High Quality Food Grade Guar Gum Food Additive

1 Particle size: 60 mesh - 200 mesh
2 Viscosity: 300 mPa.s - aa 5500 mPa.s
3 Haccp,Kosher,Halal.Iso

The guar bean is principally grown in India and Pakistan, with smaller crops grown in the U.S., Australia, China, and Africa. The drought-resistant guar bean can be eaten as a green bean, fed to cattle, or used in green manure.
Guar gum is extracted from guar bean,has the largest molecular weight.Guar gum can be applied in food. ,pharmacy, paper-making, textile and artesian well industry as thickener, stabilizer, emulsion, ES, SC and compatibilizer.
The largest market for guar gum is in the food industry. In the U.S., differing percentages are set for its allowable concentration in various food applications . In Europe, guar gum has EU food additive code E412
Applications:
 
Guar Gum is made from guar beans and forms gel in water.Top is professional for supplying guar gum powder.Guar gum is widely used as a thickener in various industries.such as  used as food and beverage additives in food industry paper, mining, explosive, oil-drilling, etc
 
1.acts as stablizer In cold drinks such as ice cream,sorbet;
2.to prevent flour product such as noodles,dried noodles,instant noodles,vermicelli from getting sticky  and dehydrating;
3.function as stablizer and thickener in beverage like juice,peanut milk,almond milk,solid beverage and ao on;
4.act as stablizer and thickener,emulsifier ,ameliorant in dairy products as juice milk,yoghurt.
5.act as stablizer in bean curd,soymilk;
6.act as adhesive and refreshing agent in meat products.

ITEM		STANDARD	RESULTS
Appearance		A white to yellowish-white, nearly odourless powder	Conforms
Galactomannans		≥ 80%	83.5%
Viscosity (1%, 2h, Brookfield DVII, #4 spindle, 20rpm)		≥ 5500 mPa.s	5850
Viscosity(1%, 24h, Brookfield DVII, #4 spindle, 20rpm)		Min 300 mPa.s higher than viscosity recorded in 2 hours	Conforms
Particle Size		95% Pass 200 Mesh	Conforms
pH		5.5- 7.0	6.5
Moisture		12% Max	9.5%
Protein		5% Max	3.2%
Starch		Passes test	Passes test
Acid-Insoluble Residue		2.5% Max	0.8%
Ash		0.8% Max	0.53%
E.Coli/ 5g		Negative	Negative
Salmonella/ 10g		Negative	Negative
Mould & Yeast		≤ 200 cfu/ g	Negative
Total Plate Count		≤ 1000 cfu/ g	350 cfu/ g