Guar gum
Guar gum is a galactomannan taken from the endosperm of the guar seed (Cyamopsis tetragonoloba), grown mainly in India and Pakistan. The seed is split, the hull and germ are removed, and the endosperm halves (guar splits) are hydrated and milled into a fine powder. Food grades are sold by viscosity and mesh size; partially hydrolyzed guar gum is a separate, low-viscosity product.
Suppliers sell different products under the same name. Specify the one you need.
Standard powder sold by its viscosity range (for example 3,500 to 5,000+ cps at 1%), used as a thickener.
Finer grind (around 200 mesh) that builds viscosity quickly in cold liquids.
Grades with lower viscosity for uses where a light body is wanted.
Enzyme-treated guar with much shorter chains and very low viscosity, sold as a soluble fiber ingredient; specify it separately from thickening grades.
Guar from certified organic seed, water-processed, sold under organic certification.
Compare each result with your own specification when the lot arrives.
Store guar gum sealed in a cool, dry area; it is hygroscopic and loses flow when it takes up moisture. Viscosity can fall with long storage, heat or humidity, so keep stock rotated. Shelf life follows the supplier's specification, usually a retest date.
Viscosity varies with seed crop and milling, so record it per lot and check it in your formula on lot changes. Record the country of origin and pesticide results, since guar is a field crop and supply and quality shift with the monsoon harvest.
Facts from regulators and standards bodies, each linked to its source.
21 CFR 184.1339 describes guar gum as obtained from the maceration of guar seed and sets maximum use levels and functions by food category.
Source: ecfr.gov (opens in a new tab)7 CFR 205.606 lists water-extracted guar gum among nonorganic agricultural products allowed in products labeled organic when the organic form is not commercially available.
Source: ecfr.gov (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Rouen, France
Sells it as naltive
Nexira is a French family-owned maker of acacia gum, other natural gums and plant extract powders, including acerola, baobab, guarana, ginseng and mushroom extracts, for food, drink and supplement companies.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include high-viscosity food grade, fast-hydrating fine mesh, low-viscosity grades, partially hydrolyzed guar gum (PHGG) and organic. Ask each supplier for the specification sheet of the exact grade they quote.
Expect viscosity, galactomannan content, loss on drying and ash, heavy metals, microbiology and pesticide residues and particle size, each with its method, specification and result for that lot.
Store guar gum sealed in a cool, dry area; it is hygroscopic and loses flow when it takes up moisture. Viscosity can fall with long storage, heat or humidity, so keep stock rotated. Shelf life follows the supplier's specification, usually a retest date.
21 CFR 184.1339 describes guar gum as obtained from the maceration of guar seed and sets maximum use levels and functions by food category. 7 CFR 205.606 lists water-extracted guar gum among nonorganic agricultural products allowed in products labeled organic when the organic form is not commercially available.
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