SHANDONG LOOK CHEMICAL CO.,LTD
CAS No. :9000-30-0
Other Names :burtonitev7e
MF :C10H14N5Na2O12P3
EINECS No. :232-536-8
Place of Origin :Shandong, China
Type :THICKENERS
Brand Name :LOOKCHEM
Model Number :GQ9000-30-0
Product name :Guar gum
Form :Free Flowing Powder
Color :Yellow-white
Appearance :Yellow-white Powder
specific rotation :D25 +53°
stability :Stable
Solubility :insoluble in ethanol
Sample :Available
Storage :Cool Dry Place
Shelf Life :2 Years
Product Description
Factory supply High quality Guar gum with cas 9000-30-0 in china hot sale
Name
Guar gum
Cas
9000-30-0
Appearance
Yellow-white Powder
Product introduction
Guar gum is a white to light yellow-brown free-flowing powder that is nearly odorless and can be dispersed in hot or cold water to form a viscous liquid. The viscosity of a 1% aqueous solution is about 3000 mPa·s, and a small amount of sodium tetraborate is added to form a gel. Disperse in cold water for about 2h, it shows a strong viscosity, then the viscosity gradually increases, reaching the point at 24h; the viscosity is 5-8 times of the starch paste, and the viscosity is quickly reached by heating; the aqueous solution is neutral, pH 6-8 viscosity, pH10 The above is rapidly reduced; the viscosity decreases as the pH decreases in the range of 6.0 to 3.5; the viscosity increases after pH 3.5.
The guar gum can be fully hydrated in a hot and cold water to form a translucent solution. The guar gum has a viscosity that is fully dissolved. Long-term high temperature treatment will cause guar gum to degrade itself and reduce viscosity. Guar gum is insoluble in organic solvents such as ethanol.
The guar gum solution is a pseudoplastic fluid characteristic of a non-Newtonian fluid and has a stabilizing effect. Also has good inorganic salt compatibility
Related applications
1. It acts as a good stabilizer in cold drinks such as ice cream, ice cream, ice cream and borneol to prevent the formation of ice crystals and to thicken and emulsify.
2, in the surface products such as noodles, noodles, instant noodles, noodles to prevent adhesion, water retention, increase the strength, maintain the quality of the excellent role, and extend the shelf life.
3, in the beverages such as peanut milk, almond milk, walnut milk, orange, juice, fruit tea, various solid beverages and eight-treasure porridge to thicken water and stabilizer, and improve the taste.
4. In the dairy products, if it acts as a stabilizer in milk and yoghurt, it can thicken and emulsify and improve the taste.
5. Stabilize in soy products such as tofu and soy milk.
6. in the meat products, such as ham, luncheon meat, various meatballs play a role in bonding, refreshing and increasing volume.
7. condiments
8. canned food
Storage and transportation conditions
It should be placed in a dry, ventilated, cool place, and pay attention to moisture. Do not mix with toxic substances. Do not mix with toxic substances during transportation to avoid pollution.
Look Chemical