| CAS No.: | 9000-30-0 |
|---|---|
| Formula: | C10h14n5na2o12p3 |
| Packaging Material: | Plastic |
| Storage Method: | Normal |
| Shelf Life: | 24 Months |
| Main Active Ingredient: | Guar Gum |
| Customization: |
|---|
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| Item | Standard |
| Name of comodity | Guar gum powder |
| Appearance | off-white to yellowish white powder |
| Vicosity of 2 HRS | 5500-6000CPS |
| Moisture (%) | ≤12 |
| Passing rhru 200mesh (%) | 96min |
| Acid insoluble residue (%) | ≤ 2 |
| Arsenic | 3 ppm max |
| Total latte count | 5000/g max |
| Yeast/Mould | 500/g max |
| E Coli | Absent |
| Salmonella | Absent |
| Melting point ( ºC) | 92 ~ 96 |
| PH Value | 5.0 ~ 7.0 |
| Lead | 10 ppm max |
| Heavy metal | 20 ppm max |
| Storage | in the shade |
| Packing | 25kg/bag |
Guar gum is widely used in the following industries:
1. Guar gum plays an excellent stabilizing agent in cold drinks such as ice cream, ice cream, ice cream and borneol to prevent ice crystals from forming and thickening and emulsifying.
2, Guar gum in the noodles 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. 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.
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