Guar gum market price wholesale supply Xuelong guar gum, guar gum, guar gum supplier

Zhengzhou Lung Health Chemical Products Co., Ltd. to provide you with a wealth of information and data on imports (Snow Dragon) guar gum, guar gum market prices, and so on. Guar gum (guar gum) Performance: The main ingredient is a molecular weight of 50,000 800,000 glycosidic bonds of galactomannan, that is, from galactose and mannose: hydrolysis of high molecular weight (1 2) consisting of colloidal polysaccharide. White to light brown powder. 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. Guar gum used in the food industry: 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. 2, flour products such as pasta, noodles, instant noodles, vermicelli play to prevent adhesion, water retention, increase muscle strength, maintain the excellent quality of the role, and extend the shelf life. 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. 1, noodles, couscous 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. 2, meat 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; sausage and fill in the trap Meat Products 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. 3. seasoning in sauces and salad dressings, use of this basic nature of guar gum to produce high viscosity at low concentrations, making these products the texture and sensory quality rheological better quality. 4, 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. 5, 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 slip leavened 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. 6. Drink Guar gum is a polysaccharide colloid by glycoside bond, and odorless, can be dispersed in hot or cold water to form a viscous liquid, for drinks in thickening and stabilizing effect, prevents products stratified , precipitation, and the product rich creamy taste good, is added in an amount more than 0.05 to 0.5% guar gum details manufacturer, provided by the Zhengzhou Lung Health Chemical Products Co., Ltd. to, if you Guar gum production manufacturers of information have any questions, please further contact with the company for more information guar gum manufacturer. http://www.qkok.cn/sell/show-171957.html customers are welcome to our purpose: to make new friends, not forgetting old win-win is our goal !! Zhengzhou Lung Health Chemical Food Company. welcome new and old customers negotiations. Contact: Zhang Tel: 13673656227