Food-grade thickener guar gum

Overview: Guar gum is obtained from the endosperm of the seeds of the leguminous plant Cyamposis tetragonolobus, after removal of the seed coat and germ. The endosperm is dried, ground, mixed with water, subjected to pressurized hydrolysis, precipitated with 20% ethanol, and then separated by centrifugation, dried, and ground again.

Uses: Thickener; stabilizer; emulsifier; suspending agent; bulking agent. Limits: Various foods, limited by GMP; baked goods 0.35%; breakfast cereals 1.2%; cheese 0.8%; dairy products 1.0%; various fats and oils 2.0%; sauces 1.2%; jams and jellies 1.0%; milk products 0.6%; processed vegetables and vegetable juices 2.0%; soups 0.8%; toppings and sweet sauces 1.0%; other foods 0.5%.