Product Description
Guar gum appears as a white to light yellow-brown free-flowing powder that is nearly odorless and can be dispersed in hot or cold water to form a viscous liquid. Guar gum is a non-ionic galactomannan extracted from the endosperm of the leguminous plant guar. Guar gum and its derivatives have good water solubility and are present at low mass fractions. Very high viscosity. Because of this characteristic, it has applications in many aspects, such as paper making textile printing and dyeing, etc.
Product Parameters
At present, Guar gum is widely used in those products:
1. It acts as an excellent stabilizer in cold drinks such as ice cream and ice cream, preventing the formation of ice crystals and playing a thickening and emulsifying role. Use alone or in combination with other water-soluble colloids, starch, CMC, sodium alginate, etc. It can inhibit the formation of ice crystals, ensure a smooth structure, and form a uniform floating structure in the finished product, which can thicken and emulsify and improve the taste. At the same time, it remains stable during freezing, prevents rapid melting, and extends the shelf life.
2. In flour products such as noodles, it plays an excellent role in preventing sticking, retaining water, increasing gluten strength, maintaining quality, and extending shelf time.
3. It plays the role of thickening, water-holding and stabilizing agent in beverages such as peanut milk, almond milk, and various solid beverages, and improves the taste.
4. It acts as a stabilizer in dairy products such as milk and yogurt, and can thicken, emulsify and improve the taste.
5. Plays a stabilizing role in soy products such as tofu and soy milk.
6. In meat products, such as ham sausage and luncheon meat, it plays the role of binding, refreshing and increasing volume.
7. Condiments In sauces and salad dressings, the basic property of guar gum, which produces high viscosity at low concentrations, is utilized to improve the sensory qualities such as texture and rheology of these products.
8. Canned food The characteristic of this type of product is that it contains as little fluid water as possible. Guar gum can be used to thicken the moisture in the product and coat the solid parts of the meat and vegetables with a thick layer of gravy.
| Item Name |
Guar Gum |
| Moisture (%) |
11.5 |
| Loss on drying (%) |
0.10 |
| pH |
6.0 |
| Viscosity of 2 HRS (CPS) |
5800 |
| Passing RHRU200 mesh (%) |
98 |
| Acid insoluble residue (%) |
1.8 |
| Total latte count |
5000/g |
| Yeast/mould |
450/g |
| E coli |
Absent |
| Salmonella |
Absent |
| Heavy metal (ppm) |
18 |
| Arsenic (ppm) |
2.5 |
| Lead (ppm) |
9 |
Detailed Photos
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