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Guar Gum is an emulsifier, thickner and stabilizer approved for use in a wide range of Food Industry, Cosmetics, Pharmaceutical Industry and Oil Drilling Industry. It is sold as a white or yellowish odorless powder which is available in different viscosities and different granulometries depending on the desired viscosity. Its viscosity is a function of temperature, time and concentration. One advantageous property of Guar Gum is that it thickens without the application of heat.
1, In baked goods, it increases dough greater resiliency, and improves texture and shelf life; in pastry fillings, it prevents syneresis of the water in the filling, keeping the pastry crust crisp.
2, In dairy products, it thickens milk, yogurt, kefir, and liquid cheese products, and helps maintain homogeneity and texture of ice creams and sherbets. It is used for similar purposes in plant milks.
3, For meat, it functions as a binder.
4, In condiments, it improves the stability and appearance of salad dressings, barbecue sauces, relishes, ketchups and others.
5, In canned soup, it is used as a thickener and stabilizer.
6, It is also used in dry soups, instant oatmeal, sweet desserts, canned fish in sauce, frozen food items, and animal feed.
Viscosity(1% Water soluable mpa.s 2hours) | ≥6000 |
Dry On Loss | ≤15.0% |
Ash | ≤1.50% |
Acid Insoluable residue | ≤7.0% |
Protein | ≤7.0% |
Arsenic(As) | ≤3.0mg/kg |
Lead(Pb) | ≤2.0mg/kg |
Total Plate Count | ≤5000(cfu/g) |
Yeast and Mould Count (mpn/g) | <30(mpn/g) |

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