A plant-based gum extracted from the seeds of guar or cluster bean. It is comprised of various polysaccharides and is used as a thickening and gelling agent.
Functions
Fragrance,
Fragrance
Fragrance ingredients add scent to a product or hide ('mask') the undesired aroma of other ingredients.
Fragrance,
Fragrance
Fragrance ingredients add scent to a product or hide ('mask') the undesired aroma of other ingredients.
Binding,
Binding
Binding – bonds ingredients together.
Binding,
Binding
Binding – bonds ingredients together.
Emulsion Stabilizing,
Emulsion Stabilizing
Emulsion stabilizing – increases the stability of a formula.
Emulsion Stabilizing,
Emulsion Stabilizing
Emulsion stabilizing – increases the stability of a formula.
Film-Forming,
Film-Forming
Film-forming – creates a film to increase wear time.
Film-Forming,
Film-Forming
Film-forming – creates a film to increase wear time.
Viscosity Controlling
Viscosity Controlling
Viscosity controlling – changes the thickness of a product.
Viscosity Controlling
Viscosity Controlling
Viscosity controlling – changes the thickness of a product.
Origin
Botanical
Botanical
Ingredients derived from plants, mosses, and lichens: extracts, oils, powders, juices and other types of processed plant materials.
Botanical
Botanical
Ingredients derived from plants, mosses, and lichens: extracts, oils, powders, juices and other types of processed plant materials.
Cyamopsis tetragonoloba gum is a plant-based gum extracted from the seeds of guar, or cluster bean, with the botanical name Cyamopsis tetragonoloba.
In skincare, it is used as a thickener and gelling agent. The plant’s origins are a mystery since it has never been found in a wild. It has, however, been cultivated in India and South Asia for centuries.
Guar gum is comprised of various polysaccharides with very large molecules and long chains. It is soluble in water, creating a viscous colloidal solution. Calcium or borax, when added to guar gum solution, will cause it to form a thick gel.
Science
1
Mudgil, D.; Barak, S.; Khatkar, B. S. (2011). Guar gum: Processing, properties and food applications—A Review. Journal of Food Science and Technology. 51: 409–18.
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