Guar Bean Gum

Guar Bean Gum Chemical Properties
a Guar gum is an economical thickener and stabilizer. It hydrates fairly rapidly in cold water to give highly viscous pseudo plastic solutions of generally greater low-shear viscosity when compared with other hydrocolloids.

a High concentrations (~ 1%) are very thixotropic but lower concentrations (~ 0.3%) are far less so.

a Guar gum is also emulsifier as it has more galactose branch points.

a It does not form gels but does show good stability to freeze-thaw cycles.

a Guar gum shows high low-shear viscosity but is strongly shear-thinning. Being non-ionic, it is not affected by ionic strength or pH but will degrade at pH extremes at temperature for e.g. pH 3 at 50A C. With case in, it becomes slightly thixotropic forming a biphasic system containing casein micelles.

a Guar gum retards ice crystal growth non-specifically by slowing mass transfer across solid/liquid interface.

a Guar Gum is known as one of the best thickening additives, emulsifying additives and stabilizing additives.

a Guar gum has a polymeric structure, containing several hydroxyl groups. The various derivatives or industrial grades of Guar gum are manufactured by reaction of these hydroxyl groups with chemicals that aid in:

a Dispersion
a Control Viscosity
a Causing Gelling
a Act as preservatives

Guar Gum is mainly used as a
a Natural thickener
a Emulsifier
a Stabiliser
a Bonding agent
a Hydrocolloid
a Gelling agent
a Soil Stabiliser
a Natural fiber