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Guar gum, known in English as "guargum", is a highly purified natural polysaccharide extracted from guar beans widely grown in the Indian subcontinent. Because of its unique molecular structure and natural properties, it has quickly become a new type of environmental friendly paper additives. It is also widely used in food, oil, medicine and other fields.

Specification

Item                                                                                       First grade                     Second grade

Appearance                                                                       White powder                   White powder

Φ200×50-0.125/0.09 sieving residue   <=%                       1.0                              1.0

Ф200×50-0.071/0.05 sieving residue   <=%                       2.0                              5.0

Moisture <=%                                                                       6.0                              8.0

PH                                                                                       6.5~7.5                      6.5~7.5

Apparent viscosity (30ºC, 511s-1, 0.48%) (>=mPa·s) 

             *  3min                                                               40.0                              35.0

             *  60min                                                               45.0                              40.0

Water insolubility   <=%                                                       10.0                              12.0

Crosslinking property                                                               Able to hang on glass rods

Application

Guar gum in the food industry applications:

1. in cold drinks such as ice cream, ice cream, ice cream, borneol from the role of excellent stabilizer to prevent ice crystals, plays a thickening, emulsifying effect.

2. in noodle products such as noodles, noodles, instant noodles, vermicelli play a bonding, water, increase strength, to maintain the excellent quality of the role, but also to extend the shelf time.

3. in beverages such as peanut milk, almond milk, walnut milk, grain orange, fruit juice, fruit tea, all kinds of solid beverages and rice pudding play a thickening effect of water and stabilizers, and to improve the mouthfeel.

4. dairy products, if the milk, yogurt play a role as a stabilizer, and play thickening, emulsifying, improve the taste of the role.

5. in soy products such as tofu, soy milk play a stabilizing role.

6. in meat products, such as ham, lunch meat, meatballs play a variety of bonding, refreshing and increase the role of volume.

Packing

25kg per drum

Storage & Handling

Store in a dry, cool, well-ventilated area away from heat ,open flames, organic chemicals, oxidants and light. 

Always refer to the Material Safety Data Sheet (MSDS) for detailed information on handling and disposal.