Guar Gum Food Grade · Natural Thickener & Stabilizer for Food & Beverage (E412)

Name: Guar Gum Food Grade
Brand: Atlas Global Trading Co.
SKU: THICK-GUAR-GUM-FOOD-GRADE
Availability: InStock

Guar gum (E412) is a natural hydrocolloid derived from guar beans and widely used as a thickener, stabilizer and texture builder in food and beverage manufacturing. It hydrates quickly and provides strong viscosity at low dosages, helping improve mouthfeel, suspension and stability in dairy and plant-based products, ice cream, sauces, dressings, bakery and gluten-free formulations. Guar gum also shows synergy with other hydrocolloids such as xanthan gum and locust bean gum to deliver tailored textures and cost-effective stabilization. Atlas Global Trading Co. supplies food-grade guar gum from qualified producers with COA, technical documentation and reliable global logistics support.

Function: Thickener, stabilizer and water binder for dairy, sauces, bakery and frozen desserts (E412)

Typical form: off-white to creamy powder; viscosity grades available (as specified)

Key feature: Fast hydration and high viscosity at low dosage; strong synergy with xanthan and locust bean gum

Guar gum is frequently used in stabilizer systems with xanthan gum, locust bean gum, carrageenan and emulsifiers to optimize texture and shelf life. Explore the full Thickeners & Stabilizers portfolio or browse our Product Index (A–Z) for complementary hydrocolloids and functional ingredients.

Product overview

E412 guar gum: fast-hydrating hydrocolloid for viscosity, suspension and stability

Guar gum is a galactomannan hydrocolloid that hydrates in cold water and delivers high viscosity, supporting thickening and suspension in beverages and sauces, improved creaminess in dairy and plant-based products, and better freeze–thaw resistance in frozen desserts when used in balanced stabilizer systems. Grade selection (viscosity, particle size, hydration speed and microbial limits) and proper dispersion are essential for consistent performance and to avoid lumping.

Key characteristics

Ingredient type: natural hydrocolloid (galactomannan) from guar bean endosperm.
E-number: E412 (guar gum).
Hydration: hydrates in cold water; viscosity develops as water is absorbed (dispersion technique matters).
Viscosity: strong thickening at low dosage; available in different viscosity grades.
Texture: provides smooth, creamy mouthfeel; improves body and reduces syneresis in some systems.
Stabilization: helps suspend solids and stabilize emulsions (often with emulsifiers and other gums).
Synergy:
- With xanthan gum: enhanced viscosity/gel-like texture and improved stability.
- With locust bean gum: can improve body and reduce ice crystal growth in frozen desserts (system dependent).
Process compatibility: generally tolerant to moderate heat; performance depends on pH, salts and shear.
Labeling: typically declared as “guar gum” or “thickener (guar gum)” (regional rules apply).
Applications: dairy, plant-based beverages, ice cream, sauces, dressings, soups, bakery and gluten-free products.

Atlas supports formulators in selecting guar gum grades and building stabilizer systems tailored to your process (high shear mixing, UHT, homogenization, freezing, etc.).

Indicative specification points

Specifications vary by producer and grade. Typical parameters include:

Viscosity (e.g., in 1% solution): specified range by grade and test method.
Moisture: controlled for flowability and stability.
Particle size: impacts dispersion and hydration speed; tailored grades available.
pH (solution): indicative range.
Ash / acid-insoluble ash: controlled for purity.
Protein content: typically low; controlled as part of identity/purity.
Microbiological criteria: defined limits for total plate count, yeast/mold, pathogens (grade dependent).
Heavy metals/contaminants: controlled per applicable food standards.

Each batch is delivered with a Certificate of Analysis (COA) and technical data sheet. Additional documents can include GMO status, allergen declarations, dietary suitability (vegan/vegetarian), Halal/Kosher where applicable and compliance statements depending on grade and producer.

Dairy & plant-based beverages

Milk drinks, flavored dairy and yogurt-style beverages: improves body and mouthfeel; helps suspend cocoa and other solids.
Plant-based beverages (oat/soy/almond): supports viscosity and stability; helps reduce phase separation (system dependent).
Protein beverages: improves texture and suspension; evaluate interactions with proteins and minerals.

Ice cream & frozen desserts

Helps improve creaminess and reduce ice crystal growth when used in balanced stabilizer systems.
Supports melt resistance and freeze–thaw stability (formulation dependent).
Commonly combined with locust bean gum, carrageenan and emulsifiers for optimized structure.

Sauces, dressings & savory applications

Tomato sauces, gravies and soups: provides viscosity and cling; improves suspension of herbs/spices.
Dressings and emulsified sauces: helps stabilize oil-in-water systems in combination with emulsifiers and other gums.
Instant powders: supports viscosity upon reconstitution when properly dispersed.

Bakery & gluten-free products

Gluten-free doughs and batters: improves water binding, dough handling and softness; helps reduce crumbling.
Bakery fillings and creams: helps manage viscosity and prevent syneresis.
Processed meats (selected): used in some formulations to bind water and improve texture (market and regulatory dependent).

Formulation guidance

Dispersion: to avoid lumping, disperse guar gum into dry ingredients first (sugar/salt/flour) or pre-mix with oil before hydration; use high-shear mixing if available.
Dosage: depends on target viscosity, shear conditions and other hydrocolloids; optimize through pilot trials.
Synergy: combine with xanthan gum for enhanced stability and viscosity; combine with locust bean gum/carrageenan for frozen desserts and dairy textures.
Process: validate performance under homogenization, UHT, retort or freezing cycles depending on product type.
pH & salts: ionic strength and pH can influence hydration and texture; test in final matrix.

Build a cost-effective stabilizer system

Atlas can supply guar gum and support stabilizer system design by combining guar with xanthan, locust bean gum, carrageenan and emulsifiers. Share your product type, process and target texture—our team will propose suitable grades and documentation.

Discuss guar gum supply

Quality & documentation

Supplied as food-grade guar gum (E412) with agreed specification for viscosity grade, particle size and microbiological limits.
Each batch delivered with a Certificate of Analysis (COA) and technical data sheet.
Documentation can include GMO status, allergen declarations, dietary suitability (vegan/vegetarian), Halal/Kosher where applicable and compliance statements (grade/market dependent).
Production sites typically operate under recognized food safety systems such as HACCP and FSSC/ISO 22000 (producer dependent).
Customers remain responsible for finished-product compliance, labeling and permitted use levels in destination markets.

Packaging, storage & logistics

Packaging options: multiwall bags with inner liners; big bags available for industrial users (producer dependent).
Store in a cool, dry area away from moisture and strong odors; reseal opened packs to prevent caking and contamination.
Use FIFO inventory management; confirm shelf life on COA/label and monitor viscosity performance over time.
Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export/customs and quality documentation coordinated from Ankara.

To receive a tailored offer, please share your application (dairy/plant-based/ice cream/sauces/bakery), target viscosity and processing method, annual volume, preferred packaging, and documentation requirements (COA, Halal/Kosher where applicable, non-GMO, etc.) and destination markets. Our team will recommend suitable guar gum grades and stabilizer system options.