GUARAN
GUARAN
Guar gum = Guaran
CAS Number: 9000-30-0
E number: E412
Guaran , also called guar gum, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in food, feed, and industrial applications.
The guar seeds are mechanically dehusked, hydrated, milled and screened according to application.
Guaran is typically produced as a free-flowing, off-white powder.
Guaran is a food additive that is used to thicken and bind food products.
Guaran ’s high in soluble fiber and low in calories.
Guar has been used for centuries in Pakistan and India as a vegetable (eaten green like snap beans), as cattle food, and as a green manure crop in agriculture.
Guaran belongs to the pea family that is majorly produced in India and Pakistan and the minor producers being China, Africa, the USA, Australia, and a few more.
Reputed manufacturers and exporters use an advanced process to de-husk, screen mill, and further pulverized to obtain refined guar powder that is used in diverse industries.
Guaran is extracted from the guar bean and is extensively used as a thickening agent and emulsifier in food industries.
Gum is derived from guar seeds or cyamopsis tetragonoloba termed as Guaran .
Guaran can also be termed as guaran.
These seeds have high low-shear viscosity as evaluated with other hydrocolloids like (locust bean gum).
Guaran s are effective thickeners and stabilizers.
Guaran is relatively cost effective as compared to other thickeners and stabilizers along with Guaran being an effective binder, plasticizer and emulsifier.
One of the important properties of guar gum, a polysaccharide, is that Guaran is high on galactose and mannose.
Guaran is also known as guarkernmehl, guaran, goma guar, gomme guar and galactomannan.
Guaran is used as an emulsifier, a firming agent, a formulation aid, a stabiliser, and a thickener.
Guaran is used in baked goods and baking mixes, cereals, beverages, cheeses and other milk products, dairy product analogues, fats, oils, gravies, jams, jellies, sauces, soup mixes and soups, syrups, toppings, vegetable juices, processed vegetables and deep-frozen foods.
Guaran also known as Guaran, gellan gum, Goma Guar is the term used for the fiber which can be derived from the seed of the guar plant, Cyanaposis tetragonolobus of family Leguminosae.
This plant is abundantly found in many countries in Asia Minor and in several places in the United States of America for centuries, where Guaran is one of the most important crops, used as a food for both humans and animals.
Guaran is frequently used as a food additive in many processed foods.
Guaran ’s especially useful in food manufacturing because Guaran ’s soluble and able to absorb water, forming a gel that can thicken and bind products.
Guaran is a food additive that’s found throughout the food supply.
Guaran is a common ingredient in both processed foods and gluten-free baking.
Guaran can also be found in dairy products, condiments and baked goods.
Guaran ’s also used as an additive in non-food products as well.
Guaran is sold in powdered form as a thickener and binder for baking and cooking and is often used in gluten-free recipes.
Whether you choose to use Guaran in cooking or take Guaran as a supplement, guar gum can help you lower your cholesterol, manage your blood sugar and improve digestive health.
Guaran can also help balance ‘good’ bacteria in your system and may be useful as an add-on treatment.
Guaran has been linked to multiple health benefits, Guaran has also been associated with negative side effects and even banned for use in some products.
Use
Guaran is a food additive/thickener.
Guaran has been shown to reduce serum cholesterol and appears to have positive effects on blood glucose.
Guaran may be useful in reducing recurrence of anal fissures and mitigating postprandial hypotension.
Guaran should not be used to promote weight loss.
Guaran powder exporters claim Guaran to have almost eight times better than corn starch or similar food agents.
Guaran is added in sauces, jams, dairy products, and baking mixes to give a good thickening to a product so that a nice consistency is achieved.
Guaran manufacturers also cater to a plethora of industries like the oil drilling, paper manufacturing, construction, mining, textiles, printing, cosmetics, pharmaceuticals, beverage, food industry, pet foods and much more.
Industrial products which make massive use of Guaran include body lotions, instant soups, yogurts, coconut, bottled soya and almond milk.
Guaran has immense properties of stabilization, thickening, texturization, and emulsification.
Guaran is a fiber from the seed of the guar plant.
Guaran is used as a laxative.
Guaran is also used for treating diarrhea, irritable bowel syndrome (IBS), obesity, and diabetes; for reducing cholesterol; and for preventing “hardening of the arteries” (atherosclerosis).
In foods and beverages, guar gum is used as a thickening, stabilizing, suspending, and binding agent.
In manufacturing, guar gum is used as a binding agent in tablets, and as a thickening agent in lotions and creams.
Guaran is typically milled from the endosperm of the guar bean.
The final powder is a type of carbohydrate called a galactomannan.
The beans are sourced from India and India continues to be a major supplier for the world’s guar gum.
Guaran is used commercially primarily in food industry because Guaran thickens in small amounts and is available for low prices.
Guaran is also known as guaran.
Guaran is a water soluble carbohydrate derived from the guar plant seed.
Guaran is used throughout the food industry for its superior thickening, gelling, emulsifying, and stabilizing properties as a result of its high viscosity.
Guaran Powder, also known as Guar gum, is a soluble fiber derived from the seed of the Guar Plant.
Guaran is most often used to stabilize, thicken, and emulsify certain types of foods and industrial products.
Guaran is also commonly used in gluten free recipes and gluten free baked goods because it can be used in place of binding products such as wheat flour.
Guaran powder does not require heat for thickening and is relatively tasteless, so Guaran is useful when thickening cold or room temperature foods such as yogurt, frozen desserts, sauces and and dressings.
You can also use Guaran to thicken homemade cosmetics such as lotions and toothpastes.
Guaran Applications
Guaran can be used for thickening cold and hot liquids, to make hot gels, light foams and as an emulsion stabilizer.
For general thickening, you could use guar gum in place of xanthan gum or in combination with it, but xanthan gum works more quickly.
But, guar gum outshines xanthan in two other ways.
First, guar gum in large concentrations develops more of a sticky texture than xanthan’s distinctive and undesirable “snotty” texture.
Second, guar gum strongly binds water, which means that it helps to prevent syneresis (the separation of liquid water out of a sauce or emulsion).
Guaran is often used in ice creams to improve texture and in gluten-free baking to provide some of the structure that is lost when gluten is removed.
Guar can be used to make dondurma, a traditional “chewy” Turkish ice cream.
In our recipe Oyster with Parsley Champagne we use guar gum in combination with xanthan gum to make a fluid of apple juice and olive oil.
What foods and beverages contain guar gum?
Guaran can be found in soups, stews, ice cream, yogurt, and marinades.
Guaran is also used in plant-based milks such as flax, almond, coconut, soy, and hemp.
What is guar gum?
Also known as guaran, guar gum is made from legumes called guar beans.
Guaran ’s a type of polysaccharide, or long chain of bonded carbohydrate molecules, and composed of two sugars called mannose and galactose.
Guaran is frequently used as a food additive in many processed foods.
Guaran ’s especially useful in food manufacturing because Guaran ’s soluble and able to absorb water, forming a gel that can thicken and bind products.
The Food and Drug Administration (FDA) considers Guaran to be generally recognized as safe for consumption in specified amounts in various food products.
