Food Grade Guar Gum Powder

We are offering food grade guar gum powder.
food grade guar gum
gum is derived from guar seeds or cyamopsis tetragonoloba termed as guar gum. Guar gum can also be termed as guaran. These seeds have high low-shear viscosity as evaluated with other hydrocolloids like (locust bean gum). guar gums are effective thickeners and stabilizers.
guar gum is relatively cost effective as compared to other thickeners and stabilizers along with it being an effective binder, plasticizer and emulsifier. One of the important properties of guar gum, a polysaccharide, is that it is high on galactose and mannose. Guar gum is also known as guarkernmehl, guaran, goma guar, gomme guar and galactomannan.
chemical structure
chemically, guar gum is a polysaccharide composed of the sugars galactose and mannose. The backbone is a linear chain of β 1,4-linked mannose residues to which galactose residues are 1,6-linked at every second mannose, forming short side-branches.
properties
the color of guar gum powder is whitish and yellowish consisting of slight odor.cyamopsis tetragonolobus or guar plants endosperm derives guar gum. Guar crop is basically a legume (a plant of a pea family) which grows effectively in sandy soils, with rainfall to some extent with lots of sunshine.
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solubility & viscosity
guar gum is more soluble than locust bean gum and is a better emulsifier as it has more galactose branch points. Unlike locust bean gum, it is not self-gelling. However, either borax or calcium can cross-link guar gum, causing it to gel. In water it is nonionic and hydrocolloidal. It is not affected by ionic strength or ph, but will degrade at ph extremes at temperature (e.g. Ph 3 at 50°c). It remains stable in solution over ph range 5-7. Strong acids cause hydrolysis and loss of viscosity, and alkalies in strong concentration also tend to reduce viscosity. It is insoluble in most hydrocarbon solvents.
guar gum shows high low-shear viscosity but is strongly shear-thinning. It is very thixotropic above concentration 1 %, but below 0.3% the thixotropy is slight. It has much greater low-shear viscosity than that of locust bean gum, and also generally greater than that of other hydrocolloids. Guar gum shows viscosity synergy with xanthan gum. Guar gum and micellar casein mixtures can be slightly thixotropic if a biphase system forms.
thickening
guar gum is economical because it has almost 8 times the water-thickening potency of cornstarch – only a very small quantity is needed for producing sufficient viscosity. Thus it can be used in various multi-phase formulations: as an emulsifier because it helps to prevent oil droplets from coalescing, and / or as a stabilizer because it helps to prevent solid particles from settling.
grading
manufacturers define different grades and qualities of guar gum by the particle size, the viscosity that is generated with a given concentration, and the rate at which that viscosity develops. Coarse-mesh guar gums, will typically – but not always – develop viscosity more slowly. They may achieve a reasonably high viscosity, but will take longer to achieve. On the other hand, they will disperse better than fine-mesh, all conditions being equal. A finer mesh, like a 200 mesh, requires more effort to dissolve.
powder number
hs-code of guar gum powder: 130.232.30
cas no. Of guar gum powder: 9000-30-0
eec no. Of guar gum powder: e412
bt no. Of guar gum powder: 1302.3290
einecs no. Of guar gum powder: 232.536.8
imco-code: harmless