{"id":4497,"date":"2026-11-02T10:16:44","date_gmt":"2026-11-02T10:16:44","guid":{"rendered":"https:\/\/www.avlasthydrocolloids.com\/blog\/?p=4497"},"modified":"2026-11-02T11:06:38","modified_gmt":"2026-11-02T11:06:38","slug":"hydrocolloids-for-food-manufacturers-guar-gum-cassia-gum-and-locust-bean-gum-compared","status":"publish","type":"post","link":"https:\/\/www.avlasthydrocolloids.com\/blog\/hydrocolloids-for-food-manufacturers-guar-gum-cassia-gum-and-locust-bean-gum-compared\/","title":{"rendered":"Hydrocolloids for Food Manufacturers: Guar Gum, Cassia Gum and Locust Bean Gum Compared"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_89 counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.avlasthydrocolloids.com\/blog\/hydrocolloids-for-food-manufacturers-guar-gum-cassia-gum-and-locust-bean-gum-compared\/#what-hydrocolloids-do-in-food-processing-food-hydrocolloids-explained\" >What Hydrocolloids Do in Food Processing Food Hydrocolloids Explained<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.avlasthydrocolloids.com\/blog\/hydrocolloids-for-food-manufacturers-guar-gum-cassia-gum-and-locust-bean-gum-compared\/#galactomannans-and-seed-gums-explained-guar-tara-locust-bean-and-cassia-gum\" >Galactomannans and Seed Gums Explained Guar, Tara, Locust Bean and Cassia Gum<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.avlasthydrocolloids.com\/blog\/hydrocolloids-for-food-manufacturers-guar-gum-cassia-gum-and-locust-bean-gum-compared\/#cold-water-guar-gum-and-hot-water-cassia-gum-powder-solubility-compared\" >Cold Water Guar Gum and Hot Water Cassia Gum Powder Solubility Compared<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.avlasthydrocolloids.com\/blog\/hydrocolloids-for-food-manufacturers-guar-gum-cassia-gum-and-locust-bean-gum-compared\/#hydrocolloid-gelling-and-synergy-which-gums-work-with-carrageenan-and-xanthan\" >Hydrocolloid Gelling and Synergy Which Gums Work With Carrageenan and Xanthan<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.avlasthydrocolloids.com\/blog\/hydrocolloids-for-food-manufacturers-guar-gum-cassia-gum-and-locust-bean-gum-compared\/#guar-gum-powder-in-food-processing-fast-viscosity-and-cold-process-use\" >Guar Gum Powder in Food Processing Fast Viscosity and Cold Process Use<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.avlasthydrocolloids.com\/blog\/hydrocolloids-for-food-manufacturers-guar-gum-cassia-gum-and-locust-bean-gum-compared\/#cassia-gum-powder-in-food-and-pet-food-hot-water-hydration-and-gel-support\" >Cassia Gum Powder in Food and Pet Food Hot Water Hydration and Gel Support<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.avlasthydrocolloids.com\/blog\/hydrocolloids-for-food-manufacturers-guar-gum-cassia-gum-and-locust-bean-gum-compared\/#locust-bean-gum-and-tara-gum-as-hydrocolloid-alternatives-to-guar-and-cassia-gum\" >Locust Bean Gum and Tara Gum as Hydrocolloid Alternatives to Guar and Cassia Gum<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.avlasthydrocolloids.com\/blog\/hydrocolloids-for-food-manufacturers-guar-gum-cassia-gum-and-locust-bean-gum-compared\/#how-to-choose-a-hydrocolloid-or-seed-gum-for-your-food-application\" >How to Choose a Hydrocolloid or Seed Gum for Your Food Application<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/www.avlasthydrocolloids.com\/blog\/hydrocolloids-for-food-manufacturers-guar-gum-cassia-gum-and-locust-bean-gum-compared\/#running-trials-when-comparing-or-combining-seed-gums\" >Running Trials When Comparing or Combining Seed Gums<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/www.avlasthydrocolloids.com\/blog\/hydrocolloids-for-food-manufacturers-guar-gum-cassia-gum-and-locust-bean-gum-compared\/#about-avlast-hydrocolloids-guar-gum-powder-and-cassia-gum-powder-supplier\" >About Avlast Hydrocolloids Guar Gum Powder and Cassia Gum Powder Supplier<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/www.avlasthydrocolloids.com\/blog\/hydrocolloids-for-food-manufacturers-guar-gum-cassia-gum-and-locust-bean-gum-compared\/#conclusion-choosing-between-guar-gum-cassia-gum-and-locust-bean-gum\" >Conclusion Choosing Between Guar Gum, Cassia Gum and Locust Bean Gum<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/www.avlasthydrocolloids.com\/blog\/hydrocolloids-for-food-manufacturers-guar-gum-cassia-gum-and-locust-bean-gum-compared\/#frequently-asked-questions-about-guar-gum-cassia-gum-and-locust-bean-gum\" >Frequently Asked Questions About Guar Gum, Cassia Gum and Locust Bean Gum<\/a><\/li><\/ul><\/nav><\/div>\n\n<p class=\"wp-block-paragraph\"><em><strong>AI Summary<\/strong><\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Guar gum, cassia gum, locust bean gum and tara gum are galactomannan seed gums whose galactose content controls solubility and gelling.<\/li>\n\n\n\n<li>Guar gum dissolves in cold water, while cassia gum powder is soluble only in hot water and locust bean gum needs heating.<\/li>\n\n\n\n<li>Locust bean gum, cassia gum and tara gum bind to kappa carrageenan, while guar gum does not.