Guar Gum
Guar gum reaches 3500-6000 mPa.s at 1 percent for a fraction of the cost of xanthan, which is why it carries ice cream and bakery formulations where suspension is not required.
Key Specifications
| CAS number | 9000-30-0 |
|---|---|
| E number | E412 |
| Mesh | 100 / 150 / 200 |
| Viscosity (1%, 2h) | 3500-6000 mPa.s |
| Galactomannan | ≥ 75 percent |
| Protein | ≤ 5 percent |
Guar is the cheapest high-viscosity hydrocolloid
Guar gum reaches 3500-6000 mPa.s at 1 percent for a fraction of the cost of xanthan, which is why it carries ice cream and bakery formulations where suspension is not required. It hydrates fast, sometimes too fast for dry-blend applications.
Cold-water hydration and clumping
Guar hydrates in cold water within one to two hours, but poorly dispersed powder forms fish-eyes that never fully dissolve. Pre-blending with sugar or using a high-shear mixer solves it; the choice depends on whether the process has shear available.
Typical Applications
- Ice cream stabilisation — 0.1-0.3 percent controls ice crystal growth and improves overrun.
- Gluten-free and bakery — 0.3-0.8 percent improves dough elasticity and water binding.
Frequently Asked Questions
Guar or xanthan for sauces?
Guar for cost-sensitive thickness without suspension, xanthan where particles must stay suspended.
Why does my guar solution smell?
Guar carries a natural beany note from residual protein and enzyme activity. Heat treatment or a lower-protein grade reduces it.
What is the difference from locust bean gum?
Guar hydrates cold and gives higher viscosity; locust bean gum needs heat to hydrate but gives a more elastic, less slimy gel.
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