GUAR GUM 200 MESH POLYMERALS® FOOD GRADE

Product Description — Food Grade Guar Gum Powder

At Quimiconsult we distribute food grade Guar Gum from the Polymerals brand (reference GGP-FG-200/5500), a white to beige powder with hydration properties for food applications. Guar gum is used mainly as a high-performance thickening agent, capable of generating high viscosities at low concentrations, and as a stabilizer that retains or prevents moisture, controls crystal formation and provides texture, elasticity and flow properties to a wide variety of food systems.

Guar gum is a natural polysaccharide (galactomannan) obtained from the endosperm of the seed of the Cyamopsis tetragonoloba plant, native mainly to India and Pakistan. Its long mannose chain structure with galactose branches gives it an extraordinary capacity to hydrate in cold water, forming high-viscosity solutions without heating, which sets it apart from other hydrocolloids that require heat to develop their thickness. This property makes it one of the most economical and efficient thickeners in the food industry per unit of viscosity delivered.

Our Polymerals guar gum has a gum content above 80%, a viscosity of 5,500 to 6,000 cP (1.0% solution, RV @ 20 rpm, 25 °C, stable at both 2 and 24 hours), a particle size above 90% through 200 mesh and a pH of 5.5 to 7.0, meeting international quality standards for food additives and the FAO/JECFA reference microbiological parameters. Its fine powder form makes homogeneous dispersion easy in dry blends, premixes and formulations where uniform distribution of the hydrocolloid is essential for consistent hydration.

Backed by Polymerals S.A. de C.V. (a Mexican manufacturer with a plant in Torreón, Coahuila), the food grade guar gum we offer at Quimiconsult comes with specialized technical support, nationwide shipping and complete documentation supporting its use in the food industry, including a technical data sheet, safety data sheet and certificate of analysis per batch.

Food Grade Guar Gum

Polymerals has focused on offering gums with consistent quality and controlled specifications for formulators, food technologists and production plants that require raw materials with predictable performance.

The advantage of guar gum manufactured by Polymerals lies in its consistent quality and domestic traceability: each batch meets the specifications for gum content, viscosity, particle size, moisture and heavy metal limits, as well as the reference microbiological parameters, a critical factor for plants that need batch-to-batch reproducibility.

By choosing Polymerals guar gum through Quimiconsult, our customers get a quality product with local technical support, complete documentation in Spanish (technical data sheet, safety data sheet and certificate of analysis per batch) and dosing and formulation advice, with flexible purchase volumes from individual bags up to pallets and bulk bags for large-scale operations.

Benefits of Guar Gum in Formulation

The main benefit of guar gum is its high thickening efficiency: it develops high viscosities at low concentrations (typically 0.1% to 1.0%), making it one of the most cost-effective hydrocolloids per unit of viscosity delivered. This efficiency allows manufacturers to reduce formulation costs compared with other thickeners that require higher doses to reach the same consistency.

Guar gum hydrates in cold water without heating, which simplifies production processes and allows its use in applications where heat is undesirable. It develops its maximum viscosity quickly, although complete hydration can be optimized with proper agitation and prior dispersion to prevent lumps from forming.

As a stabilizer, guar gum controls syneresis (water separation), prevents ice crystal formation in frozen products, improves mouthfeel and adds body and creaminess without fat. In bakery products it contributes to moisture retention, extending the product's freshness and perceived shelf life.

Nutritionally, guar gum is a soluble dietary fiber (approximately 85 g per 100 g of product, based on typical values), so in addition to its technological function it can contribute to a food's fiber content. It is a clean label ingredient of natural plant origin, in line with the trend toward recognizable ingredients.

From a regulatory standpoint, guar gum is an internationally recognized food additive: GRAS according to the U.S. FDA, approved by the European Union as additive E412, and included in the Codex Alimentarius (INS 412) as a safe thickener and stabilizer under good manufacturing practices. In Mexico its use is regulated by COFEPRIS, in line with Codex recommendations.

In addition, guar gum adds no significant flavor or odor at the recommended use levels, so it keeps the product's sensory characteristics intact, and its fine powder nature makes it easy to handle and incorporate in production environments.

Industrial Applications of Guar Gum

Guar gum is one of the most versatile hydrocolloids, with applications spanning numerous sectors. This section describes both food applications (where the food grade we distribute applies) and other industrial uses of the ingredient in general.

Dairy and Ice Cream Industry

In ice cream, sorbets and frozen desserts, guar gum prevents ice crystal formation, improves creamy texture, controls melting and adds body. In yogurts, cream cheese spreads and dairy desserts it acts as a thickener and stabilizer that prevents phase separation.

Bakery and Confectionery

It improves moisture retention and freshness in bread, tortillas and baked goods; it adds elasticity to dough, improves handling and volume, and in gluten-free products it helps structure the crumb. It is common in bread mixes, flour tortillas, cookies and cakes.

