Golden Ingredients® Guar Gum E 412 – 5000 cps

HIGH-VISCOSITY HYDROCOLLOID WITH 5000 CPS FOR PROFESSIONAL FOOD APPLICATIONS

€47.90*

Content: 10 kg (€4.79* / 1 kg)

Prices incl. VAT plus shipping costs

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Available, delivery time: 1-3 days*

Packaging sizes

10 kg Sack

Stk.

Product number: 11100-10-GI

Info VAT abroad: The price shown is valid for Germany. For deliveries abroad, the item price will be adjusted to the applicable VAT rates.

Benefits

5000 cps for particularly high viscosity
Approx. 10× stronger than conventional starch
For strong binding, thickening and stabilisation

High in fiber

Gluten-free

Non-GMO

No added ingredients

Vegan

Product information "Golden Ingredients® Guar Gum E 412 – 5000 cps"

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.

Benefits

100% Guar Gum E 412
Defined high-viscosity quality with 5000 cps
Approx. 10× stronger than conventional starch
Plant-based hydrocolloid
Thickening, binding and stabilising agent
For professional food formulations
For applications with increased viscosity requirements
For controlled adjustment of high viscosity
For intensive water binding and texture control
For cold and warm applications
For sauces, soups and delicatessen products
For dressings, dips and mayonnaise
For dairy products, creams and desserts
For doughs and baked goods
For gluten-free and egg-free formulations
For product development and formulation optimisation
Can also be combined with other hydrocolloids
Gluten-free
Vegan
No added ingredients
Aroma-protective packaging suitable for food
Filled in Germany

Nährwerte und Produktdetails

Ingredients

Guar Gum E 412, 5000 cps (100%)

Nutrition Information

Average nutritional values	per 100 g
Energy	850 kJ / 203 kcal
Fat	0.50 g
of which saturates	0.20 g
Carbohydrate	1.00 g
of which sugars	1.00 g
Fibre	83.90 g
Protein	5.00 g
Salt	0.03 g

Applications

Golden Ingredients® Guar Gum E 412 with 5000 cps is a high-viscosity functional ingredient for professional food processing. It is suitable for thickening, binding and stabilising both cold and warm formulations and is particularly suitable for applications with increased viscosity requirements.

Typical applications include:

for sauces, soups and delicatessen products
for dressings, dips and mayonnaise
for dairy products, creams and desserts
for doughs and baked goods
for gluten-free and egg-free formulations
for adjusting high viscosity
for water binding and stabilisation
for controlled texture development
for product development and formulation optimisation

Guar gum can be incorporated into both cold and warm liquids and does not need to be boiled in order to develop its thickening effect. The 5000 cps quality has approximately 10 times the thickening power of conventional starch, allowing particularly low usage levels.

For even distribution, add the powder gradually while stirring vigorously. Allow sufficient time for hydration and then check the resulting viscosity. The appropriate usage level depends on the formulation, desired texture, processing conditions and intended technological function.

Depending on the application, guar gum can be used alone or in combination with other hydrocolloids to tailor viscosity, water binding, stability and texture to the respective product concept.

Shelf Life and Storage

Store in a cool, dry place and keep tightly closed. Keep out of reach of children. When stored correctly, the product has a minimum shelf life of 2 years from the date of production.

Our products are supplied in prepacked packaging marked with a batch number and best-before date (printed directly on the packaging or provided on an additional label). When stored correctly, the manufacturer guarantees that the product will retain its characteristics in terms of appearance, taste and processing properties until the stated best-before date. A best-before date is not an expiry date as used, for example, for highly perishable fresh foods.

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Golden Ingredients® Guar Gum E 412 – 3500 cps

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.

