| Customization: | Available |
|---|---|
| CAS No.: | CAS 9000-30-0 |
| Formula: | C10h14n5na2o12p3 |
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Also known as guaran, guar gum is made from legumes called guar beans.
1. In baked goods, it increases dough yield, gives greater resiliency, and improves texture and shelf life; in pastry fillings, it prevents "weeping" (syneresis) of the water in the filling, keeping the pastry crust crisp. It is primarily used in hypoallergenic recipes that use different types of whole-grain flours. Because the consistency of these flours allows the escape of gas released by leavening, guar gum is needed to improve the thickness of these flours, allowing them to rise as a normal flour would.
2. In dairy products, it thickens milk, yogurt, kefir, and liquid cheese products, and helps maintain homogeneity and texture of ice creams and sherbets. It is used for similar purposes in plant milks.
3. In condiments, it improves the stability and appearance of salad dressings, barbecue sauces, relishes, ketchups and others.
4. In canned soup, it is used as a thickener and stabilizer.
5. It is also used in dry soups, instant oatmeal, sweet desserts, canned fish in sauce, frozen food items, and animal feed.
| Items | Specification |
| Appearance | White to light yellow powder |
| Odor | Almost tasteless or slightly beany |
| Fineness (%) | ≥99 |
| Loss on drying (%) | ≤15.0 |
| Ash (%) | ≤1.5 |
| Acid-insoluble (%) | ≤7.0 |
| Protein (%) | ≤7.0 |
| Borate test | pass |
| Starch test | pass |
| Lead(mg/kg) | ≤2.0 |
| Total plate count(CFU/g) | ≤5000 |
| Coliforms(MPN/g) | <30 |
| Viscosity (mPa.s) | ≥6000 |
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