High Quality Food Grade Guar Gum Powder CAS 9000-30-0

• CAS No.: 9000-30-0
• Formula: C10h14n5na2o12p3
• EINECS: 232-536-8
• Certification: BRC, ISO, FDA, HACCP
• Packaging Material: Plastic
• Storage Method: Normal
• Model NO.: TGY20230103-Guar Gum
• Shelf Life: 2 Years
• Application: Drinks, Flour Products, Jelly/Ice Cream, Baked Goods
• Name: Guar Gum
• CAS: 9000-30-0
• Molecular Formula: /
• Molecular Weight: /
• Content: 98%
• Color: White
• Form: Powder
• Function: Food Additive Thickener
• Grade: Food
• MOQ: 1kg
• Storage: Cool Dry Place
• Transport Package: Foil Bag
• Specification: 98%
• Trademark: TGYBIO
• Origin: China
• HS Code: 1302320000
• Production Capacity: 9000kg/Month

Product Description

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:

Item	Standard
Name of comodity	Guar gum powder
Appearance	off-white to yellowish white powder
Vicosity of 2 HRS	5500-6000CPS
Moisture (%)	≤12
Passing rhru 200mesh (%)	96min
Acid insoluble residue (%)	≤ 2
Arsenic	3 ppm max
Total latte count	5000/g max
Yeast/Mould	500/g max
E Coli	Absent
Salmonella	Absent
Melting point ( ºC)	92 ~ 96
PH Value	5.0 ~ 7.0
Lead	10 ppm max
Heavy metal	20 ppm max

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.