The exact nutrient composition of guar gum differs between producers.
Guaran is generally low in calories and mainly composed of soluble fiber.
Guaran s protein content may range from 5–6%.
Guar has been used:
to maintain viscosity during in vitro starch digestion assay
to reduce the thinning rate of agarose gel
to study its effects on establishing 3D-like neural networks on microelectrode arrays (MEAs)
Guaran is used in feeding to cattle, or used in green manure.
Guaran is used in Textile industry for sizing, finishing and printing.
Guaran is used in Paper industry,Pharmaceutical industry,Cosmetics and toiletries industries,Mining and food industry.
A natural emulsifier and thicking agent that does not need to be heated.
Guaran , also called guaran, is a galactomannan.
Products that contain guar gum
Guaran is widely used throughout the food industry.
The following foods often contain Guaran :
-ice cream
-yogurt
-salad dressing
-gluten-free baked goods
-gravies
-sauces
-kefir
-breakfast cereals
-vegetable juices
-pudding
-soup
-cheese
In addition to these food products, guar gum is found in cosmetics, medications, textiles, and paper products
What is guar gum?
Guaran is a fine powdered fiber created from the ground seeds of the guar plant.
Guaran is used in food products as a thickener and a binder.
Guaran is often considered to resemble Locust Bean and Carob Bean Gum.
Guaran is one of those ingredients in food that most people don’t really know about.
Guaran is actually a powder that is produced from guar seed and extensively used in food industries as a stabilizer, emulsifier or thickener.
Guaran can also be used in cosmetics and pharmaceuticals but the majority is used as a drilling aid in the fracking of shale to retrieve gas and oil.
Guar is a galactomannan polysaccharide that forms a viscous gel when placed in contact with water.
Guaran forms solutions that range from slightly acidic to neutral pH.
Even at low concentrations (1% to 2%), guar gum forms gels in water.
The viscosity of these gels is generally unaffected by the pH of the solution.
Food grade guar gum contains approximately 80% guaran (a galactomannan composed of D-mannose and D-galactose units) with an average molecular weight of 220 kDa.
The overall ratio of mannose to galactose is approximately 2:1.3 However, guar gum is not a uniform product and its viscosity may vary in proportion to the degree of galactomannan cross-linking.
Because of this physical composition, guar gum–based matrix tablets are currently being evaluated as a method of administering sustained-release drugs, including diltiazem,4, 5 and for colonic drug delivery of corticosteroids to patients with inflammatory bowel disease.
E412, stabiliser, guaran, thickener
How is guar gum made?
Guaran is created by de-husking, then milling, and finally sorting the pea-related plant called the guar bean.
Guaran is then ground into a powder form.
This is by far the best stabilizing agent which is derived from cluster or guar beans which are majorly produced in India.
The potential benefits of guar beans are many and thus demanded globally.
They deliver the best results while preparing gluten-free baked items or when required to be added to ice-creams, gravies, or pudding.
Why is guar gum in my food?
Guaran acts as a thickening, stabilizing, suspending, and binding agent for food products.
Guaran keeps ingredients like fat and oils from separating.
Guaran (E412) is a readily soluble in cold water, forming a high viscosity solution at low concentrations which increases in viscosity as temperature rises.
Guaran is widely used for its gelling, thickening and stabilizing effect on emulsions and suspensions and often blended with other rheology modifiers, particularly Xanthan gum as the two combine to give greatly increased effects.
Guaran is found in dairy products, condiments, and baked goods.
Guaran ’s also used as an additive in non-food products.
Guaran is commonly used in fat-reduced or fat-free spreads, and is a thickening agent frequently used in gluten-free foods.
Notably, Guaran functions synergistically with xanthan gum by increasing the viscosity of a product.
This is why we so often find both ingredients in commercial pet foods.
In addition, guar gum is touted as a natural remedy for the following conditions:
-Constipation
-Diabetes
-Diarrhea
-High cholesterol
-Irritable bowel syndrome
Guaran is a functional food ingredient that may be present in packaged foods.
However, guar gum is not likely a regular cooking ingredient, and you can reap many of soluble fiber’s health benefits by including foods such as oats and barley in your diet.
Most fresh fruits and vegetables also contribute soluble fiber to your diet in the form of compounds called pectins.
Like guar gum, pectins have thickening properties in your stomach and small intestine and are fermented in your large intestine, contributing to blood cholesterol and glucose control and colon health.
How does it work?
Guaran is a fiber that normalizes the moisture content of the stool, absorbing excess liquid in diarrhea, and softening the stool in constipation.
Guaran also might help decrease the amount of cholesterol and glucose that is absorbed in the stomach and intestines.
There is some interest in using guar gum for weight loss because Guaran expands in the intestine, causing a sense of fullness.
This may decrease appetite.
Guaran is well known for its ability to thicken and stabilize food products, but Guaran may also provide some health benefits.
Studies indicate that Guaran could be beneficial for a few specific areas of health, including digestion, blood sugar and cholesterol levels, and weight maintenance.
Guaran is a fiber from the seed of the guar plant.
Guaran is used for constipation, diarrhea, irritable bowel syndrome (IBS), high cholesterol, and high blood pressure.
There is limited scientific research to support the use of guar gum for other conditions.
Advantages of Guaran
Guaran possesses double the ability to thicken than flour and almost eight times that of the corn starch powder
Guarans usage avoids the formation of any lump and does not break down easily like the corn starch.
Guaran eliminates the need for heat to thicken and can get to hydrate itself very quickly
Experts suggest the appropriate ratio which works well with guar gum manufacturers as an excess of it may form lumps in the whole recipe
Almost Seventy Percent of the food industry applications of the fast-paced industries use the guar gum powder due to its varied and multiple benefits.
Guaran is also expected to grow exponentially looking at the current demand scenario.
Guaran is always wise to opt for a reputed guar gum powder exporter as this miraculous powder offers health benefits like reduction of weight and easy bowel movement.
The guar gum powder needs to be boiled in hot water and is beneficial for people who want a reduction of weight as it reduces the calories inside the human body.
NOW Guaran is a thickening agent derived from guar beans that has enjoyed much use in various baking applications.
Guaran is primarily used in hypoallergenic recipes that use different types of whole grain flours.
Because the consistency of these flours allows the escape of gas released by leavening, guar gum is needed to improve the thickness of these flours, allowing them to rise as normal flour would.
Guaran works by thickening the dough to the proper consistency to prevent the escape of gas released by leavening.
Guaran is especially useful as a binder in gluten-free baking.
Benefits
Although research on the health effects of guar gum is fairly limited, there’s some evidence that guar gum may offer certain advantages.
The water retention capacity of the Guar Powder is also eight times more than the corn starch.
Guaran is an effective natural alternative for baking and cooking and a great ingredient in the preparation of gluten-free flours for household and beauty concoctions.
Medicinal Properties of Guaran Powder
Guaran s healing properties are ideal to cure snakebites and boost the vision and power of the eyes
The inherent anti-bacterial properties can fight skin diseases like fungal infections and ringworms
If toddlers face the constipation problem along with fever and cold this remedial measure can be started immediately.
