Guar flour it is mainly used as a thickener in sauces, dressings, ice creams, animal feeds, preserved meats, diet products and beverages. The powder consists of 80% by a polysaccharide galactomannan whose unit is represented by a trisaccharide formed by 2 molecules of mannose and one of galactose, joined together by a β-D (1-4) glycosidic bond to form so very long chains.
The product is very soluble in water at room temperature with which it forms a gelatinous mass, offering a very high viscosity and particularly resistant to mechanical stress, almost doubling its volume without any alteration from a chemical point of view.
Guar flour contributes to the maintenance of normal blood cholesterol levels. The beneficial effect is obtained with a daily intake of 10 g of product.
The product is gluten-free.
