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E412 (GUAR GUM)

CAS NUMBER: 9000-30-0

EC NUMBER: 232-536-8

 


E412 (Guar Gum) is one of the most commonly used binding gums in gluten-free products and baked gluten-free products. 
E412 (Guar Gum) is a great product for holding tissue together. 
E412 (Guar Gum) is a thickener obtained from the seeds of the siamese bean.
E412 (Guar Gum) is found in the form of salt in an off-white color. 
E412 (Guar Gum) is also used as a food source for humans and animals.

E412 (Guar Gum), which hydrates when dispersed in water, rapidly increases the viscosity of the product it is added to, reaching approximately half of the final viscosity value within 10-15 minutes without heating.
E412 (Guar Gum) is compatible with other food ingredients and interacts with starch, cellulose, agar, K-carrageenan and xanthan gum. 
E412 (Guar Gum) is used in the food industry mainly in the production of milk, bakery products and sauces.
E412 (Guar Gum) is a plant that has been cultivated in India and Pakistan since ancient times. 

E412 (Guar Gum) is planted in late July and harvested in November.
E412 (Guar Gum) is consumed as a vegetable in India in its green form and is also used as animal feed.
E412 (Guar Gum) is obtained from the seeds of the guar plant.
E412 (Guar Gum) is sown in July after the first rains and harvested in late October. 

E412 (Guar Gum) is a substance made from guar beans in a variety of industries, traditionally in the food industry, but with increasing thickening and stabilizing properties that are useful in the hydraulic cracking industry. 
E412 (Guar Gum) seeds are eliminated, ground and screened to obtain E412 (Guar Gum). 
E412 (Guar Gum) is usually produced as a free-flowing, off-white powder. 
E412 (Guar Gum) is classified as a galactomannan.
Chemically, E412 (Guar Gum) is a polysaccharide composed of the sugars galactose and mannose. 

The backbone is a linear chain of β 1,4-linked mannose residues, with galactose residues 1,6-linked on every second mannose and forming short side branches.
E412 (Guar Gum) clearly shows a low shear plateau in the flow curve and has strong shear thinning. 
The rheology of E412 (Guar Gum) is typical for a random coil polymer. 
E412 (Guar Gum) does not show the very low low shear plateau viscosities seen in more rigid polymer chains such as xanthan gum. 
More than 1% concentration is very thixotropic, but below 0.3% the thixotropy is mild. 

E412 (Guar Gum) shows viscosity synergy with xanthan gum. 
E412 (Guar Gum) and micellar casein blends may be somewhat thixotropic if a biphasic system is formed.
E412 (Guar Gum) belongs to the pea family that is majorly produced in India and Pakistan and the minor producers being China, Africa, the USA, Australia, and a few more.
The water retention capacity of the Guar Powder is also eight times more than the corn starch. 

E412 (Guar Gum) is an effective natural alternative for baking and cooking and a great ingredient in the preparation of gluten-free flours for household and beauty concoctions.
E412 (Guar Gum) mainly consists of highly weighed molecular polysaccharides that are galactomannans composed consisting of linear chain
E412 (Guar Gum) has range of molecular weight from 50,000 - 8,000,00 with the ratio of mannose to galactose.
E412 (Guar Gum) is used as a binding agent in tablets, and as a thickening agent in lotions and creams.

 

USAGE:

-Textile industry - Sizing, finishing and printing

-Paper industry - improved sheet formation, more dense surface in folding and printing

-Explosives industry - ammonium nitrate as a waterproofing agent, nitroglycerin, etc. 

-E412 (Guar Gum) is mixed with .

-Pharmaceutical industry - as a binder or disintegrant in tablets; Main ingredient in some bulk-forming laxatives

-Cosmetic and toilet industries - thickener in toothpastes, conditioner in shampoo

-The hydraulic fracturing Shale oil and gas extraction industries consume about 90% of the E412 (Guar Gum) produced from India and Pakistan.

-In baked goods E412 (Guar Gum) increases dough yield, gives greater flexibility, and improves texture and shelf life; As the pie filling, it prevents "oozing" (syneresis pastry Brittle crust retention, filling water). 

-E412 (Guar Gum) is primarily used in hypoallergenic recipes using different grain flours. 

-Because the consistency of these flours allows the gas released by baking to escape, E412 (Guar Gum) is necessary to increase the thickness of these flours to allow them to rise like regular flour. 

-In dairy products, E412 (Guar Gum) thickens milk, yogurt, kefir and liquid cheese products and helps maintain the homogeneity and texture of ice creams and sherbets. 

-E412 (Guar Gum) is used for similar purposes in plant milk products.

-For meat works as a binder.

-In condiments, E412 (Guar Gum) enhances the stability and appearance of salad dressings, barbecue sauce, grout, ketchups, and others.

-In canned soup, E412 (Guar Gum) is used as a thickener and stabilizer.

-E412 (Guar Gum) is also used in dry soups, instant oatmeal, sweet desserts, canned fish with sauce, frozen foodstuffs and animal feed.

