Best price guar gum powder 1 kg CAS 9000-30-0 manufacturing

CAS: 9000-30-0

MF: C10H14N5Na2O12P3

MW: 535.145283

EINECS: 232-536-8

Specification: 99% min Guar Gum Powder

Sample: Guar Gum powder Avaliable

Packaging:1kg/bag, 25kg/drum

Brand: Ausreson

MOQ: 1 kg

Appearance: White powder

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Last updated: March 2026

What is guar gum powder?

Guar gum powder is a natural polysaccharide extracted from the seeds of guar beans (Cyamopsis tetragonoloba), primarily produced in India and Pakistan. After dehulling, grinding, and hydration, it is finally obtained as a fine white to pale yellow powder.

Why Guar Gum is Essential

• Superior Cold Hydration: In 2026, "Energy Saving" in food production is key. Guar Gum hydrates instantly in cold water, making it the #1 choice for Plant-Based Milks (Oat, Almond) to prevent sedimentation without the need for high-heat processing.

• Glycemic Index (GI) Lowering: It forms a viscous gel in the small intestine, slowing the absorption of sugar and fats. In 2026, it is widely used as a Metabolic Fiber Supplement to flatten post-meal glucose spikes.

• Ice Crystal Suppression: In the 2026 Vegan Ice Cream industry, Guar Gum is the "Anti-Crystallization King." It binds free water, preventing the formation of large ice crystals and ensuring a creamy "mouthfeel" throughout the shelf life.

• Synergy with Xanthan: When used together, Guar and Xanthan gums create a "Double Helix" stability that is stronger than either used alone, perfect for Gluten-Free Flour Blends.

Why "PHGG (Partially Hydrolyzed)" is the 2026 Bio-Hack Trend

1. Invisible Fiber (PHGG): Standard Guar Gum is very thick. 2026's trending Partially Hydrolyzed Guar Gum (PHGG) provides all the prebiotic benefits—supporting Bifidobacteria—without changing the texture of the beverage.

2. Clean Label Purity: As consumers move away from "Synthetic Stabilizers," Guar Gum is valued as a 100% Plant-Based, Non-GMO legume derivative that meets the 2026 "Clean Label" criteria.

3. Low-Dust Micronization: Advanced 2026 processing ensures a 200-mesh fine powder that disperses without clumping ("fish-eyes"), a major upgrade for industrial automated mixing systems.

Preparation of Guar Gum.

Guar gum is made from the endosperm part of guar beans after seed peeling and germ removal by cleaning, drying and crushing with water, then hydrolyzed under pressure and precipitated with 20% ethanol, centrifugal separation, drying, crushing and obtained. Commercial gum is generally white to light yellow-brown free-flowing powder, close to no smell, nor any other odor, generally containing 75% to 85% of the polysaccharide, 5% to 6% of the protein, 2% to 3% of the fiber and 1% of the ash.

How to Use Guar Gum Powder in Daily Life

As a Dietary Supplement:

• Morning Drink: Add 1/4 teaspoon of guar gum powder to warm water, juice, or smoothies, stir well, and drink.
• Pre-Meal Preparation: Drink 30 minutes before main meals to help control appetite.
• Gradual Adaptation: Start with a small amount (about 1/4 teaspoon), gradually increasing to 1-2 teaspoons daily, ensuring adequate hydration.

Cooking Applications:

• Thickener: Use in soups, sauces, and gravy (1/8-1/4 teaspoon per cup of liquid).
• Baking Assistant: Replace gluten in gluten-free baking (add 1/2-1 teaspoon per cup of flour).
• Smoothie Stabilizer: Prevents fruit and ice from separating, creating a smoother texture.

Guar Gum Powder Frequently Asked Questions

In 2026, we suggest: Use Guar Gum for cold foods (ice cream, smoothies) and acidic recipes. Use Xanthan Gum for hot baking and high-salt environments. Stacking them 1:1 provides the best of both worlds.

Yes. It is virtually zero-carb. Since it is a prebiotic fiber, it doesn't count toward net carbs and actually helps support gut health during ketogenic transitions.

Yes. In its PHGG form, it is one of the few fibers that is FODMAP-friendly, helping to regulate bowel movements without causing the gas or bloating associated with psyllium or inulin.

Because it is so potent, very little is needed. For most sauces or milks, 1/2 teaspoon per cup of liquid is the 2026 standard for perfect suspension.

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