Guaran also helps to manage teething issues in children.
Guaran has potential health maintenance capacities and can fight against typhoid effectively
Find the Reputed Guaran Powder Manufacturer and Guaran Exporters who provide superior quality powdered gum at the most suitable prices
This gum has the property of getting dispersed into the water while hydrating and swelling quickly to form a viscous solution.
The viscosity depends on factors like temperature, pH value, agitation rate, size of the particle, and concentration.
Lower Temperatures mean lower viscosity and such tips are offered by reputable manufacturers.
They also suggest that above the temperature of 80 degrees the final viscosity gets slightly reduced.
While choosing the quality Guaran is also essential to check for the finer gum powder as Guaran swells up more rapidly than the coarsely powdered gum.
Guaran is extracted from the guar bean.
The guar seeds are de-husked, milled and screened to obtain the guar gum .
Guaran is typically produced as a free flowing, pale, off-white colored, coarse to fine ground powder.
Guaran is a member of a group of products known as starches, gums, and emulsifiers.
Guaran is economical because Guaran has almost 8 times the water-thickening potency of cornstarch – only a very small quantity is needed for producing sufficient thickening.
Thus Guaran can be used to prevent oil droplets from separating out in salad dressing or to prevent solid particles from settling out.
Guaran retards ice crystal growth in food like ice cream and sherbet.
Guaran shows good stability during freeze-thaw cycles.
The largest market for guar gum is in the food industry.
Guaran is generally recognized as safe (GRAS) in the US .
In baked goods, guar increases dough yield, gives greater elasticity, and improves texture and shelf life.
In pastry fillings, guar prevents “weeping” of the filling, thus keeping the pastry crisp.
Guaran is primarily used in recipes that use non-gluten types of whole grain flours.
Because these flours allow the escape of gas released during leavening, guar gum is needed to replace the elasticity provided by gluten, allowing the baked goods to rise as they would with gluten flours.
In dairy foods guar thickens milk, yogurt, kefir, and liquid cheese products; helps maintain uniformness of ice creams and sherbets and perserves the “mouth” or smooth texture of frozen desserts.
In dressing and sauces guar improves the “mouth” and appearance of salad dressings, barbecue sauces, relishes, ketchups and others by maintaining the blend of ingredients.
Guaran is also used in dry soups, sweet desserts, canned fish in sauce, frozen food items and animal feed to maintain the stability, mouth, and as a thickener.
No nutritional information is available at this time.
Digestive health
Because guar gum is high in fiber, Guaran may support the health of your digestive system.
One study found that Guaran helped relieve constipation by speeding movement through the intestinal tract.
Partially hydrolyzed guar gum consumption was also associated with improvements in stool texture and bowel movement frequency (4Trusted Source).
Additionally, Guaran may act as a prebiotic by promoting the growth of good bacteria and reducing the growth of harmful bacteria in the gut (5Trusted Source).
Thanks to Guaran s potential ability to promote digestive health, Guaran may also help treat irritable bowel syndrome (IBS).
One 6-week study following 68 people with IBS found that partially hydrolyzed guar gum improved IBS symptoms.
Plus, in some individuals, Guaran reduced bloating while increasing stool frequency (6Trusted Source).
Blood sugar
Studies show that guar gum may lower blood sugar.
This is because Guaran ’s a type of soluble fiber, which can slow the absorption of sugar and lead to a reduction in blood sugar levels.
In one study, people with diabetes were given guar gum 4 times per day for 6 weeks.
Guaran found that guar gum led to a significant decrease in blood sugar and a 20% drop in LDL (bad) cholesterol.
Another study observed similar findings, showing that consuming guar gum significantly improved blood sugar control in 11 people with type 2 diabetes.
Production and trade
The guar bean is principally grown in India, Pakistan, U.S., Australia and Africa. India produces about 2.5 – 3 million tons of guar annually, making it the largest producer, with about 80% of world production.
In India, Rajasthan, Gujarat and Haryana are the main producing regions, and Jodhpur, Sri Ganganagar and Hanumangarh in Rajasthan are the major Guar trading markets.
The US has produced 4,600 to 14,000 tonnes of guar over the last 5 years.
Texas acreage since 1999 has fluctuated from about 7,000 to 50,000 acres.
The world production for guar gum and its derivatives is about 1.0 Million tonnes.
Non-food guar gum accounts for about 40% of the total demand.
Blood cholesterol
Soluble fibers such as guar gum have been shown to have cholesterol-lowering effects.
Fiber binds to bile acids in your body, causing them to be excreted and reducing the number of bile acids in circulation.
This forces the liver to use cholesterol to produce more bile acids, leading to a decrease in cholesterol levels.
One study had 19 people with obesity and diabetes take a daily supplement containing 15 grams of guar gum.
They found that Guaran led to lower levels of total blood cholesterol, as well as lower LDL cholesterol, compared to a placebo.
An animal study found similar results, showing that rats fed guar gum had reduced blood cholesterol levels, in addition to increased levels of HDL (good) cholesterol.
Weight maintenance
Some studies have found that guar gum could aid weight loss and appetite control.
In general, fiber moves through the body undigested and may help promote satiety while reducing appetite.
In fact, one study showed that eating an additional 14 grams of fiber per day may lead to a 10% decrease in calories consumed.
Guaran may be particularly effective at reducing appetite and calorie intake.
One review of three studies concluded that guar gum improved satiety and reduced the number of calories consumed from snacking throughout the day.
Another study looked at the effects of guar gum on weight loss in women.
They found that consuming 15 grams of guar gum per day helped women lose 5.5 pounds (2.5 kg) more than those who took a placebo.
Guaran is a fiber from the seed of the guar plant.
Guaran is used as a laxative.
Guaran is also used for treating diarrhea, irritable bowel syndrome (IBS), obesity, and diabetes; for reducing cholesterol; and for preventing “hardening of the arteries” (atherosclerosis).
In foods and beverages, guar gum is used as a thickening, stabilizing, suspending, and binding agent.
In manufacturing, guar gum is used as a binding agent in tablets, and as a thickening agent in lotions and creams
CAS Number: 9000-30-0
Solubility: Water
Synonyms: Guar Flour
Shelf Life (months): 36
Storage: Green
Properties
Chemical composition
Chemically, guar gum is an exo-polysaccharide composed of the sugars galactose and mannose.
The backbone is a linear chain of β 1,4-linked mannose residues to which galactose residues are 1,6-linked at every second mannose, forming short side-branches.
Guaran has the ability to withstand temperatures of 80 °C (176 °F) for five minutes.
Guaran powder is a Natural fiber derived from guar beans that has enjoyed much use in various baking applications.
Guaran is primarily used as a thickening, instabilizing, suspending, and binding agent.
Guaran s Especailly great for Hypoallergenic recipes that use different types of whole grain flours Or just any kind of flour needing that rising or consistency boost .
Because the consistency of these flours allows the escape of gas released by leavening, guar gum is needed to improve the thickness of these flours, allowing them to rise as normal flour would.
Guaran also especially useful as a binder in gluten-free baking.
