Polysaccharide from the seed endosperm of the guar plant, varying in viscosity and particle size
DISTINCTIVE STRENGTH
Creates substantial thickness in cold water, making it useful when a cooking step is unavailable
How it is made
Seeds are cleaned and dehusked; germ is separated from endosperm. The endosperm splits are milled and screened, with additional treatment for selected grades.
Applications
Ice cream, sauces, dressings, bakery, dairy and pet food; technical grades also serve paper, textiles and oilfield applications.
High-Viscosity Food Grades
Multiple grades available with specifications in ranges below
Viscosity: Grade-specific minimums of 5,000–5,500 cP*
Galactomannan / gum content: 80% minimum
pH: 5.5–6.5
Moisture: 12% maximum
Total ash: 1% maximum
Particle size: 97% minimum passing 200 mesh
Ships from: Loredo TX, Grand Rapids MI
Technical / Drilling & Mining Grades
Multiple grades available with specifications in ranges below
Viscosity: 5,000 cP minimum*
Galactomannan / gum content: 78% minimum
pH: 5.5–6.5
Moisture: 10% maximum
Total ash: 1% maximum
Particle size: 95% minimum passing 100 mesh
Ships from: Loredo TX, Grand Rapids MI
Fine Food Grades
Multiple grades available with specifications in ranges below
Viscosity: 3,500 cP minimum*
Galactomannan / gum content: 78% minimum
pH: 5.5–6.5
Moisture: 12% maximum
Total ash: 1% maximum
Particle size: 97% minimum passing 200 mesh
Ships from: Loredo TX, Grand Rapids MI
Standard Food Grades
Multiple grades available with specifications in ranges below
Viscosity: 3,500 cP minimum*
Galactomannan / gum content: 78% minimum
pH: 5.5–6.5
Moisture: 12% maximum
Total ash: 1% maximum
Particle size: 95% minimum passing 100 mesh
Ships from: Loredo TX, Grand Rapids MI
