CAS Number: 9000-30-0
E number: E412
Guar gum is a galactomannan polysaccharide extracted from guar beans with thickener and stabilizer beneficial properties in food, feed and industrial applications. To obtain guar gum, guar seeds are skinned mechanically, mixed with water, ground and sieved according to the application. Typically produced as a free flowing off-white powder.
Chemically, guar gum is an exo-polysaccharide composed of galactose and mannose sugars. The main atom chain in the polymer is a linear chain of 1,4-linked mannose residues in which galactose residues are 1,6-linked in every second mannose and form short side branches.
Guar gum has the ability to withstand temperatures of 80 ° C for five minutes.
Guar gum is more soluble than locust bean gum due to its extra galactose branching points.
Unlike locust bean gum, Guar gum does not gel on its own Guar gum can crosslink borax or calcium guar gum, causing it to gel.
Guar gum is water, nonionic and hydrocolloidal.
Guar gum is not affected by ionic strength or pH, but degrades in extreme pH and temperature (eg pH 3 at 50 ° C).
Guar gum remains stable in solution over the pH range of 5-7. Guar gum strong acids cause hydrolysis and loss of viscosity, and guar gum strongly strongly concentrations of alkalis also tend to lower the viscosity. Guar gum is insoluble in most hydrocarbon solvents. The viscosity achieved in guar gum 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 in viscosity and the lower the final viscosity.
For guar gum, above 80 ° the final viscosity decreases slightly.
Finer guar powders swell faster than coarse powder gum with larger particle size.
Guar gum shows a clear low shear plateau on the flow curve and shows strong shear thinning.
From a flow science point of view, guar gum is typical for an unregulated winding polymer.
Guar gum is found in dairy products, condiments, and baked goods.
Guar gum’s also used as an additive in non-food products.
Guar gum is commonly used in fat-reduced or fat-free spreads, and is a thickening agent frequently used in gluten-free foods.
Notably, Guar gum functions synergistically with xanthan gum by increasing the viscosity of a product.
This is why we so often find both ingredients in commercial pet foods.
In addition, guar gum is touted as a natural remedy for the following conditions:
-Irritable bowel syndrome
Guar gum is a functional food ingredient that may be present in packaged foods.
However, guar gum is not likely a regular cooking ingredient, and you can reap many of soluble fiber’s health benefits by including foods such as oats and barley in your diet.
Most fresh fruits and vegetables also contribute soluble fiber to your diet in the form of compounds called pectins.
Like guar gum, pectins have thickening properties in your stomach and small intestine and are fermented in your large intestine, contributing to blood cholesterol and glucose control and colon health.
How does it work?
Guar gum is a fiber that normalizes the moisture content of the stool, absorbing excess liquid in diarrhea, and softening the stool in constipation.
Guar gum also might help decrease the amount of cholesterol and glucose that is absorbed in the stomach and intestines.
There is some interest in using guar gum for weight loss because Guar gum expands in the intestine, causing a sense of fullness.
This may decrease appetite.
Guar gum does not show the very high low shear plateau viscosities seen with harder polymer chains such as xanthan gum.
Guar gum is very runny above 1% concentration, but below 0.3% slime of Guar gum is mild.
Guar gum shows viscosity synergy with xanthan gum.
Guar gum and casein micellar mixtures can be slightly runny if a two-phase system is formed.
One use of guar gum is as a thickening agent in food and medicine for humans and animals.
Since guar gum is gluten-free, Guar gum is used as an additive in bakery products instead of wheat flour.
Guar gum has been shown to be beneficial for health.
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 guar gum cause swelling in the stomach and an earlier feeling of 'satiety' when the guar gum is swallowed.
Guar gum is also economical.
Because guar gum is capable of thickening almost eight times the water of other substances (eg corn starch), only a small amount is required to produce sufficient viscosity.
In addition to the effects of guar gum on viscosity, its high flow or deformability gives it favorable rheological properties.
When guar gum is crosslinked with boron, Guar gum forms frangible gels.
Guar gum is used in various multi-phase formulations for hydraulic fracturing, as an emulsifier in some as it helps prevent petroleum droplets from coalescing, and in others as a stabilizer to help prevent solid particles from settling and / or separating.
Guar gum retards ice crystal growth by slowing the mass transfer at the solid / liquid interface.
