Description:
Guar gum is obtained from the endosperm part of Cyamposis tetragonolobus seeds after removing the skin and germ. After drying and grinding, water is added, pressure hydrolysis is carried out and precipitation is made with 20% ethanol. After centrifugation, the endosperm is dried and crushed. Guar gum is a nonionic galactomannanextracted from the endosperm of guar bean, a leguminous plant. Guar gum and It's derivatives have good water solubility and high viscosity at low mass fraction.
Application:

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, 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.

Product Parameters

Item	Specification
Appearance	White to light yellow powder
Odor	Almost tasteless or slightly beany
Fineness (%)	≥99
Loss on drying (%)	≤15.0
Ash (%)	≤1.5
Acid-insoluble (%)	≤7.0
Protein (%)	≤7.0
Borate test	pass
Starch test	pass
Lead(mg/kg)	≤2.0
Total plate count(CFU/g)	≤5000
Coliforms(MPN/g)	<30
Viscosity (mPa.s)	≥6000