GUAR GUM

Format: 750g
Code 48682
Standard code 38689
Packaging 6u
Galactomannan extracted from the seed of the guar plant. It produces very viscous and stable solutions when integrated in aqueous liquids or emulsions.
Mode of use
Mix Guar Gum in hot or cold aqueous liquids, applying strong agitation to ensure its correct dispersion. The recommended dosage is 0.2% to 1%, depending on the desired viscosity. Although it hydrates in cold water, the increase in temperature accelerates the hydration process. Ideal for thickening and stabilizing liquids with a high fat content.
Dosage
2 - 10g/kg
thickener: guar gum (e412)
Allows thickening and stabilization of liquids with a high percentage of fat. The texture is not affected by the presence of salts. It is able to hydrate in cold water, although the increase of temperature helps hydration.
Features
Viscous and stable solutions
Guar gum is a natural galactomannan extracted from the seed of the guar plant, with the ability to produce viscous and stable solutions when integrated in aqueous liquids or emulsions. Its great thickening power is effective both hot and cold, being resistant to the presence of salts and suitable for liquids with high fat content. It also helps to reduce syneresis in frozen products, maintaining its stability even after high temperature treatments.

Resistance to freezing

High

Hydration

Hot

Temperature resistance

Thermo-irreversible

Application medium

Liquids

Properties Thickening and stabilizing power

  • Ingredient of natural origin.
  • High thickening and stabilizing power.
  • It can be used hot or cold.
  • Reduces syneresis in frozen preparations.
  • Ideal for thickening liquids with high fat content.
Elaborations
Possible
Elaborations
Guar gum is perfect for stabilizing sauces, creams, foams, mousses, ice cream and dairy products. It is also effective in products that require high temperature sterilization treatments, maintaining its texture and stability even under extreme conditions.

Frequently Asked Questions

Can I use Guar Gum in products with high fat content?
Yes, it is ideal for thickening and stabilizing fatty liquids, without affecting the texture.
What if the preparation contains salts?
Guar gum is resistant to the presence of salts and maintains its thickening efficiency.
Can it be used in products that will be frozen?
Yes, Guar Gum helps to reduce syneresis, maintaining the stability of frozen preparations.
Products
Products