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Arham Colloids

Food Pharma Guar Gum Powder

Food Pharma Guar Gum Powder
Business Type Manufacturer, Exporter
Type Pure
Style Dried
Certification FDA Certified
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Preferred Buyer From

Location Worldwide

Product Details

Shelf Life
1 Year
Lead Time
20 Days
Gum Content
80% Min.
5.5-7.5 % Max.
7% Max

We are renowned Manufacturer, Supplier and Exporter of Guar Gum for Food and Pharma having a large customer demand in India and overseas. Making an excellent thickening additive, emulsifying additive and stabilizing additive, the Guar Gum we offer is organically extracted and is 100% food grade. Buy from us in bulk quantity to get attractive deals. We use best packaging material to deliver damage-free products to our customers.

Additional Information :

  • Food, Feed and Pharma Application Guar gum is a galactomannan polysaccharide obtained from ground endosperm of the legume Cyamopsis tetragonolobus, an annual plant which grows mainly in arid and semi-arid regions of India.
  • Guar gum, also called guaran, is a galactomannan.
  • It contains 36.6%D-galactopyronosyl units and 63.4%D-mannopyranosyl units.
  • The ratio of D-mannopyranosyl to Dgalactopyranosyl units is about 1.8:1.
  • The average molecular weight of guaran is in the range of 1-2 106 dalton.
  • The cis-position is important since adjacent hydroxyl groups reinforce each other in hydrogen bonding reactions.
  • Our guar gum powder can be used in rheology management of food, feed and pharma ingredients with following properties.
  • Very high to very low viscosity guar gum powder as per FCC norms.
  • Available in different particle sizes.
  • Slow hydrating to fast hydrating guar gum.
  • Customized product as per customer’s requirement.

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Widely used in Food Industries
In Ice Cream/Dairy Products


Provides   smooth and creamier texture, prevents formation of ice crystals and quick   meltdown.
In Bakery Products


Improves   texture, crumb and structure, increases shelf life, and improves moisture   retention. It also increases dough yield, shelf life.
In Noodles


For   Better sheet formation, as well as it improves moisture retention, texture   and machine runnability, thereby increasing production.
In Pet Food


As a viscosities.
In Pastry Ices


Absorbs   free water as well as prevents
    excessive   stickiness.
In Processed Cheese


Improves   texture and flavor and use as Stabilizer.
In Beverages


Controls   viscosity, improves body and mouth feel and also improves shelf life.
In Soups


For   increase thickener and Stabilizer.
In Noodles


Improves   texture, form and moisture retention.
In Meat


Use as   a binder in sausages, it absorbs free water, improves flow rate, prevents   separation and migration.
In Dressings and Sauces


For   Thickener, emulsion stabilizer and improve flow properties.

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