Guar Gum also known as Guaran, or Guar flour is a galactomannan polysaccharide derived from the bean of the guar plant. Like Xanthan Gum it is a food grade thickener and binding agent but with slightly different properties. Guar Gum is more soluble than locust bean gum due to its extra galactose branch points. Combining with Borax can cross-link Guar Gum causing it to gel. Applications Textile Industry – sizing, finishing and printing Emulsifier and stabiliser – Just a small amount of Guar Gum can help prevent separation and promote uniformity. It’s a perfect additive for keto ice cream, jams and condiments. It’s also useful for keeping thinner ingredients such as water mixed with thicker ingredients such as cream or oil while preventing solid particles from setting. Acts as a binder – Perfect for binding ingredients together in low carb doughs and batters. Xanthan gum is typically used for this purpose, but Guar Gum is a great substitute. Act as a thickening argent – Guar Gum has about 8 times the thickening ability of cornstarch so it can be used in places of starches and flours to thicken sauces and gravies. It’s a healthy source of fiber as it has no net carbs. Product Analysis Particle Size: 200 mesh 10% max retained, 60 mesh trace retained Protein: 6.5% Max Ash: 1.5% Max& Fibre: 3.5% Max Fat: 1.2% pH: 5.2 - 6.5 Moisture: 13.0% Max Lead: 2 ppm Max Arsenic: 3 ppm Max Copper: 4 ppm Max Heavy Metals as P: 20 ppm Max Cas Number: 9000-30-0 E Number: E412 Material Safety Data Sheets for all products are available here.
