Guar gum is useful as a thickening agent for water and as a reagent for adsorption and hydrogen bonding with mineral and cellulosic surfaces. It is an edible carbohydrate polymer. It is non-ionic, free flowing, low pale white colored, coarse to fine grounded powder and is water-soluble hydrocolloids. Guar gum is used as a thickener and emulsifier in commercial food processing. It has almost 8 times the thickening power as corn starch, and is used in dressings, sauces, milk products, and baking mixes. It is also used in paper manufacturing, textiles, printing, cosmetics and pharmaceuticals.
Three grades of splits, SPS (Single Purified Splits), DPS (Double Purified Splits) and TPS (Triple Purified Splits) are produced from the best quality of guar seed.
