Guar gum

Guar gum (CAS 9000-30-0), also sold as Cyamopsis gum, guar flour, and classified as E412 in food applications, is a natural galactomannan polysaccharide derived from the guar plant.

Where is Guar gum used?

• Food manufacturing: thickener and stabilizer in ice cream and sauces
• Dairy beverages and gluten-free baked goods: controls texture and prevents syneresis
• Personal care: viscosity builder and sensory enhancer in shampoos, conditioners, and lotions
• Oil and gas drilling: viscosifier in hydraulic fracturing fluids, suspending proppants
• Textile and paper processing: sizing and finishing agent improving fiber binding, surface strength, and print definition
• It also improves fluid recovery in industrial settings.
• Acts as a binder in meat.
• In condiments, improves the stability and appearance of salad dressings, barbecue sauce, marinades, ketchups and others.

Formulation notes

• Recommended dosage is 0.2% to 1%, depending on desired viscosity.
• Only as much may be used as is strictly necessary for the desired technological effect, max. 2% as the sum of all thickeners used.
• Shows viscosity synergy with xanthan gum.

Typical specification

• Available in an FCC grade with 100 mesh particle size.
• A 1% solution has a viscosity of 3500–6000 cps depending on grade.
• Moisture content is no more than 12%.
• Texture is not affected by the presence of salts.
• Thickening power is eight times higher than that of corn starch.

Regulatory status

• No ADI value is specified, so no maximum level is prescribed; it is approved quantum satis.
• Banned in dry products that are intended to swell upon consumption.
• E 412 is also approved for organic products.
• Generally approved for foods, but must not be used in unprocessed foods.

Storage, packaging and handling

• Commonly supplied in 25 kg packaging.
• Store at a temperature less than or equal to 25 °C in a dry place.

Frequently asked questions about Guar gum

How is guar gum dispersed and hydrated in aqueous liquids?

Mix into aqueous liquids cold or hot with strong agitation to ensure proper dispersion; it hydrates in cold water, but higher temperature accelerates the hydration process.

Technical content is compiled and updated by the SoleChem product team from public technical sources; the certificate of analysis (COA) governs product-specific specifications.