The powder, known from the food sector, is a non-ionic, hydrocolloidal polysaccharide (galactomannan). Due to its high degree of branching, it is readily soluble even in cold water. Even at low concentrations, it has a significant thickening effect. However, it is also frequently used with xanthan gum or locust bean gum. Such combinations show a synergistic effect and cause an increase in viscosity.
Similar to xanthan gum, guar gum tolerates a wide pH range and high electrolyte or salt contents. It is recommended to disperse guar gum into the hot water phase, as known from xanthan gum. Guar gum is very well tolerated and physiologically harmless.
 
Application concentration:
0,2 - 1,0 %