<\/li>\n\n\n\n<li>The right gum depends on process temperature, texture target and the regulatory code in the target market.<\/li>\n\n\n\n<li>Avlast Hydrocolloids exports guar and cassia gum powder in bulk to more than 30 countries.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Food manufacturers choose from a wide range of hydrocolloids to control viscosity, gel strength, texture and stability. Seed gums are among the most widely used because they work at low dosage and come from plant sources.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This guide compares four related gums so formulators and buyers can see which one fits a given process.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"what-hydrocolloids-do-in-food-processing-food-hydrocolloids-explained\"><\/span><strong>What Hydrocolloids Do in Food Processing: Food Hydrocolloids Explained<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Hydrocolloids are substances that disperse in water to thicken, gel or stabilise a food. They keep particles suspended, hold water in place, limit ice crystal growth and give products a smooth mouthfeel.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Seed gums, also called galactomannans, form a family within this group. They are used in dairy desserts, sauces, noodles, beverages, bakery fillings and pet food.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Choosing between them depends on process temperature, desired texture and the labelling rules of the target market.<\/p>\n\n\n\n<!-- CTA Section -->\n<div class=\"cta-wrapper\">\n  <div class=\"cta-text\">\n  Quick Response Guaranteed \n  <\/div>\n  <a href=\"mailto:info@avlasthydrocolloids.com\" class=\"cta-btn\" target=\"_blank\">\n    <img decoding=\"async\" alt=\"Email Us\" height=\"30\" src=\"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-content\/uploads\/2026\/01\/White-Email.png\" style=\"display:block;\" width=\"30\">\n   Email Us Now!\n  <\/a>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"galactomannans-and-seed-gums-explained-guar-tara-locust-bean-and-cassia-gum\"><\/span><strong>Galactomannans and Seed Gums Explained: Guar, Tara, Locust Bean and Cassia Gum<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">All four gums are polysaccharides with a mannose backbone and galactose side units. The ratio of mannose to galactose is about two to one in guar gum, three to one in tara gum, four to one in locust bean gum and at least five to one in cassia gum.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">More galactose side units make the gum dissolve more easily in cold water. Fewer side units mean the molecules associate more strongly, so the gum needs heat to dissolve but can interact with other hydrocolloids to form gels.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This single structural difference explains most of the practical differences between the four gums.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"cold-water-guar-gum-and-hot-water-cassia-gum-powder-solubility-compared\"><\/span><strong>Cold Water Guar Gum and Hot Water Cassia Gum Powder: Solubility Compared<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Guar gum dissolves in cold water and builds viscosity quickly, which makes it convenient for cold process foods and for plants without heating equipment.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Locust bean gum needs heating to dissolve fully. Cassia gum powder is soluble only in hot water, so processors hydrate it with heat during cooking or pasteurisation. Tara gum sits between guar gum and locust bean gum in solubility.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Formulators should therefore match the gum to the process. A line with no heating step suits guar gum, while a line with a cooking stage can use cassia gum powder or locust bean gum.<\/p>\n\n\n\n<div style=\"width:100%; overflow-x:auto; margin:25px 0; border-radius:10px; border:1px solid #e2e8e4; box-shadow:0 3px 12px rgba(0,0,0,0.06);\">\n  <table style=\"width:100%; border-collapse:collapse; font-family:Arial,sans-serif; font-size:15px; line-height:1.6; color:#333;\">\n\n    <thead>\n      <tr style=\"background-color:#24288e; color:#fff;\">\n        <th style=\"padding:15px; text-align:left; border:1px solid #ddd;\">Gum<\/th>\n        <th style=\"padding:15px; text-align:left; border:1px solid #ddd;\">E Number<\/th>\n        <th style=\"padding:15px; text-align:left; border:1px solid #ddd;\">Mannose to Galactose Ratio<\/th>\n        <th style=\"padding:15px; text-align:left; border:1px solid #ddd;\">Water Solubility<\/th>\n        <th style=\"padding:15px; text-align:left; border:1px solid #ddd;\">Typical Role<\/th>\n      <\/tr>\n    <\/thead>\n\n    <tbody>\n      <tr style=\"background-color:#fff;\">\n        <td style=\"padding:14px; border:1px solid #ddd;\">Guar gum<\/td>\n        <td style=\"padding:14px; border:1px solid #ddd;\">E412<\/td>\n        <td style=\"padding:14px; border:1px solid #ddd;\">About 2 to 1<\/td>\n        <td style=\"padding:14px; border:1px solid #ddd;\">Dissolves in cold water<\/td>\n        <td style=\"padding:14px; border:1px solid #ddd;\">Fast thickening and stabilising, cold process use<\/td>\n      <\/tr>\n\n      <tr style=\"background-color:#f5f9f6;\">\n        <td style=\"padding:14px; border:1px solid #ddd;\">Tara gum<\/td>\n        <td style=\"padding:14px; border:1px solid #ddd;\">E417<\/td>\n        <td style=\"padding:14px; border:1px solid #ddd;\">About 3 to 1<\/td>\n        <td style=\"padding:14px; border:1px solid #ddd;\">Between guar gum and locust bean gum<\/td>\n        <td style=\"padding:14px; border:1px solid #ddd;\">Works with kappa carrageenan<\/td>\n      <\/tr>\n\n      <tr style=\"background-color:#fff;\">\n        <td style=\"padding:14px; border:1px solid #ddd;\">Locust bean gum<\/td>\n        <td style=\"padding:14px; border:1px solid #ddd;\">E410<\/td>\n        <td style=\"padding:14px; border:1px solid #ddd;\">About 4 to 1<\/td>\n        <td style=\"padding:14px; border:1px solid #ddd;\">Needs heating, soluble in hot water<\/td>\n        <td style=\"padding:14px; border:1px solid #ddd;\">Weak gels, synergy with xanthan and carrageenan<\/td>\n      <\/tr>\n\n      <tr style=\"background-color:#eaf5ec;\">\n        <td style=\"padding:14px; border:1px solid #b6d9bf; font-weight:bold;\">Cassia gum<\/td>\n        <td style=\"padding:14px; border:1px solid #b6d9bf;\">E427 (E499 in pet food)<\/td>\n        <td style=\"padding:14px; border:1px solid #b6d9bf;\">At least 5 to 1<\/td>\n        <td style=\"padding:14px; border:1px solid #b6d9bf;\">Soluble only in hot water<\/td>\n        <td style=\"padding:14px; border:1px solid #b6d9bf;\">Gel support with carrageenan, wet pet food<\/td>\n      <\/tr>\n    <\/tbody>\n\n  <\/table>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"hydrocolloid-gelling-and-synergy-which-gums-work-with-carrageenan-and-xanthan\"><\/span><strong>Hydrocolloid Gelling and Synergy: Which Gums Work With Carrageenan and Xanthan<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Locust bean gum shows viscosity synergy with xanthan gum and binds to kappa carrageenan, strengthening the gel. Cassia gum and tara gum also bind to kappa carrageenan, while guar gum does not.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This is why guar gum is chosen mainly as a thickener, while cassia gum, tara gum and locust bean gum are chosen where a gel structure is needed.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In wet pet food, the European authorisation for cassia gum requires carrageenan to be used with it, which shows how closely the two ingredients are linked.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"guar-gum-powder-in-food-processing-fast-viscosity-and-cold-process-use\"><\/span><strong>Guar Gum Powder in Food Processing: Fast Viscosity and Cold Process Use<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Guar gum is valued for its high viscosity at low dosage and for dispersing in cold water. It carries the code E412 in the European Union.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Manufacturers use it in ice cream and frozen desserts, beverages, sauces, noodles and bakery products, where it improves body, holds water and stabilises texture.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Fast hydrating grades are available for processes that need viscosity quickly, such as instant noodle production.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1200\" height=\"530\" src=\"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-content\/uploads\/2026\/11\/cassia_gum_steam_rising_web_1200x530.gif\" alt=\"\" class=\"wp-image-4516\" srcset=\"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-content\/uploads\/2026\/11\/cassia_gum_steam_rising_web_1200x530.gif 1200w, https:\/\/www.avlasthydrocolloids.com\/blog\/wp-content\/uploads\/2026\/11\/cassia_gum_steam_rising_web_1200x530-768x339.gif 768w, https:\/\/www.avlasthydrocolloids.com\/blog\/wp-content\/uploads\/2026\/11\/cassia_gum_steam_rising_web_1200x530-150x66.gif 150w\" sizes=\"(max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 1362px) 62vw, 840px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"cassia-gum-powder-in-food-and-pet-food-hot-water-hydration-and-gel-support\"><\/span><strong>Cassia Gum Powder in Food and Pet Food: Hot Water Hydration and Gel Support<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Cassia gum carries the code E427 in food and E499 in pet food. It is soluble only in hot water, so it is hydrated with heat and typically paired with carrageenan to give firm, elastic gels.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Wet pet food is its best known application. Food manufacturers also consider cassia gum powder where it is approved, and they check the permitted categories in their market.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Many formulators evaluate cassia gum as an alternative to locust bean gum because both are galactomannans that interact with carrageenan.