Enhanced TDS
Identification & Functionality
- Ingredient Name
- Technologies
Applications & Uses
- Product Applications
- Bakery Products: Guar gum improves dough yield, texture, and shelf life of baked goods. It also provides better moisture retention.
- Dairy Products: In products like ice cream, it prevents crystal growth, enhances smoothness, and provides a creamy texture. It’s also used in cheese, yogurt, and milk products for thickness and stability.
- Beverages: Guar gum acts as a stabilizer in fruit beverages, preventing the settling of solid particles.
- Sauces and Dressings: It’s used to improve the viscosity, pourability, and stability of sauces, salad dressings, and ketchup.
- Processed Foods: In canned soups or frozen foods, guar gum helps maintain consistency and texture.
- Confectionery: Guar gum provides better texture, shelf life, and controls moisture in candies and chocolates.
- Meat: It’s used in processed meat applications for its water-binding capacity and to reduce fat content.
- Pet Food: Guar gum helps to form the gel-like consistency in wet canned pet food.
- Gluten-free Products: As a gluten-free ingredient, it’s used in gluten-free recipes to improve texture and elasticity, acting as a substitute for gluten in baking.
- Fiber Supplements: Guar gum is a source of soluble dietary fiber and is used in fiber supplements and foods.
Properties
- Physical Form
- Appearance
- White fine powder
- Typical Properties
- Microbiological Values
- Heavy Metals
- Granulometry Properties
- Note
Brookfield Viscosity- Measured At 1% Solution, Stir On 2000 Rpm For 10 Minutes, Result On Brookfield Viscometer Rvt Model Using Spindle No. 4 At 20 Rpm, Temperature At 25 °c.
| Value | Units | Test Method / Conditions | |
| Viscositiy (1%Solution, After 24 Hours) | 5000 - 5500 | cPs | — |
| Viscositiy (1%Solution, After 2 Hours) | min. 5000 | cPs | — |
| Starch | Absent | — | — |
| Protein | max. 5 | % | — |
| pH (1% M) | 5.5 - 7.0 | — | — |
| Moisture Content | max. 12 | % | — |
| Ash Content | max.1 | % | — |
| Gum Content | min. 80 | % | — |
| Fat | max. 0.8 | % | — |
| Acid Insoluble Residue | max. 3 | % | — |
| Value | Units | Test Method / Conditions | |
| Salmonella | Absent | — | — |
| Molds and Yeast | max. 500 | /g | — |
| Escherichia coli | Absent | — | — |
| Coliform | Absent | /g | — |
| Acrobic Plate Count | max. 5000 | /g | — |
| Value | Units | Test Method / Conditions | |
| Mercury Content | max. 1 | ppm | — |
| Cadmium Content | max. 1 | ppm | — |
| Arsenic Content | max. 2 | ppm | — |
| Heavy Metals (as Lead) | max. 10 | ppm | — |
| Lead Content | max. 2 | ppm | — |
| Value | Units | Test Method / Conditions | |
| Particle-size Distribution (on 100 Mesh) | max. 1 | % | — |
| Particle Size Distribution (Through 200 Mesh) | min. 95 | % | — |
Packaging & Availability
- Regional Availability
Storage & Handling
- Shelf Life
- 24 months