Guar gum

Bang Industrial Co., Ltd. Shanghai Qi quality suppliers, flour improver, gluten agent, guar gum CAS number, viscosity guar gum, guar gum Shanghai thorn latest offer, the price of guar gum, guar Role bean gum, guar gum distributor, guar gum latest offer. Low guar gum prices versatile, food additives choice. English: Guar gum. Molecular weight of approximately: 50,000 to 800,000. CAS: 9000-30-3 Appearance: yellowish powder. Nearly odorless. Can be dispersed to form a viscous liquid hot or cold water. 1% aqueous solution viscosity of about 4-5Pa? S, the highest viscosity of natural rubber. Add a small amount of sodium tetraborate is converted into a gel. Neutral aqueous solution, the PH value of the viscosity changes with changes, PH value 6-8 highest viscosity, PH10 is more rapidly reduced, reducing the PH6 ~ 3.5 with PH value. PH3.5 the following viscosity increases again. The major components of a molecular weight of 50,000 800,000 glycosidic bonds of galactomannan, that is, from galactose and mannose: high molecular weight hydrocolloid (1) consisting of polysaccharides. Use: thickener; stabilizer; emulsions; suspensions; compatibilizer. Limited: All kinds of food, GMP is limited; bakery products 0.35%; breakfast cereals 1.2%; 0.8% cheese; dairy products 1.0%; various oils 2.0%; 1.2% in sauce; jam, jelly 1.0%; 0.6% of dairy cattle ; processed vegetables and vegetable juices 2.0%; 0.8% in soup; top expected, 1.0% in sweet sauce; other food products by 0.5%. Food industry in the application: 1, from the cold, such as ice cream, ice cream, frost, borneol agent to act in good stability and prevent ice crystals, plays a thickening, emulsifying effect. Such as ice cream, ice milk, ice fruit belly, sherbet, yogurt and other milk which, used alone or with other water-soluble colloids, starch, CMC, locust bean gum and sodium alginate mixed use. Allows condensate float adhesion, inhibit ice crystal formation, to ensure the smooth construction, the finished floating liquid to form a homogeneous organization, from thickening, emulsification, to improve the taste, while maintaining stable when frozen, can also prevent rapid melting, extend the retention period . Amount of not more than 0.2% to 0.5%. A small amount of guar gum should not significantly affect the viscosity of this mixture was at the time of manufacture, but it can give the product a slippery and waxy texture. Another advantage is that the product slowly melting, and improve product performance anti sudden heat. Guar gum with a stable ice cream can avoid the generation caused by the presence of particles. 2, flour products such as pasta, noodles, instant noodles, vermicelli played bonding, water retention, increase muscle strength, maintain the excellent quality of the role, and extend the shelf life. Melon child gum is one of the hydrophilic colloid currently the most inexpensive and widespread application. In the noodle production, guar gum can be said is the best binder, noodle process of adding 0.2% to 0.6% guar gum, make noodle smooth surface, easy to break, increasing surface elasticity, noodles drying process in adhesion prevention, reduce drying time, good taste, noodles made Naizhu constantly article. In the instant noodle production, 0.3% to 0.5% guar gum, on the one hand make the dough pliable, easy to break when cut into noodles, when molding is not easy to play flash; on the other hand, cooking oil during frying to prevent infiltration, saving cooking oil , surface smooth and not greasy after processing, increasing the toughness of noodles, boiled not mix soup. 3, in beverages such as peanut milk, almond milk, walnut milk, orange capsules, juices, tea, drinks and a variety of solid play rice pudding thickened holding water and stabilizers, and action to improve the taste. 4, dairy products if milk, yogurt stabilizer role play, and play a thickening, emulsifying, improve the taste of acting. 5, play a stabilizing role in the soy products such as tofu, soy milk. 6, in meat products such as ham, luncheon meat, all kinds of balls played bonding, refreshing and increasing the volume effect. Melon child bean gum in the filling of meat and meat products can reduce other materials in the cooking process of bumping, control liquid viscosity, and can that is easy to dump the contents; fill in the sausage and meat products in trap, was added guar gum, in the system of meat can be quickly combined with free water, improved filling of sausage, eliminate cooking, smoke, and during storage of fat and free water separation and movement, improve firmness after cooling products. 7, seasoning in sauces and salad dressings, the use of the basic properties of guar gum to produce high viscosity at low concentrations, making these products the texture and sensory quality rheological better quality. 8, canned food such products are characterized as free-flowing water, guar gum can be used for thickening the product in the water, and the solid part of the surface coated with a layer meat thick gravy. Special, slow swell of guar gum may also be used to limit the viscosity when canning.