Product Overview
Guar Bean Gum Chemical Properties a Guar gum is an economical thickener and stabilizer. It hydrates fairly rapidly in cold water to give highly viscous pseudo plastic solutions of generally greater low-shear viscosity when compared with other hydrocolloids. a High concentrations (~ 1%) are very thixotropic but lower concentrations (~ 0.3%) are far less so. a Guar gum is also emulsifier as it has more galactose branch points. a It does not form gels but does show good stability to freeze-thaw cycles. a Guar gum shows high low-shear viscosity but is strongly shear-thinning. Being non-ionic, it is not affected by ionic strength or pH but will degrade at pH extremes at temperature for e.g. pH 3 at 50A C. With case in, it becomes slightly thixotropic forming a biphasic system containing casein micelles. a Guar gum retards ice crystal growth non-specifically by slowing mass transfer across solid/liquid interface. a Guar Gum is known as one of the best thickening additives, emulsifying additives and stabilizing additives. a Guar gum has a polymeric structure, containing several hydroxyl groups. The various derivatives or industrial grades of Guar gum are manufactured by reaction of these hydroxyl groups with chemicals that aid in: a Dispersion a Control Viscosity a Causing Gelling a Act as preservatives Guar Gum is mainly used as a a Natural thickener a Emulsifier a Stabiliser a Bonding agent a Hydrocolloid a Gelling agent a Soil Stabiliser a Natural fiber
Guar Bean Gum Chemical Properties a Guar gum is an economical thickener and stabilizer. It hydrates fairly rapidly in cold water to give highly viscous pseudo plastic solutions of generally greater low-shear viscosity when compared with other hydrocolloids. a High concentrations (~ 1%) are very thixotropic but lower concentrations (~ 0.3%) are far less so. a Guar gum is also emulsifier as it has more galactose branch points. a It does not form gels but does show good stability to freeze-thaw cycles. a Guar gum shows high low-shear viscosity but is strongly shear-thinning. Being non-ionic, it is not affected by ionic strength or pH but will degrade at pH extremes at temperature for e.g. pH 3 at 50A C. With case in, it becomes slightly thixotropic forming a biphasic system containing casein micelles. a Guar gum retards ice crystal growth non-specifically by slowing mass transfer across solid/liquid interface. a Guar Gum is known as one of the best thickening additives, emulsifying additives and stabilizing additives. a Guar gum has a polymeric structure, containing several hydroxyl groups. The various derivatives or industrial grades of Guar gum are manufactured by reaction of these hydroxyl groups with chemicals that aid in: a Dispersion a Control Viscosity a Causing Gelling a Act as preservatives Guar Gum is mainly used as a a Natural thickener a Emulsifier a Stabiliser a Bonding agent a Hydrocolloid a Gelling agent a Soil Stabiliser a Natural fiber
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