Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in food, feed, and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
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Product Name
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Guar Gum
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Parameter
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Standard
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Appearance
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White-Cream Powder
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Particle Size
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80 mesh
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Viscosity (cps)
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20~200
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Total Ash Content (%)
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Max. 20
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PH
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7-11
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Moisture (%)
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Max. 13
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Gel Strength (g/cm2)
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Min. 1200
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Heavy Metal(count by Pb,ppm)
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Max. 10
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Sulphate (%)
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15-40
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Arsenic content (ppm)
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Max. 2
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Cd (ppm)
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Max. 1
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Hg (ppm)
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Max. 1
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Acide Insoluble Substance (%)
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Max. 1
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Transparency (%)
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Min. 80
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Moulds & Yeast (cfu/g)
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Max. 300
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Escherichia Coli
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Absent in 5g
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Salmonella
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Absent in 10g
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1. In the production of ice cream, carrageenan can increase the formability and melt resistance of ice cream, and improve the stability of ice cream in the case of temperature fluctuations.
2. Carrageenan used in ham and ham sausage, can make the product good elasticity, good slicing, moderate toughness and brittleness, tender and smooth mouth.
3. Carrageenan can make milk produce the freezing effect, play the role of freezing and shaping. In sour milk, soft cheese and cream, the emulsion mixture is stabilized and the formation of gelation is induced.
4. Used for the production of general hard candy and soft candy, can make the product smooth and more elastic, less viscosity, increased stability.
5. When making bread, carrageenan is added to increase its water-holding capacity, thus delaying aging.
