SARDA provides food grade gums and hydrocolloids of premium and unparalleled quality in the industry.

Food hydrocolloids are high-molecular weight water soluble biopolymers used as functional ingredients in the food industry. In the baked goods, hydrocolloids have been used for reducing the staling and for improving the quality of the fresh products. They minimize the negative effects of the freezing on bakery products.

 Hydrocolloids are used for their thickening, gelation, emulsifying and steadiness properties. They aim at providing increased bread volume, better texture, prolong freshness of bakery products and lower physical damage caused by ice particles during storage. Various gluten-free formulations have applied them to mimic the viscoelastic properties of gluten.

  • For improving the characteristics of bakery products, SARDA offers three grades of guar gum namely 
  • Guarsar 501 (High viscosity, fast hydrating fine mesh)
  • Guarsar 351 (medium high viscosity fine mesh)
  • Guarsar F01 (Low viscosity, perhydrates Guar and odourless)
  • Sargol 100/99 
  • Sargol 100/98


Having been serving the world with speciality hydrocolloids for more than 50 years and being the pioneers of its domain, Sarda Group companies produce various plant-derived gums of superior quality that make us truly the hydrocolloid expert. We provide solutions for Food, Feed and Industrial applications all over the world.

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