Content: 10 kg (€4.69* / 1 kg)

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Guar Gum – Extra Strong Plant-Based Thickener

Guar Gum 5000 cps – when extra strong thickening is required Sometimes a sauce only needs a little more body – and sometimes a formulation calls for seriously strong binding and a much higher viscosity. That is exactly what our high-viscosity 5000 cps quality is designed for. Golden Peanut Gourmet® Guar Gum is a plant-based binding and thickening agent with particularly strong thickening power. It is almost neutral in aroma and flavour, highly effective and suitable for both cold and warm preparations. With approximately 10 times the thickening power of conventional starch, even very small amounts can noticeably change the consistency of a recipe. High viscosity – what does 5000 cps mean? For guar gum, the cps value describes the viscosity of a defined solution under specified conditions. In simple terms: the higher the viscosity, the stronger the thickening effect under comparable conditions. At 5000 cps, this is our high-viscosity guar gum quality. It is particularly suitable for applications where strong binding, high viscosity or especially economical dosing is required. Approx. 10× stronger than conventional starch The difference becomes particularly easy to understand when guar gum is compared with a familiar kitchen thickener. Our 5000 cps quality has approximately 10 times the thickening power of conventional starch. This means you can use it very sparingly. Even small quantities can transform a thin preparation into a smooth, creamy or significantly thicker consistency. With the 5000 cps quality in particular, less is more to begin with. What makes guar gum so effective? Guar gum is obtained from the seeds of the guar bean. A fine powder is produced from the endosperm of the seeds, and its characteristic functional properties are mainly due to the naturally occurring galactomannans. These plant-based polysaccharides have a strong ability to bind water. When guar gum comes into contact with liquid, it hydrates, binds water and increases viscosity. This is exactly what makes guar gum one of the most versatile hydrocolloids for cooking and food preparation. For sauces, dressings and creamy preparations The high-viscosity quality really shows its strength in sauces. You can use it to thicken sauces, soups, dips, dressings and mayonnaise and adjust their consistency to suit your recipe. It is not simply about making a liquid thicker: guar gum can also help keep the different components of a formulation more evenly distributed. This gives you greater control over texture – from lightly thickened to distinctly creamy. For desserts, creams and dairy preparations Its strong water-binding capacity is also useful in sweet recipes. Guar gum can be used in creams, desserts, milk- and cream-based preparations, fruit preparations and cake glazes. As the powder is almost neutral in flavour, guar gum itself does not take centre stage. Instead, it performs its functional role: binding, thickening and supporting the desired texture. A classic ingredient for ice cream Guar gum is also an interesting functional ingredient for ice cream and frozen desserts. Ice crystals can form during freezing and affect the finished texture. By binding some of the available water, guar gum can help reduce the formation of larger ice crystals and support a smoother, creamier ice cream structure. This is a good example of what hydrocolloids can do: they influence properties such as creaminess, consistency and mouthfeel. Suitable for cold and warm preparations One major advantage compared with conventional starch is that guar gum can develop its thickening effect without being brought to the boil first. This means you can use it for warm sauces and soups as well as cold dressings, dips and other chilled preparations. It opens up additional possibilities especially for recipes that should not or cannot be heated. Also suitable for gluten-free recipes Guar gum is gluten-free and vegan and is frequently used in gluten-free baking and dough formulations. When the structure-building gluten found in conventional wheat flour is absent, suitable hydrocolloids can help bind water and support the structure of the recipe. This is why guar gum is also commonly found in gluten-free flour and baking mixes. 3500 or 5000 cps – which quality is right for you? Our 3500 cps quality is the versatile all-rounder and offers approximately eight times the thickening power of conventional starch. The 5000 cps quality offered here is highly viscous and provides approximately ten times the thickening power. It is the right choice when you need particularly strong binding and high viscosity. You do not need to understand every technical detail behind the cps value – what matters is the level of thickening power your recipe requires. Hydrocolloids are one of our specialities For us, guar gum is much more than just another thickener on the kitchen shelf. Hydrocolloids and functional food ingredients have been part of our expertise for many years. Alongside guar gum, this product world also includes ingredients such as locust bean gum, xanthan gum and agar agar. Depending on the formulation, these ingredients can be used individually or in carefully selected combinations to influence viscosity, stability and texture. This experience also goes into our Golden Peanut Gourmet® products. Golden Peanut Gourmet® – when extra strong binding is required Do you want to achieve strong thickening with only small amounts and bring your recipes towards a smooth, creamy or highly viscous consistency? Golden Peanut Gourmet® Guar Gum 5000 cps is our extra strong quality for the job: plant-based, gluten-free, vegan, highly effective and approximately 10 times stronger than conventional starch. You choose the flavour – we provide the binding power for the texture you want.