 

 

ADVANTAGES:

E412 (Guar Gum)s usage avoids the formation of any lump and does not break down easily like the corn starch. 
E412 (Guar Gum) eliminates the need for heat to thicken and can get to hydrate itself very quickly

 

MEDICINAL PROPERTIES:

-E412 (Guar Gum)s healing properties are ideal to cure snakebites and boost the vision and power of the eyes

-The inherent anti-bacterial properties can fight skin diseases like fungal infections and ringworms

-If toddlers face the constipation problem along with fever and cold this remedial measure can be started immediately. 

-E412 (Guar Gum) also helps to manage teething issues

 

BENEFITS:

-E412 (Guar Gum) is used as a laxative.    

-preventing “hardening of the arteries” (atherosclerosis)

-E412 (Guar Gum) also used in many medical treatment    

-E412 (Guar Gum) is also used in food and beverage industry as

-Treating Diarrhea    

-Thickening agent

-Irritable Bowel Syndrome (IBS)    

-Stabilizing agent

-Obesity    

-Suspending agent

-Diabetes    

-Binding agent

 

PRODUCTION:

E412 (Guar Gum) is industrially extracted from guar seeds. 
Mechanical processes during production; roasting, dehulling, sifting and polishing are applied. 
The seed is broken off and the germ part is separated from the endesperm. 
The two halves of endosperm are defined as subshell guar particles. 

Refined guar particles emerge after the fibrous outer shell is separated from the endosperm by polishing.
E412 (Guar Gum) is considered as a protein-rich shell and germ animal feed. 
E412 (Guar Gum)r is converted into fine powder form depending on the nature of the desired end product. 
High purity E412 (Guar Gum) is produced in different viscosities, hydration capacities and different particle sizes for use in the food, feed and pharmaceutical industries.
Modified derivatives of E412 (Guar Gum) that enable it to appeal to different industrial uses; It exists in the form of hydrolyzed, hydroxyalkyl, carboxyalkyl, oxidized, sulfated, borated, cationic combinations.

 

USAGE PUPROSE:

-Minimizes synergy in melted cheeses,

-E412 (Guar Gum) increases the shelf life of bakery products with its kneading tolerance and water retention feature,

-Inhibits synergy in frozen food and filling liquids,

-Controls the spreadability of Parsa surface coatings,

-E412 (Guar Gum) acts as a stabilizer in processed foods,

-E412 (Guar Gum) is used as a preservative and lubricating agent in meat products, causing lower storage losses in these products,

-E412 (Guar Gum) provides convenience in the filling of canned products.

-E412 (Guar Gum) acts as a gelling agent for the adhesion of toppings in ready-made food and puddings,

-E412 (Guar Gum) gives a good mouth feel in drinks and stabilizes the product viscosity,

-Controls the water-oil phase in sauces, pickles and soups and prevents crystallization,

-E412 (Guar Gum) improves the stability and appearance of these products by acting as a thickener,

-E412 (Guar Gum) increases the yield, improves the texture and increases the shelf life by adding small amounts to the dough in bread making,

-E412 (Guar Gum) acts as an excellent retainer and stabilizer in ice cream, cheese, sherbet and liquid dairy products.
 
-E412 (Guar Gum) is used as a moisture retaining agent and dough conditioner in confectionery and bakery products, maintaining the texture and color uniformity of the products and preventing synergies with its water holding properties.

 

 

DESCRIPTION:

E412 (Guar Gum) extracted from two guar plants, Cyamopsis tetragonalubus and Cyamopsis psoralaides, which have been grown in India, Bangladesh and Pakistan for thousands of years, also has uses as a food source for humans and animals.
One of the important factors in determining the price level of E412 (Guar Gum), which grows best in sandy areas in the northwest parts of India and Pakistan, is the frequency of monsoon rains between July and December, which is the growth interval.
E412 (Guar Gum), which is obtained by grinding the seed endosperms of the guar plant, is available in two types as food and industrial grade. 
While the food grade type is pure ground endosperm, the industrial grade type is produced using some chemical additives.
E412 (Guar Gum), which has a galactomannan structure like locust bean gum (LBG), consists of D-mannose and D-galactose units, can be hydrated very well in water in powder form and gives colloidal solutions that find many applications in the food industry.

E412 (Guar Gum) is compatible with other food ingredients and interacts with starch, cellulose, agar, K-carrageenan and xanthan gum. 
While this interaction occurs in the form of binding with cellulose, it manifests itself as a synergistic increase in viscosity with water-soluble proteins.
For example, the viscosity seen in the mixture of E412 (Guar Gum) and xanthan gum; it remains quite high when compared to the values ​​obtained when each scale is used separately.
The intermolecular interaction between E412 (Guar Gum) and cellulose is used especially in the production of fat mimetics.
E412 (Guar Gum)'s industrial application areas include the food, pharmaceutical, cosmetics, paper, textile industries and explosive making.

 

 

FUNCTION:

-E412 (Guar Gum) can create a dense consistency even when heat is not applied.

-Easily soluble in cold and hot water.

-Formation of a film in the desired structure in the products.

-E412 (Guar Gum) gives resistance to the oils and solvents it is added to.

-Creating a better density consistency in the products.

-High water binding capacity.

-E412 (Guar Gum) gives high viscosity to the products to which it is added.

-Functioning in applications even at low temperatures.


