Guar Gum is a Natural, high molecular weight (appx 50000-8000000), white to creamy coloured, free flowing powder, free from extraneous matter and obtained by grinding the endosperms of guar (Cyamopsis tetragonolobus TAUB.) seed of leguminosae. Structurally, Guar gum is a polysaccharide consisting of a mannose backbone with a galactose side chain where the galactose is randomly placed on the mannose backbone with an average ratio of 1:2 galactose to mannose. Guar gum is cold water soluble, almost odorless and is ideal for application as ingredient in wide range of food formulations;
Guar Gum has the ability to thicken in aqueous solutions, suspend solids, stabilize, emulsify, bind water by hydrogen bonding, control the viscosity and form strong tough films. Guar Gum is the first choice of every processed foods industries looking for a natural and economical speciality food functional ingredient.