Guar Gum : Properties

The most important property of guar gum is its ability to hydrate rapidly in cold water to attain uniform and very high viscosity at relatively low concentrations. Another advantage associated with guar gum is that it is a soluble in hot & cold water and provides full viscosity in even cold water. Apart from being the most cost-effective stabilizer and emulsifier it provides texture improvement, and water-binding; enhances mouth feel; and controls crystal formation. It is inert in nature. It is resistant to oil, greases, and solvents.

The main properties of Guar gum are
  1. It is soluble in hot & cold water but insoluble in most organic solvents.
  2. It has strong hydrogen bonding properties.
  3. It has excellent thickening, Emulsion, Stabilizing and film forming properties.
  4. At very low concentration, Guar gum has excellent settling (Flocculation) properties and it acts as a filter aid.
  5. It is non ionic and maintains a constant high viscosity over a broad range of ph.
  6. It is compatible with a variety of inorganic and organic substances including certain dyes and various constituents of food.
  7. The viscosity of Guar gum solution increase gradually with increasing concentration of Guar gum in water.
  8. The viscosity of Guar gum is influenced by temperature, ph, presence of salts and other solids.
  9. It has excellent ability to control rheology by economic water phase management.
  10. It forms highly viscous colloidal dispersions when hydrated in cold water. The time required for complete hydration in water and to achieve maximum viscosities depends on various factors i.e. the ph; temperature; grade of powder used; Equipment etc.
Guar Gum : Physical Properties

  1. Guar Gum is a white to yellowish white powder and is nearly odorless. Fine finished Guar Gum Powder is available in different viscosities and granulometries depending on the desired viscosity development and applications.
  2. Guar Gum is a natural high molecular weight hydrocolloidal polysaccharide composed of galactan and mannan units combined through glycosidic linkages, which may be described chemically as galactomannan.
  3. 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.
  4. Dissolved in cold or hot water, guar gum forms a slime of high viscosity. Guar's viscosity is a function of temperature, time, and concentration.
  5. 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.