Guar gum shows good stability during freeze-thaw cycles.
Thus, Guar gum is used in egg free ice cream.
Guar gum has synergistic effects with locust bean gum and sodium alginate.
Guar gum can be synergistic with xanthan.
Since guar gum is a hydrocolloid, Guar gum is useful for making thick sauces without gel forming and keeping water in a sauce or emulsion.
Guar gum can be used for thickening cold and hot liquids, making hot gels, light foams and emulsion stabilizer.
Guar gum can be used in cottage cheese, curd cheese, yoghurt, sauce, soups and frozen desserts.
Guar gum is also a good source of fiber, with 80% soluble dietary fiber on a dry weight basis.
Various guar gum processing techniques are used depending on the final product requirement.
Commercial production of guar gum is normally used by roasting, different cracking, screening and polishing.
Guar gum suitable for food is produced gradually.
Guar cracking selection is important in this process.
The cracked guar is sifted to clean and then soaked in a double cone blender to pre-soak.
CAS Number: 9000-30-0
Synonyms: Guar Flour
Shelf Life (months): 36
Chemically, guar gum is an exo-polysaccharide composed of the sugars galactose and mannose.
The backbone is a linear chain of β 1,4-linked mannose residues to which galactose residues are 1,6-linked at every second mannose, forming short side-branches.
Guar gum has the ability to withstand temperatures of 80 °C (176 °F) for five minutes.
Guar Gum powder is a Natural fiber derived from guar beans that has enjoyed much use in various baking applications.
Guar gum is primarily used as a thickening, instabilizing, suspending, and binding agent.
Guar gums Especailly great for Hypoallergenic recipes that use different types of whole grain flours Or just any kind of flour needing that rising or consistency boost .
Because the consistency of these flours allows the escape of gas released by leavening, guar gum is needed to improve the thickness of these flours, allowing them to rise as normal flour would.
Guar Gum also especially useful as a binder in gluten-free baking.
Guar gum is often used as a food additive in many processed foods.
Guar gum, also known as guaran, is made from legumes called guar beans.
Guar gum is a type of polysaccharide or long chain linked carbohydrate molecules and consists of two sugars called mannose and galactose.
Guar gum is particularly useful in food production.
Because Guar gum is water soluble and Guar gum can absorb water.
Guar gum creates a thickening gel that can bind products.
Literally, the composition of guar gum differs between manufacturers.
Guar gum is generally low in calories and consists mostly of soluble fiber.
The protein content of guar gum can vary between 5-6%.
The use of guar gum ice cream is particularly important.
In addition to the products containing guar gum, Guar gum is used in cosmetics, pharmaceuticals, textiles and paper products.
Guar gum is known for its thickening and stabilizing ability in food products.
Also, Guar gum may provide some health benefits.
Studies show that Guar gum can be beneficial for several specific health areas, including digestion, blood sugar, cholesterol levels, and weight control.
Because guar gum is high in fiber, Guar gum can support the health of your digestive system.
Studies show that the use of Guar gum can lower blood sugar.
This is because Guar gum is a type of soluble fiber that can slow the absorption of sugar and lead to a decrease in blood sugar levels.
Soluble fibers such as guar gum have been shown to have cholesterol-lowering effects.
Some studies have found that Guar gum can aid weight loss and appetite control.
Overall, Guar gum acts undigested in the body and can help increase satiety while reducing appetite.
Guar gum can be particularly effective in reducing appetite and calorie intake.
Consuming large amounts of thickener Guar gum can have adverse health effects.
An excess of Guar gum can cause problems such as intestinal obstruction and death.
Amounts in processed foods do not usually cause side effects.
However, it can sometimes cause mild digestive symptoms.
Guar beans, a substance made from guar gum, also known as guar gum, is a substance made from guar beans traditionally in the food industry, but increasingly in hydraulic fracturing industry with thickener and stabilizing properties.
Guar seeds are eliminated, ground and screened to obtain Guar gum.
Guar gum is generally produced as a free flowing, off-white powder.
Guar gum is classified as a galactomannan.
Chemically it is a polysaccharide composed of guar gum, galactose and mannose sugars.
The backbone is a linear chain of β 1,4-linked mannose residues in which galactose residues are 1,6-linked in every second mannose and form short side branches.