In the pharmaceutical industry, E412 (Guar Gum) acts as an effective retainer, stabilizer and thickener.
When used for sizing and printing purposes in the textile industry, E412 (Guar Gum) acts as an excellent film and thickener, reduces curvature and distortions in products and adds efficiency to production. It also reduces the splitting of wool yarns during sizing.
In the paper industry, E412 (Guar Gum) gives papers better writing and erasing properties, increases hardness, and provides good folding properties due to its advanced adhesive properties; It gives a more dense and dense surface feature to the papers used for printing purposes.
In explosive production, E412 (Guar Gum) mixes with ammonium nitrate, nitroglycerin and liquid explosives, ensuring that the explosive properties of the product are maintained even in humid conditions.
E412 (Guar Gum) is a galactomannan polysaccharide extracted from guar beans with beneficial thickening and stabilizing properties in food, feed and industrial applications. Guar seeds are removed mechanically, mixed with water, ground and sieved according to application.It is typically produced as a free flowing, off-white powder. E412 (Guar Gum) is also called guaran.

 

COSMETIC INDUSTRY:

-E412 (Guar Gum) is used as a thickening and suspending agent especially in shampoos and toothpastes,

-E412 (Guar Gum) acts as a thickening and protective agent in creams and lotions,

-E412 (Guar Gum) provides easy removal of toothpaste and shaving creams from the containers in which they are put,

-E412 (Guar Gum) also gives a better viscosity and foam stability in shampoos.

 

PROPERTIES:

Chemically, E412 (Guar Gum) is an exo-polysaccharide composed of galactose and mannose sugars. 
The main atomic chain in the polymer is a linear chain of β 1,4-linked mannose residues with galactose residues 1,6-linked every second mannose and forming short side branches. 
E412 (Guar Gum) has the ability to withstand temperatures of 80 °C for five minutes.
E412 (Guar Gum) is more soluble than locust bean gum due to its extra galactose branch points. 

E412 (Guar Gum) does not gel on its own.
Borax or calcium can cross-link E412 (Guar Gum), causing it to gel. 
E412 (Guar Gum) is nonionic and hydrocolloidal. 
E412 (Guar Gum) is not affected by ionic strength or pH, but degrades at extreme pH and temperature (eg pH 3 at 50 °C).
E412 (Guar Gum) remains stable in solution above the pH range of 5-7. Strong acids cause hydrolysis and loss of viscosity, and strong strong concentrations of alkalis also tend to lower viscosity. 

E412 (Guar Gum) is insoluble in most hydrocarbon solvents. 
The viscosity achieved depends on time, temperature, concentration, pH, mixing speed and particle size of the powder gum used. 
The lower the temperature, the slower the rate of increase of viscosity and the lower the final viscosity. 
Above 80° the final viscosity decreases slightly. 
Finer guar powders swell faster than coarse powder gum with larger particle size.
E412 (Guar Gum) shows a clear plateau of low shear on the flow curve and strongly shear thinning. 
From a flow science point of view, E412 (Guar Gum) is typical for a disordered wrapping polymer. 

E412 (Guar Gum) does not indicate the very high low shear plateau viscosities seen in harder polymer chains such as xanthan gum. 
Above 1% concentration E412 (Guar Gum) is very runny, but below 0.3% runny is light. 
E412 (Guar Gum) shows viscosity synergy with xanthan gum. 
Mixtures of E412 (Guar Gum) and casein micellar may be slightly runny if a two-phase system is formed.
One use of E412 (Guar Gum) is as a thickening agent in foods and medicines for humans and animals. 
Since E412 (Guar Gum) is gluten-free, it is used as an additive instead of wheat flour in bakery products.

E412 (Guar Gum) has been shown to be beneficial for health. 
E412 (Guar Gum) has been shown to reduce serum cholesterol and blood sugar levels.
Additional benefits have been seen in weight loss efforts, where the water-absorbing properties of the person when swallowed cause stomach bloating and an earlier feeling of 'fullness'.
E412 (Guar Gum) is also economical. 
Only a small amount is required to produce sufficient viscosity, as it has almost eight times the water-thickening ability of other substances (eg cornstarch). 
In addition to the effects of E412 (Guar Gum) on viscosity, its high flow or deformability gives it favorable rheological properties. 

E412 (Guar Gum) forms breakable gels when cross-linked with boron. 
E412 (Guar Gum) is used in various multi-phase formulations for hydraulic fracturing, in some as an emulsifier as it helps prevent oil droplets from coalescing, and in others as a stabilizer to help prevent settling and/or separation of solid particles.
E412 (Guar Gum) retards ice crystal growth by slowing mass transfer at the solid/liquid interface. 
E412 (Guar Gum) shows good stability during freeze-thaw cycles. 
E412 (Guar Gum) is used in eggless ice cream. 
E412 (Guar Gum) has synergistic effects with locust bean gum and sodium alginate. 

May be synergistic with xanthan: together with xanthan gum it produces a thicker product (0.5% E412 (Guar Gum) / 0.35% xanthan gum) that does not require net results in applications such as soups.
Because E412 (Guar Gum) is a hydrocolloid, it is useful for making thick sauces without forming gels and for keeping water in a sauce or emulsion. 
E412 (Guar Gum) can be used for thickening cold and hot liquids, making hot gels, light foams and as an emulsion stabilizer. 
E412 (Guar Gum) can be used in cottage cheese, curd cheese, yogurt, sauces, soups and frozen desserts. 
E412 (Guar Gum) is also a good source of fiber, with 80% soluble dietary fiber on a dry weight basis.

