Ingredients for the Food Industry

Guar Gum Guar gum is a widely used and highly functional hydrocolloid, with its main

property being its ability to hydrate quickly in cold water and build a very high

viscosity at relatively low concentrations.

With this property, guar gum delivers the following functionality in food

applications:

• Thickening agent, builds body by binding water

• Emulsifies - helps to prevent oil droplets from coalescing

• Stabilizes - helps to prevent solid particles from settling

• Crystal growth controller in frozen foods

• Moisture loss and syneresis prevention

• Binding and film forming

Guar gum shows a high low-shear viscosity, much greater than locust bean gum

and other hydrocolloids, but is strongly shear-thinning. It is also very thixotropic

above 1% concentration but not at lower concentrations. Guar gum also shows

viscosity synergy with xanthan gum, so the two gums are often times used

together in blended stabilizers.

Ampak is one of the nation’s largest importers of guar gum and we can provide it

in whatever form your specific application needs. Contact us at 914-833-7070 or

info@ampakcompany.com for samples or for more information

Food & Beverage