Guangzhou ZIO Chemical Co., Ltd. is one of the leading manufacturers and suppliers of guar gum 9000-30-0 food additives powder in China. Welcome to buy bulk high quality chemicals in stock here from our factory. For price consultation, contact us.
Introduction:
CAS 9000-30-0 for guar gum. It is obtained from the endosperm part of guar bean seeds after skin and germ removal by cleaning, drying and grinding, adding water, pressurized hydrolysis, precipitation with 20% ethanol, centrifugal separation, drying and grinding. Commercial glue is generally white to light yellow brown free flowing powder, close to odorless, also without any other peculiar smell, generally containing 75%~85% polysaccharide, 5%~6% protein, 2%~3% fiber and 1% ash. It can be widely used as food additive in food industry.
Guar gum is a kind of nonionic galactomannan extracted from the endosperm of guar bean. Guar gum and its derivatives have good water solubility and high viscosity at low mass fraction. Because of this characteristic, it has been used in many aspects, such as paper making, medicine, textile printing and dyeing.
Application :
1, in cold drinks such as ice cream, ice cream, ice cream, borneol plays an excellent stabilizer role, prevent ice crystal generation, plays a thickening, emulsifying role.
Such as ice cream, ice milk, ice fruit jelly, lactic acid milk, alone or in combination with other water-soluble colloid, starch, CMC, locust bean gum and sodium alginate use. It can make the condensation float adhesion, inhibit the formation of ice crystals, ensure the smooth structure, make the finished product form a uniform floating liquid tissue, thicken and emulsify, improve the taste, at the same time, it can keep stable during freezing, but also prevent rapid melting, prolong the retention period. Do not add more than 0. 2% to 0. 5%. A small amount of guar gum does not significantly affect the viscosity of the mixture at the time of manufacture, but gives the product a smooth and sticky taste. Another benefit is to make the product slow melting and improve the performance of the product against sudden heat. Ice cream stabilized with guar gum can avoid the presence of particles due to the formation of ice crystals.
2, in the flour products such as noodles, noodles, instant noodles, vermicelli play a good role in preventing adhesion, water retention, increase muscle, maintain quality, and extend the shelf time.
Guar gum is one of the cheapest and most widely used hydrophilic colloid in the world. In the production of noodles, guar gum can be said to be the most ideal binder. 0.2~0.6% guar gum added in the process of making noodles can make the surface of noodles smooth, not easy to break, increase the elasticity of the noodles, prevent adhesion in the drying process of noodles, reduce the drying time, good taste, the noodles made by cooking resistant, continuous strips. In the production of instant noodles, adding 0.3 ~0.5 % guar gum can make the dough flexible, not easy to break when cutting into noodles, and not easy to get rough edges when forming. On the other hand, in the frying to prevent the infiltration of cooking oil, save cooking oil, processed noodles smooth but not greasy, increase the toughness of noodles, water does not mix soup.
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