 

PRODUCTION:

Various processing techniques are used depending on the end product requirement. 
In the commercial production of E412 (Guar Gum), roasting, differential cracking, screening and polishing are normally used. 
Food grade E412 (Guar Gum) is produced in stages. Guar cracking selection is important in this process. 
Cracked guar is sieved to clean and then soaked for pre-soaking in a double-cone blender. 
The pre-wetting step is very important as it determines the hydration rate of the final product. 

Soaked cracked guar, which has a very high moisture content, is passed through a fine flaker. 
The guar that becomes leaves and flakes is ground and then dried. 
The powder is passed through rotary sieves to provide the required particle size. 
Oversized particles are either recycled to the main ultrafine value or re-milled in a separate grinding plant, depending on the viscosity requirement.
This step helps to reduce the load on the grinder. 

Soaked cracked guar is difficult to grind. 
Grinding them directly generates more heat in the grinder. 
This generated heat is not desirable for the process as it reduces the hydration of the product. 
Refined cracked guar is obtained by separating the shell from the endosperm halves by heating, grinding and polishing. 
With the subsequent grinding process, refined cracked guar is processed and pulverized. 

The cracking production process yields the husk and pulp called "guar flour", which is sold as cattle feed on the international market. 
E412 (Guar Gum) has a high protein content, about 50% in the seed and about 25% in the skins, with oil and albuminoids. 
The quality of food grade E412 (Guar Gum) powder is determined by its particle size, hydration rate and microbial content.
Manufacturers describe the different grades and qualities of E412 (Guar Gum) based on particle size, the viscosity produced with a given concentration, and the rate at which that viscosity develops. 

Thick mesch E412 (Guar Gum)s will typically, but not always, develop viscosity more slowly. 
They can achieve a fairly high viscosity, but take longer to achieve. On the other hand, since all conditions are equal, they will dissolve better than fine mesh sizes. 
A finer mesh, such as 200 mesh, requires more effort to resolve. 
Modified forms of E412 (Guar Gum) containing enzyme-modified, cationic, and hydropropyl guar are commercially available.

 

INDUSTRIAL APPLICATION:

-Textile industry – sizing, finishing and printing

-Paper industry – in developing denser surface for sheet formation, folding and printing

-Explosives industry – ammonium nitrate, nitroglycerin etc. as a waterproofing agent mixed with

-Pharmaceutical industry – as a binder or disintegrant in tablets; main ingredient in some fecal bulk-forming laxatives

-Cosmetics and toiletries industry – thickener in toothpastes, conditioner in shampoos (usually in a chemically modified form)

-Hydraulic fracturing The shale oil and gas extraction industry consumes about 90% of the E412 (Guar Gum) produced in India and Pakistan.

Breaking fluids normally consist of multiple additives to provide two main purposes, the first being to increase fracture formation and filler carrying capability and the second to minimize formation damage. 
Polymers and viscosifiers such as crosslinking agents, temperature stabilizers, pH control agents and fluid loss control materials are among the additives that aid crack formation. 
Formation damage is minimized by adding breakers, biocides and surfactants. 
Linear polysaccharides such as E412 (Guar Gum), cellulose and their derivatives are more suitable gelling agents.

E412 (Guar Gum)s are preferred as thickeners for enhanced petroleum production (EOR). 
E412 (Guar Gum) and its derivatives make up the bulk of the gelled crushing fluids. 
E412 (Guar Gum) is more water soluble than other gums and is also a better emulsifier because it has more galactose branch points. 
E412 (Guar Gum) exhibits strong shear thinning in addition to its high low shear viscosity. 
Since E412 (Guar Gum) is nonionic, E412 (Guar Gum) is not affected by ionic strength or pH, but decomposes at low pH at medium temperature (pH 3 at 50 °C). 

Guar derivatives are stable in high temperature and pH environments. 
The use of guar allows the crushing fluid to reach extremely high viscosities, increasing the filler carrying capability. 
Guar hydrates quite rapidly in cold water to form viscous pseudoplastic solutions with a low shear viscosity that are generally higher than other hydrocolloids. 
Colloidal solids in Guard create less filter sludge, making liquids more efficient. 
Filler transport conductivity is maintained by using a liquid with excellent fluid loss control, such as the colloidal solids found in E412 (Guar Gum).

E412 (Guar Gum) has up to eight times the thickening power of starch. 
The derivatization of E412 (Guar Gum) results in subtle changes in properties such as reduction in hydrogen bonding, high solubility in water alcohol, and improved electrolyte compatibility. 
These changes in properties result in increased use in different fields such as textile printing, explosives and oil-water cracking applications.

 

FOOD APPLICATION:

The largest market for E412 (Guar Gum) is in the food industry. 
In the USA, different percentages have been determined for its allowable concentration in various food applications.
In Europe, E412 (Guar Gum) has the EU food additive code E412. 
E412 (Guar Gum) is a food additive with E code (E 412). 