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"locust-bean-gum-and-tara-gum-as-hydrocolloid-alternatives-to-guar-and-cassia-gum\"><\/span><strong>Locust Bean Gum and Tara Gum as Hydrocolloid Alternatives to Guar and Cassia Gum<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Locust bean gum forms weak gels that do not reverse with heat, and it has poorer freeze thaw behaviour than guar gum. It is also known for limiting ice crystal growth, which is why it is common in frozen desserts.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tara gum is a related galactomannan that interacts with carrageenan in a similar way, and formulators consider it when they want a different balance of solubility and gel behaviour.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Avlast Hydrocolloids supplies guar gum powder and cassia gum powder, which cover the cold water thickening and hot water gelling roles described in this guide.<\/p>\n\n\n\n<iframe width=\"100%\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/APOVtyyRmt0?si=FzrXxXmEnE78nZuD\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"how-to-choose-a-hydrocolloid-or-seed-gum-for-your-food-application\"><\/span><strong>How to Choose a Hydrocolloid or Seed Gum for Your Food Application<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Start with the process. If there is no heating step, guar gum is the practical choice. If the product is cooked or retorted, cassia gum powder or locust bean gum become options.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Next consider the texture target. Thickening and body point toward guar gum, while elastic gels with carrageenan point toward cassia gum, tara gum or locust bean gum.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Finally check the regulatory code and permitted food category in the target market, and ask the supplier for a specification, certificate of analysis and hydration guidance.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"running-trials-when-comparing-or-combining-seed-gums\"><\/span><strong>Running Trials When Comparing or Combining Seed Gums<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The most reliable way to compare seed gums is to test them in the actual recipe and process. Formulators should measure viscosity or gel strength at the real processing temperature, using the same dosage steps for each gum.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">When combining gums, change one variable at a time, and record the hydration temperature, mixing time and order of addition. Because cassia gum powder is soluble only in hot water, the heating step needs to be built into each trial that includes it.<\/p>\n\n\n\n<!-- CTA Section -->\n<div class=\"cta-wrapper\">\n  <div class=\"cta-text\">\n Speak with an Expert\n  <\/div>\n  <a href=\"tel:+917925830618\" class=\"cta-btn\" target=\"_blank\">\n    <img decoding=\"async\" alt=\"Call\" height=\"30\" src=\"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-content\/uploads\/2026\/01\/Icon-call.png\" style=\"display:block;\" width=\"30\"> \n  Call Us Now!\n  <\/a>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"about-avlast-hydrocolloids-guar-gum-powder-and-cassia-gum-powder-supplier\"><\/span><strong>About Avlast Hydrocolloids: Guar Gum Powder and Cassia Gum Powder Supplier<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Avlast Hydrocolloids is a manufacturer, processor and exporter of guar gum powder, guar splits, guar meal, cassia gum powder, cassia tora splits and cassia tora meal, based in Ahmedabad, India. The company was founded in 2006 and currently exports to more than 30 countries.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Buyers can request technical data sheets and certificates of analysis for both guar gum powder and cassia gum powder, including clear hydration guidance for each. Avlast Hydrocolloids holds Kosher and Halal certificates, and its processing of cassia gum powder for food industries is certified under FSSC 22000.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The Avlast Hydrocolloids team supports formulators who are comparing seed gums, and it can arrange sample lots so that trials can be run before a bulk order.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"conclusion-choosing-between-guar-gum-cassia-gum-and-locust-bean-gum\"><\/span><strong>Conclusion: Choosing Between Guar Gum, Cassia Gum and Locust Bean Gum<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Guar gum, cassia gum, locust bean gum and tara gum are close relatives, but their galactose content gives each a distinct solubility and gelling profile. Formulators who match the gum to the process temperature, texture target and regulatory requirements will choose the right ingredient first time.