Chimique™ FG Guar Gum is a natural, high molecular weight (approx. 50,000-8,000,000), white to creamy powder derived from grinding guar seeds. Structurally, it’s a polysaccharide with a mannose backbone and galactose side chains, cold-water soluble, and nearly odorless. Ideal for various food formulations, it thickens solutions, suspends solids, stabilizes emulsions, binds water, controls viscosity and forms strong films. It’s favored by food industries for its natural and cost-effective functional properties.
- Thickening: Guar gum is an effective thickening agent, increasing the viscosity of food products such as sauces, dressings and soups.
- Stabilizing: It helps stabilize emulsions, suspensions, and gels, preventing ingredient separation and maintaining product uniformity.
- Binding: Guar gum binds water molecules, improving moisture retention and enhancing texture in food products.
- Film-Forming: It can form strong, flexible films on surfaces, providing a protective barrier and improving product appearance and shelf life.
- Texture Enhancement: Guar gum enhances the texture and mouthfeel of food products, contributing to a smoother, creamier consistency.
- Gluten Replacement: In gluten-free baking, guar gum serves as a binder and provides structure to doughs and batters.
- Low Calorie: Guar gum is low in calories, making it suitable for use in low-calorie and diet-friendly food products.
- Solubility: Food grade guar gum is soluble in cold and hot water, facilitating its incorporation into various food formulations.
- Neutral Taste and Odor: It has a neutral taste and odor, ensuring that it does not affect the flavor of food products.
- Non-Toxic and Non-Allergenic: Guar gum is non-toxic and non-allergenic, making it safe for consumption by most individuals.
- Bakery Products
- Sauces and Dressings
- Dairy Products
- Beverages
- Processed Meats
- Gluten-Free Products
- Confectionary
- Pet Foods
- Nutritional Supplements