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Tip

Guar Gum – Versatile Plant-Based Thickener

Guar gum – when liquids need the right consistency Why does a good dressing stay smooth, a sauce turn creamy instead of watery, or homemade ice cream develop a more even texture? Very often, a hydrocolloid is involved – an ingredient that binds water, thickens liquids and helps stabilise formulations. Golden Peanut Gourmet® Guar Gum belongs to this group. The plant-based thickening and binding agent is highly effective, almost neutral in aroma and flavour, and suitable for both cold and warm preparations. Our 3500 cps quality is a versatile all-rounder for sauces, dressings, desserts, ice cream and many other kitchen applications. Strong thickening power – small amounts go a long way Guar gum has a considerably stronger thickening effect than conventional starch. The 3500 cps quality thickens approximately 8 times more strongly than conventional corn starch. That is why it is best to start with a small amount and gradually work towards the desired consistency. Even a little guar gum can noticeably transform a thin liquid into a smoother, creamier or significantly thicker preparation. What exactly is guar gum? Guar gum is obtained from the seeds of the guar bean. A fine powder is produced from the endosperm of the seed, and its characteristic properties are mainly due to the naturally occurring galactomannans. These plant-based polysaccharides have a strong ability to bind water. When guar gum comes into contact with liquid, it swells and increases viscosity – which is exactly what makes it such a versatile ingredient for cooking, baking and food preparation. For sauces, dressings, dips and desserts Guar gum can be used in many different ways: for thickening sauces and soups, stabilising dressings, and preparing dips, mayonnaise, creams and desserts. It is also useful in dairy and cream-based preparations, jams, fruit preparations and cake glazes. One particularly practical feature is that guar gum develops its thickening effect in cold liquids as well, so there is no need to bring a preparation to the boil before it begins to thicken. For sauces and dressings that stay evenly combined A good sauce needs more than flavour – the texture has to be right too. Guar gum binds water and increases viscosity, helping thin liquids become smoother and more uniform. In dressings, the same property can help keep the different components of a formulation more evenly distributed. This is exactly why hydrocolloids such as guar gum are also widely used in professional food production for controlled texture development. Especially useful for homemade ice cream Texture plays an important role in how creamy ice cream feels. During freezing, ice crystals can form and affect the finished structure. Guar gum binds part of the available water and has therefore long been used as a functional ingredient in ice cream production. It can help reduce the formation of larger ice crystals and support a smoother, more even texture without dominating the flavour of the recipe. Versatile for gluten-free baking too Guar gum is also an interesting ingredient for gluten-free baking. In conventional wheat doughs, gluten plays an important structural role. When gluten is absent, suitable binding agents can help retain water and support the structure of the formulation. This is why guar gum is often used in gluten-free flour and baking mixes and can also be incorporated into homemade bread, cake and pastry recipes. 3500 or 5000 cps – what is the difference? The term cps describes viscosity – in simple terms, how strongly a defined solution thickens under specified conditions. Our 3500 cps quality is the versatile classic: strongly binding, highly effective and suitable for a broad range of applications. Our 5000 cps quality produces a higher viscosity and is particularly useful when a more intensive thickening effect is required. This makes it easier to choose the quality that best suits your recipe. Hydrocolloids are one of our specialities For us, guar gum is more than just another cooking or baking ingredient. Hydrocolloids and functional food ingredients have been part of our expertise for many years. Depending on the required function, other ingredients such as locust bean gum, xanthan gum or agar agar may also be used. Behind a creamy sauce, stable dressing, smooth ice cream or successful gluten-free recipe there is often quite a bit of food technology – and this knowledge also goes into our Golden Peanut Gourmet® products. Golden Peanut Gourmet® – for the texture you want Whether you want a smoother sauce, a more homogeneous dressing or creamier homemade ice cream, Golden Peanut Gourmet® Guar Gum 3500 cps is our versatile all-rounder for the job: plant-based, gluten-free, vegan and highly effective. You choose the flavour – guar gum helps you create the right texture.

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