Food Grade
Guar Gum Powder

Improves viscosity, body, and mouthfeel in yogurts, sour creams, and cheese spreads. Binds free water to prevent weeping and phase separation during storage.

Acts as a primary stabilizer by slowing down the migration of water molecules. Promotes small ice crystal growth, resulting in a smooth, creamy texture and controlled meltdown.

Improves water absorption, enhances dough yield, and retains softness. Particularly critical in gluten-free bakery formulations to simulate gluten structure and extend shelf-life.

Stabilizes oil-in-water emulsions in salad dressings, mayonnaises, and ketchups. Thickens without masking delicate flavours, providing excellent stability across a wide temperature range.

Used in plant-based milks, diet drinks, and juices to suspend insoluble particles and cocoa powders. Imparts clean mouthfeel and uniform density without adding calories.

Controls viscosity and prevents oil separation in canned soups, gravies, and instant meals. Maintains structural integrity and texture through retort heating and freeze-thaw cycles.

Functions as a versatile hydrocolloid for thickening, binding, and gelling in vegan alternatives, sausage binders, and confectionery pastes, serving as a reliable dietary fibre source.