Guar gum shows a clearly low shear plateau in the flow curve and has strong shear thinning property.
The rheology of guar gum is typical for a random coil polymer.
It does not show the very low shear plateau viscosities seen in stiffer polymer chains such as xanthan gum.
Guar gum is more thixotropic than 1% concentration, but less than 0.3% thixotropy is mild.
Guar gum shows viscosity synergy with xanthan gum.
If a two-phase system is formed, the mixtures of Guar gum and micellar casein can be somewhat thixotropic.
Guar gum is used in the textile industry for sizing, finishing and printing.
Guar gum is used in the paper industry for improved sheeting, denser surface finish in folding and printing.
Guar gum is used as waterproofing agent in explosive industry as ammonium nitrate, nitroglycerin etc. mixed with.
Guar gum in the pharmaceutical industry as a binder or disintegrant in tablets; It is used as the main ingredient in some bulk-forming laxatives.
Guar gum is used in the cosmetic and toilet industries as a thickener in toothpastes, conditioner in shampoo (usually in a chemically modified version).
Guar has been used:
to maintain viscosity during in vitro starch digestion assay
to reduce the thinning rate of agarose gel
to study its effects on establishing 3D-like neural networks on microelectrode arrays (MEAs)
Guar gum is used in feeding to cattle, or used in green manure.
Guar gum is used in Textile industry for sizing, finishing and printing.
Guar gum is used in Paper industry,Pharmaceutical industry,Cosmetics and toiletries industries,Mining and food industry.
A natural emulsifier and thicking agent that does not need to be heated.
Guar gum, also called guaran, is a galactomannan.
Products that contain guar gum
Guar gum is widely used throughout the food industry.
The following foods often contain Guar gum:
-gluten-free baked goods
In addition to these food products, guar gum is found in cosmetics, medications, textiles, and paper products
Hydraulics Shale oil and gas extraction industries consume about 90% of guar gum produced from India and Pakistan.
Guar gum is used in canned soup as a thickener and stabilizer.
Guar gum is also used in dry soups, instant oatmeal, sweet desserts, canned fish with sauces, frozen foodstuffs and animal feed.
Guar gum is also known as Guar gum.
Guar gum is obtained from the guar plant.
Guar has many unique properties.
For this reason, it has undertaken a great task among the domesticated plant species.
Guar gum is naturally a potential source of protein.
Guar gum may contain about 42% crude protein.
Guar gum is most commonly powdered product for stabilizing, emulsifying and thickening some foods and industrial products.
Guar gum is of vegetable origin.
Guar gum is a type of Galactomannan.
It is produced by a method similar to other seed gums created by grinding legumes or grains endosperm (seeds).
Guar gum has a 1: 2 ratio of galactose and magnesium.
Guar Gum is low in calories and low fiber.
This helps you feel more satiated after eating.
Guar gum has the ability to absorb large amounts of liquid in the digestive system.
Guar gum has been found to be more functional compared to similar products used as a thickening agent in foods such as corn starch and carob gum.
The most important feature of guar gum is its ability to hydrate very quickly in cold water to reach very high viscosity even at very low concentrations.
The colloidal property in the structure of guar gum gives the solution 6-10 times thickening power obtained from starch.
Guar gum is stable over a wide range of pH.
If guar gum is used, Guar gum increases the fluidity and pumpability of the fluid.
Due to its structure, it has a superior friction loss reduction effect.
Crude Guar gum is a white powder that looks like a gray form, 90% soluble in water.
Guar powder is generally in free flowing, pale off-white powder form.
Guar gum has been found to exhibit therapeutic properties in structures exhibiting physiological disorders.
Guar gum is a yellow-white solid chemical in appearance. Guar gum is a stable chemical in terms of stability.
Guar gum is in fine powder form. Guar gum is incompatible with strong oxidizing agents.
Guar gum is chemically the best viscosity adjusting chemical.
Guar gum viscosity is highest between pH 6 and pH 8.
Guar gum begins to decrease in parallel with pH in the range of pH 6 to pH 3.5.
Under pH 3.5, its viscosity increases inversely with pH.
