| Customization: | Available |
|---|---|
| CAS No.: | 9000-30-0 |
| Formula: | (C35H49O29)n |
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Guar Gum is extracted from the guar tree, and its main ingredient is Galactomannan.
As the best food additive,guar gum can be used as Thickener, stabilizer, Suspension agentin Frozen food, Instant foodstuff, Baked food,Dairy product, Meat product, Sauce & Pet food etc.
Guar Gum is one of the most extensively used food additives of modern food industry. It is a kind of natural green plant gum. It has high molecular weight of about 1-2 million Dalton composed of galactomannan. Viscosity of guar gum is very high. The viscosity of its solution can reach the maximum value when PH value is between 6 to 8. It can be widely used in food processing industry as thickener, stabilizer and suspending agent.
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Items |
Standards |
Results |
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Physical Analysis |
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Description |
Off-White Powder | Complies |
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Assay |
99% | 99.2% |
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Mesh Size |
100 % pass 80 mesh | Complies |
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Ash |
≤ 5.0% | 2.85% |
| Loss on Drying | ≤ 5.0% | 2.85% |
| Chemical Analysis | ||
| Heavy Metal | ≤ 10.0 mg/kg | Complies |
| Pb | ≤ 2.0 mg/kg | Complies |
| As | ≤ 1.0 mg/kg | Complies |
| Hg | ≤ 0.1 mg/kg | Complies |
| Microbiological Analysis | ||
| Residue of Pesticide | Negative | Negative |
| Total Plate Count | ≤ 1000cfu/g | Complies |
| Yeast&Mold | ≤ 100cfu/g | Complies |
| E.coil | Negative | Negative |
| Salmonella | Negative | Negative |
1. Frozen Foods: Used in ice cream, soft serves, frozen cakes etc. In Frozen foods it controls crystal growth, prevents moisture loss, reduces freezer ban, controls synerisis, prevents thaw, separation and controls freezing point.
2. Flour Foods: Used in noodles and instant noodles. It can make the dough pliable and it is not easy to break when cutting. It can avoid inhaling too much oil when frying and save oil. The noodles become smooth and not greasy. It can increase the toughness of boiled noodles and the soup is very clear.
3. Baked food: Used in bread, cakes and pastries as moisture retention agent and dough improver. It can absorb moisture and extend the storage period.
4. Cheese production: Increase clot formation and gentleness.
5. Beverage: It can prevent product layered, precipitation, holding water and thickening stabilizer, then make the products have good testy.
6. Dairy and soy products: Keep quality after sterilization used in yogurt, jelly and sauces. It acts as thickener and emulsifier to improve the taste.
7. Ham/Sausage: As a thickener and stabilizer, it can improve the physical form of meat, water retention and taste, also reduce fat precipitation and increase production rate.
| Recommended transportation selections | ||
| By Express | By Air Transportation | By Sea Transportation |
| Suitable for sample order or <50kg Fast: 3-10 days High shipping cost Door to door service |
Suitable for >50kg Fast: 3-7 days Lower than express cost Airport to airport service Professional broker needed |
Suitable for > 300kg Slow: 7-45 days Lowest cost Port to port service Professional broker needed |
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