Guar Gum
Guar (Cyamopsis tetragonoloba syn. C. psoralioides), also known as Cluster bean, is an annual legume grown principally in India and Pakistan, with smaller crops grown in the USA, Australia and Africa. The most important growing area centres on Jodphur in Rajasthan, India.
Guar is drought-tolerant and can be eaten green like snap beans, fed to cattle, or used as a green manure.
Guar beans have a large endosperm that contains galactomannan gum, a substance which forms a gel in water. This is commonly known as guar gum and is used in dairy products like ice cream and as a stabilizer in cheese and cold-meat processing. It can also be used in industrial applications such as the paper and textile industry, ore flotation or the manufacturing of explosives. Guar gum has also proven a useful substitute for locust bean gum (from carob).
The current demand for guar gum outstrips supply and guar is being introduced into new growing areas. At this moment about 40% of the world production of guar gum comes from India.
Galactomannan
Galactomannans are polysaccharides consisting of a mannose backbone with galactose side groups (more specifically, a (1-4)-linked beta-D-mannopyranose backbone with branchpoints from their 6-positions linked to alpha-D-galactose, i.e. 1-6-linked alpha-D-galactopyranose).
In order of increasing number of mannose-to-galactose ratio:
Galactomannans are often used in food products to viscosify the water phase.
Guar Gum
Guar gum is an edible thickening agent extracted from the guar bean (Cyamopsis tetragonoloba).
Guar gum is a cold water soluble polysaccharide, consisting of mannose and galactose units. This ability to hydrate without heating makes it very useful in many industrial and food applications.
Solutions with different gum concentrations can be used as emulsifiers and stabilizers because they prevent oil droplets from coalescing. Guar gum is also used as suspension stabilizer.
The largest market for guar gum (EU food additive code E412) is in the food industry, where guar gum is used as a thickener and binder of free water in sauces, salad dressings, ice creams, instant noodles, pet foods, processed meats, bread improvers and beverages to name some.
Guar gum has very similar properties to locust bean gum, which is extracted from the seeds of the carob tree (Ceratonia siliqua).
Demand for guar gum is still growing and the production of guar bean has expanded to other countries.
[ CAS : 9000-30-3 ] ORIGIN : INDIA
GGP – VHF 20 Guar gum Powder 200 Mesh / Viscosity: 5500 – 6000 Cps.
VISCOSITY (As-is Basis)
30 Minutes 3500 – 4000 cps
2 hour 5200 - 5600 cps
24 Hours 5600 – 6100 cps
(Viscosity measured on Brookfield RVF Viscometer at 20°C, Spindle No. 4, 20 rpm with 1% solution in Cold Water)
Appearance Off- White Powder
pH (1% Solution) 4.5-4.7
Granulometry (%)
On US mesh 100 (150 micron) 15.00% Maximum
Thru US mesh 200 (75 micron) 80.00% Minimum
Moisture 10.00% Maximum.
Residue insoluble in Acid % 03.00% Maximum
Gum % (by difference) 87.00% Minimum
Total Heavy Metals (As Pb) < 20 ppm
GGP – MF 20 Guar gum Powder 200 Mesh / Viscosity: 5000 - 5500 Cps.
VISCOSITY (As-is Basis)
1 hour 3500 – 4200 cps
2 hour 4400 - 4800 cps
24 Hours 5000 – 5500 cps
(Viscosity measured on Brookfield RVF Viscometer at 20°C, Spindle No. 4, 20 rpm with 1% solution in Cold Water)
Appearance Off- White Powder
pH (1% Solution) 6.0 – 6.5
Granulometry (%)
On US mesh 100 (150 micron) 01.00% Maximum
Thru US mesh 200 (75 micron) 97.00% Minimum
Moisture 11.00% Maximum.
Residue insoluble in Acid % 03.00% Maximum
Gum % (by difference) 85.00% Minimum
Total Heavy Metals (As Pb) < 20 ppm
GGP – LF 20 Guar gum Powder 200 Mesh / Viscosity: 3500 - 4000 Cps.
VISCOSITY (As-is Basis)
1 hour 2700 – 3300 cps
2 hour 3700 – 4200 cps
24 Hours 3900 – 4300 cps
(Viscosity measured on Brookfield RVF Viscometer at 20°C, Spindle No. 4, 20 rpm with 1% solution in Cold Water)
Appearance Off- White Powder
pH (1% Solution) 6.0 – 6.5
Granulometry (%)
On US mesh 100 (150 micron) 01.00% Maximum
Thru US mesh 200 (75 micron) 95.00% Minimum
Moisture 12.00% Maximum.
Residue insoluble in Acid % 03.00% Maximum
Gum % (by difference) 84.00% Minimum
Total Heavy Metals (As Pb) < 20 ppm
GGP – CF 20 Guar gum Powder 100 Mesh / Viscosity: 3000 - 3500 Cps.
VISCOSITY (As-is Basis)
1 hour 1500 – 2100 cps
2 hour 2500 – 3200 cps
24 Hours 3300 – 3800 cps
(Viscosity measured on Brookfield RVF Viscometer at 20°C, Spindle No. 4, 20 rpm with 1% solution in Cold Water)
Appearance Off- White Powder
pH (1% Solution) 5.5 – 6.5
Granulometry (%)
On US mesh 80 01.00% Maximum
Thru US mesh 200 15.00% Minimum
Moisture 12.00% Maximum.
Residue insoluble in Acid % 03.00% Maximum
Gum % (by difference) 85.00% Minimum
Total Heavy Metals (As Pb) < 20 ppm
GGP – SCM 46 Guar gum Powder 40/60 Mesh / Viscosity: 2500 - 3000 Cps.
VISCOSITY (As-is Basis)
1 hour 0500 – 0900 cps
4 hour 1500 – 2000 cps
24 Hours 2500 – 3000 cps
(Viscosity measured on Brookfield RVF Viscometer at 20°C, Spindle No. 4, 20 rpm with 1% solution in Cold Water)
Appearance Off- White Powder
pH (1% Solution) 5.5 – 6.5
Granulometry (%)
On US mesh 40 01.00% Maximum
Thru US mesh 100 (150 micron) 20.00% Minimum
Moisture 12.00% Maximum.
Residue insoluble in Acid % 03.00% Maximum
Gum % (by difference) 85.00% Minimum
Total Heavy Metals (As Pb) < 20 ppm