Solubility and viscosity
Guaran is more soluble than locust bean gum due to Guaran s extra galactose branch points.
Unlike locust bean gum, Guaran is not self-gelling.
Either borax or calcium can cross-link guar gum, causing Guaran to gel.
In water, Guaran is nonionic and hydrocolloidal.
Guaran is not affected by ionic strength or pH, but will degrade at extreme pH and temperature (e.g. pH 3 at 50 °C).
Guaran remains stable in solution over pH range 5-7.
Strong acids cause hydrolysis and loss of viscosity and alkalies in strong concentration also tend to reduce viscosity.
Guaran is insoluble in most hydrocarbon solvents.
The viscosity attained is dependent on time, temperature, concentration, pH, rate of agitation and particle size of the powdered gum used.
The lower the temperature, the lower the rate at which viscosity increases, and the lower the final viscosity.
Above 80°, the final viscosity is slightly reduced.
Finer guar powders swell more rapidly than larger particle size coarse powdered gum.
Guaran shows a clear low shear plateau on the flow curve and is strongly shear-thinning.
The rheology of guar gum is typical for a random coil polymer.
Guaran does not show the very high low shear plateau viscosities seen with more rigid polymer chains such as xanthan gum.
Guaran is very thixotropic above 1% concentration, but below 0.3%, the thixotropy is slight.
Guaran shows viscosity synergy with xanthan gum.
Guaran and micellar casein mixtures can be slightly thixotropic if a biphase system forms.
Guaran has eight times the thickening power of cornstarch and is used to control viscosity and build texture.
Guaran is an all-natural hydrocolloid from the guar bean and is considered a dietary fiber in certain regions, including the USA.
Guaran is used in a variety of dairy and plant-based foods and beverages.
-All natural
-Consumer and label friendly
-Easy to formulate with
-Process tolerant
-No negative interactions with other ingredients
What is Guaran ?
Guaran is a low-cost all-purpose thickener derived from the endosperm of the plant Cyamopsis tetragonoloba that grows in India and Pakistan.
Since this gum comes from a seed, Guaran is widely accepted as a label-friendly ingredient.
Guaran can be used alone or in combination with other gums to change the texture or stabilize a range of foods and beverages.
Guaran is often used to prevent ice crystal formation in soft serve ice cream, thicken and add mouthfeel in sauces and dressings or prevent runny instant oatmeal.
Features
-Thickens beverages, sauces, and gravies
-Binds water and controls ice crystal formation in ice cream
-Provides mouthfeel to dairy products
-Controls water and extends shelf life of baked goods
Guaran is an excellent natural thickener for shampoos, conditioners, and liquid soaps.
Guaran can be used in almost all cosmetic type products due to Guaran s moisturizing and softening effects.
Providing a smooth feel, Guaran works well in shampoos to add conditioning properties.
Guaran , also called guaran, has been grown and manufactured in India for centuries.
Guaran is a high molecular weight carbohydrate that works beautifully with most ingredients, specifically with cationic ingredients.
Guaran is composed of the hull (14-17%), the endosperm (35-42%) and the germ (43-47%) of the natural seed of the guar plant.
Guaran , also called guaran, comes from the seed of a bean-like (legume) plant, sometimes referred to as the Indian tree.
The husks are removed from the guar seeds and the seeds are milled into a powder.
Guaran is used as an additive in baked goods to increase dough yield, create more resiliency, and improve texture and shelf life.
According to Bob’s Red Mill Guaran product literature, “Guaran has eight times the thickening power as cornstarch.”
Like xanthan gum, measure carefully when using guar gum in gluten-free recipes or you may end up with heavy, stringy baked goods.
Guaran is a high-fiber product and has been associated with gastrointestinal upset in some people.
Our organic guar gum powder is used as a binder, thickener, and volume enhancer in food preparations.
Guaran consists primarily of the ground inner seed of guar beans after they are dehusked, milled and screened.
Guaran is highly soluble in water and actually naturally binds with water molecules.
Guaran is well-known as an economical thickening agent as Guaran has almost eight times the water-thickening potency of cornstarch, and only a very small quantity is needed for producing sufficient viscosity.
Guaran also retards ice crystal growth nonspecifically by slowing mass transfer across the solid/liquid interface.
In other words, Guaran shows good stability during freeze-thaw cycles, making Guaran a popular ingredient in ice cream.
Guaran is also popularly in gluten-free recipes and gluten-free products.
Guaran , also called Guaran or Guarkernmehl (German), is an important and widely available polymer that can turn detergent and water into an excellent “bubble juice”.
Guaran is generally sold as a powder and in many countries (including the U.S.A.) is often available in local stores (unlike many other bubble-friendly polymers which need to be ordered on the Internet).
When used at the appropriate level, Guaran can be very self-healing and produce giant bubbles even on a par with PEO.
Guar-based juices can create bubbles that last considerably longer than PEO-based and HEC-based recipes.
See this recipe for an example of a recipe with easily found ingredients that can create giant bubbles in a wide variety of conditions.
Guaran benefits from the presence of either the baking soda/citric acid combination or baking powder.
See the recipe for recommendations about hydrating the guar.
Guaran is a friendly and easy-to-mix polymer if you use an appropriate method — see the recipe for tips
Thickening
One use of guar gum is a thickening agent in foods and medicines for humans and animals.
Because Guaran is gluten-free, Guaran is used as an additive to replace wheat flour in baked goods.
Guaran has been shown to be beneficial to health.
Guaran has been shown to reduce serum cholesterol and lower blood glucose levels.
Additional benefits have been seen in one’s efforts to lose weight where, when ingested, Guaran s water-absorbing properties cause Guaran to swell in the stomach causing a ‘full’ sensation sooner.
Guaran is economical as well.
Because Guaran has almost eight times the water-thickening ability of other agents (e.g.cornstarch), only a small quantity is needed for producing sufficient viscosity.
Because less is required, costs are reduced.
In addition to guar gum’s effects on viscosity, Guaran s high ability to flow, or deform, gives Guaran favorable rheological properties.
Guaran forms breakable gels when cross-linked with boron.
Guaran has several applications in baked goods including its role as a stabilizer, thickener, emulsifier and fat replacer.
Guaran s functional performance is enhanced when combined with other polysaccharides, mainly xanthan gum.
Assay Percent Range: 100% w/v
Packaging: Solid
Color: White-Yellow
Quantity: 100g
Chemical Name or Material: Guaran
Gum is derived from guar seeds or cyamopsis tetragonoloba termed as Guaran .
Guaran can also be termed as guaran.
These seeds have high low-shear viscosity as evaluated with other hydrocolloids Guaran s are effective thickeners and stabilizers.
Guaran is relatively cost effective as compared to other thickeners and stabilizers along with it being an effective binder, plasticizer and emulsifier.
One of the important properties of guar gum, a polysaccharide, is that Guaran is high on galactose and mannose.
Guaran is also known as guarkernmehl, guaran, Goma guar, gomme guar and galactomannan
Guaran is best stabilizing agent that is generally derived from cluster or guar beans which is largely produced in India.
