Experience superior thickening power with our 200 Mesh, High Viscosity (6500-7000 Cps) Guar Gum. Sourced from the finest guar beans, processed for maximum purity. Ideal for food, textile, and industrial applications.
Strictly tested parameters for Batch No. 3330 (MAHACOL-27)
| Parameter | Standard Limits | Result (Batch 3330) |
|---|---|---|
| Appearance | Off White Powder | Off White Powder |
| Particle Size | Passing thru 200 Mesh | 99.20% |
| Viscosity (24 Hrs) | 6500 - 7000 Cps | 6880 cps |
| Moisture | 10.00% Max | 9.80% |
| Gum Content | 80.00% Min | 84.1% |
| Protein | 05.00% Max | 4.10% |
| pH | 5.5 to 7.0 | 5.9 |
| Acid Insoluble Matter | 03.00% Max | 01.10% |
| Microbiological Analysis | ||
| Plate counts | Less than 5000cfu/g | 1250 |
| Salmonella / E. coli | Negative | Negative |
Guar Gum Powder has emerged as one of the most versatile and essential hydrocolloids in the modern industrial and food processing world. Derived from the endosperm of the Guar bean (Cyamopsis tetragonoloba), this natural thickening agent is prized for its exceptional ability to modify viscosity, stabilize emulsions, and bind water. Whether you are a food technologist looking to improve the texture of gluten-free baked goods or an engineer in the oil and gas sector seeking efficient hydraulic fracturing fluids, understanding the properties of high-quality Guar Gum Powder like MAHACOL-27 is crucial.
Guar gum is a galactomannan polysaccharide extracted from the seeds of the guar plant, which is primarily grown in the semi-arid regions of India and Pakistan. India produces nearly 80% of the world's guar supply, making it a critical hub for global trade. The powder is created through a rigorous mechanical process involving dehulling, milling, and screening of the guar seeds to isolate the endosperm—the part of the seed containing the gum.
The resulting powder, when mixed with water, forms a thick, viscous colloidal solution. It is non-ionic, meaning it is not affected by ionic strength or pH, but it is highly stable over a wide pH range (5-7 is optimal, as seen in our MAHACOL-27 specification). Its primary chemical structure consists of a linear chain of mannose units with galactose side groups, which gives it its unique hydration properties.
Not all Guar Gum is created equal. The MAHACOL-27 grade offered by LoyalGel represents the pinnacle of industrial and food-grade quality. Here is why specifications matter:
While often associated with food, the majority of the world's Guar Gum Powder is actually consumed by industrial sectors due to its potent thickening capabilities.
The energy sector is the largest consumer of industrial-grade Guar Gum Powder. In hydraulic fracturing, guar gum is used to create "fracturing fluids." These fluids must be viscous enough to carry sand (proppant) deep into rock fractures created by high-pressure pumping. Once the sand is in place to hold the fractures open, the fluid is broken down (using enzymes) and pumped back out. Guar gum is preferred because it is economical, biodegradable, and produces high viscosity rapidly in water.
In the paper industry, Guar Gum Powder serves as a wet-end additive. It promotes fiber hydration and deflocculation, leading to more uniform sheet formation. By bonding with the cellulose fibers, it increases the physical strength of the paper (burst, tensile, and fold strength) while improving the surface for printing. It effectively increases the retention of fines and fillers, reducing waste.
For textile printing, guar gum is the thickener of choice. It ensures that dye pastes do not bleed or spread outside the design area, resulting in sharp, high-definition prints. It is compatible with most types of dyes (acid, reactive, disperse) and washes out easily after the fixing process, leaving the fabric soft. In sizing, it forms a protective film over the warp yarns, reducing breakage during weaving.
In the mining industry, guar gum acts as a flocculant in the separation of solids from liquids (ore concentration). In the explosives industry, specifically primarily for ammonium nitrate/fuel oil (ANFO) explosives, guar gum is used as a gelling agent to prevent water from degrading the explosive capability, ensuring reliable detonation in wet conditions.
Food Grade Guar Gum Powder acts as a stabilizer, emulsifier, and thickener. It is labeled as E412 in Europe. Because it is gluten-free and vegan, it has become a staple in modern "clean label" formulations.
