Premium Guar Gum Powder for Thickening and Stabilizing Food Products

• Customization: Available
• CAS No.: 9000-30-0
• Formula: (C6h10o5) N
• Model NO.: high-viscosity guar gum
• EINECS: 232-536-8
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: 24month
• Main Active Ingredient: Galactomannan
• Application: Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
• High Thickening Property: Guar Gum Can Significantly Increase The Viscosity
• Good Water Solubility: Guar Gum Is Easily Soluble in Water. After Encount
• Strong Stability: Within a Certain Temperature and pH Range, Guar Gu
• Good Compatibility: Guar Gum Has Good Compatibility with Many Substan
• Natural and Environmentally Friendly: Guar Gum Is a Polysaccharide Extracted From The Na
• Transport Package: Plastic
• Specification: 25kg/50kg
• Trademark: //
• Origin: China
• Production Capacity: 500000

Product Description

Product Description

 

Guar gum, also known as guar gum, is a highly purified natural polysaccharide extracted from the endosperm portion of the legume guar bean, the main component of which is a high molecular hydrophilic galactomannan, which consists of galactose and mannose as the basic sugar units linked together, with a relative molecular mass of 200,000-30 million.
Its appearance is usually white or yellow-white free-flowing powder, tasteless and odorless. It is insoluble in organic solvents and oils, insoluble in hydrocarbons, but soluble in cold or hot water, water can be quickly dispersed and dissolved to form a high viscosity thixotropic gel.
Guar gum has a variety of characteristics, such as high thickening capacity, stability and compatibility, etc.. After 2 hours in water at 25ºC, it can be fully hydrated, and the viscosity of 1% aqueous solution of guar gum can be as high as 4~5Pa, and the maximum viscosity of the gum powder obtained from high quality guar raw materials under specific processing method can be as high as 10Pas or more. Its viscosity and powder particle size, preparation conditions and temperature related, generally the smaller the particle size of the powder, the higher the viscosity of the glue, the faster the hydration rate, the shorter the time to obtain the maximum viscosity; heating can shorten the time required to reach the highest viscosity. The natural solution of guar gum is neutral, pH value in the range of 4 ~ 10 on the properties of the gum solution is not obvious, pH value of 6 ~ 8 when the viscosity of the gum solution can reach the maximum value, in acidic conditions, hydration speed, while in alkaline conditions, hydration speed is slow, pH value is greater than 10, it can not be hydrated. Its solution is non-Newtonian flow characteristics of pseudoplasticity, with the solution concentration increases, the degree of pseudoplasticity increases, but with the relative molecular mass decreases, the degree of pseudoplasticity is also reduced, the solution does not have to trigger the flow of the yield stress must be overcome. Guar gum is a non-ionic polymer, has good compatibility with inorganic salts, but the ability to tolerate monovalent metal salts (such as table salt) is relatively good, the presence of high-valent metal ions can make its solubility decline, such as calcium ions when the concentration is very high, the guar gum will be precipitated from the solution, especially in the conditions of high pH value. Under the condition of controlling the pH value of the solution, guar gum and cross-linking agent (such as borates, metal ions, etc.) can be generated by the reaction of slightly elastic gel, thermal degradation resistance will be improved, with the increase in the concentration of cross-linking agent, the viscosity of the guar gum solution will be raised to the maximum, and then solubility decreases, the viscosity is also decreased. The presence of chelating agents (such as tartaric acid, orthophosphoric acid, etc.) is beneficial to the stability of guar gum solution. It also forms water-soluble films of some strength.
Guar gum is widely used in many fields:
Food field: it can be used as thickener, stabilizer, preservative, emulsifier, water retention agent, gluten enhancer and so on. For example, it can be used for filling and thickening of pie filling, beverage, jam, etc.; it can make ice cream and frozen food stable, improve the taste, internal structure and appearance; it can be covered on the surface of food to form a protective film to preserve the quality, freshness, aroma or varnish; it can improve the quality in meat products, improve the organization structure, taste and flavor, etc.; and it can be used to increase the tendon strength of pasta products to prolong the shelf-life and so on.
Industrial field: in the petroleum industry, can be formulated into a gel made of water-based fracturing fluid to improve the output of oil wells, or used as a drilling fluid fluid loss control agent, etc.; in the mineral processing, can be used as a silicate sludge inhibitors; in the paper industry, can be used in the pulping machine on the glue glue, slot method of gluing the adhesive, reinforcing agent; in the textile industry, can be used as a printing and dyeing pulp thickening agent or additives.
Guar gum needs to be stored in airtight containers in a cool and dry place. When used in the food industry, it should be added reasonably according to relevant regulations.
The main places of origin of guar gum are the dry areas of Pakistan and India, and the southeastern part of the United States and other regions.

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