| Customization: | Available |
|---|---|
| CAS No.: | 9000-30-0 |
| Formula: | C10h14n5na2o12p3 |
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Guar gum is also known as guar gum, guar gum or guanidine gum. Its English name is Guargum. Guar gum is obtained from the endosperm of Guar bean seeds after peeling and embryo removal, after cleaning, drying and crushing, adding water, then hydrolyzing under pressure, precipitating with centrifuging and separating, drying and crushing. Commodity gum is generally white to light yellowish brown powder, nearly odorless, and has no other odor. It generally contains 75%-85% polysaccharide, 5%-6% protein, 2%-3% fiber and 1% ash.
Guar gum is a kind of vegetable gum, which can be extracted from the fruits of the carob tree and guar beans. After peeling, mature guar beans are sent to the grinding plant, and then separated into endosperm flakes, plumule and skin by thermochemical treatment. Embryos are often used as animal feed with high protein content. The endosperm flakes are processed into guar gum in the grinding plant.
Specification:
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Item
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Standard
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Name of comodity
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Guar gum powder
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Appearance
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off-white to yellowish white powder
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Vicosity of 2 HRS
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5500-6000CPS
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Moisture (%)
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≤12
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Passing rhru 200mesh (%)
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96min
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Acid insoluble residue (%)
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≤ 2
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Arsenic
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3 ppm max
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Total latte count
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5000/g max
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Yeast/Mould
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500/g max
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E Coli
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Absent
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Salmonella
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Absent
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Melting point ( ºC)
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92 ~ 96
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PH Value
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5.0 ~ 7.0
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Lead
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10 ppm max
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Heavy metal
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20 ppm max
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Thickening agent; Gelatin; Stabilizer.
1. In cold drinks such as ice cream, ice cream, frost, play a good role as stabilizer, prevent the formation of ice crystals, play a thickening and emulsifying role.
2. It plays an excellent role in preventing bonding, retaining water, increasing gluten strength and maintaining quality of noodles such as noodles, noodles, instant noodles and noodles, and prolongs shelf-life.
3. In beverages such as peanut milk, almond milk, walnut milk, granular orange, fruit juice, fruit tea, various solid beverages and Babao porridge, it plays the role of thickening water holding and stabilizing agent, and improves the taste.
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