Properties
Gels water and aqueous solutions (hydrosols, etc.)
Gelling in cold and hot conditions
Thickener for emulsions (creams, milks)
Stabilization of emulsions: the introduction of a gelling agent such as Guar gum in the aqueous phase helps to stabilize emulsions and provides a very smooth glide on application.
Good gel stability over a wide pH range (3-11)
Type of gels obtained
Fluid to thick, slightly opaque aqueous gel