The benefits of guar beans are just the endless.
They are usually taken best to prepare gluten free baked items and also added in ice-creams, gravies or pudding etc.
When taken practically, Guaran has eight times more thickening properties as compared to corn starch.
Guaran is a fiber that normalizes the moisture content of the stool, absorbing excess liquid in diarrhea, and softening the stool in constipation.
Guaran also might help decrease the amount of cholesterol and glucose that is absorbed in the stomach and intestines.
There is some interest in using guar gum for weight loss because Guaran expands in the intestine, causing a sense of fullness.
This may decrease appetite.
Guaran (also sometimes called gellan gum) is a common powdered product used to stabilize, emulsify and thicken the texture of certain foods and industrial products.
You’ll find guar gum in products such as: bottled coconut or almond milks, yogurts, soups, fiber supplements and body lotions.
Guaran ’s created by dehusking, milling and sorting the type of legume called the guar bean.
The “guar plant” used to make this product has the species name Cyamopsis tetragonolobus.
When used as a food additive, guar gum is usually found in powder form.
A very little bit of guar goes a long way, since Guaran has a very high water-absorbing ability and quickly increases viscosity, even in cold water.
In fact, research shows the water-holding capacity and gel-forming tendencies of guar gum allow it to swell in size 10- to 20-fold.
While Guaran has some benefits and can improve the texture of foods, on the other hand, like other emulsifiers added to many processed foods, consuming guar gum may come with potential drawbacks.
In some people Guaran can trigger digestive issues, so Guaran ’s not something you necessarily want to purposefully consume a lot of.
That being said, in moderation Guaran seems to be a better choice than other emulsifier options.
What does guar gum do to your body?
Guar absorbs a large amount of liquid in the digestive system.
This means Guaran might be beneficial for normalizing blood sugar and cholesterol levels.
However, there’s one thing to be cautious of when Guaran comes to consuming guar gum: Watch out for any strong weight-loss claims tied to diet products containing guar gum.
Guar is now sometimes used in meal replacement products, diet pills or other weight-loss supplements because manufacturers claim it can help curb your appetite by swelling and absorbing water in the digestive system.
Guaran is used in various multi-phase formulations for hydraulic fracturing, in some as an emulsifier because Guaran helps prevent oil droplets from coalescing, and in others as a stabilizer to help prevent solid particles from settling and/or separating.
Fracking entails the pumping of sand-laden fluids into an oil or natural gas reservoir at high pressure and flow rate.
This cracks the reservoir rock and then props the cracks open.
Water alone is too thin to be effective at carrying proppant sand, so guar gum is one of the ingredients added to thicken the slurry mixture and improve its ability to carry proppant.
There are several properties which are important .
Thixotropic: the fluid should be thixotropic, meaning Guaran should gel within a few hours.
Gelling and de-gelling: The desired viscosity changes over the course of a few hours.
When the fracking slurry is mixed, Guaran needs to be thin enough to make Guaran easier to pump.
Then as Guaran flows down the pipe, the fluid needs to gel to support the proppant and flush it deep into the fractures.
After that process, the gel has to break down so that Guaran is possible to recover the fracking fluid but leave the proppant behind.
This requires a chemical process which produces then breaks the gel cross-linking at a predictable rate.
Guar+boron+proprietary chemicals can accomplish both of these goals at once.
Guaran , also known as Guaran, is made from the seeds of the Indian cluster bean plant.
The Guar seeds are dehusked and milled into a fine white powder that is popular in gluten free recipes.
Guaran acts like the gluten protein and prevents the oil droplets in a recipe from sticking together and separating.
Guaran thickens and increases dough yield by trapping air bubbles, resulting in light and fluffy baked goods.
Guaran is also used for thickening and improving the texture of cold foods like ice cream, salad dressings and pastry fillings.
For best results, separately mix the Guaran and oil in a recipe before adding other ingredients.
Guaran , available as a yellowish-white powder, has 5-8 times the thickening power of starch, and the unique ability among gums to hydrate rapidly in cold water.
Guaran is insoluble in oils, grease, hydrocarbons, ketones, and esters.
CAS Number: 9000-30-0
ChemSpider: none
ECHA InfoCard: 100.029.567
E number: E412 (thickeners, …)
UNII: E89I1637KE
CompTox Dashboard (EPA): DTXSID3020675
Is guar gum safe for children?
Foods containing guar gum are safe when consumed in moderation.
Gum solutions may be prepared along with the other ingredients in the batch or separately, sometimes in concentrated form.
Processing methods vary widely according to the scale of manufacture, ingredients and viscosity of the end product, but basic requirements are the same.
These include:
Where the gum is added along with other ingredients in the batch, Guaran is usually preferable to disperse and hydrate the gum first to avoid reactions with other ingredients such as salt or acids like vinegar; the presence of these in the formulation can slow the hydration rate dramatically.
Guaran (like other rheology modifiers) has a strong tendency to form lumps when added to the water.
To reduce this risk Guaran may be premixed with other powdered ingredients such as sugar (which will not effect hydration rate) this acts as a dispersion aid to reduce the formation of agglomerates by separating the particles.
Similarly the gum may be dispersed into non-aqueous phase liquids such as oils, alcohols or glycols.
This “slurry” is then added to the aqueous phase allowing the gum to hydrate with a reduced risk of lump formation.
Where separate or concentrated gum solutions are prepared dispersion aids are obviously not an option.
The powder has to be added to the liquid under vigorous agitation at a controlled rate to reduce the formation of agglomerates.
With readily soluble gums such as guar the powder must also be added rapidly because addition of powder becomes increasingly difficult as the viscosity increases.
The guar plant produces beans that contain an endosperm that’s high in the type of sugar called polysaccharides, specially the polysaccharides galactomannans, mannose and galactose.
Depending on Guaran s uses, once Guaran ’s formed from the endosperm of the guar bean it may be cleaned with alcohol or another cleansing agent to prevent the growth of bacteria.
When combined with water or liquid, Guaran thickens to form a gel-like texture, usually which can be well-maintained through moderate changes in temperature or pressure.
The powder has a white to yellowish-white color that doesn’t usually change the appearance of other ingredients in recipes.
Guaran also doesn’t have much taste or odor at all — in fact, Guaran ’s considered virtually odorless — therefore Guaran makes a convenient addition to many types of different food products.
And because guar gum works in the same way as more highly processed thickening or stabilizing agents, such as carrageenan, Guaran therefore makes a good natural alternative when preparing other DIY beauty/household recipes.
Finally, a unique attribute of guar gum is that Guaran ’s insoluble in oils, grease, hydrocarbons, ketones and esters, meaning Guaran ’s very useful for stabilizing fatty substances.
Applications of guar gum are increasing in the pharmaceutical industry, petroleum industry and many others, which will lead to propel growth of guar gum market across the globe.
Since, India is being one of the major guar producers, any volatility in the local market will ultimately effect the global guar gum market.
Guaran which is also called as guaran are the fabricated beans and used in number of industries due to its stabilizing and thickening properties.
