This powder, commonly used in the food industry, is a nonionic, hydrocolloidal polysaccharide (galactomannan). Due to its high degree of branching, it is highly soluble even in cold water. It has a significant thickening effect even at low concentrations. However, it is also frequently used in combination with xanthan gum or locust bean gum. Such combinations exhibit a synergistic effect and result in increased viscosity.
 
Similar to xanthan gum, guar gum tolerates a wide pH range and high electrolyte or salt concentrations. As is common practice with xanthan gum, it is recommended to disperse guar gum into the hot water phase. Guar gum is very well tolerated and physiologically safe.
 
Usage concentration:
 
0.2–1.0%