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Guar Gum
Food-grade guar gum grades are from the seed endosperm of the guar plant (Cyamopsis tetragonolobus). It is a plant in the same family as chickpeas and soybeans. The physical and performance characteristics of specific guar grades are determined by mechanical treatment before and after the endosperm is milled to its final, light tan flour form. All Multi-Kem guar grades hydrate in both cold and hot water to yield viscous solutions. Guar gum is also available in industrial-grade forms.
Food Grade Guar Gum Selection Chart
| Grade | Viscosity* | Form | Mesh** | Dispersibility † |
|
FG 60-70
|
High
4,800 - 5,500 |
Fine
|
97%
|
Fair
|
|
FG 60-30
|
Med High
3,300 - 3,700 |
Coarse
|
97%
|
Very Good
|
|
FG 30-70
|
Med
2,900 - 3,600 |
Coarse
|
97%
|
Fair
|
|
FG 30-40X
|
Low Med
2,900 - 3,600 |
Coarse
|
97%
|
Very Good
|
|
* Brookfield cps (1% cold water solution + 2 HRS RVS Viscometer, #3 spdl, 20 rpm); ** Through 200; † In water @ 68°F |
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Multi-Kem Guar Gum Features
- High Viscosity at low solids in cold water
- Rapid Hydration
- Cleanliness that surpasses Codex requirements
- Wide range of mesh sizes
- High water-binding capacity
- Wide compatibility with other thickening agents
- Rapid order-processing and technical assistance, especially tailored for small to mid-size users
- Local supplies, warehoused from coast to coast
- Certificates of Analysis (COA) from the plant-site microbiological laboratory with every shipment