Guar Gum is a natural hydrocolloid derived from guar seeds. It functions as a thickener, stabilizer, and emulsifier, providing viscosity and texture control in a wide range of food systems. Highly efficient even at low concentrations, it’s valued for cost-effective performance and versatility.
Thickening agent
Stabilizer
Emulsifier
Water retention
Texture enhancer
Guar Gum is used in several instances across different industries such as :
You can read about the industries this product can be used in. Hover mouse to reveal the description.
Stabilization and smooth texture in frozen and cultured systems.
Improved softness, uniform dough handling.
Controlled viscosity and uniform bite.
Smooth mouthfeel with stable dispersion.
Fast hydration and consistency in instant products.
Harvest & dehusking: Guar seeds are harvested, cleaned, and dehusked.
Splitting & hydration: Endosperm splits are hydrated and mechanically ground.
Screening & drying: The slurry is screened and dried under controlled conditions.
Milling & sieving: Final powder is milled to target mesh and standardized for viscosity.
Quality assurance: Rheological and microbiological parameters are verified before packing.
General: 0.1–1.0% w/w; trial recommended.
By application
Ice cream/yogurt: 0.2–0.5%
Bakery doughs: 0.1–0.3%
Sauces/soups: 0.3–0.8%
Confectionery fillings: 0.2–0.5%
Beverages: 0.1–0.3%
Guar Gum hydrates in cold water—no heat required!
Small additions can replace higher-cost thickeners.
Small additions can replace higher-cost thickeners.
Guar Gum hydrates in cold water—no heat required!
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