| Customization: | Available |
|---|---|
| CAS No.: | 9000-30-0 |
| Formula: | C10h14n5na2o12p3 |
|
Still deciding? Get samples of US$ 10/Piece
Request Sample
|
Suppliers with verified business licenses
Audited Supplier Audited by an independent third-party inspection agency
| Test Items | Specification | Standard |
| Moisture | ≤1.5 | GB5009.3 |
| PH | 5.0-7.1 | GB28403-2012 |
| Fineness | ≥99 | GB 6003 |
| 1% Kcl , mPa.s | 5000-6500 | GB28403-2012 |
| Glactomannan% | ≥80 | GB28403-2012 |
| Ash(w/%) | ≤1.5 | GB 5009.4 |
| Protein(w/%) | ≤7.0 | GB 5009.5 |
| Acid insolubles(w/%) | ≤7.0 | GB28403-2012 |
| Borate tese | Pass | GB28403-2012 |
| Starch test | Pass | GB28403-2012 |
| Total Plate Count, cfu/g | ≤5000 | GB4789.2 |
| Coliforms, MPN/g | <3 | GB4789.3 |
| Total arsenic(mg/kg) | ≤3.0 | GB5009.76-2014 |
| Pb(mg/kg) | ≤2.0 | GB5009.75-2014 |
Guar gum is also known as guanidine gum ,a highly purified natural polysaccharide extracted from guar beans. With its unique molecular structure and natural properties, guar gum has shown wide application value in many fields.It can dissolve in cold water or hot water and form a gelatinous substance when it meets with water to achieve the effect of rapid thickening. Mainly used in food additives, printing and dyeing and architectural coatings industries ,oil fracturing, drilling and other thickening purposes as well .
As food additives -In instant noodles, noodles, frozen flour products, ice cream, ice cream, liquid milk, meat products/flavor marinade, juice, milk drinks, canned food and other products play the role of thickening, stability, emulsification, suspension and water retention.
The most important property of guar is the ability to hydrate rapidly in cold water to attain a very high viscosity. In addition to the food industry, guar is used in the mining, paper, textile, ceramic, paint, cosmetic, pharmaceutical, explosive, and other industries.
In food industry, guar gum is used in frozen food, like ice-cream, stop ice dreg from forming and increase the frozen stability; baking food: keep the humidity and improve the texture; drink: improve taste and stabilize particle suspension; salad dressing: thickener, alternative oil; cheese and cream: improve the texture; cooked meat food: maintain water, increase oily slippery feeling; vegetarian food: alternative fat ingredients, keep moisture.
){kind=link}