Hydrolyzed Canned Food Guar Gum Powder Eco Friendly Green V
- Min. Order:
- 1
- Min. Order:
- 1
- Delivery Time:
- 30 Days
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Contact Now| Place of Origin: | China |
|---|
Hydrolyzed Canned Food Guar Gum Powder Eco Friendly Green Viscous Agent
Quick Detail:
Guar gum powder is one kind of pure natural green thickener and additives. It is widely used in food industry. And there is no harm to human.
Description:
1. Guar gum powder has high viscosity. It is a white to yellowish white powder, nearly odorless and white
a bland taste.
2. Guar gum is available in different viscosities and particle sizes. Ranging from very low viscosity 100 cps to high viscosity 7500 cps in a 1% solution. Besides ultra low viscosity, odorless grades are also popular.
3. Guar gum forms highly viscous solutions when hydrated in cold water. It does not require heat to develop viscosity. It is soluble in hot and cold water but insoluble in most organic solvents.
Applications:
Guar gum powder is used primarily by the food industry, for example, in bread, margarine, ice cream, jam, cereals, confectionery, meat, mayonnaise, fruit juice, salad, canned food, noodles, dressings, baked food and other food products.
Specifications:
|
Items |
Standard |
|
Color |
White to little yellow |
|
Status |
Powder |
|
Odour |
No or beany flavor |
|
Viscosity /(mPa.s) |
6000-6500 mpa.s |
|
Moisture, w% |
≤15.0 |
|
Ash, w% |
≤1.5 |
|
Acid insoluble, w% |
≤7.0 |
|
Borate test |
pass |
|
Protein, w% |
≤7.0 |
|
Starch tesh |
pass |
|
Total arsenic(As)/(mg∕kg) |
≤3.0 |
|
Lead(Pb)/(mg∕kg) |
≤2.0 |
|
total number of bacterial colony /(CFU∕g) |
≤5000 |
|
Coliform group/(MPN∕g) |
＜30 |
Competitive Advantage:
1. It has excellent thickening, emulsion, stabilizing and film forming properties and has strong hydrogen bonding properties.
2. Guar gum powder is a natural, green thickener. Do not add any chemical composition. No pollution, environmental protection.
3. The refined guar splits are then treated and converted into powder through grinding process. Do not add any chemical composition.