E412 (Guar Gum) is used as a thickener, emulsifier, stabilizer, bulking agent in bakery products.
In bakery products, E412 (Guar Gum) increases dough yield, provides more flexibility, improves texture and shelf life; In pastry fillings, it prevents the "leakage" (shrinking) of the water in the filling and keeps the pastry crispy. 
E412 (Guar Gum) is primarily used in hypoallergenic recipes that use different types of whole grain flours. 
Since the consistency of these flours allows the gas released by fermentation to escape, E412 (Guar Gum) is needed to improve the thickness of these flours and allows them to rise as normal flour would.

-In dairy products, E412 (Guar Gum) thickens milk, yoghurt, kefir and liquid cheese products, helps preserve the homogeneity and texture of ice creams and sherbets. 

-E412 (Guar Gum) is also used in herbal milks for similar purposes.

-For meat, E412 (Guar Gum) acts as a binder.

-E412 (Guar Gum) improves the stability and appearance of condiments, salad dressings, barbecue sauces, ketchup and others.

-E412 (Guar Gum) is used as a thickener and stabilizer in canned soup.

-E412 (Guar Gum) is also used in dry soups, instant oatmeal, sweet desserts, canned fish with sauce, frozen food and animal feed.

 

DESCRIPTION:

E412 (Guar Gum) is also called guaran.
E412 (Guar Gum) is a low-calorie, soluble fiber carbohydrate derivative. 
E412 (Guar Gum) has a stabilizing and thickening consistency with its fibrous structure. 
E412 (Guar Gum) is used as a thickener and stabilizer in the food industry, as it dissolves in water and forms a gel that can thicken and bind food products.

The reason why E412 (Guar Gum) helps you feel full after a meal is because it increases the viscosity in the gut, allowing carbohydrates to be absorbed more slowly and stimulating bile production. 
With this feature, E412 (Guar Gum) is used in the content of fiber supplements, laxatives and food products.
E412 (Guar Gum) is a thickener obtained from the seeds of the Siamese bean.
E412 (Guar Gum) is found in the form of salt in an off-white color. 
E412 (Guar Gum) is also used as a food source for humans and animals.

E412 (Guar Gum) is also known as E412 (Guar Gum). 
E412 (Guar Gum) is obtained from the guar plant. 
E412 (Guar Gum) has many unique features. 
For this reason, it has undertaken a very important task among the domesticated plant species.
E412 (Guar Gum) is naturally a potential source of protein. 

E412 (Guar Gum) can contain about 42% crude protein.
E412 (Guar Gum) is a common powdered product most commonly used to stabilize, emulsify and thicken some foods and industrial products. 
E412 (Guar Gum) is of vegetable origin.
E412 (Guar Gum) is a type of Galactomannan. 
E412 (Guar Gum) is produced by a method similar to other seed gums created by grinding the endosperm (seeds) of legumes or grains. 

E412 (Guar Gum) has a 1:2 ratio of galactose and magnesium.
E412 (Guar Gum) is low in calories and low in fiber. 
This helps you feel more satiated after a meal.
E412 (Guar Gum) has the ability to absorb large amounts of fluid in the digestive tract. 

E412 (Guar Gum) has been found to be more functional compared to similar products such as corn starch and locust bean gum, which are used as thickening agents in foods.
The most important feature of E412 (Guar Gum) is its very fast hydration ability in cold water to reach very high viscosity even at very low concentrations. 
The colloidal feature in its structure gives the solution 6-10 times more thickening power obtained from starch. 
E412 (Guar Gum) has stable properties over very different pH.
If this substance is used, E412 (Guar Gum) increases the fluidity and pumpability of the fluid. 

Due to its structure, E412 (Guar Gum) has a superior friction loss reduction effect.
Raw E412 (Guar Gum) is a white powder, similar to the gray form, that is 90% water soluble.
Guar powder is usually in the form of a free flowing, pale off-white powder.
E412 (Guar Gum) has been determined that it exhibits therapeutic properties in structures exhibiting physiological disorders.

 

 

PHYSICAL AND CHEMICAL PROPERTIES:

E412 (Guar Gum) is a yellow-white solid chemical in appearance.
As for stability, it is a stable chemical. 
E412 (Guar Gum) is in fine powder form. 
Incompatible with strong oxidizing agents.
Chemically, E412 (Guar Gum) is the best viscosity adjusting chemical.

E412 (Guar Gum) viscosity is highest in the pH 6 to pH 8 range. 
E412 (Guar Gum) starts to decrease in parallel with pH in the range of pH 6 to pH 3.5. 
If the pH is below 3.5, its viscosity increases inversely with pH.
E412 (Guar Gum)s main structure is polysaccharides. 
E412 (Guar Gum)s viscosity property is in the range of about 5-8 times that of starch.

 

MEDICAL APPLICATION:

Substances such as lipids, proteins, carbohydrates and polysaccharides are natural polymeric materials. 
They are excipients used in drugs to control the release of the drug in the dosage phase.
Among these, E412 (Guar Gum) has become a popular pharmaceutical excipient due to its viscous dispersion or gel-forming ability in aqueous media.
The most important features of its use in medicine are that it is non-toxic and provides excellent viscosity. 
Usage forms are very suitable for solid, liquid and semi-solid forms.

