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The most important characteristic of guar is its ability to be dispersed in water and hydrate or swell rapidly and almost completely in clod water to form viscous colloidal dispersions or sols.
The viscosity attained is dependent on time, temperature, concentration, pH, rate of agitation and practical size of the powdered gum used. The lower the temperature lower the rate at which viscosity increases and the lower the final viscosity.
Above 80º the final viscosity is slightly reduced. The finer guar powders swells more rapidly than coarse powdered gum.