Product Overview
Guar is a seed of vegetable origin about 3 mm in diameter. This consists of outer hull (14-17%) comprising mainly of fibrous matter, a germ (43-47%) which is highly proteneous and endosperm (35-42%) consisting predominantly of gum mucilage Calactonennan polysaccharides (Guaren). The endosperm portion of the seed is separated by mechanical process termed as refined Guar gum. Important characteristics Of Guar Gum Easy solubility in cold and hot water. It swells in cold water to yield highly viscous solution at a very low concentration. Fine film forming property. Resistance to Oils, greases and solvents. Better thickening action. Physiologically Inert nature. Non-Ionic, An-ionic or cationic character. Water binding by hydrogen bonding. It is perfectly compatible and miscible with treated and untreated starch, alginate agar and all other vegetable gums. It acts as an emulsifier and as a stabilizer too. It binds the free water in the system.
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Guar is a seed of vegetable origin about 3 mm in diameter. This consists of outer hull (14-17%) comprising mainly of fibrous matter, a germ (43-47%) which is highly proteneous and endosperm (35-42%) consisting predominantly of gum mucilage Calactonennan polysaccharides (Guaren). The endosperm portion of the seed is separated by mechanical process termed as refined Guar gum. Important characteristics Of Guar Gum Easy solubility in cold and hot water. It swells in cold water to yield highly viscous solution at a very low concentration. Fine film forming property. Resistance to Oils, greases and solvents. Better thickening action. Physiologically Inert nature. Non-Ionic, An-ionic or cationic character. Water binding by hydrogen bonding. It is perfectly compatible and miscible with treated and untreated starch, alginate agar and all other vegetable gums. It acts as an emulsifier and as a stabilizer too. It binds the free water in the system.
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