 

FUNCTION:

-Release Agent

-Binding Agent

-Movie Creation Ability

-retarder

-Viscosity Enhancer

-Thickener

-Stabilizer

-Emulsifier (Phase mixer)

-Suspending Agent (Cellulosic effect)

-Bio-Adhesive Agent

 

USAGE AREAS:

-E412 (Guar Gum) is one of the most commonly used binding gums in gluten-free products and baked gluten-free products. 

-E412 (Guar Gum) keeps water and air in place in this area, gluten-free doughs break up less.

-E412 (Guar Gum) is a great product to hold tissue together. 

-In particular, E412 (Guar Gum) helps products such as cakes, bread, pizza dough to gain crispness, flexibility or bounce feature without using high gluten.

-E412 (Guar Gum) is used in the manufacture of processed additives and grain products.

-E412 (Guar Gum) is used to help thicken and maintain the homogeneity of the texture in making yoghurt and fruit sorbet.

-E412 (Guar Gum) is used as a filler to add bulk to fiber supplements or laxatives.

-E412 (Guar Gum) is used to help increase the feeling of satiety.

-E412 (Guar Gum) is generally used in the food industry by making use of its thickening, emulsifying and stabilizing properties. 

-Due to these properties of E412 (Guar Gum), it has a very useful use in the following industries.

 

OTHER USAGE AREAS:

-E412 (Guar Gum) is used as a thickener and gel in the manufacture of pet foods and veterinary supplements to retain water and keep the materials suspended therein.

-In the pharmaceutical industry, E412 (Guar Gum) in powder form is used to aid separation in capsule-style drugs. 

-E412 (Guar Gum) acts as a binder before being digested. 

-The rate, amount and timing of the disintegration of the drugs given to the body are controlled by Guar.

-In the cosmetic industry, toothpastes and some other similar substances are added for fixed tube extrusion. 

-E412 (Guar Gum) gives texture ability to creams and lotions to give it thickening ability.

-In the paper industry, a denser surface layer must be created for easier writing. 

-This is achieved with E412 (Guar Gum). 

-Thanks to the adhesion effect, it affects the erasing and writing of the paper. 

-The substance that helps the paper fold is E412 (Guar Gum). 

-E412 (Guar Gum) is used in thickener forms for sizing, finishing and printing in the textile industry. 

-Thanks to the flexibility factor, bending and sticking are reduced. 

-With the help of its emulsifying feature, dust formation is reduced and production is more efficient.

-The Petroleum Industry is one of the main user sectors of E412 (Guar Gum). 

-In this field, E412 (Guar Gum) is used as a suspending chemical stabilizer, surfactant, synthetic polymer and thickener in well fracturing, shale oil extraction, oil well stimulation as well as mud drilling areas.

-In this area, E412 (Guar Gum) reduces friction and minimizes the power requirement. 

-At the same time, drilling mud maintains its viscosities in order to remove drilling waste from deep drilling wells.

-E412 (Guar Gum) is used as a flocculant in the mining industry to separate solids.

-E412 (Guar Gum) is used as a binder in tablets used in some applications.

-E412 (Guar Gum) is used as a thickener in the production of auto shampoo.

 

WHAT IS E412 (Guar Gum):

E412 (Guar Gum) is a thickener generally obtained from the seeds of the siamese bean. 
E412 (Guar Gum) may also be possible to say that it has a much tighter working area compared to other thickeners. 
E412 (Guar Gum), which is produced in an off-white color and in the form of salt, can also be transformed into a nutritional value that can be consumed continuously in terms of human and animal food source. 
E412 (Guar Gum), also known as Gum Gum, also has a bulking interaction in its source.

E412 (Guar Gum) which is obtained from very natural sources and given concreteness, opens up a field of use in the production of many different products and foods. 
With this substance, you can prevent the formation of ice crystals, prevent rapid melting, and achieve a creamy structure. 
In addition to being easily used in ice creams, it is also used in sausage production as a binder, thickener, solvent stabilizer, and in sauces and seasonings with its habit-improving feature. 
This feature proves that it has a phase separation structure.

E412 (Guar Gum) is industrially extracted from guar seeds. 
Mechanical processes during production; roasting, dehulling, sifting and polishing are applied. 
The seed is broken off and the germ part is separated from the endesperm. 
The two halves of endosperm are defined as subshell guar particles. 
Refined guar particles emerge after the fibrous outer shell is separated from the endosperm by polishing. 

E412 (Guar Gum) is considered as a protein-rich shell and germ animal feed. 
Refined guar is converted into fine powder form depending on the nature of the desired end product. 
High purity E412 (Guar Gum) is produced in different viscosities, hydration capacities and different particle sizes for use in the food, feed and pharmaceutical industries. 
E412 (Guar Gum) exists in the form of hydrolyzed, hydroxyalkyl, carboxyalkyl, oxidized, sulfated, borated, cationic combinations.
The use of E412 (Guar Gum) ice cream is particularly prominent. 

In addition to these food products, E412 (Guar Gum) is used in cosmetics, medicines, textiles, and paper products.
E412 (Guar Gum) is an additive obtained by extracting the seeds of the "Guar" plant. 
There are more than one modified types that allow it to be used in many different industries such as food, feed and pharmaceuticals.
In the food industry, the use of E412 (Guar Gum) has been increasing over the past 10 years. 