Sauces, Dressings and Spreads

As a thickener for dressings, sauces, ketchup, mayonnaise, mustard and spreads, it adds viscosity, stabilizes emulsions and improves cling and mouthfeel, maintaining consistency during storage.

Beverages and Juices

It adds body and mouthfeel to beverages, juices, nectars and plant-based drinks, keeps particles and pulp in suspension, and is used in functional beverages as a source of soluble fiber.

Meat Products

In sausages, processed meats and restructured products, guar gum retains water, improves yield, adds juiciness and texture, and reduces cooking losses.

Instant and Convenience Foods

In instant soups, purées, powdered sauces and premixes, it acts as a fast-hydrating thickener that develops viscosity when reconstituted with hot or cold water.

Nutrition and Supplements

As a soluble dietary fiber, it is incorporated into supplements, functional foods and formulas for weight control and digestive health.

Industrial (non-food) Applications of the Ingredient

Guar gum, in its corresponding industrial grades, is also widely used in: the paper industry (as a strength and retention additive), the textile industry (printing paste thickener), the mining industry (flocculant and flotation agent), the oil industry (viscosifier in fracturing fluids), the explosives industry (gelling agent), and in detergent, cosmetic and personal care formulations. For these applications the appropriate grade must be specified, since the product described on this page is strictly food grade.

Technical Specifications of Food Grade Guar Gum (Polymerals)

The Polymerals food grade guar gum (GGP-FG-200/5500) we distribute meets the following physicochemical specifications:

Color:
White to beige

Particle size:
> 90% through 200 mesh (W.S. Tyler)

Viscosity at 2 hours (1.0%, RV @ 20 rpm, 25 °C):
5,500 – 6,000 cP

Viscosity at 24 hours (1.0%, RV @ 20 rpm, 25 °C):
5,500 – 6,000 cP

Moisture:
12% max.

pH:
5.5 – 7.0

Protein:
≤ 4.5%

Fat:
< 1%

Water-insoluble residue:
5.0% max.

Ash:
< 1%

Gum content:
> 80%

Acid-insoluble residue:
< 3.0%

Arsenic:
≤ 3 ppm

Lead:
≤ 2 ppm

Heavy metals:
≤ 20 ppm

Microbiological specifications

Total plate count:
≤ 5,000 cfu/g max.

Yeasts and molds:
≤ 100 cfu/g

Total coliforms:
Absent

E. coli:
Absent

Salmonella:
Absent / 25 g

Nutritional information

Typical values per 100 g; reference information, not a specification.

Calories (total):
357 Kcal

Calories from fat:
10.00 Kcal

Total fat:
1.00 g

Trans fat:
0.00 g

Cholesterol:
0.00 mg

Sodium:
0.00 mg

Total carbohydrates:
85.00 g

Soluble dietary fiber:
85.00 g

Protein:
2.00 g

Additional identification data

Origin:
Endosperm of Cyamopsis tetragonoloba

Type:
Galactomannan (natural polysaccharide)

CAS:
9000-30-0

Food additive (EU):
E412

Codex Alimentarius:
INS 412

The stable viscosity between 2 and 24 hours (5,500–6,000 cP) confirms fast and complete hydration, desirable for industrial processes where predictable viscosity development is critical. The gum content above 80% and the low level of insoluble residue indicate a product with good purity and thickening performance.

Guar Gum Directions for Use and Dosage

Guar gum dosage varies according to the desired viscosity, type of product and process conditions. General recommendations:

• Ice cream and frozen desserts: 0.1% to 0.5%, for crystal control and creamy texture.
• Bakery and tortillas: 0.2% to 1.0% of flour weight, for moisture retention and elasticity.
• Sauces, dressings and spreads: 0.2% to 1.0%, depending on the viscosity and body required.
• Beverages: 0.05% to 0.3%, for body and suspension.
• Meat products: 0.1% to 0.5%, for water retention and yield.

Incorporation: to prevent lumps from forming, it is recommended to first disperse the guar gum in a medium that does not hydrate it immediately (sugar, salt, other dry solids, or oil) before adding it to water, or to incorporate it under high-shear agitation. It hydrates in cold water without heating; proper agitation speeds up and completes viscosity development. pH and the presence of salts or sugars can modulate the final viscosity of the system.

In all cases it is recommended to carry out hydration tests and sensory evaluation of the finished product to determine the optimal dose that balances viscosity, texture, cost and organoleptic acceptance. Quimiconsult's technical team can advise on determining the right dose for each application.