Saturated Fat 0g: 0%
Trans Fat 0g: 0%
Cholesterol 0mg: 0%
Sodium 0mg: 0%
Total Carbohydrate 9g: 3%
Dietary Fiber 9g: 32%
Total Sugars 0g: 0%
Protein 0g: 0%
Vitamin A: 0%
Vitamin C: 0%
Calcium 5mg: 0%
The main structure of guar gum is polysaccharides.
The viscosity property of guar gum is in the range of about 5-8 times that of starch.
Guar gum is widely used to restore oil and gas geological formations.
Guar gum hydraulic fracture is also known as fracture induction.
Guar gum is a technique used to increase the extraction of oil and natural gas trapped in the depths of the earth crust, especially in crust rock formations.
In the Oil and Gas industry, the thickening property of Guar gum is utilized.
Here, natural gas and oil between the rocks are extracted by creating high viscosity water.
A large amount of Guar glue is required by the Oil and Drilling companies for every stage of the Hydraulic Breaking process.
Guar gum is used to thicken the water pumped into underground rock formations.
Since adding Guar gum in drilling processes will increase the viscosity of the fluids, it greatly increases the efficiency of the pumping and fracturing process under high pressure.
Substances such as guar gum lipids, proteins, carbohydrates and polysaccharides are natural polymeric materials.
Guar gum are auxiliary substances used in medicines to control the release of the drug during the dosage phase.
Among these, Guar gum has become a popular pharmaceutical excipient due to its ability to form viscous dispersion or gel in aqueous environments.
The most important features of using guar gum in medicine are that it is non-toxic and provides excellent viscosity.
The use forms of guar gum are well suited for solid, liquid and semi-solid forms.
Guar gum is generally used in the food industry.
Guar gum is used as a stabilizer in foods. Guar gum is used as a thickener / thickener in foods.
Guar gum is the guar gum that provides a feeling of satiety when animals eat and provides physical swelling of the animals in the production of poultry feeds.
Guar gum contains 42% protein, making it an excellent nutritional supplement.
Guar gum is one of the most commonly used binding gums in gluten-free products and baked gluten-free products.
In this area, Guar gum keeps the water and air in place, and the gluten-free dough breaks down less.
Guar gum is a great product for keeping texture together.
Guar gum especially helps to give crispness, elasticity or bounce to products such as cakes, bread, pizza dough without using high gluten.
Guar gum is used in the production of processed additives and grain products.
Guar gum is used in the production of yoghurt and fruit syrup to help thickening and maintain the homogeneity of the texture.
Guar gum is used as a filler to add volume to fiber supplements or laxatives.
Guar gum is used to help increase the feeling of fullness.
Guar gum is generally used in the food industry by making use of its thickener, emulsion effect and stabilizer properties.
Due to these properties of Guar Gum, it has a very useful use in many industrial branches.
Guar gum is used as a thickener and gel in the manufacture of pet foods and veterinary supplements to hold water and keep the materials there in suspension.
In the pharmaceutical industry, Guar Gum in powder form is used to aid in separation in capsule-style drugs.
In this area, Guar gum acts as a binder before it is digested.
The breakdown rate, amount and timing of drugs administered to the body are controlled by Guar.
In the cosmetics industry, Guar gum is added to toothpastes and some other similar substances for fixed tube extrusion.
Guar gum gives texture ability to creams and lotions to give it thickening ability.
In the guar gum paper industry, a denser surface layer must be created for easier writing.
This is achieved with Guar gum. Thanks to the adhesion effect of guar gum, it affects the erasing and writing of the paper.
The substance that helps paper fold is Guar gum.
In the paper industry, sheet formation is carried out with Guar gum.
Guar gum is used in the textile industry in thickener forms for sizing, finishing and printing.
Bending and adhesion are reduced thanks to the guar gum elasticity factor.
With the help of guar gum emulsifying feature, dust formation is reduced and production becomes more efficient.
Petroleum Industry Guar gum is one of the main user sectors.
Guar Gum is used as a suspending chemical stabilizer, surfactant, synthetic polymer and thickener in well breaking, shale oil extraction, oil well excitation and mud drilling areas, lowers the level.
At the same time, Guar gum protects the drilling mud viscosities in order to extract the drill wastes from deep boreholes.
Guar gum is used as flocculant in the mining industry to separate solids.
CAS Number: 9000-30-0
ECHA InfoCard: 100.029.567
E number: E412 (thickeners, ...)