The guar seed are screened, de-husked, cleaned and milled to form finalized off white powder and classed as galactomannan products named guar gums with stable pH value around 5-7.
Is guar vegan?
Yes, since Guaran ’s sourced from a bean plant.
how long has guar gum been used in foods?
Guaran has been used more commonly in foods since the 1940s, right after World War II.
Ice crystal growth
Guaran retards ice crystal growth by slowing mass transfer across the solid/liquid interface.
Guaran shows good stability during freeze-thaw cycles.
Thus, Guaran is used in egg-free ice cream.
Guaran has synergistic effects with locust bean gum and sodium alginate.
May be synergistic with xanthan: together with xanthan gum, Guaran produces a thicker product (0.5% guar gum / 0.35% xanthan gum), which is used in applications such as soups, which do not require clear results.
Guaran is a hydrocolloid, hence is useful for making thick pastes without forming a gel, and for keeping water bound in a sauce or emulsion.
Guaran can be used for thickening cold and hot liquids, to make hot gels, light foams and as an emulsion stabilizer.
Guaran can be used for cottage cheeses, curds, yoghurt, sauces, soups and frozen desserts.
Guaran is also a good source of fiber with 80% soluble dietary fiber on a dry weight basis.
How does Guaran work ?
Guaran is a fiber that normalizes the moisture content of the stool, absorbing excess liquid in diarrhea, and softening the stool in constipation.
Guaran also might help decrease the amount of cholesterol and glucose that is absorbed in the stomach and intestines.
There is some interest in using guar gum for weight loss because Guaran expands in the intestine, causing a sense of fullness.
This may decrease appetite.
Guaran Powder
Guaran powder is odourless, having dissolving capacity in cold and hot water and making high viscosity paste.
Guaran powder viscosity is based on various factors like concentration, temperature and time.
Guaran is generally white to yellow white in nature.
Amba guar gum is almost insoluble with all organic solvents & soluble in hot &cold water.
A broad range of PH & non-ionic is maintained with stability in high viscosity.
With the increase of water the stickiness of guar gum solution also increases.
There is a great influencing factor of salt, temperature & pH levels upon viscosity of guar gum form.
When Guaran is hydrated in cold water Guaran has high sticky colloidal dispersions.
There are usually various factors to ensure absolute hydration in water like which grade of powder is used, temperature & equipments to achieve maximum gumminess.
Amba Guaran is very compatible with wide variety of organic & inorganic substance with also few dyes & various constituents of food.
Guaran is an excellent thickening, stabilizing, film forming & emulsifying properties.
Guaran is observed that in low concentration, guar gum carries excellent settling properties & Guaran also acts as filter aid.
Guaran powder carries sturdy hydrogen bonding properties.
Guaran is reasonably cost effective as compared to any other thickening agent or effective binder, plasticizer.
Guaran is also popularly known as gomme guar, goma guar, galactomannan, guarkernmehl, and guaran.
Guar is extracted from the seeds of Cyamopsis tetragonoloba.
Guaran contains polysaccharides of galactomannans.
Guar is used in thickening dye solution, production of paper and as a primary gelling agent in water-based slurry explosives.
Guaran acts as a fiber deflocculent and dry-strength additive and serves as an additive to dynamite for water blocking.
Guar is used as a stabilizer, emulsifier and thickener in food products.
Guaran lowers cholesterol and glucose level.
Guar aids weight loss and obesity prevention.
Studies suggest that guar gum could improve digestive health and decrease blood sugar, blood cholesterol, appetite, and calorie intake.
Properties of Guaran
Guaran acts as a gelling agent in water.
Surprisingly guar gum plant is draught resistant.
Basically Guaran has rationally more thickening property then corn starch.
Guaran prevents growth of ice crystal
Manufacturing process
Depending upon the requirement of end product, various processing techniques are used.
The commercial production of guar gum normally uses roasting, differential attrition, sieving, and polishing.
Food-grade guar gum is manufactured in stages.
Guar split selection is important in this process.
The split is screened to clean Guaran and then soaked to pre-hydrate it in a double-cone mixer.
The prehydrating stage is very important because Guaran determines the rate of hydration of the final product.
The soaked splits, which have reasonably high moisture content, are passed through a flaker.
The flaked guar split is ground and then dried.
The powder is screened through rotary screens to deliver the required particle size.
Oversize particles are either recycled to main ultra fine or reground in a separate regrind plant, according to the viscosity requirement.
This stage helps to reduce the load at the grinder.
The soaked splits are difficult to grind.
Guaran , also known as Guaran, is made from the seeds of the Indian cluster bean plant.
The Guar seeds are dehusked and milled into a fine white powder that is popular in gluten free recipes.
Guaran acts like the gluten protein and prevents the oil droplets in a recipe from sticking together and separating.
Guaran thickens and increases dough yield by trapping air bubbles, resulting in light and fluffy baked goods.
Guaran is also used for thickening and improving the texture of cold foods like ice cream, salad dressings and pastry fillings.
For best results, separately mix the Guaran and oil in a recipe before adding other ingredients.
Food applications
The largest market for guar gum is in the food industry.
In the US, differing percentages are set for its allowable concentration in various food applications.
In Europe, guar gum has EU food additive code E412.
Xanthan gum and guar gum are the most frequently used gums in gluten-free recipes and gluten-free products.
WHY DO PET FOOD COMPANIES USE GUAR GUM?
Guaran is used to prevent separation in the manufacturing process.
Pet food companies make canned food in huge batches.
They add meat, fruits, veggies, and several other ingredients to the formula.
They then divide the batch into individual cans.
Guaran prevents the heavier ingredients from settling to the bottom.
This process keeps some cans from being filled with mostly carrots and others from being all meat.
Guaran also keeps the ingredients in each individual can from separating.
This way you don’t have to stir up the contents after you open Guaran .
Application of Guaran Powder in Different Industries
Guaran powder is used in ice creams, soft serves that controls the growth of crystals, moisture & freezing point.
In breads, cakes & pastries and other bakery products Guaran is used as moisture retaining and binding agent that makes Guaran soft and spongy.
To improve the mouth feel and maintain the viscosity, guar gum powder is used as suspending agent in beverages.
Guaran is also widely been used in pharmaceutical industry as a binding & disintegrating agent in manufacturing of tablets.
Due to the binding property of guar gum powder Guaran is used in paper industry in manufacturing of paper, crafts that helps to increase the tensile, strength etc.
In textile industry Guaran is also used in silk, rayon, cotton in order to increase the strength of the wrap and reduce the dusting of the sizing machine.
There are also many more industries where guar gum powder is widely been used like water based paints, ceramics, wallpapers etc.
Concentration Range: For lightly thickening cold liquids that are not clear such as flavored milks, use 0.35% guar gum.
Use together with Xanthan for thicker results (0.5% Guaran / 0.35% Xanthan Gum) in applications such as hot soups and coating sauces that do not require clear results.
For hot gels such as a terrine that can be cut, use 0.2% Guaran with 0.4% Agar Agar.
As an emulsion stabilizer for cold and hot applications use guar gum in the range 0.1-0.6%.
