Organic guar gum
A fast-hydrating, cold-soluble stabilizer and thickener for dairy, bakery, supplement, and food applications. Certified organic grades available.
A fast-hydrating, cold-soluble stabilizer and thickener for dairy, bakery, supplement, and food applications. Certified organic grades available.
Guar gum is a galactomannan polysaccharide milled from the endosperm of the guar bean (Cyamopsis tetragonoloba). It hydrates rapidly in cold water to form a viscous solution at low use levels, typically 0.1–0.5% depending on the application. Per gram, it produces more viscosity than almost any other natural hydrocolloid.
We carry certified organic guar gum, covered under our Oregon Tilth NOP certificate. Conventional grades are also available. Both are Kosher and Halal certified.
Disperses and hydrates in cold water without requiring heat. Useful in ready-to-mix powder applications and cold-process food systems where thermal treatment is not possible.
At 0.1% in water, the viscosity effect is measurable. Most food applications run between 0.1–0.3%. The efficiency means a small addition goes a long way, which matters for both cost and clean-label ingredient lists.
Guar gum is classified as a dietary fiber under FDA 21 CFR 101.9. At effective use levels in food products it contributes measurable fiber content, which can support fiber claims on the label.
Guar gum is used across a wide range of food, dairy, and supplement categories. The common thread is the need for viscosity, texture, or stabilization at low cost and low use level.
Ice cream, frozen yogurt, sour cream, and cream cheese. Guar slows ice crystal growth during temperature cycling, maintains body and texture, and controls meltdown rate. Frequently combined with locust bean gum or carrageenan for synergistic stabilization.
Moisture retention, crumb softness, and extended shelf life in breads, muffins, and gluten-free formulations. In gluten-free applications it provides structure and cohesion in the absence of gluten's network-forming properties.
Viscosity control and suspension of particulates in pourable dressings, marinades, and sauces. Performs well in acidic systems.
Binder and disintegrant in tablets and capsules. Viscosifier in liquid supplement formulas and meal replacements. Contributes fiber content in fiber supplement applications.
Guar gum pairs well with locust bean gum and carrageenan in dairy and frozen applications. Guar provides fast cold-water viscosity buildup; locust bean gum adds freeze-thaw stability and heat-shock resistance; carrageenan contributes body and prevents whey separation. The combination typically outperforms any single stabilizer at equivalent total usage levels.
It also combines with xanthan gum in gluten-free baking, where the two gums work together to replicate some of the viscoelastic properties of gluten.