CompTox Dashboard (EPA): DTXSID3020675
Is guar gum safe for children?
Foods containing guar gum are safe when consumed in moderation.
Guar gum is used as a thickener, stabilizer, bulking agent and emulsifier in the pharmaceutical and food industry. Guar gum is obtained from natural sources.
Guar gum is used in our traditional products, sahlep and similar powder drink mixtures, ice cream, powdered soup, salad dressings, mayonnaise, ketchup, meat and dairy products and many products. It should be stored in a cool and dry place. Guar gum (E412); It is a thickener obtained from the seeds of Siamese broad beans. Guar gum is available in off-white salt form. Guar gum is used as a food source for humans and animals. Guar Gum; It is also known as guar gum. It is a food additive with E code (E 412). Guar gum in beverage production; It is used in lemonade, flavored drinks, powder mixtures. Guar gum is used as a thickener, emulsifier, stabilizer, volume enhancer in bakery products. Guar gum is a plant-based nutrient and is also known as guaran or galactomannan. It is primarily derived from the ground endosperm of the guar bean. To produce guar gum, guar seeds are dehulled, crushed and separated.
Generally, guar gum is a free-flowing off-white powder.
Biochemically, guar gum is a carbohydrate polysaccharide collected from sugars galactose and mannose.
Guar gum is used as a stabilizer, emulsifier and thickening agent.
This is mostly produced in countries such as India, Pakistan, USA, Australia and Africa.
Guar gum is used in gluten-free recipes and gluten-free products.
Guar gum is used to thicken cold foods such as ice cream or pastries.
Guar gum is used to make a thick paste and keep water attached to a sauce or emulsion.
Guar gum is used in hot gels, light foams and as an emulsion stabilizer.
Guar gum is used in baked goods to increase dough yield, provide more flexibility, and increase texture and shelf life.
Guar gum is used in dairy products to thicken milk, yoghurt, kefir and liquid cheese products and to maintain the homogeneity and texture of ice cream and sherbet.
Guar gum is used in the paper industry to improve sheet formation, folding for printing, and denser surface.
Guar gum is used as a waterproofing agent in the explosive industry.
Guar gum is used in the pharmaceutical industry as a binder or disintegrant in tablets.
Due to its viscosity, guar gum has the same properties as thickener.
In the production of guar gum both foodstuffs and various consumer goods, Guar gum is necessary to thicken and gel various mixtures and solutions to give them viscosity.
The ability to balance the consistency of various products in a substance such as guar gum (its use as an adhesive, emulsion and suspension in the paper industry has long been an integral part of the process) is of great importance in the industry.
Guar gum or guaran is an exclusively herbal product used in the food industry as a stabilizer, thickener and builder without harming the body.
Guar gum can be found in various types of yoghurt, ice cream, confectionery, ketchup and mayonnaise, as well as on weight loss preparations under the label E412 in a supermarket or pharmacy.
Guar gum is produced in the form of a white or yellow powder that dissolves well in water and has a distinctive odor.
E412 is derived from extraction of guar bean seeds from Indian acacia fruits.
Guar gum, a plant polymer containing simple sugars (galactose), is a hydrocolloid, a substance that when dissolved in water and other liquids can form freeze-resistant gel mixtures. This property of guar gum has a high advantage for the food industry and is actively used to thicken various products. Guar gum contains many beneficial fatty acids. The food industry still remains the main area where Guar gum is in high demand. Guar gum as a stabilizer and thickener is also very popular because it is low in calories and Guar gum does not have a pronounced flavor. For example, Guar gum is added to dairy products to give ice cream a more dense consistency so that ice is formed at a higher temperature in the ice, and ice crystals do not degrade the structure of the treatment to preparations for preparing hard cheeses to increase the yield of finished products. In bakery products, guar gum can increase the taste and color of the crust.
The meat industry uses Guar gum to make it easier to work with ground beef.
Guar gum tends to increase plasticity and increase the shelf life of products.
Guar gum is approved for use in Russia and is considered safe.
However, you need to keep in mind that the guar gum content should not exceed the recommended level.
Otherwise, the gums can adversely affect human health.
In addition to its ability to change texture, Guar gum positively affects the appearance of the finished product.
