Guar Gum
Guar gum is a versatile hydrocolloid known for its exceptional water-binding capacity, forming viscous solutions even at low concentrations. It acts as a thickener, stabilizer, and emulsifier in food products (ice cream, sauces, bakery), oil drilling fluids, textiles, and cosmetics.
Our guar gum is processed under controlled conditions to ensure high galactomannan content (80-85%), low microbiological counts, and consistent viscosity. It is non-GMO, gluten-free, and complies with FAO/WHO, FCC, and USP standards for food-grade applications.
Specifications for Guar Gum Powder
| Parameter | Specification |
|---|---|
| Product Name | Guar Gum (E412) |
| Source | Cyamopsis tetragonoloba |
| Appearance | Fine white to off-white powder |
| Mesh Size | 200 mesh (min 95% passing) |
| Viscosity (1% solution) | 4000–6000 cPs (Brookfield, 20°C) |
| Moisture Content | 12% max |
| Protein Content | 5% max |
| Ash Content | 1.5% max |
| Acid-Insoluble Residue | 4% max |
| Packing | 25kg paper bags / 50kg PP bags (customizable) |
| Shelf Life | 24 months in dry, cool conditions |
| Storage | Avoid humidity; keep sealed in original packaging |
| Certifications | FDA, EU, HALAL, KOSHER, Organic (upon request) |
| Applications | Food, pharmaceuticals, oil drilling, textiles, cosmetics |
Key Features:
High Efficiency: Low dosage required for optimal viscosity.
Multipurpose: Functions as thickener, binder, and stabilizer.
Consistent Quality: Batch-to-batch uniformity in viscosity and purity.
Customizable: Adjustable particle size and viscosity profiles.
Note: Technical datasheets and samples available for quality verification.