein.

Guar Gum Properties

The guar gum (goma guar, guarkernmehl, goma guar) is used for a number of applications in various commercial and food industries for its incredibly beneficial properties. Let us have a look at some of the useful properties of guar gum.

Easily Soluble in Hot and Cold Water

Good Thickener and Stabilizer

Viscosity Control

Excellent Water Binding Capacity

Compatibility with Hydrocolloids

Film Forming Properties

Resistance to Oil, Grease

Applications of Guar Gum with regard to its Properties

Guar gum forms hexose sugar, mannose and galactose bi-products which rapidly dissolve in water. It is because of this ability that guar gum powder is used in several applications to attain uniform and very high viscosity at relatively low concentrations when compared with other hydrocolloids.

Guar gum has excellent thickening and stabilizing properties and as such is used in wide range of foods, cosmetics, and pharmaceutical preparations. It is preferred over other hydrocolloids for textile sizing and finishing applications because of its thickening properties.

Guar gum can produce full viscosity even in cold water. Therefore as a viscosity control agent, it is widely used in low calorie beverages, gel creation, glazing & moisture retention to produce the highest grade confectionary. It is used in processing and canning of pet foods and meat as it has the capability to increase the viscosity which reduces the splashing during the process and therefore speeds it up.

The water binding properties of guar gum make it a useful additive for products like sauces and salad dressings where water content is to be reduced. When used in ice creams, it enhances texture, mouth feel, and controls crystal formation due to superior water-binding properties.

It has excellent compatibility with other hydrocolloids like Xanthan Gum and therefore is used in manufacturing customized derivatives which can be used for dispersion, viscosity control, gelling and preservation applications in various industries.

Please visit http://www.agrogums.com to know more about guar gum and its products offered by leading guar gum manufacturer in India.

by: Jayesh Patel

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