Locust bean gum is used mainly for viscosity and syneresis control. Only slightly cold-soluble, it must be heated to between 75° and 85°C for full hydration. Since locust bean gum is non-ionic, it is relatively salt-tolerant, with an effective pH range of 4 to 10. Usage levels vary between 0.05% and 0.2%.
Guar gum is used primarily as a thickening agent, with a pH range of 4 to 10. Upon heating, guar gum will generate its maximum viscosity, but the viscosity at 25°C is adequate to provide good mouthfeel. Therefore, guar gum is an excellent choice for cold-soluble beverage applications. A typical usage level is 0.05% to 0.20%.