Guar gum is the ground endosperms of the guar plant, Cyamopsis tetragonolobus (L.) Taub., Leguminosae which is cultivated in Asia Minor and in portions of the Southwest United States. The water soluble fraction (85%) of guar flour is called guaran which consist of linear chains of (14)-fl-D-mannopyranosyl units with –D- galactopyranosay units attached by (1-6) linkages. The typical ratio of D-galactose to D-mannose is 1:2. Guar gum will disperse and swell almost completely in cold or hot water to form a viscous sol. It is insoluble in organic solvents. Guar gum is a nonionic polymer compatible with most plant hydrocolloids and modified water soluble polymers. Some multivalent salts, such as borate ions, will cross-link with hydrated guar gum to form cohesive structural gels.
The Procell Company offers Guar gum in the following viscosity grades:
The viscosity of Guar gum is measured @ 25ºC after 2 hours using the Brookfield RVF, spindle #3 at 20 rpms at 25ºC. Higher viscosities and special dispersion characteristics are available upon request. The Procell Company food grade Guar gum (GG series) meets the standards for identity and purity established in the food chemicals Codex and the Food and Agriculture Organization of the United Nations World Health Organization (FAO/WHO) and may be used in accordance with the FDA Code of Federal Regulations Title 21, Section 184.1339:
The all natural Guar gum is a versatile ingredient for many industries. The following overview gives an idea of the broad applications.
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