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| Waldkircherstrasse 7 | |
| CH-9213 Hauptwil, Switzerland | |
| Phone: | +41 71 422 66 55 |
| Fax: | +41 71 422 66 56 |
Guar Gum
Sources and Extraction
Guar Gum is obtained from the endosperm of the seeds of the guar bush (Cyamopsis tetragonolobus) which grows mainly in India and Pakistan. The hull is removed from the seed and the endosperm separated from the germ and then grinded. Guar gum is a white to yellowish-white, nearly odourless powder. A slight beany taste is perceivable.
Properties
Composition
From a chemical point of view, guar is a gallactomannan with a characteristically configured macromolecular structure. The backbone of the carbohydrate is made of a chain of (1->4) glycosidic-linked mannose units, on which at a statistical average every second unit is branched with a (1->6) linked gallactose.
This specific macromolecular structure which lies between a spherocolloid (like amylopectin) and a linear hydrocolloid (eg. Cellulose) is quintessential to the colloid-chemical properties and thus for the multitude of applications of guar.
Solubility
Due to its great side-branching, guar gum can be dissolved in cold water. Highly viscous solutions are produced already at low concentrations.
Application properties
Guar gum offers many advantages for the production of a wide range of non-fat and low-fat foods as well as for application in frozen desserts, improved dairy products, condiments, bakery products and salad dressings.
The incorporation of guar gum in starch or xanthan causes an increase of viscosity, in polysaccharides such as agar an improvement of firmness and elasticity.
Guar gum is often used in combination with other hydrocolloids.
Before using our stabilisers, thickeners and binders please consult the laws and regulations valid for the food industry in your country.