Guar gum is a plant polysaccharide obtained from the shrub's seeds, Cyamopsis Tetragonoloba, which, like the soybean, belongs to the Family Leguminoseae. It is a non-ionic, salt-tolerant galactomannan with excellent thickening properties.
A variety of types of Cyamopsis Tetragonoloba Gum are available in the market, ranging from low viscosity (100 cPs) to as high as 5000 cPs at 1.0%. Guar gum is a cold-water-soluble polysaccharide recommended as a low-cost thickener for cosmetic formulations.
The viscosity of a typical guar gum vs. increasing and decreasing temperature between ambient and 175°F (80°C). Cyamopsis Tetragonoloba Gum, like xanthan gum, exhibits shear-thinning or pseudoplastic properties. Specialty products prepared from guar gum include those subjected to various processing steps, e.g., agglomeration or prehydration, hydrolysis, or deodorization.
Guar gum is usually associated with a grassy flavor due to its high hexanal levels. Using a proprietary physical method, a significant reduction of off-odors and off-flavors from the guar was achieved, increasing the acceptability. Reduced-odor guar gum is recommended as a thickener or suspending agent in cosmetic products where fragrances are essential components.Related ingredients
