Goma Guar

THE Goma Guar It is a natural polysaccharide extracted from the endosperm of the plant seed. Cyamopsis tetragonolobaClassified as galactomannan, it dissolves in cold water forming a viscous solution.

It is mainly used as a thickener, emulsifier and stabilizer in food, and also has cosmetic applications, acting in the control of viscosity and stability of formulations.

Benefits

• It provides viscosity.
• It acts as a thickener.
• It aids in emulsification.
• It contributes to the stability of the formulations.
• It can be combined with other gums.
• It can be combined with starches and gelling agents to obtain different textures.
• It helps prevent the formation of crystals when combined with carrageenan.
• Suitable for frozen food products.

Where to apply

Food industry:

• Ice creams
• Tomato sauces
• Ketchup
• Mustard
• Salad dressings
• Soy juices
• Yogurts
• Sliced bread
• Açaí pulp
• Petit suisse
• Mousses
• Soups
• Chantilly
• Products with low gluten content

Cosmetics industry:

• Hair conditioners
• Styling creams
• Body creams
• Hair mousses
• Shampoos

Features

• Natural polysaccharide
• Plant origin
• Extracted from the endosperm of the guar seed.
• Classified as galactomannan
• Powder presentation
• White color
• Soluble in cold water
• Forms viscous solutions
• High molecular weight
• Suitable for vegan products.

Technical information

• Identification: Goma Guar — a polysaccharide from the seed of Cyamopsis tetragonoloba
• INCI: Cyamopsis Tetragonoloba (Guar) Gum
• CAS: 9000-30-4
• Physical form / appearance: White powder
• Solubility: Soluble in cold water

Functions and applications

Main function: to act as a thickening, stabilizing and gel-forming agent.

Functions in food: Thickener, emulsifier and stabilizer.

Functions in cosmetics: binder, emulsion stabilizer, film former and viscosity controller.

Applications and sectors: Food, cosmetics, and household cleaning products.

Benefits and distinguishing features: A versatile ingredient of plant origin, capable of providing viscosity and stability to formulations. It can be combined with other gums, starches, and gelling agents to obtain different textural characteristics.