Is a Certificate of Analysis (COA) available for every lot?

Yes — a Certificate of Analysis is available on request for every lot we supply.

How quickly can I get a sample?

We reply to sample and quote requests within one business day.

Preservatives & hydrocolloids

Guar gum for cost-effective viscosity and water binding in sauces, dairy and bakery.

Origin: India

Lower cost per unit of viscosity than xanthan for applications that don't need freeze-thaw stability.
Fast- or slow-hydrating grades to fit continuous or batch mixing.
Binds free water in bakery doughs, improving yield and shelf-softness together.

Store in a cool, dry place below 25°C, away from direct sunlight and strong odors. Keep bags sealed between uses.

Citric acid (anhydrous & monohydrate) for acidity, tartness and preservation across food and beverage.

Xanthan gum for thickening, suspension and freeze-thaw stability at low dosage.

CMC for water binding, thickening and stabilization in dairy, ice cream and beverages.

What packaging and MOQ is available for Guar gum?: 25 kg bags
Is a Certificate of Analysis (COA) available for every lot?: Yes — a Certificate of Analysis is available on request for every lot we supply.
How should this ingredient be stored?: Store in a cool, dry place below 25°C, away from direct sunlight and strong odors. Keep bags sealed between uses.
How quickly can I get a sample?: We reply to sample and quote requests within one business day.