Year1
- 型号：
- 食品级 医药级 工业级
- 规格：
- 25KG
Guar gum is a non-ionic galactomannan extracted from the endosperm of the leguminous plant guar. Guar gum and its derivatives The material has good water solubility and exhibits high viscosity at low mass fraction. Due to this characteristic, it has applications in many aspects, such as papermaking, medicine, textile printing and dyeing, etc. Also known as Guar Gum, Guar Gum or Guar Gum, the English name is mainly produced in India and Pakistan. Guar gum is obtained by cleaning the endosperm part of guar seeds after peeling and removing the germ, drying and grinding, adding water, hydrolyzing under pressure, precipitating with % ethanol, centrifuging, drying and grinding. Commercial glue is generally a white to light yellow-brown free-flowing powder that is nearly odorless and has no other peculiar smell. It generally contains %~% polysaccharide, %~% protein, %~% fiber and % ash.
2. [Characteristics of guar gum]
Guar gum is a white to light yellow-brown free-flowing powder, nearly odorless, and can be dispersed in hot or cold water to form a viscous liquid. % of aqueous solution The viscosity is about &b;, adding a small amount of sodium tetraborate will transform it into a gel. After being dispersed in cold water, it will show a strong viscosity, and then the viscosity will gradually increase and reach the highest point; the viscosity is ~ times that of starch paste, and it will quickly reach the highest viscosity when heated; the aqueous solution is neutral, with ~ the highest viscosity, and will quickly decrease above ;..~.As the range decreases, the viscosity also decreases;..The viscosity increases below[].
3. [Application of guar gum]
It acts as an excellent stabilizer in cold drinks such as ice cream, ice cream, sorbet, and borneol, preventing the formation of ice crystals and playing a thickening and emulsifying role.
Such as ice cream, ice milk, iced fruit belly, juice jelly, milk yogurt, etc., used alone or in combination with other water-soluble colloids, starch, locust bean gum and sodium alginate. It can make the condensation float adhere, inhibit the formation of ice crystals, ensure a smooth structure, and form a uniform floating liquid structure in the finished product. It can thicken and emulsify and improve the taste. At the same time, it remains stable when frozen and can also prevent rapid melting and extend the shelf life. . Do not add more than . %-. %. A small amount of guar gum does not significantly affect the viscosity of this mixture during manufacture, but it does give the product a slippery and waxy texture. Another benefit is that the product melts slowly and improves the product's resistance to sudden heat. Ice cream stabilized with guar gum avoids the presence of particles due to ice crystal formation.
, in flour products such as noodles, noodles, instant noodles, vermicelli, it plays an excellent role in preventing adhesion, retaining water, increasing gluten strength, maintaining quality, and extending shelf time.
Guar gum is currently one of the cheapest and widely used hydrocolloids in the world. In the production of dried noodles, guar gum can be said to be the most ideal binder. Adding .~% guar gum during the noodle making process can make the surface of the noodles smooth, not easy to break, and increase the elasticity of the noodles. During the drying process of the noodles It prevents adhesion, reduces drying time, has good taste, and makes noodles that are resistant to cooking and will not stick to each other. In the production of instant noodles, adding . % ~ . % guar gum makes the dough pliable, making it less likely to break when cut into noodles and less prone to burrs when forming; on the other hand, it prevents cooking oil from penetrating during frying, saving cooking oil. , the processed noodles are smooth but not greasy, increase the toughness of the noodles, and the soup will not mix when boiled.
, it plays the role of thickening, water-holding and stabilizer in beverages such as peanut milk, almond milk, walnut milk, oranges, juices, fruit teas, various solid drinks and eight-treasure porridge, and improves the taste.
Guar gum is a colloidal polysaccharide bonded through glycosidic bonds. It is odorless and tasteless. It can be dispersed in hot or cold water to form a viscous liquid. It can be used in beverages to thicken and stabilize the product and prevent the product from separating. layer, precipitation, and make the product have a good smooth taste. The added amount is .&;.%
. It plays a stabilizer role in dairy products such as milk and yogurt, and also thickens, emulsifies, and improves the taste. role.
, plays a stabilizing role in soy products such as tofu and soy milk.
In meat products, such as ham sausage, luncheon meat, and various meatballs, it plays the role of binding, refreshing and increasing volume.
Guar gum can reduce the boiling of meat and other accessories during the cooking process in canned meat products, control the liquid viscosity, and make the contents easy to dump after opening the can; in sausages and stuffed meats Adding guar gum to the product can quickly combine free water when making minced meat, improve the filling of casings, eliminate the separation and movement of fat and free water during cooking, smoking and storage, and improve the solidity of the product after cooling.
, Condiments
In sauces and salad dressings, the basic property of guar gum producing high viscosity at low concentrations is utilized to improve the sensory qualities such as texture and rheology of these products. Better quality.
, canned food
The characteristic of these products is that they contain as little fluid water as possible. Guar gum can be used to thicken the moisture in the product and coat the surface of the solid parts of meat and vegetables with a layer of Thick gravy. Special, slow-swelling guar gum is sometimes used to limit viscosity during canning.
4. [Guar Gum Packaging]
Packaging: External cardboard drum, lined with high-pressure polyethylene film bag kg/bag, can also be packaged according to customer agreement. Store in dry, ventilated warehouse. Food grade products are transported and stored according to food hygiene requirements. Avoid mixing and transporting, and load and unload with care when handling to prevent damage to the packaging.
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Production unit: Zhengzhou Dewang Chemical Industrial Co., Ltd. -
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