Guar Gum Packing 25kg/bag,12MT/20'FCL without pallets
Tianjin,Shanghai Port,Beijing Or XI'an Air Port
1 - 1000
To be negotiated
Product Name : Guar Gum
Guar gum (guar gum) GB Numbers: (GB20.025) guar gum (guar gum) by legume guar (Cyamposis tetragonolobus) seed to the skin to germ of endosperm part, dry after smashing water, pressure after hydrolysis with 20% ethanol precipitation, centrifugal separation after drying and crushing. The main producing area is Pakistan and India's drying zone or the southeastern part of the United States.
Guar gum in food industry of application: 1.In cold drinks such as ice cream, frost, borneol play good stabilizer effect, prevent the ice crystal produced, plays a thickening, emulsification.
2. In flour product such as noodles, noodles, instant noodles, vermicelli plays prevent caking, water retention, increase thews, maintain quality of good effect, and extended on the shelf time.
3. In beverages, such as peanut milk, almond milk, walnut milk, grains of orange, fruit juice, tea, all kinds of solid beverage and eight treasures congee plays a thickening hold water and stabilizer effect, and improve the taste function.
4. In the dairy products if milk, yogurt plays a stabilizer effect, and play a thickening, emulsification, improve the role of taste.
5. In the bean products such as tofu, soy milk play a stabilizing effect .
6. In meat products, such as ham and egg, lunch meat, all kinds of meat ball plays a bond, and refreshing and increase volume effect.
Guar gum in food industry to use:
1. Flour product:
Guar gum is the international most cheap and widely application of one of the hydrophilic colloid. In the noodles production, guar gum can be said to be the most ideal binder, noodle process add 0.2 ~ 0.6% guar gum, can make the noodles surface smooth, not easy break, increase surface elastic, in noodles drying process, prevent adhesion, reduce drying time, taste good, noodles made of resistance to cook, the article continuously. In the instant noodle production, adding 0.3% ~ 0.5% guar gum, on the one hand, make the dough flexibility, cutting into noodles should not break, forming is not easy the rough edges; On the other hand, in Fried to edible oil infiltration, save cooking oil, the processed surface smooth and not greasy, increase the toughness of noodles, boiled don't mix soup.
2. Meat product :
Guar bean gum in filling in the meat products can reduce meat and other supplementary materials in cooking process of bumping, control the liquid viscosity, and opened cans content easy to fall; In the sausage and fill in class meat, add squash glue, in system meat paste can rapidly when combined with free moisture, improve casing filling sex, eliminate cook, smoked and storing period fat and free water separation and mobile, improve the degree of solid products after cooling.
3. Condiment :
In the sauce and salad dressing, use of the guar gum in low concentrations produce high viscosity the basic properties, make the product quality and structure and rheological and sensory quality more high quality 4. Canned food:
This kind of product is characterized as far as possible do not contain flow dynamic water, guar gum can be used in gelled product of moisture, and make meat dishes of solid surface coating a layer of thick thick gravy. Special, slow swelling of guar gum sometimes also can be used to limit canning of viscosity
5. Ice cream :
Such as ice cream, ice milk, BingGuo pork, fruit juice frozen, lactic acid milk of etc, used alone or in combination with other water solubility colloid, starch, CMC, black locust bean gum and sodium alginate etc. Mix use. Can make setting floating adhesion, inhibit ice crystal formation, guarantee structure smoothing, finished form even float liquid organization, the thickening, emulsification, improve the taste, at the same time, in frozen while maintaining stability, also can prevent rapid melting, prolong shelf life. Add quantity does not exceed 0. 2% - 0. 5%. A small amount of guar gum can not obviously influence the mixture content in the manufacturing of viscosity, but can give product sliminess and the taste of glutinous. Another advantage is that the product slowly melting, and improve product resistance to heat up suddenly performance. With guar gum stability of ice cream can avoid the ice crystal formation and cause the existence of particles.
Guar gum is through the glycosidic bond combination of the colloid polysaccharide, odourless and tasteless, can disperse in hot or cold water formed in viscous fluid, used to drink a thickening and stable effect, can prevent the products delamination, precipitation, and make the products rich good oiliness palate, adding quantity from 0.05 to 0.5% .