Guar gum (E412), a natural galactose, has the largest molecular weight in natural water-soluble polymer, is extracted from guar beans. It’s the white to pale yellow free-pouring powder, dissolve in cold water or hot water, form gelatinoid when mixing with water. Guar gum is the natural thickener and thus generate extremely high viscosity.
Sugars galactose and mannose compose guar gum, a polysaccharide. Beta 1-4 Glycosidic linkages couple the mannose units and the galactose side chains are linked through alpha 1-6, forming short side-branches.
Frozen foods: for ice-scream, paste, frozen cake, play roles in retaining moisture and stability
Fast food: for instant noodles, keep noodles pliable and tough
Baked food: for bread, pastries, and crust, used as dough enchancer to prolong shelf life
Dairy product: for Yogurt, jelly and sauce, play roles in retaining the texture after sterilization
Topping and sauce: for salad dressings, pickles, and gravy, used as emulsion stabilizer
Beverage: for Coconut milk, beer, fructose and sugar-free drinks, used as sntiacid, thickener, foam stabilizer, suspension.
Cheese production: increase condensation rate and tenderness
Soluble in hot and cold water but insoluble in most organic solvents.
Has the excellent properties of thickening, emulsion, stabilizing and film forming.
Has the property of settling, play roles in filtering aid.
Compatible with different kinds of inorganic and organic substances
The viscosity of guar gum is influenced by temperature, ph and so on.
Guar gum expands quickly and very difficult to control once consumed and combined with liquid. High doses can cause pulmonary embolism , esophageal tear, small bowel obstruction and so on. Therefore, heavy use of guar gum is avoidable in any form of supplements, including diet pill.