Guar gum, guarana gum, 100 g

Characteristics

• Guar gum, or guar gum, is a highly viscous polysaccharide produced from guar beans, the seeds of the bean-like Cyamopsis tetragonoloba plant.
• It is a plant of the leguminous family, it is a legume that is grown mainly in Central Asia, especially in India and Pakistan.
• It is found in the seeds of the Cyamopsis tetragonolobus plant, which is grown mainly in India. It is obtained from pods with seeds.
• Guar gum is a soluble fiber that forms thick solutions with water.

Use

• It is used as a stabilizer, thickener and emulsifier.
• Guar gum has five to eight times more thickening power than starch, and this property is widely used in the food industry.
• As a stabilizer, it is added to frozen fruit and fruit drinks, as a thickener to hot and cold drinks.
• It stabilizes emulsions, which is used in the production of mayonnaise to prevent separation of the oil and water phases.
• It is added to frozen products to increase volume, improve texture and increase resistance to thermal fluctuations.
• It also creates films on the surface of meat products and increases the shelf life of some bakery products and prevents cakes from becoming crumbly.
• It can also be found in low-fat yogurts, ice creams, sweets, low-calorie dressings, dairy products, etc.
• It is also used in the cosmetics industry (toothpastes, lotions, creams) and in the textile and paper industry.