Ingredients for the Food Industry Guar Gum Guar gum is a widely used and highly functional hydrocolloid, with its main property being its ability to hydrate quickly in cold water and build a very high viscosity at relatively low concentrations. With this property, guar gum delivers the following functionality in food applications: • Thickening agent, builds body by binding water • Emulsifies - helps to prevent oil droplets from coalescing • Stabilizes - helps to prevent solid particles from settling • Crystal growth controller in frozen foods • Moisture loss and syneresis prevention • Binding and film forming Guar gum shows a high low-shear viscosity, much greater than locust bean gum and other hydrocolloids, but is strongly shear-thinning. It is also very thixotropic above 1% concentration but not at lower concentrations. Guar gum also shows viscosity synergy with xanthan gum, so the two gums are often times used together in blended stabilizers. Ampak is one of the nation’s largest importers of guar gum and we can provide it in whatever form your specific application needs. Contact us at 914-833-7070 or [email protected] for samples or for more information Food & Beverage