Guar Gum

Guar Gum is a thickener obtained from the seeds of the siamese bean. It is available in off-white colour. It is also used as a food source for humans and animals.

The water-hydrated guar gum rapidly increases the viscosity of the product it is added to, reaching approximately half of the final viscosity value within 15 minutes without heating.

Guar Gum kntended use
• It minimizes synergy in processed cheeses,
• Increases shelf life in bakery products with kneading tolerance and water retention,
• It prevents synergy in frozen food and filling liquids,
• It acts as a stabilizer in processed foods,
• It is used as a preservative and lubricating agent in meat products, causing lower storage losses in these products,
• Provides convenience in filling canned products.
• It acts as a gelling agent for the adhesion of toppings in ready-made foods and puddings,
• It gives a good feeling in the mouth and stabilizes the product viscosity,
• Controls the water-oil phase in sauces, pickles and soups and prevents crystallization,
• By acting as a thickener, it improves the stability and appearance of these products,
• It increases the yield, improves the texture and increases the shelf life by adding small amounts to the dough in bread making,
• It acts as an excellent retainer and stabilizer in ice cream, cheese, sherbet and liquid dairy products.
• It is used as a moisture retaining agent and dough conditioner in confectionery and bakery products, preserving the texture and color uniformity of the products and preventing synergies with its water holding properties.