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"frequently-asked-questions-about-guar-gum-cassia-gum-and-locust-bean-gum\"><\/span><strong>Frequently Asked Questions About Guar Gum, Cassia Gum and Locust Bean Gum<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n        <style type=\"text\/css\">\n        \t        \t.thfaqf-tab h3.thfaqf-tablinks-4501.active {\n\t\t\t    background-color: #f5f5f5!important;\n\t\t\t    color: #cc2753!important;\n\t\t\t}\n\t\t\t.thfaqf-tab h3.thfaqf-tablinks-4501:hover {\n\t\t\t  \tbackground-color: #f5f5f5!important;\n\t\t\t}\n\t\t    .thfaqf-faq-item-4501.thfaqf-active .thfaqf-title-text{\n\t\t\t\tcolor: #cc2753!important;\n\t\t\t}\n          \n        <\/style>\n       \t\t<div class=\"thfaqf-faq-list thfaqf-theme-wrapper-avlast\">\n            <h3 class=\"thfaqf-faq-list-title\"><\/h3><div class=\"faq-item-wrapper\">\t\t<div id=\"thfaqf-faq-item-4501_0\" class=\"thfaqf-faq-item  thfaqf-faq-item-4501    thfaqf-post-id-4501 thfaqf-count-dsply-setngs\" style=\"border-radius: 6px;\" >\n\t\t\t<div data-active_color=\"#cc2753\" class=\"thfaqf-faq-item-title\" style=\"border-width: 1px; border-style: solid; margin-bottom: -1px; background-color: #f5f5f5; border-color: #f5f5f5;\">\n \t\t\t\t<h4>\n \t\t\t\t\t \t\t\t\t<span class=\"thfaq-marker thfaqf-toggle-icon\" style=\"\"><\/span>\n \t\t\t\t\t<span class=\"thfaqf-title-text \" style=\" color: #000000;\" >What is the main difference between guar gum and cassia gum?<\/span>\n \t\t\t\t<\/h4>\t\n\t\t\t<\/div>\n\t\t\t<div class=\"thfaqf-faq-item-content\" style=\"border-width: 1px; border-style: solid; background-color: #fcfcfc; border-color: #fcfcfc; color: #000000;\" >\n\t\t\t\t<p>Guar gum has more galactose side units and dissolves in cold water, while cassia gum has fewer and is soluble only in hot water. Guar gum is mainly a thickener, while cassia gum is used where gel structure is needed, often with carrageenan. These differences decide which gum suits a given process.<\/p>\n\t\t\t\t<div class=\"thfaq-enable-comment-box thfaqf-hide\"> <p>\t\t<div class=\"thfaqf-comment-wrapper\">\n\t\t\t<form form method=\"post\" class=\"thfaqf-post-comment\">\n\t\t\t\t<p><input class=\"thfaqf-comment-box thfaqf-uname\" type=\"text\" placeholder=\"Name...\"name=\"user_name\"\/><\/p>\n\t\t\t\t<p class=\"threq-name\"><\/p>\n\t\t\t\t<input type=\"hidden\" name=\"action\" value=\"thfaqf_comment\">\n\t\t\t\t<input type=\"hidden\" name=\"faq_id\" value=\"4501\">\n\t\t\t\t<input type=\"hidden\" name=\"faq_index\" value=\"0\">\n\t\t\t\t<input type=\"hidden\" name=\"form_time\">\n\t\t\t\t<input type=\"text\" name=\"website\" style=\"display:none\">\n\t\t\t\t\t\t\t\t<input type=\"hidden\" name=\"form_token\" value=\"7dbf4c00-6117-4dd7-8144-d31bad4860a2\">\n\t\t\t\t<p><textarea placeholder=\"Add a Comment...\"name=\"user_msg\" class=\"thfaqf-comment-box thfaqf-ucomment\"><\/textarea><\/p>\n\t\t\t\t<p class=\"threq-comment\"><\/p>\n\t\t\t\t<input type=\"hidden\" name=\"wp_thfaqc_nonce\" value=\"57a1d743fb\"\/>\n\t\t    \t<p><button type=\"submit\" name=\"thfaqf_comment_submt\" class=\"thfaqf-submt-cmmt button primary is-xsmall\" onclick=\"submitFaqfComment(this)\">Send<\/button><\/p><p class=\"thfaqf-comment-validetion\"><\/p>\n\t\t    <\/form>\t\n\n\t\t    \t\t<\/div>\n\t\t <\/p><\/div>\n\t\t\t<\/div>\n\t\t\t<div class=\"log\"><\/div>\n\t\t<\/div>\n \t\t\t\t<div id=\"thfaqf-faq-item-4501_1\" class=\"thfaqf-faq-item  thfaqf-faq-item-4501    thfaqf-post-id-4501 thfaqf-count-dsply-setngs\" style=\"border-radius: 6px;\" >\n\t\t\t<div data-active_color=\"#cc2753\" class=\"thfaqf-faq-item-title\" style=\"border-width: 1px; border-style: solid; margin-bottom: -1px; background-color: #f5f5f5; border-color: #f5f5f5;\">\n \t\t\t\t<h4>\n \t\t\t\t\t \t\t\t\t<span class=\"thfaq-marker thfaqf-toggle-icon\" style=\"\"><\/span>\n \t\t\t\t\t<span class=\"thfaqf-title-text \" style=\" color: #000000;\" >Why does cassia gum powder need hot water?<\/span>\n \t\t\t\t<\/h4>\t\n\t\t\t<\/div>\n\t\t\t<div class=\"thfaqf-faq-item-content\" style=\"border-width: 1px; border-style: solid; background-color: #fcfcfc; border-color: #fcfcfc; color: #000000;\" >\n\t\t\t\t<p>Cassia gum has a high mannose to galactose ratio, so its molecules associate strongly and do not separate in cold water. Heat is needed to hydrate the gum fully. For this reason cassia gum powder is described as soluble only in hot water.<\/p>\n\t\t\t\t<div class=\"thfaq-enable-comment-box thfaqf-hide\"> <p>\t\t<div class=\"thfaqf-comment-wrapper\">\n\t\t\t<form form method=\"post\" class=\"thfaqf-post-comment\">\n\t\t\t\t<p><input class=\"thfaqf-comment-box thfaqf-uname\" type=\"text\" placeholder=\"Name...\"name=\"user_name\"\/><\/p>\n\t\t\t\t<p class=\"threq-name\"><\/p>\n\t\t\t\t<input type=\"hidden\" name=\"action\" value=\"thfaqf_comment\">\n\t\t\t\t<input type=\"hidden\" name=\"faq_id\" value=\"4501\">\n\t\t\t\t<input type=\"hidden\" name=\"faq_index\" value=\"1\">\n\t\t\t\t<input type=\"hidden\" name=\"form_time\">\n\t\t\t\t<input type=\"text\" name=\"website\" style=\"display:none\">\n\t\t\t\t\t\t\t\t<input type=\"hidden\" name=\"form_token\" value=\"c680b141-d7b7-4ac2-9cdb-c53ee111e9a9\">\n\t\t\t\t<p><textarea placeholder=\"Add a Comment...