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Guar Gum Powder derived from guar (Cyamopsis tetragonolobus) seeds, this long, rigid, linear molecule of beta-1,4-D-galactomannans with alpha 1,6-linked D-galactose has a molecular weight of approximately 1,000,000, giving it a high viscosity in solution.

Chemical Structure of Guar Gum :

Chemical Structure of Guar Gum Powder.

Guar Gum Properties :

Chemical Properties of Guar Gum Powder :

 

  • Guar gum is an economical thickener and stabilizer.
  • Guar Gum hydrates fairly rapidly in cold water to give highly viscous pseudoplastic solutions of generally greater low shear viscosity when compared with other hydrocolloids.
  • Guar gum is more soluble and a better emulsifier as it has more galactose branch points. but it does show good stability to freeze-thaw cycles.
  • The viscosity of Guar gum solution increase gradually with increasing concentration of Guar gum in water.
  • Guar gum shows high low shear viscosity but is strongly shear thinning in nature.
  • Guar gum products also reduce friction in the holes, and so minimizing power requirements.
  • Guar Gum have strong hydrogen bonding properties. 
  • Guar Gum have excellent thickening, Emulsion, Stabilizing and film forming properties.
  • Guar Gum is non ionic and maintains a constant high viscosity over a broad range of ph.
  • It is compatible with a variety of inorganic and organic substances including certain dyes and various constituents of food.
  • The viscosity of Guar gum solution increase gradually with increasing concentration of Guar gum in water.
  • The viscosity of Guar gum is influenced by temperature, ph, presence of salts and other solids.

Physical Properties of Guar Gum Powder :

  • Guar Gum is a white to yellowish white powder and is nearly odorless.
  • Guar Gum is a natural high molecular weight hydrocolloidal polysaccharide composed of galactan and mannan units combined through glycosidic linkages, which may be described chemically as galactomannan.
  • Guar gum is a cold water soluble polysaccharide, consisting of mannose and galactose units. This ability to hydrate without heating makes it very useful in many industrial and food applications.
  • Dissolved in cold or hot water, guar gum forms a slime of high viscosity. Guar's viscosity is a function of temperature, time, and concentration.
  • Solutions with different gum concentrations can be used as emulsifiers and stabilizers because they prevent oil droplets from coalescing. Guar gum is also used as suspension stabilizer.

Guar Gum Scientific classification

Botanical name: Cyamopsis tetragonolobus (L.)
Family:
Leguminosae
Part Used: Seeds
Vernacular Name: Guar