High Quality Guar Gum Powder Food Additive as Thickener Agent

• Customization: Available
• CAS No.: 9000-30-0
• Formula: C10h14n5na2o12p3
• Model NO.: AR90
• Nutritional Value: Nutritional
• Certification: ISO, HACCP
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: >12 Months
• Type: Guar Gum Powder
• Other Name: Guar Gum Powder
• Usage: Chewing Gum Bases, Thickener
• Grade: Food Gaade
• Test Method: HPLC
• Transport Package: 25kg Per Bag or Drums
• Specification: 25kg/Drum, DRUM, Aluminum Foil Bag
• Trademark: ALLRIGHT G. C.
• Origin: Shandong
• Production Capacity: 500000 Kilogram/Kilograms Per Month

Product Description

High Quality Guar Gum Powder Food Additive

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. Guar Gum is relatively cost effective as compared to other thickeners and stabilizers along with it being an effective binder, plasticizer and emulsifier.

Product Name	Guar gum
CAS NO.	9000-30-0
EINECS	232-536-8
Color	A white to yellowish-white,nearly odourless powder
Molecular formula	C10H14N5Na2O12P3
Molecular Weight	535.145283
MOQ	1KG
Storage conditions	Store in cool & dry place, Keep away from strong light and heat.
Sample	Available

 

Items	Standards
Appearance	A white to yellowish-white,nearly odourless powder
Viscosity(1% 2h,brookfield DVII, #4 spindle, 20rpm)	5500mPa.s Min
Particle Size	90% pass 200mesh
Moisture	12% Max
Protein	5% Max
PH	5.5-7.0
Starch	Pass test
Acid-insoluble residue	2.5% Max
Ash	1% Max
Total plate count	10000cfu/g Max
Mould  & yeast	200cfu/g Max
Salmonella spp./10g	Negative
E.coli/5g	Negative

Applications of guar gum:
1. Ice cream : It acts as an excellent stabilizer in cold drinks such as ice cream, ice cream, ice cream and borneol to prevent the formation of ice crystals and to thicken and emulsify. 
2. Pasta products: In the pasta products such as noodles, noodles, instant noodles, noodles to prevent adhesion, water retention, increase the strength, maintain the quality of the excellent role, and extend the shelf life. 
3. Drinks: In the beverages such as peanut milk, almond milk, walnut milk, orange, juice, fruit tea, various solid beverages and eight-treasure porridge to thicken the role of water and stabilizer, and improve the taste. 
4. Dairy productsz:In the dairy products, if it acts as a stabilizer in milk and yoghurt, it can thicken and emulsify and improve the taste. 
5. Bean products :Stabilize in soy products such as tofu and soy milk. 
6. Meat  :In the meat products, such as ham, luncheon meat, various meatballs play a role in bonding, refreshing and increasing volume. 
7. Sauces and seasonings: In the sauce and salad dressing, the basic properties of guar gum at high concentration are used to make the sensory quality such as texture and rheology of these products more excellent. 
8. Canned food :Guar gum can be used to thicken the moisture in the product and to coat the solid portion of the meat with a thick layer of gravy. Special, slow-swelling guar gum can sometimes be used to limit the viscosity when filling.


3. Guar gum plays a role in thickening water holding and stabilizer in beverages such as peanut milk, almond milk, walnut milk, orange, juice, fruit tea, various solid beverages and eight-treasure porridge, and improves the taste.
4, Guar gum in the dairy products if milk, yogurt in the role of stabilizers, and thicken, emulsified, improve the taste.