Learn all about guar gum!
Guar gum is a natural hydrocolloid formed by a galactomannan polysaccharide that can be extracted from the ground endosperm of the legume Cyamopsis tetragonolobus or Cyamopsis psoraloides, both native to India.
In addition to contributing to stabilization, emulsification, preservation, water retention and several other functions, guar gum’s main property is its ability to hydrate in cold water, presenting a uniform and high viscosity in relatively low concentrations. It is an efficient and economical product that can be used in different food applications, being compatible with other additives to achieve different purposes, such as: gelling agent, clouding agent, stabilizer, thickener, viscosifier, binding and suspending agent, texture and consistency modifier, among others.
Labonathus Solutions
Labonathus brings to the market a line of guar gum with varied viscosities, different particle sizes and low microbiological counts that can be used in the production of ice cream, pet food, beverages, bread, cookies and other baked foods, as well as ham, sausages, mayonnaise, ketchup, sauces and seasonings, pasta and many other applications. For more information about this product, contact one of our consultants.