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Guar gum used as thickener and texture modifier
date:Feb 20, 2013
even distribution of the galatose-comtaining side chains helps guar form a stable solution. Commercial guar gum contains approximately 4% to 12% moisture and 2% to 6% protein.

Guar swells in hot or cold water and is one of the most efficient water-thickening agents used in the food industry. Because of its high molecular weight, it produces highly viscous, pseudoplastic (shear-thinning) solutions even at low concentrations. The viscosity of the solutions stays fairly constant in the typical pH

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