Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- E No.
- E412
- HS Code
- 13023200.0
- CAS No.
- 9000-30-0
- EINECS No.
- 232-536-8
- Ingredients
- Guar Gum
- Food Additive Number
- E 412, INS 412
- Technologies
- Product Families
- Place of Origin
China
Features & Benefits
- Product Highlights
Guar gum About:
Guar gum is extracted from the guar in a highly purified natural polysaccharide. Mainly by the galactose and mannose polymer for food from hydroxypropyl guar gum. Are natural galactomannan, a natural thickener.
Guar gum is divided into food grade and industrial grade two, is known to the most effective and best natural water-soluble polymer. Guar gum is a galactomannan.It is typically produced as a free-flowing, pale, off-white colored, coarse to fine ground powder. Guar gum is an extract of the guar bean. Guar gum is a polysaccharide composed of the sugars galactose and mannose.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.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
Guar Gum has been used in food, pharmaceutical, cosmetics, personal care, oil, insecticide-stick, paper and textile industries.
Guar gum in the food industry in the application:
- Guar gum in the cold such as ice cream, ice cream, frost, borneol play a role in good stabilizer to prevent ice crystals produced, plays a thickening, emulsifying effect.
- Guar gum in the face of products such as noodles, noodles, instant noodles, vermicelli play to prevent the adhesive, water retention, increased muscle strength and maintain good quality of the role, and to extend the shelf life.
- Guar gum in the beverage, such as peanut milk, almond milk, walnut milk, orange capsules, juice, tea, beverages and rice pudding in a variety of solid play thickening and stabilizing agent holding the role of water and improve taste and effect.
- Guar gum in dairy products if milk, yogurt stabilizer role to play, and play a thickening, emulsifying, E412 to improve the taste of the role.
- Guar gum in soy products such as tofu, soy milk play a stabilizing role.
- Guar gum in meat products such as ham, luncheon meat, all kinds of meatball play bond, refreshing and increase the volume effect.
Guar gum is widely used as food additive and ingredients.
Properties
- Appearance
- white to flow powder
- Typical Properties
- Microbiological Values
- Heavy Metals
| Value | Units | Test Method / Conditions | |
| Acid Insoluble | max. 7 | % | — |
| pH | 6.8-7.0 | — | — |
| Viscosity (1% Solution) | 6000.0 | mPa.s | — |
| Loss On Drying | max. 15 | % | — |
| Total Ash | max. 1.5 | % | — |
| Borate Content | Negative | — | — |
| Ethanol And Different Propanol | max. 1.0 | — | — |
| Protein (X6.25) | max. 10 | % | — |
| Value | Units | Test Method / Conditions | |
| Total Plate Count | max. 5000 | cfu/g | — |
| Mould And Yeasts | max. 5000 | cfu/g | — |
| Escherichia Coli | Negative | — | — |
| Salmonella | Negative | /10g | — |
| Value | Units | Test Method / Conditions | |
| Lead Content (Pb) | max. 2 | — | — |
Regulatory & Compliance
- Certifications & Compliance
- Regulatory
-
Haccp
-
Kosher
-
Halal
-
ISO
-
Packaging & Availability
- Routine Packing
25kg drum