One of the biggest challenges in gluten-free baking is replicating the viscoelastic network that gluten provides. Guar Gum Powder steps in to bridge this gap. It binds water in the dough, improving elasticity and preventing the baked goods from crumbling. It extends shelf life by inhibiting staling (retrogradation of starch) and improves the texture of cakes, breads, and biscuits.
In ice cream manufacturing, ice crystal formation is the enemy of creamy texture. Guar gum functions as a water-binding agent that prevents water molecules from joining together to form large, crunchy ice crystals during the freeze-thaw cycles. This ensures a smooth, creamy mouthfeel. In yogurt and liquid milk products, it prevents whey separation (syneresis) and maintains a homogenous texture.
Guar gum is an excellent emulsion stabilizer. In salad dressings and mayonnaise, it prevents the oil and water phases from separating. In soups and gravies, it provides thickening without masking the flavor profiles, unlike some starch-based thickeners. Its high viscosity at low shear rates keeps particles (like herbs) suspended evenly throughout the bottle.
In processed meats like sausages and deli meats, guar gum acts as a binder and lubricant. It helps retain moisture, preventing the meat from drying out during cooking and storage, and improves the slicing capability of the final product.
Beyond its functional properties, Guar Gum Powder offers significant health benefits, largely attributed to its high soluble fiber content.
As a source of soluble dietary fiber, guar gum aids in bowel regularity. It has prebiotic effects, serving as a food source for beneficial gut bacteria (probiotics), which can improve overall gut health. It is often used in the treatment of both constipation (by adding bulk) and diarrhea (by absorbing excess water).
Studies have suggested that incorporating guar gum into meals can lower the glycemic index of food. The viscosity of the gum slows down the gastric emptying process and the absorption of glucose in the small intestine. This can lead to a more gradual rise in blood sugar levels after meals, making it a potentially beneficial ingredient for diabetics.
Soluble fibers like guar gum have been linked to reductions in LDL (bad) cholesterol. They bind to bile acids in the digestive system, prompting the body to excrete them. The liver then pulls cholesterol from the blood to produce more bile acids, effectively lowering circulating cholesterol levels.
The high expansion rate of guar gum in the stomach can promote a feeling of fullness (satiety), which may help reduce overall calorie intake. This property makes it a common ingredient in weight-loss supplements and meal replacement shakes.
A: Yes, Guar Gum Powder is naturally 100% gluten-free. It is essentially the ground endosperm of a legume. This makes it an essential ingredient for celiacs and those with gluten sensitivity to improve the texture of gluten-free breads and pastries.
A: While both are hydrocolloids used for thickening, they have different origins and properties. Guar gum is derived from a seed (legume), whereas Xanthan gum is produced via bacterial fermentation. Generally, Guar gum is better for cold foods (like ice cream) and has a higher thickening power per unit, while Xanthan gum is often preferred for yeast breads. Often, they are used together synergistically for the best results.
A: Guar gum absorbs water very rapidly, which can cause "fish-eye" clumps if dumped directly into liquid. To prevent this, premix the powder with other dry ingredients (like sugar or flour) or disperse it in oil before adding water. Alternatively, use a high-speed blender or sprinkle it slowly into a vortex of rapidly stirring water.
A: When stored in a cool, dry place away from direct sunlight and moisture, our Guar Gum Powder has a shelf life of typically 2 years (24 months) from the date of manufacture. Always seal the bag tightly after use to prevent moisture absorption.
A: Absolutely not. Industrial grade guar gum may contain impurities, bacteria, or chemical residues from processing that are not safe for human consumption. Always ensure you are buying "Food Grade" guar gum (like our MAHACOL-27 spec) for any edible application.
At LoyalGel, we don't just sell powder; we sell consistency. Every batch of MAHACOL-27 is tested for viscosity, mesh size, and microbiological safety. With a viscosity of over 6800 cps and a 200-mesh fine powder consistency, you are getting a premium product that outperforms standard market grades. Whether you are drilling for oil or baking the perfect loaf, trust LoyalGel for your Guar Gum needs.
Excellent thickener and stabilizer for bakery products, dairy, sauces, and dressings. Improves texture and shelf life naturally.
High viscosity ensures sharp prints and efficient sizing in textile operations. consistent flow properties for industrial use.
Used as a binder in tablets and as a thickening agent in syrups and lotions due to its non-toxic nature.
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