Guar Gum
Thickeners
Emulsifiers
9000-30-0
E412
galactomannan (mannose/galactose polysaccharide)
$2.21 ~ $3.31
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Guar Gum?
Guar gum is a natural polysaccharide extracted from guar beans, widely used as a food additive for its ability to thicken, stabilize, and prevent ingredient separation.
How is Guar Gum made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Clean and screen the sourced guar seeds (cluster beans). | Raw material quality is paramount. Inspect seeds for moisture content, impurities, and damage. Effective cleaning removes stones, dust, and other foreign matter. |
| 2 | Dehusking & Splitting | Separate the endosperm from the husk and germ using a thermal and mechanical process. | This is the most critical stage for purity. The efficiency of husk and germ separation directly impacts the final product's color, taste, and functionality. The resulting endosperm halves are called 'guar splits'. |
| 3 | Hydration | Soak the cleaned guar splits in water to soften them for grinding. | Control the water-to-split ratio, temperature, and soaking time. Proper hydration is essential for efficient pulverization and achieving the desired viscosity in the final product. |
| 4 | Flaking & Pulverizing | Grind the hydrated, softened splits into a fine powder. | The grinding process determines the final particle size (mesh). This influences the gum's hydration rate and texture. Heat generation must be controlled to prevent polymer degradation. |
| 5 | Drying | Dry the fine guar powder to a specified moisture level. | Typically done in a flash dryer. The final moisture content (e.g., <12%) is crucial for product stability, preventing microbial growth, and ensuring a long shelf life. |
| 6 | Sieving & Grading | Pass the dried powder through multiple screens to classify it. | This step separates the powder into different grades based on particle size distribution (e.g., 200 mesh). It ensures product uniformity and meets specific customer requirements. |
| 7 | Blending & Quality Control | Blend different batches to achieve consistent quality and perform final tests. | Final QC tests must confirm key parameters: viscosity, pH, hydration rate, microbial count, and purity. Blending ensures product homogeneity across the entire production lot. |
| 8 | Packaging | Pack the finished guar gum powder into sealed, multi-wall paper bags with a moisture barrier. | Packaging must be robust and moisture-proof to protect the highly hygroscopic powder from clumping and contamination during storage and shipping. |
Technical Specifications
| CAS Number | 9000-30-0 |
| Chemical Formula | galactomannan (mannose/galactose polysaccharide) |
| Solubility | Soluble in cold and hot water; insoluble in ethanol, ether |
| Storage Conditions | Store sealed, cool (2–25 °C), dry, away from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Ice cream
sauces
bakery fillings
dairy
gluten‑free baking
condiments
pharmaceuticals
oil drilling
textiles
Mechanism of action:
| Parameter | Guar Gum |
|---|---|
| Functional Category | Thickener; Viscosifier; Stabilizer; Emulsifier; Binding Agent |
| Key Ingredients | High-molecular-weight galactomannan polysaccharide derived from the endosperm of the guar bean (Cyamopsis tetragonoloba). |
| Mechanism of Action | The long-chain galactomannan molecules rapidly hydrate in cold or hot water, forming a highly viscous, colloidal dispersion. The extensive network of hydroxyl groups forms strong hydrogen bonds with water molecules, effectively entrapping them and restricting their movement, which dramatically increases the viscosity of the solution even at low concentrations. |
| Application Effect in Product | Creates desired texture and mouthfeel in sauces, dressings, and dairy products; prevents ice crystal formation in frozen desserts; stabilizes emulsions by increasing aqueous phase viscosity; improves dough yield and texture in baked goods; controls syneresis in processed cheeses and deli meats. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Guar Gum | Seed Gum (Galactomannan) | High viscosity in cold water, good water-binding capacity, forms thick colloidal solutions. | Most cost-effective thickener per unit of viscosity, hydrates rapidly in cold systems. | Can have a slight 'beany' off-taste, forms cloudy solutions, viscosity breaks down under high heat and low pH. | Baked goods, dairy products (ice cream), dressings, sauces, gluten-free recipes. | For cost-sensitive applications requiring efficient cold-water thickening where clarity is not a primary concern. |
| Xanthan Gum | Microbial Fermentation Polysaccharide | High viscosity at very low concentrations, exceptional stability across wide pH and temperature ranges, strong particle suspension. | Superior stability in acidic, salty, and enzymatic systems; creates clear solutions; exhibits shear-thinning properties. | Can impart a slimy or slick texture if overused; typically more expensive than guar gum. | Salad dressings, sauces, beverages, syrups, gluten-free baking for structure and suspension. | When stability in harsh conditions (e.g., acidic dressings) and excellent particle suspension are critical. |
| Locust Bean Gum (LBG) | Seed Gum (Galactomannan) | Requires heat to fully hydrate, forms very viscous and creamy solutions, strong gelling synergy with xanthan gum. | Provides a rich, creamy mouthfeel superior to guar; prevents ice crystal growth effectively in frozen desserts. | Insoluble in cold water, requiring a heating step; more expensive than guar gum. | Ice cream, cream cheese, fruit preparations, dairy products, used with xanthan to form elastic gels. | For premium products where a creamy texture is desired and the process includes a heating step. |
| Tara Gum | Seed Gum (Galactomannan) | Properties are intermediate between guar gum and LBG; partially soluble in cold water, fully in hot; provides a smooth, creamy texture. | More neutral flavor and creamier mouthfeel than guar; better cold water solubility than LBG. | Requires heat for full functionality; less common and often more expensive than guar. | Frozen dairy desserts, sauces, condiments, vegan dairy alternatives. | As a functional replacement for LBG or an upgrade from guar for improved mouthfeel without significant process changes. |
| Carrageenan | Seaweed Extract (Polysaccharide) | Requires heat for activation; forms gels (kappa, iota types) or viscous solutions (lambda type); reacts strongly with milk proteins. | Unique ability to form thermo-reversible gels; excellent stabilizer in dairy systems due to protein reactivity. | Requires heat to dissolve; gel texture can be brittle (kappa); faces some negative consumer perception. | Dairy desserts (flan, pudding), plant-based milks, processed meats (binder), chocolate milk (suspension). | For creating gels or providing stability and suspension specifically in dairy or protein-rich systems. |
Technical Documents
Available Documentation
COA, Technical Spec Sheet, MSDS
Safety Data Sheet (SDS)
Provided with shipment
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications