Introduction

Guar Gum is derived from the ground endosperm of the guar plant, Cyanmopsis tetragonolobus belonging to the family Leguminosae. The guar plant is mainly grown in India and Pakistan from the month of July to December. Availibility and pricing are depending very much on the quality of the monsoon during this period.

Properties

Physical Characteristics
Guar Gum is a white to yellowish white powder. It is nearly odorless. Fine finished Guar Gum Powder is available in different viscosities and different granulometries depending on the desired viscosity development and application.
Guar Gum is a natural high molecular weight hydrocolloidal polysaccharide composed of galactan and mannan units combined through glycosidic linkages, which may be described chemically as galactomannan.
Dissolved in cold or hot water, guar gum forms a slime of high viscosity. Guar's viscosity is a function of temperature, time, and concentration.

Standards

Minimum standards for good quality Guar Gum Powder have been defined in the United States FCC and by European Union Specification, E-412 as under:

Moisture: max. 14 %
Ash (total): max. 1.5 %
Acid insoluble residue: max. 4 %
Galactomannan: min 75 %
Protein: max. 7 %
Arsenic: max. 3 ppm
Lead: max. 10 ppm
Zinc: max. 25 ppm
Copper and Zinc: max. 50 ppm

Application

Guar Gum is generally used as an excellent and reasonable thickener and stabilizer in many aqueous systems.

The main uses are:

Food

• Bakery
  One of the major applications for guar gum powder is the production of bread. Even small quantities of guar gum powder added to the dough increase the yield, give greater resiliency, improve texture and give longer shelf life.
• Dairy
  In this field guar gum is used as an excellent binder of water and a stabilizer. It is used in the production of ice-creams, sherbets, cheese, liquid milk products, and others.
• Meat
  Guar can be used as lubricant and excellent binder for various meat products. It allows storing with less loss of weight and can decrease the filling time for cans.
• Dressing and sauces
  Guar can be used as an excellent thickener to impove the stability and appearance of salad dressings, barbecue sauces, relishes, ketchups and others. It is quite compatible with highly acidic emulsions.
• Beverages
  Guar can be used as stabilizer for chocolate drinks, fruit nectars, and juices.
• Miscellaneous food applications
  Dry soups, sweet dessert, canned fish in sauce, frozen food items and others.
• Pharmaceutical and Cosmetics
  Guar Gum can be used as a thickener for various cosmetics and pharmaceuticals. In compressed tablets Guar Gum can be used as a binder and distintegrator.
  Several studies have found significant decrease in cholesterol levels after administration of guar gum in human consumption.
• Further important applications:
  Textile printing
  Mining
  Water treatment
  Oil-drilling
  Tobacco Industry
  Explosives
  and others