Guar Flour

Guar Gum mainly consists of hydrocolloidal polysaccharide with a high molecular weight, which consists of galactopyranose- and mannopyranose- units in glycoside linkage which can be chemically described as galactomannan. The main chain consists of (1-4) linked beta-D mannose residues and the side chain of (1-6) linked alpha-D galactose.
Guar gum has an overall ratio of mannose to galactose of around 2 : 1. Guar Gum has excellent cold water solubility because of the high galactose: mannose ratio.

The molecular weight of Guar has reported as 1-2 x 10 6. Further studies indicate that Guar Gum is a rigid rod like polymer because of the beta linkage between the monomer units. Guar hydroxylsare in the CIS position. The CIS position is important since adjacent hydroxyl groups reinforce each other in hydrogen bonding reactions.

Guar Gum is mainly used as a
a Natural thickener
a Emulsifier
a Stabiliser
a Bonding agent
a Hydrocolloid
a Gelling agent
a Soil Stabiliser
a Natural fiber