Guar Gum Properties
The most important property of guar gum is its ability to hydrate rapidly in cold water to attain uniform and very high viscosity at relatively low concentrations. Another advantage associated with guar gum is that it is a soluble in hot & cold water and provides full viscosity in even cold water. Apart from being the most cost-effective stabilizer and emulsifier it provides texture improvement, and water-binding; enhances mouth feel; and controls crystal formation. It is inert in nature. It is resistant to oil, greases, and solvents. Guar gum exporter provides guar gum for food additives, guar gum for food ingredients, guar gum for pet food additives, guar gum stabilizing, food grade guar gum, industrial grade guar gum and technical grade guar gum.
The main properties of Guar gum are
- It is soluble in hot & cold water but insoluble in most organic solvents.
- It has strong hydrogen bonding properties.
- It has excellent thickening, Emulsion, Stabilizing and film forming properties.
- At very low concentration, Guar gum has excellent settling (Flocculation) properties and it acts as a filter aid.
- It is non ionic and maintains a constant high viscosity over a broad range of ph.
- It is compatible with a variety of inorganic and organic substances including certain dyes and various constituents of food.
- The viscosity of Guar gum solution increase gradually with increasing concentration of Guar gum in water.
- The viscosity of Guar gum is influenced by temperature, ph, presence of salts and other solids.
- It has excellent ability to control rheology by economic water phase management.
- It forms highly viscous colloidal dispersions when hydrated in cold water. The time required for complete hydration in water and to achieve maximum viscosities depends on various factors i.e. the ph; temperature; grade of powder used; Equipment etc.
- Guar Gum Physical Characteristics
- Guar Gum Chemical Properties
Guar gum is widely used as a guar gum emulsifying, guar gum for food that is food ingredients, guar gum thickening, pet food additives and gelling additives. Plantago ovata as a plantago ovata for food and guar gum manufacturer provide guar gum for food nutraceuticals guar gum for textile.
Guar gum, a plant polysaccharide from Cyamopsis species, is widely used in the food industry as a thickener and suspending agent. Its study involved the evaluation and validation of various methods of processing as well as physical and chemical modification of this plant polysaccharide.
These process treatments aimed to improve the flavor, functionality and stability of guar gum as well as yield a variety of new applications.
The processes included the following operations: done singly or in combination: milling, sifting, deodorization, hydrolysis and chemical modification of the galactomannan.
Hydrolysis was done using an enzymatic breakdown or by pH control. Chemical conversion included an incorporation of a lipophilic moiety.
Evaluation of the products involved sensory evaluation, rheological study and end-use applications as in bakery products, oil-in-water emulsions, cereal products, dressings, sauces, fiber sources and many others.
Guar Gum Viscosity
The most important characteristic of guar is its ability to be dispersed in water and hydrate or swell rapidly and almost completely in clod water to form viscous colloidal dispersions or sols.
The viscosity attained is dependent on time, temperature, concentration, pH, rate of agitation and practical size of the powdered gum used. The lower the temperature lower the rate at which viscosity increases and the lower the final viscosity.
Above 80º the final viscosity is slightly reduced. The finer guar powders swells more rapidly than coarse powdered gum.