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From plant to powder

Food developers often use guar gum to prevent ice crystal formation in frozen treats, to thicken and add mouthfeel in sauces and dressings or to prevent runny instant oatmeal.

Formulators can now overcome the grassy, beany offnotes commonly associated with standard guar gum with GuarNT® USA Flavor Free 5000.

Download your copy today!

Guar Ice Cream thumbnail

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1-800-713-0208 or chat with a technical advisor.

In a world that rewards the agile, inventive and sustainable, Ingredion has the people, proficiency and passion to help you anticipate what’s next and succeed.

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