Food Grade Guar Gum

Product Details
Certification: ISO, FDA, HACCP
Packaging Material: Paper
Storage Method: Normal
Manufacturer/Factory
Gold Member Since 2008

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Main Products
Food Additive, Food Ingredient, Agar, Gum, Ascorbic Acid, Acesulfame K, Citric Acid, Aspartame, Xanthan Gum, Vitamin
Plant Area
101~500 square meters
  • Food Grade Guar Gum
  • Food Grade Guar Gum
  • Food Grade Guar Gum
  • Food Grade Guar Gum
  • Food Grade Guar Gum
  • Food Grade Guar Gum
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Basic Info.

Model NO.
Food Grade
Shelf Life
>12 Months
Main Active Ingredient
Guar Gum
Application
Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
CAS Number
9000-30-0
Atc Code
A10bx01
Einecs No
232-536-8
Transport Package
25kg/Bag
Specification
Food Grade
Trademark
Hugestone
Origin
Shandong
HS Code
13023230
Production Capacity
500mt

Product Description

Guar gum, also called guaran, is a galactomannan. It is primarily the ground endosperm of guar beans. The guar seeds are dehusked, milled and screened to obtain the guar gum.It is typically produced as a free-flowing, off-white powder.

Properties
Chemical composition
Chemically, guar gum is a polysaccharide composed of the sugars galactose and mannose. The backbone is a linear chain of β 1,4-linked mannose residues to which galactose residues are 1,6-linked at every second mannose, forming short side-branches.

Solubility and viscosity
Guar gum is more soluble than locust bean gum and is a better stabilizer, as it has more galactose branch points. Unlike locust bean gum, it is not self-gelling. However, either borax or calcium can cross-link guar gum, causing it to gel. In water, it is nonionic and hydrocolloidal. It is not affected by ionic strength or pH, but will degrade at extremes pH and temperature (e.g. pH 3 at 50 °C). It remains stable in solution over pH range 5-7. Strong acids cause hydrolysis and loss of viscosity, and alkalies in strong concentration also tend to reduce viscosity. It is insoluble in most hydrocarbon solvents.

Guar gum shows high low-shear viscosity but is strongly shear-thinning. It is very thixotropic above 1% concentration, but below 0.3%, the thixotropy is slight. It has much greater low-shear viscosity than that of locust bean gum, and also generally greater than that of other hydrocolloids. Guar gum shows viscosity synergy with xanthan gum. Guar gum and micellar casein mixtures can be slightly thixotropic if a biphase system forms.

Thickening
Guar gum is economical because it has almost eight times the water-thickening potency of cornstarch - only a very small quantity is needed for producing sufficient viscosity. Thus, it can be used in various multiphase formulations: as an emulsifier because it helps to prevent oil droplets from coalescing, and/or as a stabilizer because it helps to prevent solid particles from settling.

Ice crystal growth
Guar gum retards ice crystal growth nonspecifically by slowing mass transfer across the solid/liquid interface. It shows good stability during freeze-thaw cycles.
 
ITEM STANDARD
Appearance A white to yellowish-white, nearly odourless powder
Galactomannans >= 80%
Viscosity (1%, 2h, Brookfield DVII, #4 spindle, 20rpm) >= 5500 mPa.s
Viscosity(1%, 24h, Brookfield DVII, #4 spindle, 20rpm) Min 300 mPa.s higher than viscosity recorded in 2 hours
Particle Size 95% Pass 200 Mesh
pH 5.5- 7.0
Moisture 12% Max
Protein 5% Max
Starch Passes test
Acid-Insoluble Residue 2.5% Max
Ash 0.8% Max
E.Coli/ 5g Negative
Salmonella/ 10g Negative
Mould & Yeast =< 200 cfu/ g
Total Plate Count =< 1000 cfu/ g

Food Grade Guar Gum
Food Grade Guar Gum
Food Grade Guar Gum
Food Grade Guar Gum
Food Grade Guar Gum

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