Guar Gum

FOOD GRADE GUAR GUM POWDER AS A HYDROCOLLOID

THICKENING * EMULSIFYING * STABILIZING

Food Grade Guar Gum increases the shelf life and dough yield of baked goods and improves their moisture retention, is often used as a gluten substitute in gluten-free baked goods. When you remove the gluten from the recipe, you need to add a thickener/emulsifier such as guar gum.

Guar gum’s unique technical attributes, it keeps frozen dairy products consistent through melting and re-freezing that inevitably occurs from production to the grocery store to your freezer, it imparts texture and improves the mouth feel of the ice creams by making it softer while preventing the crystal formation.

GUAR GUM IS USED AS AN INGREDIENT IN THE INDUSTRIES BELOW

BAKERY

DAIRY & FROZEN FOOD

  • BREAD
  • DONUTS
  • TORTILLA
  • FLAT BREAD
  • PIZZA
  • PRETZELS
  • CAKES
  • MUFFINS
  • CRACKERS

 

  • ICE CREAM
  • FROZEN CAKES
  • BEVERAGES
  • soft serves
  • Yogurt
  • desserts
  • In Processed Cheese
  • frozen pie filling

Pet food:

 

Sauces & Dressings:   

Vegan Products:      

 

Instant Oatmeal: 

Tin Products:                    

Pasta & Noodles:             

In Feed Pallet:                  

In Meat: 

Guar gum is also ideal for use in pet  foods improves the viscosity of pet food

When added to condiments such as salad dressing and barbecue sauce, it improves the appearance of these products and prevents the ingredients from separating. 

For non-dairy alternatives. Guar gum is used in plant milks to increase the viscosity. It can also be used as a vegan-friendly alternative to gelatin.

 

It acts as thickener and is high in soluble fiber.

Guar gum is also used in everything from canned soups and fish in sauce.

To improve form, texture & retention of moisture.


 Used as binding sources and give stable feces and increasing water quality.

Makes the stuffing in sausages easier and also softens their texture, a meat binder, lubricant, texture stabilizer and fat replacer.