Guar gum is procured from the milling and screening of guar seeds. The current world production is 700,000 tons. It is mainly produced in powder form and has wide usage across multiple industries, one of which is the Food industry. With the help of premium quality machines, an edible version of guar gum is produced. Food grade Guar gum is produced in germ-free facilities by following strict control parameters.
Varied use of Guar gum in the food industry:
Food-grade guar gum is essentially used as a thickener, emulsifier, and stabilizer in food. Guar Gum enhances the creamy and smooth texture of ice creams by preventing the formation of ice crystals. It helps in the quicker meltdown of the daily items.
Food-grade Guar gum is used for the following:
- To thicken yogurt, milk, and liquid cheese items.
- As a binder for meat products.
- Improve the texture and structure of bakery products.
- It increases the shelf life, dough yield, and moisture retention of baked goods.
- Improves sheet formation, texture, and moisture retention properties of noodles.
- Improves moisture-retaining characteristics of icing, preventing excessive stickiness.
- Functions as a thickener and stabilizer in canned items such as soup.
- Enhances stability and appearance of salad dressings, relishes, ketchup, barbeque sauces, and more.
Sunita Hydrocolloids Inc. produces premium quality Guar gum under the label SUNCOL. The SUNCOL items are natural hydrocolloids, procured from the ground endosperm of the legume Cyamopsis tetragonolobus and effectively improve the rheological properties of food systems.