Currently, the gum is used in various sectors of the food industry, such as the production of yogurts, ice creams, frozen foods, sauces, processed meats, seasonings, beverages, breads, biscuits, and food supplements.

In terms of applications, cosmetic and pharmaceutical formulations, as well as products for animal feed, are also noteworthy.

In ice creams, it improves creaminess and prevents the formation of ice crystals. In low-fat products, it mimics fat, improving texture and palatability.

Unlike acacia gum, guar gum has high viscosity, limiting its use in certain foods as a fiber source and ensuring that the amount consumed has a beneficial effect on health.

Other positive aspects of guar gum include its role as a thickener, stabilizer, emulsifier, body agent, and suspending agent, ensuring that other components of the formula remain properly dispersed.

Composed of natural hydrocolloids — galactomannan polysaccharides derived from the ground endosperm of the legume Cyamopsis tetragonolobus — SUNCOL products are chemically linear-chain galactomannans, with a chain of β-D-mannopyranosyl units linked by (1 → 4) bonds, and α-D-galactopyranosyl units connected by (1 → 6) bonds, on average, every second unit of the main chain.

The most important property of SUNCOL products is their ability to hydrate in cold water, achieving high and uniform viscosity at relatively low concentrations.

Additionally, they are more cost-effective, compatible with other additives, and can be used in different systems where food requires the rheological management of water phases.

Our SUNCOL line is available in distinct viscosities, particle sizes, and low microbiological counts to meet different needs. If necessary, detailed specification sheets or customized solutions can be requested.

See below how SUNCOL works in various food categories!