\"name=\"user_msg\" class=\"thfaqf-comment-box thfaqf-ucomment\"><\/textarea><\/p>\n\t\t\t\t<p class=\"threq-comment\"><\/p>\n\t\t\t\t<input type=\"hidden\" name=\"wp_thfaqc_nonce\" value=\"57a1d743fb\"\/>\n\t\t    \t<p><button type=\"submit\" name=\"thfaqf_comment_submt\" class=\"thfaqf-submt-cmmt button primary is-xsmall\" onclick=\"submitFaqfComment(this)\">Send<\/button><\/p><p class=\"thfaqf-comment-validetion\"><\/p>\n\t\t    <\/form>\t\n\n\t\t    \t\t<\/div>\n\t\t <\/p><\/div>\n\t\t\t<\/div>\n\t\t\t<div class=\"log\"><\/div>\n\t\t<\/div>\n \t\t\t\t<div id=\"thfaqf-faq-item-4501_2\" class=\"thfaqf-faq-item  thfaqf-faq-item-4501    thfaqf-post-id-4501 thfaqf-count-dsply-setngs\" style=\"border-radius: 6px;\" >\n\t\t\t<div data-active_color=\"#cc2753\" class=\"thfaqf-faq-item-title\" style=\"border-width: 1px; border-style: solid; margin-bottom: -1px; background-color: #f5f5f5; border-color: #f5f5f5;\">\n \t\t\t\t<h4>\n \t\t\t\t\t \t\t\t\t<span class=\"thfaq-marker thfaqf-toggle-icon\" style=\"\"><\/span>\n \t\t\t\t\t<span class=\"thfaqf-title-text \" style=\" color: #000000;\" >Which seed gum dissolves in cold water?<\/span>\n \t\t\t\t<\/h4>\t\n\t\t\t<\/div>\n\t\t\t<div class=\"thfaqf-faq-item-content\" style=\"border-width: 1px; border-style: solid; background-color: #fcfcfc; border-color: #fcfcfc; color: #000000;\" >\n\t\t\t\t<p>Guar gum dissolves in cold water and develops viscosity quickly, which suits cold process foods. Tara gum sits between guar gum and locust bean gum in solubility. Locust bean gum and cassia gum powder need heat.<\/p>\n\t\t\t\t<div class=\"thfaq-enable-comment-box thfaqf-hide\"> <p>\t\t<div class=\"thfaqf-comment-wrapper\">\n\t\t\t<form form method=\"post\" class=\"thfaqf-post-comment\">\n\t\t\t\t<p><input class=\"thfaqf-comment-box thfaqf-uname\" type=\"text\" placeholder=\"Name...\"name=\"user_name\"\/><\/p>\n\t\t\t\t<p class=\"threq-name\"><\/p>\n\t\t\t\t<input type=\"hidden\" name=\"action\" value=\"thfaqf_comment\">\n\t\t\t\t<input type=\"hidden\" name=\"faq_id\" value=\"4501\">\n\t\t\t\t<input type=\"hidden\" name=\"faq_index\" value=\"2\">\n\t\t\t\t<input type=\"hidden\" name=\"form_time\">\n\t\t\t\t<input type=\"text\" name=\"website\" style=\"display:none\">\n\t\t\t\t\t\t\t\t<input type=\"hidden\" name=\"form_token\" value=\"7796c9fe-5f88-4f76-a504-b5caf3633d83\">\n\t\t\t\t<p><textarea placeholder=\"Add a Comment...\"name=\"user_msg\" class=\"thfaqf-comment-box thfaqf-ucomment\"><\/textarea><\/p>\n\t\t\t\t<p class=\"threq-comment\"><\/p>\n\t\t\t\t<input type=\"hidden\" name=\"wp_thfaqc_nonce\" value=\"57a1d743fb\"\/>\n\t\t    \t<p><button type=\"submit\" name=\"thfaqf_comment_submt\" class=\"thfaqf-submt-cmmt button primary is-xsmall\" onclick=\"submitFaqfComment(this)\">Send<\/button><\/p><p class=\"thfaqf-comment-validetion\"><\/p>\n\t\t    <\/form>\t\n\n\t\t    \t\t<\/div>\n\t\t <\/p><\/div>\n\t\t\t<\/div>\n\t\t\t<div class=\"log\"><\/div>\n\t\t<\/div>\n \t\t\t\t<div id=\"thfaqf-faq-item-4501_3\" class=\"thfaqf-faq-item  thfaqf-faq-item-4501    thfaqf-post-id-4501 thfaqf-count-dsply-setngs\" style=\"border-radius: 6px;\" >\n\t\t\t<div data-active_color=\"#cc2753\" class=\"thfaqf-faq-item-title\" style=\"border-width: 1px; border-style: solid; margin-bottom: -1px; background-color: #f5f5f5; border-color: #f5f5f5;\">\n \t\t\t\t<h4>\n \t\t\t\t\t \t\t\t\t<span class=\"thfaq-marker thfaqf-toggle-icon\" style=\"\"><\/span>\n \t\t\t\t\t<span class=\"thfaqf-title-text \" style=\" color: #000000;\" >Which gums work with carrageenan?<\/span>\n \t\t\t\t<\/h4>\t\n\t\t\t<\/div>\n\t\t\t<div class=\"thfaqf-faq-item-content\" style=\"border-width: 1px; border-style: solid; background-color: #fcfcfc; border-color: #fcfcfc; color: #000000;\" >\n\t\t\t\t<p>Locust bean gum, cassia gum and tara gum all bind to kappa carrageenan and strengthen the gel. Guar gum does not interact with carrageenan in the same way. This is why guar is chosen mainly as a thickener.<\/p>\n\t\t\t\t<div class=\"thfaq-enable-comment-box thfaqf-hide\"> <p>\t\t<div class=\"thfaqf-comment-wrapper\">\n\t\t\t<form form method=\"post\" class=\"thfaqf-post-comment\">\n\t\t\t\t<p><input class=\"thfaqf-comment-box thfaqf-uname\" type=\"text\" placeholder=\"Name...\"name=\"user_name\"\/><\/p>\n\t\t\t\t<p class=\"threq-name\"><\/p>\n\t\t\t\t<input type=\"hidden\" name=\"action\" value=\"thfaqf_comment\">\n\t\t\t\t<input type=\"hidden\" name=\"faq_id\" value=\"4501\">\n\t\t\t\t<input type=\"hidden\" name=\"faq_index\" value=\"3\">\n\t\t\t\t<input type=\"hidden\" name=\"form_time\">\n\t\t\t\t<input type=\"text\" name=\"website\" style=\"display:none\">\n\t\t\t\t\t\t\t\t<input type=\"hidden\" name=\"form_token\" value=\"25c657ad-ec70-4e4f-b077-7cb3a572610b\">\n\t\t\t\t<p><textarea placeholder=\"Add a Comment...