Guar Gum Powder: A Versatile Stabilizer for Food and Pharmaceutical Products

Guar Gum in pure form when used in the ice creams acts as a superior stabilizer and gives the right texture by preventing the formation of coarse ice crystals. Guar Gum is used as a thickener and stabilizer in food and pharmaceuticals.

The present trend is to use agro-based Guar Gum Powder only for Ice cream, without any Additives or Preservatives, in place of Carboxymethyl Cellulose (CMC), which is a chemical derivative of cellulose and therefore objectionable, in Europe, Japan, and America for Food Products.

In squashes, sauces, and sherbets, it functions as a suspending agent and as a stabilizer. It has a low calorific food value and an excellent bulk laxative. It is used as a suspending agent for Calamine and Barium Sulphate. It increases the mechanical strength of tablets during pressing. It readily disperses in water. It is used as a thickener in jellies and ointments. It imparts good viscosity and gives better foam stability in shampoos. It is compatible with glycerol and is used in toothpaste.