Guar Gum
Product Description:
Guar gum, also known as guar gum, is an extract of the legume guar bean, a galactomannan that is generally used as a food thickener. The aqueous dispersion of guar gum has a buffering effect and can exist stably between PH4.0-10.5. Continuous heating will reduce the viscosity of the dispersion.
product description
Guar gum is a swelling polymer for which water is the only universal solvent, but is also soluble in water-miscible solvents such as ethanol with limited solubility. In addition, guar gum has good compatibility with inorganic salts, and the concentration of monovalent metal salts, such as table salt, can be as high as 60%; but the presence of high-valent metal ions can reduce the solubility. Under the condition of controlling the pH of the solution, guar gum can react with cross-linking agents, such as borates, metal ions, etc., to form a slightly elastic viscosity, and guar gum can also form a water-soluble film with a certain strength . Like other polysaccharides, guar gum and its derivatives will degrade in acidic solutions at pH 3 or below, hydrolyzing the glycosidic bonds, resulting in a rapid loss of viscosity. At a slightly alkaline pH, the cleavage reaction at the β-position of the segment reduction terminal causes the chain to shorten slowly, a process that is slower than acid hydrolysis. Guar gum can cause thermal degradation when heated to very high temperatures, and guar gum solution can lose viscosity when heated to 80-95°C for a certain period of time.
Product properties
Guar gum is a white or light yellow, free-flowing powder with a slight beany smell that absorbs moisture easily. Guar gum exhibits typical properties of entangled biopolymers in aqueous solution. Generally speaking, more than 0.5% guar gum solution has the pseudoplastic fluid properties of non-Newtonian fluid without yield stress. Guar gum can be fully hydrated in cold water (generally takes 2 hours), and can be dispersed in hot or cold water to form a viscous liquid. The specific viscosity depends on the particle size, preparation conditions and temperature. Guar gum has the highest viscosity among natural gums. By.
Applications
Frozen food: used for ice cream, pasty food and frozen cake, etc., to maintain moisture, inhibit ice crystals and stabilizer.
Instant food: used in instant noodles to improve the flexibility of the noodles and control the oil content.
Baked Goods: Used in bread, pastry and cake crusts, used as a dough improver to absorb macromolecules and prolong shelf life.
Dairy: Maintains sterilized texture in yogurt, jellies, and sauces.
Toppings and sauces: antacids and emulsion stabilizers in salad dressings, pickles and sauces.
Instant Powder: Quick-freeze water dispersing thickening and structural medium for pudding sauces, desserts and beverages.
Canned Foods: Reduces spills, controls consistency and prevents fat transfer in ground meat, baby food and canned animals. Beverages: Antacids, thickeners, foam stabilizers, suspending agents, used in coconut milk, beer, fructose and sugar-free beverages.
Cheese production: increase the speed of coagulation, increase the softness.
Animal food: as a suspending and granulating agent for premixes.
Due to its unique molecular structure and naturalness, it has quickly become a new type of environmentally friendly papermaking auxiliary with superior performance; at the same time, it is also widely used in food, petroleum, medicine and other fields.