E412 (Guar Gum) is used as a stabilizer and fiber source in foods and is preferred for both producers and consumers because it is an economical and natural additive.
Thanks to the properties in the structure of E412 (Guar Gum), they are used in the control of density and viscosity in beverages. 
E412 (Guar Gum) is widely used in beverages, thanks to its solubility in cold water, and also extends the shelf life of beverages.
The main purpose of using E412 (Guar Gum) in frozen foods is to take advantage of its stabilizer effect. 
Thanks to its water-binding feature, E412 (Guar Gum) has an important role in stabilizing the ice cream. 

E412 (Guar Gum) is suitable for use in high temperature-short time processes.
E412 (Guar Gum) is a fiber made from a legume called guar bean. 
Guar seeds are hulled, ground and sieved to obtain E412 (Guar Gum). 
E412 (Guar Gum) is typically produced as a free-flowing, pale, off-white, coarse or finely ground powder.

E412 (Guar Gum) is a high molecular weight carbohydrate polymer composed of many interconnected mannose and galactose units. 
Raw E412 (Guar Gum) is an off-white powder that is 90% water soluble. 
E412 (Guar Gum) is a non-ionic polysaccharide based on the ground endosperm of guar bean.
Because E412 (Guar Gum) is high in fiber, it can support the health of your digestive system. 

E412 (Guar Gum) acts as a prebiotic, reducing the growth of harmful bacteria by promoting the growth of good bacteria in the gut.
E412 (Guar Gum) contains a type of soluble fiber that slows the absorption of sugar and can lead to a decrease in blood sugar levels. 
E412 (Guar Gum) has cholesterol-lowering effects due to its soluble fiber content. 
E412 (Guar Gum) aids in weight loss and appetite control.

 

CHARACTERISTICS:

-E412 (Guar Gum) dissolves easily in cold and hot water.

-E412 (Guar Gum) is insoluble in oils, grease, hydrocarbons, ketones and esters.

-E412 (Guar Gum) density is 0.8-1.0 g / ml at 25 °C.

-E412 (Guar Gum) molecular weight; It is 535.15 g / mol.

-E412 (Guar Gum) is odorless.

-E412 (Guar Gum) is an off-white to yellowish-white powder.

-E412 (Guar Gum) is heat resistant. 

-E412 (Guar Gum) emits a pungent smoke and irritating fumes when heated to decomposition.

 

DEFINITON:

E412 (Guar Gum) is naturally a potential source of protein. 
E412 (Guar Gum) can contain about 42% crude protein.
E412 (Guar Gum) is a common powdered product most commonly used to stabilize, emulsify and thicken some foods and industrial products. 
E412 (Guar Gum) is of vegetable origin.

E412 (Guar Gum) is a type of Galactomannan. 
E412 (Guar Gum) is produced by a method similar to other seed gums created by grinding the endosperm (seeds) of legumes or grains.
E412 (Guar Gum) is low in calories and low in fiber. 
This helps you feel more satiated after a meal.
E412 (Guar Gum) has the ability to absorb large amounts of fluid in the digestive tract. 

E412 (Guar Gum) has been found to be more functional compared to similar products such as corn starch and locust bean gum, which are used as thickening agents in foods.
The most important feature of E412 (Guar Gum) is its very fast hydration ability in cold water to reach very high viscosity even at very low concentrations. 
The colloidal property of E412 (Guar Gum) gives the solution 6-10 times more thickening power obtained from starch. 
E412 (Guar Gum) has stable properties over many different pH values.
In the case of using E412 (Guar Gum), it increases the fluidity and pumpability of the fluid. 

E412 (Guar Gum) has a superior friction loss reduction effect due to its structure.
Raw E412 (Guar Gum) is an off-white powder that is 90% water soluble.
Guar powder is usually in the form of a free flowing, pale off-white powder.
E412 (Guar Gum) is used as a thickener / thickener in foods.
E412 (Guar Gum) is used in the manufacture of poultry feed.

In particular, E412 (Guar Gum) helps products such as cakes, bread, pizza dough to gain crispness, flexibility or bounce feature without using high gluten.
E412 (Guar Gum) is used in the manufacture of processed additives and grain products.
E412 (Guar Gum) yoghurt helps thicken and maintain the homogeneity of the texture in making fruit sherbet.

E412 (Guar Gum) is used as a filler to add bulk to fiber supplements or laxatives.
Some E412 (Guar Gum) products are used to help increase satiety.
E412 (Guar Gum) is generally used in the food industry by making use of its thickening, emulsifying and stabilizing properties. 
Due to these properties of E412 (Guar Gum), it is also used very beneficially in the following industries.

In the manufacture of pet food and veterinary supplements, E412 (Guar Gum) is used as a thickener and gel to retain water and suspend the materials therein.
In the pharmaceutical industry, E412 (Guar Gum) in powder form is used to aid separation in capsule-style drugs. 
In this area, it acts as a binder before being digested. 
The rate, amount and timing of the disintegration of the drugs given to the body is controlled by E412 (Guar Gum).
E412 (Guar Gum) is a powder product commonly used to stabilize, emulsify and thicken the texture of some foods and industrial products.

