Viscogum™ Guar Gum
Many leguminous plant seeds contain galactomannans. The guar gum, obtained from seeds of Cyamopsis tetragonolobus, a leguminous plant originating from India and Pakistan, is known for its thickening properties. It is also cultivated in the United States.
The guar fruit is a pod, its seeds having an average diameter of about 5 mm. These contain a reserve substance - albumen. From the exterior to the interior, the fruit is made up of:
- The hull.
- The albumen or endosperm, which is light cream colored, made up of two hemispherical segments (splits) that surround the germ. Its main component is the polysaccharide.
- The germ which is rich in proteins.
The is quite recent: its development started due to the lack of carob in 1940. Used in large industrial scale as of 1950.
- Development of instantaneous viscosity at room temperature (cold soluble)
- Creates a long texture with low release of taste
- There is no interaction (gelification) with other polysaccharides, but high synergic effect with xanthan (viscosity)
Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.