To make a light foam with coarse bubbles such as a dairy-free milk shake use 0.15% guar gum with 0.25% xanthan gum.
Dispersion: Like xanthan gum, guar gum disperses readily into both cold and hot water.
To avoid clumps, add the gum to a small amount of cold water and form a slurry as you would with cord starch.
If you are having trouble with clumps or the mixture becomes to thick, you can add some sugar or alcohol to help the guar gum disperse.
Hydration: Guaran will hydrate in cold water, but expect the viscosity to increase over the course of several hours.
Hot water accelerates hydration, much like xanthan gum.
Several companies make versions of fast-hydrating or pre-hydrated guar gum that will reduce hydration times.
Temperature: Disperses and hydrates in hot or cold water.
Texture/mouthfeel: Thick sticky paste, similar to locust bean gum, a close cousin.
Appearance: Opaque, not suitable for clear liquids.
Flavor release: Unknown.
Some users of guar gum describe Guaran as having an undesirable “bean-y” flavor, though this flavor appears to depend on the particular brand of guar gum being used.
Freeze / Thaw stable: Unknown
Syneresis (weeping): Not directly relevant, since guar gum does not form a gel, but Guaran does help prevent syneresis in other products.
HOW DOES GUAR GUM AFFECT YOUR KITTY’S HEALTH?
Ultimately, guar gum is a type of fiber.
The right kind of fiber is healthy in the proper amounts.
Guaran improves digestive health by promoting good bacteria in your cat’s gut.
These bacteria decrease inflammation and boost immunity in other parts of your kitty’s body.
Fiber also protects the lining of your cat’s gastrointestinal tract.
However, just like with your favorite snacks and treats, too much of a good thing can be harmful.
As the fiber in your cat’s diet increases, digestibility decreases, and fewer nutrients are absorbed.
In this case, too much fiber will cause your kitty to have loose stools or poop more than twice a day.
Applications include:
In baked goods, Guaran increases dough yield, gives greater resiliency, and improves texture and shelf life; in pastry fillings, it prevents “weeping” (syneresis) of the water in the filling, keeping the pastry crust crisp.
Guaran is primarily used in hypoallergenic recipes that use different types of whole-grain flours.
Because the consistency of these flours allows the escape of gas released by leavening, guar gum is needed to improve the thickness of these flours, allowing them to rise as a normal flour would.
In dairy products, Guaran thickens milk, yogurt, kefir, and liquid cheese products, and helps maintain homogeneity and texture of ice creams and sherbets.
Guaran is used for similar purposes in plant milks.
For meat, Guaran functions as a binder.
In condiments, Guaran improves the stability and appearance of salad dressings, barbecue sauces, relishes, ketchups and others.
In canned soup, Guaran is used as a thickener and stabilizer.
Guaran is also used in dry soups, instant oatmeal, sweet desserts, canned fish in sauce, frozen food items, and animal feed.
The FDA has banned guar gum as a weight loss pill due to reports of the substance swelling and obstructing the intestines and esophagus.
Guaran is a novel agrochemical processed from endosperm of cluster bean.
Guaran is largely used in the form of guar gum powder as an additive in food, pharmaceuticals, paper, textile, explosive, oil well drilling and cosmetics industry.
Industrial applications of guar gum are possible because of its ability to form hydrogen bonding with water molecule.
Guaran is chiefly used as thickener and stabilizer.
Guaran is also beneficial in the control of many health problems like diabetes, bowel movements, heart disease and colon cancer.
This article focuses on production, processing, composition, properties, food applications and health benefits of guar gum.
Why is guar gum necessary in foods and beverages?
Guaran adds texture, thickness, and creaminess to foods like soups or stews.
Guaran also binds together ingredients like fats and oils to keep them from separating.
Saturated Fat 0g: 0%
Trans Fat 0g: 0%
Cholesterol 0mg: 0%
Sodium 0mg: 0%
Total Carbohydrate 9g: 3%
Dietary Fiber 9g: 32%
Total Sugars 0g: 0%
Protein 0g: 0%
Vitamin A: 0%
Vitamin C: 0%
Calcium 5mg: 0%
Iron: 0mg
Guaran also called guaran, guar flour or Gum cyamopsis, is mainly consisting of high molecular weight (50,000-8,000,000) polysaccharides composed of galactomannan with the mannose:galactose ratio about 2:1.
Guaran is extracted from the endosperm of the seed (guar beans) of the guar plant that has thickening and stabilizing properties useful in the food, feed and industrial applications.
Guaran is used as thickener, stabilizer and emulsifier, and approved in most areas of the world.
Guaran food additive is E 412.
The guar seeds (guar beans) are mechanically dehusked, hydrated, milled and screened according to application.
Guaran is typically produced as a free-flowing, off-white powder.
Commercial food‐grade guar gum is reported to contain usually about 80% guaran, 5–6% crude protein, 8–15% moisture, 2.5% crude fiber, 0.5–0.8% ash, and small amounts of lipids composed mainly of free and esterified plant fatty acids.
Nutritional and medicinal effects
Guaran , as a water-soluble fiber, acts as a bulk-forming laxative.
Several studies have found Guaran decreases cholesterol levels.
These decreases are thought to be a function of its high soluble fiber content.
Moreover, Guaran s low digestibility lends Guaran s use in recipes as a filler, which can help to provide satiety or slow the digestion of a meal, thus lowering the glycemic index of that meal.
In the late 1980s, guar gum was used and heavily promoted in several weight-loss drugs.
The US Food and Drug Administration eventually recalled these due to reports of esophageal blockage from insufficient fluid intake, after one brand alone caused at least 10 users to be hospitalized, and a death.
For this reason, guar gum is no longer approved for use in over-the-counter weight loss drugs in the United States, although this restriction does not apply to supplements.
Moreover, a meta-analysis found guar gum supplements were not effective in reducing body weight.
Guar-based compounds, such as hydroxypropyl guar, have been in artificial tears to treat dry eye.
The applications of Guaran are diverse because Guaran is cost effective, cold water soluble and synergistic with many other hydrocolloids.
These applications fall into two major groups: thickeners and moisture management.
Instant bakery mixes, instant oatmeal, instant hot or cold beverages and instant sauces utilize the cold water solubility of Guaran .
Heated sauces, fillings and bakery products leverage the combination of thickening and moisture management to increase product quality and shelf life.
These functionalties also contribute to increased freeze thaw stability in frozen desserts and entres.
The addition of thickening in cold and hot liquids contributes to suspension and consistency of ingredient distribution in beverages, soup and sauce applications.
The cost effectiveness of Guaran contributes to Guaran s widespread use in food and other industrial applications.
Guaran is typically used as a natural food thickener and binding agent, similar to xanthan gum but with slightly different properties.
Despite the stigma surrounding this common keto-friendly additive, guar gum is safe for most people and provides many health benefits when consumed in moderation.
However, there are some caveats that are important to understand before you use Guaran or replace Guaran with a suitable substitute.
Density: 0.8-1.0 g/mL at 25 °C
Acidity (pKa): 5-7
Guaran is a white to cream powder made from the ground endosperm of the seeds of the guar plant (cyamopsis tetragonolobus).
