High Quality Natural Food Grade Guar Gum

• Certification: ISO, FDA, HACCP
• Packaging Material: Paper
• Storage Method: Normal
• 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