Gomme De Guar Gum

The most important characteristic of Guar is its ability to be dispersed in water and hydrate or swell rapidly and almost completely in cold water to form viscous colloidal dispersions or sols. The viscosity attained is dependent on time, Temperature, concentration, pH, rate of agitation, and particle size of the powdered gum is used. The lower the temperature, the lower the rate at which viscosity increases, and the lower the final viscosity. Above 80c the final viscosity is slightly reduced. The finer guar powder swells more rapidly than coarse powdered gum.

Guar gum is used as a thickener and emulsifier in commercial food processing. It has almost 8 times the thickening power as corn starch, and is used in dressings, sauces, milk products, and baking mixes. It is also used in food , pet food, oil drilling, construction, mining, beverage, paper manufacturing, textiles, printing, cosmetics and pharmaceuticals.

Guar gum is mainly consisting of the high molecular weight polysaccharides composed of galactomannans which are consisting of a linear chain of (1a 4)-linked I -D-mannopyranosyl unitswith (1a 6)-linked I -D-galactopyranosyl residues as side chains.
The mannose: galactose ratio is approximately 2:1. The molecular weight range is 50,000-8,000,000.