E412 (Guar Gum) is mostly used as a food additive in many processed foods. 
E412 (Guar Gum) is especially useful in food production because it is water soluble and absorbable, thickening products, forming a gel that can bind. 
E412 (Guar Gum) is used as a thickener. 
E412 (Guar Gum) is generally accepted as safe to use in certain amounts in various food products.

E412 (Guar Gum)'s low in calories and high in soluble fiber. 
One tablespoon (10 grams) provides just 30 calories and 9 grams of fiber.
E412 (Guar Gum) absorbs large amounts of fluid in the digestive tract. 
This means E412 (Guar Gum) can normalize blood sugar and cholesterol levels.

E412 (Guar Gum) is used in meal replacement diet foods, diet pills, or other weight loss supplements because manufacturers claim it can help reduce appetite by swelling and absorbing water in the digestive tract.
Depending on its use, once formed from the endosperm of the guar bean, it is cleaned with alcohol or another cleaning agent to prevent the growth of bacteria.
When combined with water or liquid, it usually thickens to form a gel-like texture that is well maintained at temperature or pressure.
The powder usually has a white to yellowish color that does not alter the appearance of other ingredients in recipes. 
E412 (Guar Gum) also doesn't have much of a taste or odorÇ.

E412 (Guar Gum)'s considered nearly odorless - so it makes a suitable addition to many different food products.
Since E412 (Guar Gum) is derived from a bean plant, it is a vegan product.
E412 (Guar Gum) is a flour-like substance made from the seed of a plant native to Southeast Asia. 
E412 (Guar Gum) is a popular ingredient for gluten free scratch baking.

E412 (Guar Gum), also called guaran, is a galactomannan. 
E412 (Guar Gum) is a polysaccharide composed of the sugars galactose and mannose. 
The backbone is a linear chain of 1,4-linked mannose residues to which galactose residues are 1,6-linked at every second mannose, forming short side-branches.
E412 (Guar Gum) is nonionic and hydrocolloidal. 
E412 (Guar Gum) is not affected by ionic strength or pH, but will degrade at extremes pH and temperature.

E412 (Guar Gum) remains stable in solution over pH range 5-7. 
Strong acids cause hydrolysis and loss of viscosity, and alkalies in strong concentration also tend to reduce viscosity. 
E412 (Guar Gum) is insoluble in most hydrocarbon solvents.
E412 (Guar Gum) retards ice crystal growth nonspecifically by slowing mass transfer across the solid/liquid interface. 

E412 (Guar Gum) shows good stability during freeze-thaw cycles.
E412 (Guar Gum) is a gel-forming hydrocolloid obtained from the endosperm of the guar plant seed. 
E412 (Guar Gum) is a soluble dietary fiber, fat replacer and an effective additive in gluten free food products.
E412 (Guar Gum) is used to make fresh cheeses, ice cream, croquettes, sauces, bakery products, jams, jellies, marmalades, etc.

E412 (Guar Gum) is a naturally occurring cellulose gum that is commonly used as a thickening agent in food products.
E412 (Guar Gum) is a white to yellowish-white powder.
E412 (Guar Gum) is dispersible in either hot or cold water, forming a solution having a pH between 5.4 and 7.0 that may be converted to gel by the addition of a small amount of sodium borate.
E412 (Guar Gum) is obtained from the seed kernel of the plant cyamopsis tetragonoloba. 

E412 (Guar Gum) has a mannose:galactose ratio of approximately 2:1. 
E412 (Guar Gum) is dispersible in cold water to form viscous sols which upon heating will develop additional viscosity. 
A 1% solution has a viscosity range of 2,000–3,500 cp at 25°c. 
E412 (Guar Gum) is a versatile thickener and stabilizer used in ice cream, baked goods, sauces, and beverages at use levels ranging from 0.1 to 1.0%. 
E412 (Guar Gum) is scientifically termed guaran.

E412 (Guar Gum) is a galactomannan, commonly used in cosmetics, food products, and pharmaceutical formulations. 
E412 (Guar Gum) has also been investigated in the preparation of sustained-release matrix tablets in the place of cellulose derivatives such as methylcellulose.
In pharmaceuticals, E412 (Guar Gum) is used in solid-dosage forms as a binder and disintegrant; in oral and topical products as a suspending, thickening, and stabilizing agent; and also as a controlled-release carrier. 
E412 (Guar Gum) has also been examined for use in colonic drug delivery. 
Guar-gum-based three-layer matrix tablets have been used experimentally in oral controlled-release formulations.

 

STORAGE:

Room Temperature

 

COMMON USES:

-Emulsifying

-Stabilizing

-Thickening

-Viscosity building

 

SYNONYM:

(2S,5'R)-7-chloro-3',4,6-trimethoxy-5'-methylspiro[1-benzofuran-2,4'-cyclohex-2-ene]-1',3-dione
Cyamopsis gum; Cyanopsis tetragonoloba
disodium;[[[5-(6-aminopurin-9-yl)-3-hydroxyoxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-oxidophosphoryl] hydrogen phosphate
galactomannan polysaccharide
E412 (Guar Gum)
E412 (Guar Gum)
E412 (Guar Gum)
Guar Hyroxypropyl Trimonium Chloride


 

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