Guar gum comes from the seed of the guar plant (Cyamopsis tetragonoloba), milled into a fine powder. Its strengths are very high viscosity at low dosage and a lower price than other hydrocolloids, which makes it a first choice for binding water, preventing syneresis and giving a chewy texture in food products.
Dabur is one of the largest guar gum producers in India, the main origin of guar worldwide. The DHV 74 grade we supply is a versatile high-viscosity food grade widely used in the Indonesian food industry.
Product Types
Available Grades
- GUAR GUM FOOD GRADE DHV 74 — DABUR INDIA (25 KG)
Key Applications
- Noodles and pastaInstant noodles, fresh noodles, rice vermicelli: chewy texture and boil resistance
- Bakery and flour mixesBread, cakes, premixes, gluten-free products
- Ice cream and frozen foodsPrevents ice crystals and keeps texture
- Coconut milk, sauces and dairyStabiliser and thickener
- Animal feed and pet foodBinder and thickener
- Technical industriesOil and gas drilling, textiles, paper, mining, cleaners
Frequently Asked Questions
Who is the distributor of guar gum in Indonesia?
PT Chemifin Jaya Utama supplies Dabur India food grade guar gum (DHV 74) in Indonesia, with stock in Jakarta and Surabaya. Contact info@chemifin.com or WhatsApp 0811 154 343.
What does grade DHV 74 mean?
DHV is Dabur's high-viscosity food grade guar gum series; 74 is the standard grade most widely used in the food industry, versatile for noodles, bakery, ice cream and sauces.
Is Chemifin guar gum halal and food grade?
Yes, the grade we supply is food grade. COA, SDS, specification and the manufacturer's halal certificate are available for your product registration.
What is the packaging, and can I get a sample?
Packed in 25 kg bags, available ex stock. We can send a sample and technical specification for trials; tell us your application.
What is the difference between guar gum and xanthan gum?
Guar gum gives high viscosity at lower cost but is less stable in acidic conditions and at high temperature. Xanthan gum is more stable to pH, heat and salt. The two are often combined because they boost each other's viscosity. See also our Xanthan Gum page.