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Sichuan Aishipaier New Material Technology Co., Ltd.
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Food Grade Guar Gum Thickener Non Toxic Harmless

Product Details

Place of Origin: Sichuan,China

Brand Name: A.S.P

Certification: SGS

Model Number: ASP70

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Specifications
Highlight:

Food Grade Guar Gum Thickener

,

Non Toxic Guar Gum Thickener

Appearance:
White Powder
Performance:
Non-toxic;thickener
Application:
Used As Conditioner, Antistatic Agent And Thickener For Hair And Skin, Suitable For Shampoo And Conditioner.
Product Name:
Food Grade Guar Gum Thickener Is Non-toxic And Harmless
Appearance:
White Powder
Performance:
Non-toxic;thickener
Application:
Used As Conditioner, Antistatic Agent And Thickener For Hair And Skin, Suitable For Shampoo And Conditioner.
Product Name:
Food Grade Guar Gum Thickener Is Non-toxic And Harmless
Description
Food Grade Guar Gum Thickener Non Toxic Harmless

Food grade guar gum thickener is non-toxic and harmless

 

Areas of application of phase change materials:


1.The ability of guar gum to bind large amounts of water and its good viscosity make it widely used in the food industry. In the food industry, guar gum can be used as a thickener, stabilizer, water-holding agent, binder, suspending agent, etc., and is widely used in ice cream, flour products, meat products, dairy products, baked products, condiments waiting.
2.In ice cream, guar gum is usually compounded with sodium carboxymethyl cellulose, locust bean gum, sodium alginate, etc., which can thicken and emulsify, so that all ingredients of ice cream can be evenly dispersed, and the tissue structure is smooth and the taste is smooth. Delicate; keep ice cream stable during freezing, inhibit the formation of coarse ice crystals, inhibit product melting, improve the product's ability to resist sudden heat, and extend the shelf life. The addition amount is 0.2%~0.5%. A small amount of guar gum cannot significantly affect the viscosity of ice cream during manufacture, but it can give the product a slippery and waxy taste.
3. The application of guar gum in noodle products mainly refers to dried noodles, instant noodles, etc. It mainly plays the role of bonding, water retention and gluten strengthening, which can improve the quality of noodle products and prolong the shelf life of products.

In the production of dried noodles, guar gum can be said to be the most ideal binder. Adding 0.2-0.6% guar gum in the noodle making process can make the surface of the noodles smooth, not easy to break, and increase the elasticity of the noodles; Medium, prevent sticking, reduce drying time, taste good, and the noodles made are boil-resistant and continuous.

In the production of instant noodles, adding 0.3% to 0.5% guar gum, on the one hand, can make the dough flexible, not easy to break when cut into noodles, and not easy to fluff when forming; on the other hand, the colloid can change the surface of noodles in contact with oil Tension, quickly closes the micropores formed when the water in the noodles evaporates, so that it prevents the penetration of cooking oil during frying, saving cooking oil, and the processed noodles are smooth and not greasy, with strong toughness and good taste, and will not mix with soup when boiled.

4.Guar gum is used in meat products such as ham sausage, luncheon meat, various meatballs, etc. to play a role in bonding, refreshing and increasing volume.

Adding guar gum to sausage and stuffed meat products can quickly combine the free water in the mince, improve the filling of the casing, eliminate the separation and movement of fat and free water during cooking, smoking and storage, and improve cooling The firmness of the final product; guar gum in filling meat products can reduce the bumping of meat and other auxiliary materials during cooking, control the viscosity of the liquid phase, and make the contents of the product easy to dump after opening the can.

 

 

Product parameters:

10.物理及化学特性

Physical and chemical properties

 

细度(BG 6003) R20/3系列,φ200 X 50mm/0. 125mm%

Fineness (BG 6003) R20/3 series, φ200 X 50mm/0.125mm%

≥99.8

干燥减量% 105°C/5h

Drying loss % 105°C/5h

≤10.0

灰分%

Ash %

≤0.75

酸不溶物%

Acid insoluble %

≤1.0

硼酸盐

borate

未检出

Not detected

蛋白质% (系数6. 25)

Protein % (factor 6.25)

≤4.50

淀粉试验

Starch test

未检出

Not detected

砷(As) % (mg/kg)

Arsenic (As) % (mg/kg)

<3.0

铅(Pb) % (mg/kg)

Lead (Pb) % (mg/kg)

<2.0.

菌落总数/ (CFU/g)

Total number of colonies/ (CFU/g)

<5000

大肠菌群/ (MPN/g)

Coliforms/ (MPN/g)

<30

 

Food Grade Guar Gum Thickener Non Toxic Harmless 0Food Grade Guar Gum Thickener Non Toxic Harmless 1

 

 

 

 

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