Guar Gum Powder

Guar is a plant of pea family. The guar bean is mainly grown in India and Pakistan, with smaller crops grown in the U.S., Australia, China, and Africa.

The guar seeds are dehusked, milled and screened to obtain the guar refined splits and guar meal. The guar refined splits will be pulverizing to make guar gum powder. So guar gum is an extract of the guar bean. 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.

Viscosity

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.