Locust bean gum in bulk

Guar Gum E 412 – functional hydrocolloid for professional food formulations Golden Ingredients® Guar Gum 3500 cps is a plant-based hydrocolloid for professional food processing. Guar Gum E 412 is used as a thickening, binding and stabilising agent and is suitable for numerous formulations where viscosity, water binding and texture need to be controlled. The 3500 cps quality represents a versatile standard viscosity for a broad range of applications in production, product development and further processing. 3500 cps – versatile standard viscosity The cps value describes the viscosity of a defined solution under specified conditions. The 3500 cps quality provides pronounced thickening and water-binding properties and is suitable as a versatile functional ingredient. It offers approximately 8 times the thickening power of conventional starch, allowing comparatively low usage levels. Depending on the formulation, guar gum can be used to achieve anything from a moderately increased to a distinctly higher viscosity. Water binding, thickening and stabilisation Guar gum is obtained from the seeds of the guar bean. Its functional properties are primarily based on naturally occurring galactomannans. These polysaccharides have a strong ability to bind water and hydrate when they come into contact with liquid, thereby increasing the viscosity of the formulation. Guar gum can be used in both cold and warm applications, providing flexible processing options across different production processes. Broad range of applications in food processing Typical applications include sauces, dressings, mayonnaise, soups, dips and delicatessen products. Guar gum is also suitable for dairy products, creams, desserts, ice cream and other frozen products. In addition, it is used in baked goods and gluten-free formulations where water binding, structure and texture need to be supported. For ice cream and frozen products In ice cream and other frozen applications, the water-binding properties of guar gum can be used to influence texture and help reduce the formation of larger ice crystals. Guar Gum E 412 is therefore suitable as part of formulations where a more uniform and stable structure is required during freezing and storage. For baked goods and gluten-free formulations Guar gum also offers a wide range of technological possibilities in baking and dough formulations. In gluten-free systems in particular, hydrocolloids can be used to bind water and support the structure of the formulation. The 3500 cps quality provides a versatile basis for different product concepts. Hydrocolloid for development and formulation optimisation Guar gum is one of the established hydrocolloids used in food technology. Depending on the required function, it can be used on its own or in combination with other hydrocolloids. Golden Ingredients® also offers products such as Xanthan E 415, Locust Bean Gum E 410 and Agar Agar E 406. This provides different options for developing and optimising systems for viscosity, stability and texture according to the individual formulation. Golden Ingredients® – functional ingredients for professional users Golden Ingredients® is aimed at food manufacturers, artisan producers, gastronomy and professional processors looking for functional ingredients for production, development and further processing. The range includes binding, thickening and gelling agents as well as other functional ingredients for a wide variety of food applications. Guar Gum E 412 with 3500 cps provides a versatile standard viscosity for professional formulations.

Guar Gum E 412 – high-viscosity hydrocolloid for professional food formulations Golden Ingredients® Guar Gum 5000 cps is a plant-based hydrocolloid for professional food processing. Guar Gum E 412 is used as a thickening, binding and stabilising agent and is particularly suitable for formulations where high viscosity and pronounced water binding are required. The 5000 cps quality is our high-viscosity variant for applications that require especially strong thickening performance. 5000 cps – high viscosity for demanding formulations The cps value describes the viscosity of a defined solution under specified conditions. At 5000 cps, this guar gum quality provides particularly strong thickening performance and is suitable for product concepts where even low usage levels should produce a noticeable increase in viscosity. Its thickening power is approximately 10 times that of conventional starch. Efficient water binding and texture control Guar gum is obtained from the seeds of the guar bean. Its technological properties are mainly based on the naturally occurring galactomannans. These polysaccharides have a strong ability to bind water, hydrate in liquid and increase the viscosity of a formulation. This allows guar gum to be used specifically for thickening, stabilisation and the adjustment of defined textures. For cold and warm production processes Guar Gum E 412 can be processed in both cold and warm applications and does not require prior boiling in order to develop its thickening effect. This allows flexible use at different processing stages and makes the high-viscosity 5000 cps quality particularly interesting for formulations where viscosity needs to be adjusted without additional thermal treatment. Broad range of applications Typical applications include sauces, dressings, mayonnaise, soups, dips and delicatessen products. The 5000 cps quality can also be used in dairy products, creams, desserts and other formulations where strong binding and a uniform texture are required. Due to its high thickening performance, it is particularly suitable for applications with increased viscosity requirements. For doughs, baked goods and gluten-free systems Guar gum can also be used as a functional texturiser in baking and dough formulations. It supports water binding and can contribute to the structure of the formulation. These properties are particularly useful in gluten-free and egg-free systems where binding, elasticity and a homogeneous texture need to be controlled. 3500 or 5000 cps – defined quality for the required application Golden Ingredients® offers guar gum in different viscosity grades. The 3500 cps quality is the versatile standard variant for a wide range of applications. The 5000 cps quality provides higher viscosity and is particularly suitable for formulations where intensive thickening or a low usage level is desired. This allows the appropriate grade to be selected according to the specific technological requirement. For product development and formulation optimisation Guar gum is one of the established hydrocolloids used in food technology and, depending on the required function, can be used alone or in combination with other hydrocolloids. Golden Ingredients® also offers products such as Xanthan E 415, Locust Bean Gum E 410 and Agar Agar E 406. This provides a range of functional ingredients for adjusting viscosity, water binding, stability and texture to the individual product concept. Golden Ingredients® – functional ingredients for professional users Golden Ingredients® is aimed at food manufacturers, artisan producers, gastronomy and professional processors. Guar Gum E 412 with 5000 cps provides a high-viscosity quality for demanding professional formulations – particularly where strong binding, high viscosity and efficient dosing are required.