Hydrocolloids & Gums

Guar Gum Powder (All grades)

Guar gum is a natural gum derived from the endosperm of the guar plant, a legume native to India. It is primarily composed of galactomannan, a complex carbohydrate that acts as a powerful thickener and stabilizer. Guar gum powder is a fine, odour less, and tasteless substance that is widely used in various industries due to its unique properties.

One of the most significant applications of guar gum is in the food industry. It is added to a variety of products, including sauces, gravies, ice cream, and bakery goods, to improve texture, viscosity, and shelf life. Guar gum’s ability to absorb water and form a gel-like structure helps to prevent the separation of ingredients and maintain a smooth consistency.

In the oil and gas industry, guar gum is used as a drilling fluid additive to enhance viscosity, suspend cuttings, and reduce friction. It also helps to control fluid loss and prevent borehole collapse. Guar gum’s excellent thickening properties make it a valuable component in hydraulic fracturing operations, where it is used to create a viscous fluid that can fracture shale formations and extract natural gas.

Other industries that utilize guar gum include textiles, paper, and pharmaceuticals. In the textile industry, guar gum is used as a sizing agent to improve the strength and finish of fabrics. In the paper industry, it is added to paper coatings to enhance gloss and smoothness. In the pharmaceutical industry, guar gum is used as a binder and disintegrant in tablets and capsules.

The global demand for guar gum has been increasing in recent years due to its versatility and sustainability.

Hydraulic Fracturing

Mining Grade

Food Grade Guar Gum Powder

Key functions of guar gum powder in food:

Thickening: Guar gum absorbs water to form a gel-like structure, increasing the viscosity of sauces, gravies, and other food products.

Stabilization: It helps to prevent the separation of ingredients and maintain a smooth consistency in products like ice cream and yogurt.

Emulsification: Guar gum can act as an emulsifier, helping to mix oil and water-based ingredients.

Texture improvement: It can enhance the texture of baked goods, making them softer and more tender.

Water binding: Guar gum can help to retain moisture in food products, extending their shelf life.

APPLICATION

• Guar gum used for making gluten free products, vegan products.

• Guar gum powder for production of sauces, ketchups, mayonnaise.

• Guar gum is preferably used in bakery as an improver for dough, as texturising agent and mouth feel.

• Guar gum is used as stabilizer for stabilizing emulsions.

• Guar gum used in soups as thickener.

• Guar gum in meat processing industries for meat products, to increase the viscosity of minced meat, reduce moisture loss.

• Guar gum is used for the manufacture of cheese to augment the cheesiness of cheese.

• Guar gum used for making noodles, pasta for a special mouth feel.

• Guar gum Powder in confectionery industries, shorbets, jelly candies

• Guar gum is used in instant products, in food concentrates and toppings.

• Guar gum uses In frozen foods to prevent the growth of ice crystals.

• Guar gum used In dairy products to retain moisture, to give a creamy structure to low-calorie foods.