Guar Gum Powder is used as a stabilizer, thickener, suspending agent, and gelling agent in the food industry. The numerous properties of guar gum make it a valuable ingredient in multiple products and hence it finds a lot of applications in diverse industries.

It is extensively preferred in food industries. It is used in ice creams to control the growth of crystals, moisture, and freezing point. It is also used in bakery products, like- bread, cake, pastry, etc., as a binding agent. It imparts softness and sponginess to bakery items and is also used for retaining moisture. It shows excellent binding properties.

Guar Gum Powder

  • Product: Guar Gum Powder
  • Grade: Food
  • Origin: India
  • Form: Powder
  • Application: Bakery, Pastry, Confectionery, Ice Cream.
  • Packing: 25 Kg bags
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Guar Gum Powder Properties

  • It has good solubility in cold & hot water and is insoluble in all organic solvents.
  • The viscosity of Guar gum depends on the amount of salt, temperature, & pH level.
  • It exhibits good hydrogen bonding properties.
  • It is highly compatible with organic & inorganic substances of various types. Additionally, it also shows usability with few dyes and numerous food constituents.
  • The stickiness of the guar gum solution increases with water content.
  • Guar gum in low concentration shows considerable settling properties. Hence, it also acts as a filter aid.
  • It has more thickening properties than corn starch and it inhibits the growth of ice crystals.


Botanical Name Cyamopsis tetragonolobus, L
Family Leguminosae
Part Used Seeds
Vernacular Name Guar
Imco Code Harmless
EINECS No 232-536-8
BTN 1302 3230
CAS No 9000-30-0
EEC No E-412
100 Mesh 200 Mesh 300 Mesh
Colour Appearance: Creamish White Creamish White
Moisture: 8 – 12% 8 – 12%
RIA: 2 – 2.5% 2 – 2.5%
Protein: 4 – 4.5% 4 – 4.5%
Ash: 1 – 2% 1 – 2%
Gum Content: 80 – 85% 80 – 85%
PH: 6 – 7 6 – 7
Heavy Metals: Less than 20 ppm. Less than 20 ppm.
Arsenic: Less than 3 ppm. Less than 3 ppm.
Lead: Less than 2 ppm. Less than 2 ppm.
Viscosity (Cold) : 1% Sol. Brookf. Visc.RVT Mod.
At 25oC Spi. No. 4 at 20 rpm
4000 – 4500 cps.
1% Sol. Brookf. Visc.RVT Mod.
At 25oC Spi. No. 4 at 20 rpm
3500 – 8500 cps.
TPC: 3000 – 10000/gm. 3000 – 10000/gm.
Yeast Mold: 200 – 500/gm 200 – 500/gm
Salmonella: Absent Absent
E.Coli : Absent Absent
Streptococcus: Absent Absent
Pseudomonas Absent Absent
Yeast Mold: 200 – 500/gm 200 – 500/gm
Passing: 95 – 98% 95 – 98%

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