That's why Guar gum is often used in ketchup, juice, canned food, etc .
Guar gum is used in its manufacture.
Guar gum is sometimes added to ready-made restaurant dishes to make them more appetizing and attract customers' attention.
Guar gum has been scientifically proven that guar gum is indispensable for cleansing the body.
Guar gum not only effectively removes toxins, Guar gum also reduces the harmful effects of heavy metals, Guar gum prevents the growth of harmful bacteria, and Guar gum regulates the level of cholesterol in the blood.
In addition, this gel is a unique absorbent.
Guar gum absorbs and gently cleans all dirt and residue from the human body like a sponge.
Regular use of guar gum in food is an effective prevention of cardiovascular diseases, normalizes blood pressure, cleans the blood, dilutes plaque in the vessels, prevents vision and hearing loss.
Another positive feature of guar gum is that the supplement is practically not absorbed in the intestines and therefore completely harmless to humans.
At the same time, Guar gum contributes to the absorption of beneficial substances from products, especially potassium.
Quite often, Guar gum is E412 used to control blood sugar levels, systematically adding diabetics to their diet, but such procedures should only be performed under medical supervision.
Another proven feature of guar gum is a marked reduction in appetite.
Guar gum is used as an additive E412 for the production of specialty foods and special medicines.
Guar gum is used in patients with obesity, atherosclerosis, problems related to the gastrointestinal system as well as diabetes mellitus with a predisposition to these health problems.
Guar gum obtained from guar beans is widely used in the cosmetics industry.
The use of such cosmetics provides active moisturization of the skin.
You can use Guar gum abilities for hair.
If you mix it with guar gum and essential oils, you get an amazing conditioner that will provide shine and make curls silky, soft and smooth.
The main properties of guar gum, which is of interest to the food industry, are the regulation of viscosity, moisture retention, increasing the elasticity of food products, increasing their volume, making them creamy, increasing shelf life.
Guar gum is also used in the medical industry.
It is believed that the regular consumption of products containing guar gum can help reduce appetite, reduce cholesterol and fat, increase calcium absorption, eliminate toxins and bacteria in the intestines.
The viscosity of Guar gum in a standard mix allows it to be brought to 5,000 centipoise or 3,500 centipoise in a standard mix, Guar gum increases the viscosity and gelling properties of products.
(This property of Guar gum is especially important for longer storage or density of products in the meat and dairy industry).
Guar Gum is primaraily used as a thickener in the food and cosmetic industry, and has a very high viscosity.
In water Guar gum is nonionic and hydrocolloidal.
Guar gum is not affected by ionic strength or pH, but will degrade at pH extremes at temperature (e.g. pH 3 at 50°C).
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.
Guar gum is insoluble in most hydrocarbon solvents.
Guar gum is a water soluble carbohydrate derived from the guar plant seed.
Guar gum is used throughout the food industry for Guar gums superior thickening, gelling, emulsifying, and stabilizing properties as a result of its high viscosity.
The excellent water solubility of guar gum and good compatibility with other hydrocolloids of plant origin (eg locust gum, pectin or carrageenan) enables the substance to be successfully used to increase the consistency of the products.
Although guar gum is widely used in the highly popular food and drilling industry, guar gum has been and remains in many other areas of human activity.
For example, Guar gum for medicinal purposes, this substance actively plays a role in the creation of diabetic drugs in order to reduce the digestibility of sugar in the gut, and Guar gum slow the absorption of other drugs and various food additives.
When guar gum is applied to the hair, this supplement perfectly restores all damage by increasing the shine and natural strength in the hair.
Guar gum, or guaran, is a thickener obtained from the nutrient of Siamese broad beans (Cyamopsistetragonolobus, Cyamopsispsoralaides).
Guar gum, which is obtained from this plant, which is grown in countries such as India and Pakistan, has a great effect on human and animal health.
Guar gum, which is obtained by grinding the seed endosperms of the guar plant, is available in two types as food and industrial purity.
Although Guar gum is a food grade type, pure milled endosperm, the industrial purity is produced using some chemical additives.
Guar gum, which has 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.
Guar gum is about eight times as strong as cornstarch for thickening applications as a food conditioner.
Guar gum does not need heat to thicken liquids and prevents ice crystals from forming in foods.