Guar Gum vs Other Hydrocolloids

Guar gum is often compared with other hydrocolloids to select the optimal thickener for each application:

• Guar gum vs xanthan gum: guar gum is a pure thickener with higher performance per cost, but its viscosity is more sensitive to shear and to extreme pH/temperature conditions. Xanthan gum offers greater stability against pH, temperature and salt, and provides pseudoplastic properties. They are very commonly combined, as they act synergistically: a guar-xanthan blend produces higher viscosity than the sum of both separately.
• Guar gum vs locust bean gum (LBG): guar hydrates cold and is more economical; LBG requires heat to fully hydrate but forms more elastic gels with certain systems.
• Guar gum vs starches: guar gum provides much more viscosity at a lower dose and requires no cooking, while starches usually need heating and provide different opacity and texture.

The choice and combination depend on the specific system, the stability required and the desired texture profile.

Guar Gum Storage and Handling

Guar gum should be stored in its original closed container, in a dry, cool, well-ventilated place, protected from direct sunlight and away from sources of heat and moisture. As a hygroscopic powder, prolonged exposure to moisture can cause caking and loss of flowability; it is important to keep bags closed when not in use.

Packaging: 25-kilogram paper bags or 1,000-kilogram bulk bags with high-density polyethylene liners. Packaging can be adapted to customer needs. Shelf life / best before: 2 years from the date of manufacture under proper storage conditions.

During handling, avoid generating dust clouds, as guar gum dust can form combustible mixtures with air and, being a highly hydratable material, spills in contact with water become extremely slippery (slip hazard). Clean up spills dry before applying water. Use respiratory protection against dust when handling large quantities in areas with limited ventilation, as well as safety goggles and gloves.

Other Names and Synonyms for Guar Gum

Guar gum may also be identified as goma guar (Spanish name), goma de guar, gomma guar, guar galactomannan, guar flour or guaran. In food additive nomenclature it is identified as E412 in the European Union system and as INS 412 in the Codex Alimentarius. Its CAS number is 9000-30-0. It comes from the endosperm of the seed of Cyamopsis tetragonoloba and is chemically a galactomannan (a polysaccharide of mannose and galactose).

In industrial purchasing and sourcing it is common to find searches such as guar gum price, food grade guar gum, guar gum for ice cream, guar gum for bakery, guar gum thickener, guar gum technical data sheet, guar gum safety data sheet, guar gum 200 mesh, guar gum viscosity, buy guar gum Mexico, Polymerals guar gum, guar gum supplier Mexico or guar gum Monterrey. These variations help purchasing managers, formulators, food technologists and quality managers identify the product within the hydrocolloid and food additive market.

Request Your Food Grade Guar Gum Quote

Does your food plant, industrial ice cream operation, bakery, sauce and dressing factory or beverage company need to incorporate food grade guar gum into its formulations? Contact us and we will gladly analyze your specific application, recommend the right dose and viscosity grade, and offer you a comprehensive solution with domestically manufactured Polymerals product, complete technical documentation, CoA per batch, formulation advice and timely delivery anywhere in Mexico. Write to us through our contact page or call us at +52 (81) 8105 0063.

Frequently Asked Questions about Guar Gum

What is guar gum and what is it used for?

It is a natural polysaccharide (galactomannan) obtained from the seed of the guar plant, used as a high-performance thickener and stabilizer in food. It is used to add viscosity, retain moisture, prevent ice crystals, stabilize emulsions and improve texture, and it is also a source of soluble dietary fiber.

Does guar gum hydrate in cold water?

Yes. One of its main advantages is that it develops viscosity in cold water without heating, unlike other hydrocolloids that require heat.

What is the difference between guar gum and xanthan gum?

Guar gum is a pure thickener with higher performance per cost, but more sensitive to pH and temperature; xanthan is more stable against pH, salt and temperature. They are often combined because they act synergistically, producing more viscosity together than separately.

What dose of guar gum should I use?

It depends on the application: 0.1%–0.5% in ice cream, 0.2%–1.0% in bakery and sauces, 0.05%–0.3% in beverages. It is best to confirm with hydration tests in each system.

Is guar gum safe?

Yes. It is a GRAS additive according to the FDA, approved in the European Union as E412 and included in the Codex Alimentarius (INS 412). It is a natural ingredient of plant origin and a source of soluble fiber.

Does guar gum contain gluten?

No. Guar gum is naturally gluten-free and is in fact frequently used in gluten-free products to improve structure and texture.

How do I avoid lumps when using guar gum?

By first dispersing it in a medium that does not hydrate it immediately (sugar, salt, other dry solids or oil) before adding it to water, or by incorporating it under high-shear agitation.

What are the specifications of the Polymerals guar gum you distribute?

White to beige powder, gum content > 80%, viscosity 5,500–6,000 cP (1.0%, 25 °C), particle size > 90% through 200 mesh, moisture max. 12%, pH 5.5–7.0, with controlled heavy metal limits and FAO/JECFA reference microbiological parameters.

Where to buy guar gum in Mexico?

At Quimiconsult we distribute Polymerals food grade guar gum with nationwide shipping, in 25 kg bags and 1,000 kg bulk bags, with a technical data sheet, safety data sheet and CoA per batch. Request a quote stating volume and application.