Guar Gum
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Guar Gum Specifications Specialization

Guar Gum

Botanical Name   : Cyamopsis tetragonalobus, L
Family               : Leguminous
Part Used         : Seeds
Vernacular Name : Guar

During last decade Guar has immerged as an important industrial raw material and Produced by man for thousands of years. India has been the single largest producer and exporters of Guar gum accounting for more than 80 percent of the global output and trade and that to involves a important share of A Part of North Gujarat. (Western Part of India)

Guar has now assumed a larger role among the domesticated plants due to its unique functional properties.

The byproduct of Guar Gum industry consisting of the outer seed coat and germ material is called guar meal. The Guar meal after gum Extraction is a potential source of protein and contains about 42% crude protein which is one and a half times more than the level of protein in guar seed. The protein content in guar meal is well comparable with that of oil cakes. It is used as a feed for live stock including poultry. Toasting of Guar Meal improves its nutritive value in chicks. Toasted guar Meal can be used in limited quantity i.e. Up to 10% in Poultry diet. However it can replace groundnut cake by almost 100% in animals feeds.

Guar Gum (Galactomanan) is a high molecular weight carbohydrate polymer made up of a large number of mannose and galactose unit linked together. The crude Guar Gum is a grayish white powder 90% of which dissolves in water. It is non ionic polysaccharide based on the milled endosperm of the guar bean whose average composition is :

Composition of the Components of Guar Seed

Seed Part

Protein %
(N x 6.25)

Ether Extract



Crude Fibre

Type of carbohydrate


5 0.3 4 10 35.0 D-Glucose


5 0.6 0.6 10 1.5 Galactomannan


55.3 5.2 4.6 10 1.18 D-Glucose

The most important property of the Guar is its ability of hydrate rapidly in cold water to attain a very high viscosity at relatively low concentrations. Its specific colloidal nature gives the solution an excellent thickening power which is 6 to 10 times thicker than that obtained from starch. It is stable over a wide range of PH and it also improves the flowablility and pumpability of the fluid. It is a superior friction loss reducing agent.


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