Guar gum is produced mainly from a bean grown in Pakistan and India called cluster beans or guar beans.
Guar gum is used in the same way as xanthan gum, and both agents can normally replace the other.
Guar gum is usually packaged as a fine and fine textured loose, light colored powder.
Guar gum is an additive obtained by extracting the seeds of the "Guar" plant.
There are multiple modified types of guar gum that allow it to be used in many different industries such as food, feed and medicine.
Using guar gum in certain doses affects the behavior of the water contained in foods.
Guar gum is used in many different foods due to this feature.
Thanks to the properties of guar gum, they are used in density and viscosity control in beverages.
Guar gum is widely used in beverages as it is soluble in cold water, and Guar gum also extends the shelf life of beverages.
The main purpose of using Guar gum in frozen foods is to benefit from its stabilizer effect.
Guar gum has an important role in fixing the ice cream thanks to its water-binding properties.
Guar gum is suitable for high temperature-short time processes.
Due to its "water retention" effect in both cold and hot water, they use Guar gum to provide binding and lubricity in filled meat products.
At the same time, Guar gum prevents fat migration during the storage of meat.
The addition of Guar gum to the biscuit and cake dough facilitates the workability of the dough, thus ensuring easy removal from the mold and slicing without splits.
Guar gum (E412, Guargum) is a water-soluble polysaccharide complex that does not harm human health.
Guar gum is a natural food supplement. Guar gum acts as a thickener, stabilizer and emulsifier.
Guar gum is a polysaccharide with residual galactose fragments.
Guar gum contains a large amount of fatty acids that are valuable for the human body.
Guar gum has a wide range of applications.
In addition to food, guar gum is used in traditional medicine and cosmetics.
Guar is not considered a pharmacological herb in regions of Russia, but it has shown that Guar gum is used in traditional medicine as well as in treatments using homeopathy in Asian countries.
In the UK, guar gum is officially recognized as a medicinal ingredient.
disodium;[[[5-(6-aminopurin-9-yl)-3-hydroxyoxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-oxidophosphoryl] hydrogen phosphate
disodium;[[[5-(6-aminopurin-9-yl)-3-hydroxyoxolan-2-yl]oxy-methoxyphosphoryl]oxy-oxidophosphoryl] hydrogen phosphate
Guar gum is a harmless food additive.
There are no contraindications even for pregnant women.
In addition, guar gum benefits the woman and the fetus, provides moderate consumption and compliance with the rules.
Guar gum Its ability to form a protective layer in the form of a thin film does not allow the external influence of the environment on the skin to be affected.
Guar gum prevents the damaging effects of ultraviolet radiation, temperature changes, wind and pollution.
Cosmetics with Guar gum in their composition are characterized by good moisturizing abilities.
Guar gum is obtained from the seeds of the guar plant "Cyamopsis Tetragonalobus".
Guar gum is industrially extracted from guar seeds.
Mechanical processes during the production of guar gum; Roasting, dehulling, sieving and polishing are applied.
Guar gum is also known as Guaran and is derived from a legume called guar bean.
Guar gum is a type of polysaccharide or long chain of carbohydrate molecules stuck together, and Guar gum consists of two sugars called mannose and galactose.
Guar gum is a widely used powder product to stabilize, emulsify and thicken the texture of some foods and industrial products.
Guar gum is mostly used as a food additive in many processed foods.
Guar gum is particularly useful in food production because it is water soluble and absorbable, thickening the products and forming a gel that can bind.
Guar gum is used as a thickener.
Guar gum is generally considered safe to use in certain amounts in various food products.
Guar gum is nutritionally low in calories and high in soluble fiber.
One tablespoon of Guar gum (10 grams) provides only 30 calories and 9 grams of fiber.
Guar gum absorbs large amounts of fluid in the digestive system.
This means it can normalize blood sugar and cholesterol levels.
Guar gum is used in meal replacement diet foods, diet pills, or other weight loss supplements.
Guar gum is a product similar to cornstarch, but five to eight times the thickening strength.
Guar gum comes from the seeds of the guar plant and can be beneficial for your health as well as for cooking.
You can find guar gum as a supplement in baking soda or health aisle or in tablet form.
The powdered form of guar gum can be used in cooking or to thicken, combine sauces and dairy products, and thicken and combine.