\"name=\"user_msg\" class=\"thfaqf-comment-box thfaqf-ucomment\"><\/textarea><\/p>\n\t\t\t\t<p class=\"threq-comment\"><\/p>\n\t\t\t\t<input type=\"hidden\" name=\"wp_thfaqc_nonce\" value=\"57a1d743fb\"\/>\n\t\t    \t<p><button type=\"submit\" name=\"thfaqf_comment_submt\" class=\"thfaqf-submt-cmmt button primary is-xsmall\" onclick=\"submitFaqfComment(this)\">Send<\/button><\/p><p class=\"thfaqf-comment-validetion\"><\/p>\n\t\t    <\/form>\t\n\n\t\t    \t\t<\/div>\n\t\t <\/p><\/div>\n\t\t\t<\/div>\n\t\t\t<div class=\"log\"><\/div>\n\t\t<\/div>\n \t\t\t\t<div id=\"thfaqf-faq-item-4501_4\" class=\"thfaqf-faq-item  thfaqf-faq-item-4501    thfaqf-post-id-4501 thfaqf-count-dsply-setngs\" style=\"border-radius: 6px;\" >\n\t\t\t<div data-active_color=\"#cc2753\" class=\"thfaqf-faq-item-title\" style=\"border-width: 1px; border-style: solid; margin-bottom: -1px; background-color: #f5f5f5; border-color: #f5f5f5;\">\n \t\t\t\t<h4>\n \t\t\t\t\t \t\t\t\t<span class=\"thfaq-marker thfaqf-toggle-icon\" style=\"\"><\/span>\n \t\t\t\t\t<span class=\"thfaqf-title-text \" style=\" color: #000000;\" >What are the E numbers for these gums?<\/span>\n \t\t\t\t<\/h4>\t\n\t\t\t<\/div>\n\t\t\t<div class=\"thfaqf-faq-item-content\" style=\"border-width: 1px; border-style: solid; background-color: #fcfcfc; border-color: #fcfcfc; color: #000000;\" >\n\t\t\t\t<p>Guar gum is E412, locust bean gum is E410, tara gum is E417 and cassia gum is E427 in food. Cassia gum is coded E499 in pet food. Buyers should use the code that matches the intended use on their documents.<\/p>\n\t\t\t\t<div class=\"thfaq-enable-comment-box thfaqf-hide\"> <p>\t\t<div class=\"thfaqf-comment-wrapper\">\n\t\t\t<form form method=\"post\" class=\"thfaqf-post-comment\">\n\t\t\t\t<p><input class=\"thfaqf-comment-box thfaqf-uname\" type=\"text\" placeholder=\"Name...\"name=\"user_name\"\/><\/p>\n\t\t\t\t<p class=\"threq-name\"><\/p>\n\t\t\t\t<input type=\"hidden\" name=\"action\" value=\"thfaqf_comment\">\n\t\t\t\t<input type=\"hidden\" name=\"faq_id\" value=\"4501\">\n\t\t\t\t<input type=\"hidden\" name=\"faq_index\" value=\"4\">\n\t\t\t\t<input type=\"hidden\" name=\"form_time\">\n\t\t\t\t<input type=\"text\" name=\"website\" style=\"display:none\">\n\t\t\t\t\t\t\t\t<input type=\"hidden\" name=\"form_token\" value=\"6edfe047-d994-48db-b139-162f918071ab\">\n\t\t\t\t<p><textarea placeholder=\"Add a Comment...\"name=\"user_msg\" class=\"thfaqf-comment-box thfaqf-ucomment\"><\/textarea><\/p>\n\t\t\t\t<p class=\"threq-comment\"><\/p>\n\t\t\t\t<input type=\"hidden\" name=\"wp_thfaqc_nonce\" value=\"57a1d743fb\"\/>\n\t\t    \t<p><button type=\"submit\" name=\"thfaqf_comment_submt\" class=\"thfaqf-submt-cmmt button primary is-xsmall\" onclick=\"submitFaqfComment(this)\">Send<\/button><\/p><p class=\"thfaqf-comment-validetion\"><\/p>\n\t\t    <\/form>\t\n\n\t\t    \t\t<\/div>\n\t\t <\/p><\/div>\n\t\t\t<\/div>\n\t\t\t<div class=\"log\"><\/div>\n\t\t<\/div>\n \t\t\t\t<div id=\"thfaqf-faq-item-4501_5\" class=\"thfaqf-faq-item  thfaqf-faq-item-4501    thfaqf-post-id-4501 thfaqf-count-dsply-setngs\" style=\"border-radius: 6px;\" >\n\t\t\t<div data-active_color=\"#cc2753\" class=\"thfaqf-faq-item-title\" style=\"border-width: 1px; border-style: solid; margin-bottom: -1px; background-color: #f5f5f5; border-color: #f5f5f5;\">\n \t\t\t\t<h4>\n \t\t\t\t\t \t\t\t\t<span class=\"thfaq-marker thfaqf-toggle-icon\" style=\"\"><\/span>\n \t\t\t\t\t<span class=\"thfaqf-title-text \" style=\" color: #000000;\" >Can cassia gum replace locust bean gum?<\/span>\n \t\t\t\t<\/h4>\t\n\t\t\t<\/div>\n\t\t\t<div class=\"thfaqf-faq-item-content\" style=\"border-width: 1px; border-style: solid; background-color: #fcfcfc; border-color: #fcfcfc; color: #000000;\" >\n\t\t\t\t<p>In some formulations it can, since both are galactomannans that interact with carrageenan. The result depends on the recipe, process and texture target, so trials are needed. A supplier can provide samples and technical data to support testing.<\/p>\n\t\t\t\t<div class=\"thfaq-enable-comment-box thfaqf-hide\"> <p>\t\t<div class=\"thfaqf-comment-wrapper\">\n\t\t\t<form form method=\"post\" class=\"thfaqf-post-comment\">\n\t\t\t\t<p><input class=\"thfaqf-comment-box thfaqf-uname\" type=\"text\" placeholder=\"Name...\"name=\"user_name\"\/><\/p>\n\t\t\t\t<p class=\"threq-name\"><\/p>\n\t\t\t\t<input type=\"hidden\" name=\"action\" value=\"thfaqf_comment\">\n\t\t\t\t<input type=\"hidden\" name=\"faq_id\" value=\"4501\">\n\t\t\t\t<input type=\"hidden\" name=\"faq_index\" value=\"5\">\n\t\t\t\t<input type=\"hidden\" name=\"form_time\">\n\t\t\t\t<input type=\"text\" name=\"website\" style=\"display:none\">\n\t\t\t\t\t\t\t\t<input type=\"hidden\" name=\"form_token\" value=\"46536f53-c030-415b-95c5-1b493501f309\">\n\t\t\t\t<p><textarea placeholder=\"Add a Comment...