Guar Gum
CAS Number: 9000-30-0
Guar gum is a galactomannan polysaccharide derived from the endosperm of guar beans (Cyamopsis tetragonoloba). It provides very high viscosity at low concentrations (0.5–1%) in cold water, making it a cost-effective thickener for sauces, soups, ice cream, and gluten-free bakery products. Its synergistic interaction with xanthan gum or carrageenan enables texture enhancement at reduced total hydrocolloid levels.
Technical Specifications
| ash (%) | ≤1.5 |
| appearance | White to off-white powder |
| moisture (%) | ≤14.0 |
| pH (1% solution) | 5.5–7.0 |
| viscosity (1% solution, cP) | ≥3500 |
Applications
- Ice cream and frozen dairy product texture stabilization
- Soups, gravies, and sauces thickening
- Gluten-free and high-fiber bakery products
- Noodles and pasta processing
- Salad dressings and condiment viscosity control
Key Features
- One of the most cost-effective hydrocolloid thickeners available
- Excellent cold-water hydration, no heating required
- Strong synergy with xanthan gum (5:1 ratio yields elastic gel)
- EU E412 approved, GRAS status, available in fine/coarse mesh grades
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CAS Number
9000-30-0
Category
Food / Beverage AdditivesAvailability
In StockSample
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