Guar gum Basic information
Chemical Properties Uses
Product Name: Guar gum
Synonyms: Soybean low polypeptide;1212a;a-20d;burtonitev7e;burtonitev-7-e;cyamopsisgum;dealcatp1;dealcatp2
CAS: 9000-30-0
MF: C10H14N5Na2O12P3
MW: 535.145283
EINECS: 232-536-8
Product Categories: thickener;Pharmaceutical intermediates
Mol File: 9000-30-0.mol

Guar gum Chemical Properties
alpha  D25 +53° (1N NaOH)
FEMA  2537 | GUAR GUM (CYAMOPSIS TETRAGONOLOBUS (L.))
solubility  It yields a mucilage of variable viscosity when dissolved in water, practically insoluble in ethanol (96 per cent).
form  Free Flowing Powder
color  Yellow-white
Odor Odorless
Merck  13,4588 / 13,4587
Stability: Stable. Combustible. A mixture of air and finely-divided powder is potentially explosive. Incompatible with strong oxidizing agents.
EPA Substance Registry System Guar gum (9000-30-0)
Safety Information
WGK Germany  1
RTECS  MG0185000
Hazardous Substances Data 9000-30-0(Hazardous Substances Data)
Toxicity LD50 in male, female rats (g/kg): 7.35, 6.77 orally (Graham)

Guar gum Usage And Synthesis
Chemical Properties White to light yellowish.Free flowing powder.Close to odorless.Form viscous liquid after dispersing in hot or cold water. The viscosity of 1% aqueous solution is about 4~5Pa which is the highest viscosity in natural rubber. After adding small amount of sodium tetraborate it changes to gel.
After dispersing in cold water for about 2h it shows strong viscosity and the viscosity gradually increases reached the highest point after 24h.Its viscosity is 5 to 8 times than that of starch and quickly reaches the highest point under heat.The aqueous solution is neutral.The viscosity is highest with pH between 6 and 8 and substantially decreases when pH is above10. And viscosity decreases sharply along with pH value dropping when pH value is 6.0 to 3.5. The viscosity below 3.5 increases again.
Uses
Food grade:frozen food:stop ice dreg from forming and increase the frozen stability.Baking food: keep the humidity and improve the texture. Drink:improve taste and stabilize particle suspension. Salad dressing: thickener, alternative oil. Cheese and cream: improve the texture.Cooked meat food: maintain water, increase oily slippery feeling. Vegetarian food: alternative fat ingredients,keep moisture. Pet goods: increase oily slippery feeling and keep the humidity.
Industrial grade: oil well fracturing and other drilling industry. Carpets, spin printing and dyeing,leather chemical industry. Building materials, cement, paint, tiles.Paper industry, pharmaceutical industry. Shampoo, detergent, skin care products, cosmetics. Viscera. Latex paint, exterior latex paint.
Description Background. Guar gum, like locust bean gum, is a galactomannan derived from the seed of a leguminous plant. The source of guar, Cyamopsis tetragonolobus, is widely grown in Pakistan and India as cattle feed, and was introduced to the United States as a cover crop in 1903. The U.S. is now also a producer. It was not until 1953, however, that guar gum was produced on a commercial scale, primarily as a replacement for locus bean gum in the paper, textile and food industries. The most important property of guar is the ability to hydrate rapidly in cold water to attain a very high viscosity. In addition to the food industry, guar is used in the mining, paper, textile, ceramic, paint, cosmetic, pharmaceutical, explosive, and other industries.
Sources, Harvesting, and Producing Areas. The guar is a hardy and drought-resistant plant which grows three to six feet high with vertical stalks. The guar pods, which grow in clusters along the vertical stems, are about six inches long and contain 6 to 9 seeds, which are considerably smaller than locus bean seeds. As in the case of locust bean gum, the endosperm, which comprises 35-42%.