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Multiquem, Inc. Guar Gum Powder MQ 130

Multiquem, Guar Gum Powder MQ 130 is a coarse white to pale yellow powder having medium viscosity, used in various applications in food industry where relatively lower viscosity and hydration rate is desired. This product attains a cold-water viscosity of 3000-3500 cps after hydrating for 2 hrs

Ingredient Name: Guar Gum

Functions: Stabilizer, Texturizing Agent, Thickener, Viscosity Modifier

Physical Form: Powder, Solid

Features: Low Viscosity

End Uses: Dairy Products

Technical Data Sheet
Enhanced TDS

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Ingredient Name
CAS No.
9000-30-0
Ingredients
Guar Gum
Food Additive Number
E 412, INS 412
Technologies

Features & Benefits

Food Ingredients Features

Applications & Uses

Food & Nutrition Applications

Properties

Physical Form
Chemical Properties
ValueUnitsTest Method / Conditions
Moistuemax. 12.00%-
Proteinmax. 6.00%-
Ashmax. 1.00%-
Airmax. 6.00%-
Fatmax. 1.00%-
pH Value5.50 - 7.00--
Typical Properties
ValueUnitsTest Method / Conditions
Granulation (On 100 mesh)min. 98%-
Viscosity (Cold Viscosity, 1% Solution, Brookfield Viscometer, Spindle # 4 at 20 RPM at 25°C) After 2 Hours3000-3500cps-
Viscosity (Cold Viscosity, 1% Solution, Brookfield Viscometer, Spindle # 4 at 20 RPM at 25°C) After 24 HoursStable or more--
Microbiological Values
ValueUnitsTest Method / Conditions
APCmax. 5000per gm-
Yeast and Mouldsmax. 1000per gm-
ColiformNil/Absentper gm-
E.ColiNegativeper 10gm-
SalmonellaNegativeper 20gm-