\"name=\"user_msg\" class=\"thfaqf-comment-box thfaqf-ucomment\"><\/textarea><\/p>\n\t\t\t\t<p class=\"threq-comment\"><\/p>\n\t\t\t\t<input type=\"hidden\" name=\"wp_thfaqc_nonce\" value=\"57a1d743fb\"\/>\n\t\t    \t<p><button type=\"submit\" name=\"thfaqf_comment_submt\" class=\"thfaqf-submt-cmmt button primary is-xsmall\" onclick=\"submitFaqfComment(this)\">Send<\/button><\/p><p class=\"thfaqf-comment-validetion\"><\/p>\n\t\t    <\/form>\t\n\n\t\t    \t\t<\/div>\n\t\t <\/p><\/div>\n\t\t\t<\/div>\n\t\t\t<div class=\"log\"><\/div>\n\t\t<\/div>\n \t\t\t\t<div id=\"thfaqf-faq-item-4501_6\" class=\"thfaqf-faq-item  thfaqf-faq-item-4501    thfaqf-post-id-4501 thfaqf-count-dsply-setngs\" style=\"border-radius: 6px;\" >\n\t\t\t<div data-active_color=\"#cc2753\" class=\"thfaqf-faq-item-title\" style=\"border-width: 1px; border-style: solid; margin-bottom: -1px; background-color: #f5f5f5; border-color: #f5f5f5;\">\n \t\t\t\t<h4>\n \t\t\t\t\t \t\t\t\t<span class=\"thfaq-marker thfaqf-toggle-icon\" style=\"\"><\/span>\n \t\t\t\t\t<span class=\"thfaqf-title-text \" style=\" color: #000000;\" >Can guar gum and cassia gum be used together?<\/span>\n \t\t\t\t<\/h4>\t\n\t\t\t<\/div>\n\t\t\t<div class=\"thfaqf-faq-item-content\" style=\"border-width: 1px; border-style: solid; background-color: #fcfcfc; border-color: #fcfcfc; color: #000000;\" >\n\t\t\t\t<p>Formulators sometimes combine seed gums to balance viscosity and gel strength in a recipe. Because guar gum dissolves in cold water and cassia gum powder needs hot water, the process must suit both. Trials are the best way to confirm results.<\/p>\n\t\t\t\t<div class=\"thfaq-enable-comment-box thfaqf-hide\"> <p>\t\t<div class=\"thfaqf-comment-wrapper\">\n\t\t\t<form form method=\"post\" class=\"thfaqf-post-comment\">\n\t\t\t\t<p><input class=\"thfaqf-comment-box thfaqf-uname\" type=\"text\" placeholder=\"Name...\"name=\"user_name\"\/><\/p>\n\t\t\t\t<p class=\"threq-name\"><\/p>\n\t\t\t\t<input type=\"hidden\" name=\"action\" value=\"thfaqf_comment\">\n\t\t\t\t<input type=\"hidden\" name=\"faq_id\" value=\"4501\">\n\t\t\t\t<input type=\"hidden\" name=\"faq_index\" value=\"6\">\n\t\t\t\t<input type=\"hidden\" name=\"form_time\">\n\t\t\t\t<input type=\"text\" name=\"website\" style=\"display:none\">\n\t\t\t\t\t\t\t\t<input type=\"hidden\" name=\"form_token\" value=\"6cbcb76f-c786-4611-9c27-16adcf9ecb8c\">\n\t\t\t\t<p><textarea placeholder=\"Add a Comment...\"name=\"user_msg\" class=\"thfaqf-comment-box thfaqf-ucomment\"><\/textarea><\/p>\n\t\t\t\t<p class=\"threq-comment\"><\/p>\n\t\t\t\t<input type=\"hidden\" name=\"wp_thfaqc_nonce\" value=\"57a1d743fb\"\/>\n\t\t    \t<p><button type=\"submit\" name=\"thfaqf_comment_submt\" class=\"thfaqf-submt-cmmt button primary is-xsmall\" onclick=\"submitFaqfComment(this)\">Send<\/button><\/p><p class=\"thfaqf-comment-validetion\"><\/p>\n\t\t    <\/form>\t\n\n\t\t    \t\t<\/div>\n\t\t <\/p><\/div>\n\t\t\t<\/div>\n\t\t\t<div class=\"log\"><\/div>\n\t\t<\/div>\n \t\t<\/div>\t        <p class=\"thfaqf-display-faq-setngs hide-faqf-group\">\n\t\t\t\t<span class=\"thfaqf-pagination\">\n\t\t\t\t\t<span onclick=\"ThfaqPagination(this,'prev_page')\" ><a class=\"thfaqf-prev-page thfaqf-div-none\"  href=\"#\"><<<\/a><\/span>\t\n\t\t\t\t\t\t\t\t            <span class=\"thfaqf-page-no \" data-number=\"1\">\n\t\t\t           \t<a class=\"thfaqf-pnumber thfaq-ft current\"href=\"#\" onclick=\"ThfaqEachPage(this)\" >1<\/a>\n\t\t\t            <\/span>\n\t\t\t             \n\t\t        \t<span onclick=\"ThfaqPagination(this,'next_page')\" data-page_count=\"1\"><a class=\"thfaqf-next-page thfaqf-div-none\" href=\"#\">>><\/a><\/span>\t\n\t\t\t\t<\/span>\n\t\t\t\t<input type=\"hidden\" class=\"thfaqf-count-faq-number\"name=\"count_faq\" value=\"7\"\/>\n\t\t\t<\/p><br>\n            \t    <\/div>\n\t    \n","protected":false},"excerpt":{"rendered":"AI Summary Food manufacturers choose from a wide range of hydrocolloids to control viscosity, gel strength, texture and stability. Seed gums are among the most widely used because they work at low dosage and come from plant sources. This guide compares four related gums so formulators and buyers can see which one fits a given &hellip; <a href=\"https:\/\/www.avlasthydrocolloids.com\/blog\/hydrocolloids-for-food-manufacturers-guar-gum-cassia-gum-and-locust-bean-gum-compared\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Hydrocolloids for Food Manufacturers: Guar Gum, Cassia Gum and Locust Bean Gum Compared&#8221;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_mo_disable_npp":"","footnotes":""},"categories":[12,11],"tags":[],"class_list":["post-4497","post","type-post","status-publish","format-standard","hentry","category-cassia-gum","category-guar-gum"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-json\/wp\/v2\/posts\/4497","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-json\/wp\/v2\/comments?post=4497"}],"version-history":[{"count":10,"href":"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-json\/wp\/v2\/posts\/4497\/revisions"}],"predecessor-version":[{"id":4517,"href":"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-json\/wp\/v2\/posts\/4497\/revisions\/4517"}],"wp:attachment":[{"href":"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-json\/wp\/v2\/media?parent=4497"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-json\/wp\/v2\/categories?post=4497"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-json\/wp\/v2\/tags?post=4497"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}