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Liuhe Chemical CO., Inc 

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Food Grade

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Food Grade Guar Gum

400-6362-678

Food Grade Guar Gum

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.

Application:

Frozen Foods: Used in ice cream, soft serves, frozen cakes etc. In frozen foods it controls crystal growth, prevents moisture loss, reduces freezer ban, controls synerisis, prevents thaw, separation and controls freezing point.

Flour Foods: Used in noodles and instant noodles. It can make the dough pliable and it is not easy to break when cutting. It can avoid inhaling too much oil when frying and save oil. The noodles become smooth and not greasy. It can increase the toughness of boiled noodles and the soup is very clear.

Baked food: Used in bread, cakes and pastries as moisture retention agent and dough improver. It can absorb moisture and extend the storage period.

Cheese production: Increase clot formation and gentleness.

Beverage: It can prevent product layered, precipitation, holding water and thickening stabilizer, then make the products have good taste.

Dairy and soy products: Keep quality after sterilization used in yogurt, jelly and sauces. It acts as thickener and emulsifier to improve the taste.

Ham/Sausage: As a thickener and stabilizer, it can improve the physical form of meat, water retention and taste, also reduce fat precipitation and increase production rate.

Color White to pale yellow
Status Powder
Odor Odorless or light beany smell
Viscosity/(mPa.s) Conforms
Drying Loss,w% ≤15.0
Ash,w% ≤1.5
Non-soluble in acid,w% ≤7.0
Boric Acid Test Pass
Ptoteins,w% ≤7.0
Starch Test Pass
Total As(as As)/(mg∕kg) ≤3.0
Pb/(mg∕kg) ≤2.0
Aerobic Bacterial Count/(CFU∕g) ≤5000
Coli Group/(MPN∕g) <30
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Guar Gum Introduction
Hydroxypropyl Guar Gum (HPG)
Super Hydroxypropyl Guar Gum (S-HPG)
Fast Hydration Super Hydroxypropyl Guar Gum (FH-HPG)
Carboxymethyl Hydroxypropyl Guar Gum (CMHPG)
Fast Hydration Carboxymethyl Hydroxypropyl Guar Gum (FH-CMHPG)
Carboxymethyl Guar Gum (CMG)
Fast Hydration Guar Gum (FHG)
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