Guar Gum is a high-molecular-weight galactomannan extracted from the seeds of the Cyamopsis tetragonoloba plant. In the food industry, it stands out for providing instant viscosity even in processes that do not require heat treatment.
Guar gum starts hydration within seconds by bonding with water molecules. This feature reduces energy costs and saves significant time on the production line.
Provides high consistency even at low concentrations. It is a highly economical stabilizer solution.
Creates a smooth, creamy mouthfeel, particularly in dairy products and industrial sauces.
Inhibits ice crystal formation against temperature fluctuations, preserving the product's structure.
| Application | Recommended Viscosity | Primary Function | Dosage Range (% w/w) |
|---|---|---|---|
| Ketchup & Mayonnaise | 3500 - 5000 cps | Prevention of phase separation | %0.15 - %0.40 |
| Ice Cream & Sorbet | 5000 - 6000 cps | Heat shock protection | %0.10 - %0.25 |
| Bakery Products | 2500 - 4000 cps | Dough elasticity & freshness | %0.20 - %0.50 |
| Processed Meat | High Viscosity | Water binding & structuring | %0.10 - %0.30 |
Contact us for Guar Gum supply in specific mesh sizes and viscosity values tailored to your production process.
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