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Guar Gum Supplier

For over 50 years, AEP Colloids has been one of the leading Guar Gum suppliers for the food and pharmaceutical industries.

Food Grade, Organic, Drilling, Fine Mesh, High Viscosity, Coarse Mesh, Low Viscosity, NF, FCC Guar Derivatives for Cosmetics

CAS# 9000-30-0

Guar Gum is obtained from the seeds of the Guar plant.  The plant, Cyamopsis tetragonolobus of the Leguminosae family, is typically grown in India and Pakistan, but has also found its way in much smaller volume to the US in dryer regions such as Arizona and Texas.  During processing, the pod of the guar plant is stripped and the seeds (composed of hull, germ, and endosperm) are separated.  It is the ground endosperm that makes up the commercial Guar Gum we use today.

Much like Locust Bean Gum, Guar Gum is also a galacto-mannan, but is capable of creating a viscous colloidal solution in cold water. Optimal viscosities can be achieved in the temperature range of 25 – 40 °C.  Although higher temperatures will increase the rate of the Guar Gum hydration, excessive heat will degrade the gum.  Guar can be utilized in many applications to bring about a smooth mouth feel, improve the body of thin and watery products, bind water to prevent ice crystal formation, or eliminate synerisis and weeping.

AEP Colloids is one of the leading guar gum suppliers in the industry. For more information on purchasing guar gum, please contact us online or call us at 1-800-848-0658 today!

Appearance: White to cream powder
Solubility: Cold soluble with moderate to rapid hydration
Viscosity: 100 – 8000 cps
pH: 5.0 – 6.8
pH Stability Range: 3.5 – 8.0

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Applications

  • Sauces
  • Soups
  • Ice Cream
  • Noodles
  • Gravies
  • Dough
  • Pet Food
  • Cottage Cheese
  • Oil Recovery Processing Aid
  • Natural Gas Recovery (Fracking)
  • Animal Feed
  • Mining
  • Salad Dressing
  • Textile Printing
  • Paper
  • Explosives
  • Cream Cheese
  • Condiments
  • Processed Cheese
  • Cake Mixes
  • Baked Goods
  • Bread
  • Pasta
  • Frozen Food
  • Beverage Thickener
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