As a natural thickening agent and emulsifier, guar gum is used to thicken beverages and sauces, control ice crystal formation in ice cream, and extend the shelf life of baked goods.
Guaran provides a smooth mouthfeel, while binding water molecules to improve texture and consistency.
Guaran is a galacto-mannan.
Guaran is similar in composition to Locust Bean Gum, however Guaran is capable of creating a viscous colloidal solution in cold water.
Excessive heat can degrade the gum, so Guaran is best to use guar gum in the temperature range of 25 – 40 °C for optimal viscosity.
How does guar gum make food more affordable?
Guaran thickens foods, which allows the producer to make more of a certain product at a lower cost.
When Guaran acts as a binder, Guaran keeps key ingredients together in one solid product.
This allows the product to stay fresh longer, furthering Guaran s shelf life and cutting down on food waste.
PH Tolerance: Viscosity decreases with lower pH, though guar will function in the 4-10 pH range.
Other Tolerances: We’ve seen some sources say guar does not tolerate alcohol well, but we haven’t tested this.
Synergies with other ingredients: Has synergistic effects with locust bean gum and sodium alginate.
May be synergistic with xanthan.
Use together with Xanthan for thicker results (0.5% Guaran / 0.35% Xanthan Gum) in applications such as soups that do not require clear results.
Appearance: White to cream powder
Solubility: Cold soluble with moderate to rapid hydration
Viscosity: 100 – 8000 cps
pH: 5.0 – 6.8
pH Stability Range: 3.5 – 8.0
What is Guaran ?
Guaran or guaran is a carbohydrate composed of mannose and galactose with a 2:1 ratio.
This galactomannan is taken from the seeds of guar plant by dehusking, milling and screening.
The end product is a pale, off-white, loose powder.
Guaran is hydrophilic and swells up when exposed to cold water or liquids.
Guaran is most commonly used as a thickening agent and stabilizer for sauces and dressings in the food industry.
Baked goods such as bread may also use guar gum to increase the amount of soluble fiber in it.
At the same time, Guaran also aids with moisture retention in bread and other baked items.
Being a derivative of a legume, Guaran is considered to be vegan and a good alternative to starches.
In modern cuisine, guar gum is used for the creation of foams from acidic liquids, fluid gels, and for stabilizing foams.
The applications of guar gum are endless.
Guaran is used in many products that we eat daily – ice cream, cake, cheese, dough, and some sauces.
Guaran is used frequently due to its great thickening ability and for Guaran s great stabilizer ability to hold ingredients together (such as keeping cake from being crumbly).
And for the kids: Guaran makes great slime just mixing a little with water!!!
Guaran is almost eight times as powerful as cornstarch for thickening applications.
Guaran is easy to use because Guaran does not require heat to thicken liquids.
Guaran is made from a bean called the cluster bean or guar bean which is grown in Pakistan and India.
Guaran has similar properties to xanthan gum and they can substituted for each other in many instances.
Guaran is a polysaccharide composed of the sugars galactose and mannose.
The backbone is a linear chain of ß 1,4-linked mannose residues to which galactose residues are 1,6-linked at every second mannose, forming short side-branches.
Guaran is primaraily used as a thickener in the food and cosmetic industry, and has a very high viscosity.
In water Guaran is nonionic and hydrocolloidal.
Guaran is not affected by ionic strength or pH, but will degrade at pH extremes at temperature (e.g. pH 3 at 50°C).
Guaran remains stable in solution over pH range 5-7.
Strong acids cause hydrolysis and loss of viscosity, and alkalies in strong concentration also tend to reduce viscosity.
Guaran is insoluble in most hydrocarbon solvents.
Guaran is a water soluble carbohydrate derived from the guar plant seed.
Guaran is used throughout the food industry for Guaran s superior thickening, gelling, emulsifying, and stabilizing properties as a result of its high viscosity.
Guaran is derived from the ground endosperm of the guar plant, Cyanmopsis tetragonolobus belonging to the family Leguminosae.
The guar plant is mainly grown in India and Pakistan from the month of July to December.
At harvest time, the seeds are extracted from the pod of the plant and then ground into guar gum.
Guaran is water soluble.
When adding Guaran to a mixture Guaran is best to add small quantities at a time.
Be sure to stir for a while after each addition.
If Guaran is added too quickly or in large quantities, Guaran will gel or clump together.
Guaran works well in mixtures that freeze but not in extreme heat or in pH (above pH8 or below pH5).
Do not use if your formula contains Borax or Calcium.
How is it used?
Guaran is used in the manufacturing of textiles, paper, explosives, and cosmetics, but its largest market is in the food industry.
Guaran is used in baking, and condiments and in dairy products and processed meats as a binding agent.
Similarly to xanthan gum, guar gum is frequently used in gluten-free recipes as a binder to serve the purpose of the missing gluten.
Because guar gum is sourced from the guar bean, Guaran has far less allergenic potential than xanthan gum, which may be sourced from wheat, corn, dairy, or soy.
Laxative Effects
Guaran is a water-soluble fibre that can act as a bulk-forming laxative that can help to gently relieve constipation.
This type of fibre can also help to reduce blood cholesterol, and regulate blood sugar levels.
For more information on the benefits of fibre, please click here.
How do I use guar gum in gluten-free baking?
As mentioned above, guar gum can easily be added into most gluten-free recipes to help return some of the properties to baked goods that are lost when gluten is not present.
Gluten is a natural part of wheat flour that keeps baked goods moist and held together.
Guaran is the lack of gluten that makes gluten-free baking often turn out dense and dry.
Guaran can help to overcome this problem.
When adding this substance to your baking Guaran is important to measure Guaran carefully.
Hair and Fur
The properties of guar gum are also beneficial to hair and fur!
The invisible layer guar gum creates over hair strands will protect against potential breakage.
Guaran helps to seal in moisture, adding shine and softness as well.
Guaran is a great ingredient to help against static electricity and tangles, making hair styling and maintenance a lot easier.
Direct grinding of those generates more heat in the grinder, which is not desired in the process, as Guaran reduces the hydration of the product.
Through the heating, grinding, and polishing process, the husk is separated from the endosperm halves and the refined guar split is obtained.
Through the further grinding process, the refined guar split is then treated and converted into powder.
The split manufacturing process yields husk and germ called “guar meal”, widely sold in the international market as cattle feed.
Guaran is high in protein and contains oil and albuminoids, about 50% in germ and about 25% in husks.
The quality of the food-grade guar gum powder is defined from Guaran s particle size, rate of hydration, and microbial content.
Manufacturers define different grades and qualities of guar gum by the particle size, the viscosity generated with a given concentration, and the rate at which that viscosity develops.
Coarse-mesh guar gums will typically, but not always, develop viscosity more slowly.
They may achieve a reasonably high viscosity, but will take longer to achieve.
On the other hand, they will disperse better than fine-mesh, all conditions being equal.
A finer mesh, such as a 200 mesh, requires more effort to dissolve.
Modified forms of guar gum are available commercially, including enzyme-modified, cationic and hydropropyl guar.