Guar gum, also known as guaran, is a natural galactomannan extracted from the endosperms of the leguminous plant Cyamopsis tetragonolobus (L.) Taub, commonly known as guar beans. It is an exopolysaccharide primarily composed of galactomannan, which, upon hydrolysis, yields the sugars galactose and mannose. Guar gum is extracted by removing the husk, hydrating the seeds, milling, and sieving.
It is the most common binder in pharmaceutical applications, also used in dietary supplements and as a thickening and stabilizing agent in dairy and gluten-free baking products.
CAS No.: 9000-30-0
Synonyms: Resin guarin, Gum cyamopsis, Indalca AG, Burtonite V-7-E, Decorpa, Galactasol, Guar flour
| Physical Properties | |
| State | Â Solid |
| Color | Off-white to yellowish-white |
| Odor | Odorless |
| Solubility | Slightly soluble in water, practically insoluble in hydrocarbons, ketones |
| pH | Neutral |
| Taste | Bland taste |
Guar gum is generally considered safe for most individuals. However, some people may experience side effects, particularly with higher doses or prolonged use.
| Pictograms : |
|
| Hazard Statements : | H317 – May cause an allergic skin reaction H319 – Causes eye irritation |
| Precautionary statements : | P264 – Wash hands thoroughly after handling. P280 – Wear protective gloves, eye protection, and face protection. P305 + P351 + P338 – IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses if present and easy to do. Continue rinsing. P337 + P313 – If eye irritation persists: Get medical advice/attention. |
Guar gum, also known as guaran, is a natural galactomannan extracted from the endosperms of the leguminous plant Cyamopsis tetragonolobus (L.) Taub, commonly known as guar beans. It is an exopolysaccharide primarily composed of galactomannan, which, upon hydrolysis, yields the sugars galactose and mannose. Guar gum is extracted by removing the husk, hydrating the seeds, milling, and sieving.
It is the most common binder in pharmaceutical applications, also used in dietary supplements and as a thickening and stabilizing agent in dairy and gluten-free baking products.
CAS No.: 9000-30-0
Synonyms: Resin guarin, Gum cyamopsis, Indalca AG, Burtonite V-7-E, Decorpa, Galactasol, Guar flour
| Physical Properties | |
| State | Â Solid |
| Color | Off-white to yellowish-white |
| Odor | Odorless |
| Solubility | Slightly soluble in water, practically insoluble in hydrocarbons, ketones |
| pH | Neutral |
| Taste | Bland taste |
Guar gum is generally considered safe for most individuals. However, some people may experience side effects, particularly with higher doses or prolonged use.
| Pictograms : |
|
| Hazard Statements : | H317 – May cause an allergic skin reaction H319 – Causes eye irritation |
| Precautionary statements : | P264 – Wash hands thoroughly after handling. P280 – Wear protective gloves, eye protection, and face protection. P305 + P351 + P338 – IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses if present and easy to do. Continue rinsing. P337 + P313 – If eye irritation persists: Get medical advice/attention. |
Guar gum is naturally gluten-free. It is derived from guar beans and is safe for individuals with celiac disease or gluten intolerance.
Guar gum may cause allergy in some individuals, such as bloating, diarrhea, and in rare cases, skin irritation or rashes.Â
Guar gum is used in the food industry as a thickening and emulsifying agent for ice cream, yogurt, and sauces to improve texture and viscosity. It is also used in processed meats and bakery items.
Guar gum is a plant-based polysaccharide extracted from the seed of guar plant (Cyamopsis tetragonolobus).
