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| No.13696471
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Information Name: | Following clever supply of imported food grade guar gum |
Published: | 2015-04-16 |
Validity: | 60 |
Specifications: | 1 * 25 |
Quantity: | 50000.00 |
Price Description: | |
Detailed Product Description: | Following Qiao International Trading (Shanghai) Co., the nation's largest importers and exporters, flour improvers, gluten agent, guar gum CAS number, the viscosity of guar gum, guar gum, the latest offer, guar gum Price, the role of guar gum, guar gum distributor, guar gum manufacturers latest offer. Guar gum versatile low prices, food additive of choice, welcome new and old customers call to discuss. English: Guar gum. Molecular weight of approximately: 50,000 ~ 800,000. CAS: 9000-30-3 Appearance: light yellow powder. Close odorless. Forming a viscous solution can be dispersed in hot or cold water. 1% aqueous solution viscosity of about 4-5Pa? S, the highest viscosity for natural rubber. Add a small amount of sodium tetraborate is converted into a gel. Neutral aqueous solution, the viscosity change with the PH value varies, PH value 6-8 highest viscosity, PH10 more rapidly reduced, reducing the PH6 ~ 3.5 with the PH value. PH3.5 following viscosity increases again. The major components of molecular weight 50,000 -80 square glycosidic bond of galactomannans, i.e., galactose and mannose: a high molecular weight hydrocolloid (1 2) consisting of polysaccharide. Uses: thickener; stabilizer; emulsion; suspensions; compatibilizer. Limit: all kinds of food, 高标准 is limited; bakery products 0.35%; breakfast cereals 1.2%; 0.8% cheese; dairy products 1.0%; 2.0% of various fats; Sauces 1.2%; jams, jellies 1.0%; 0.6% of dairy cattle ; processed vegetables and vegetable juices 2.0%; 0.8% soup; top material, sweet sauce 1.0%; 0.5% other foods. Food industry applications: 1, from the cold, such as ice cream, ice cream, frost, borneol excellent agent role in stability and to prevent ice crystals produced plays thickening, emulsifying effect. Such as ice cream, ice milk, ice belly fruit, sherbet, yogurt and other milk which, used alone or in combination with other water-soluble colloids, starch, CMC, locust bean gum and sodium alginate complex to use. Allows condensate float adhesion, inhibit ice crystal formation, to ensure the smooth structure, so that the finished product was a uniform float organization, from thickening, emulsifying effect, improve the taste, while maintaining stability in the freezer, you can also prevent the rapid melting, extend the retention period . The addition amount of not more than 0.2% to 0.5%. A small amount of guar gum does not significantly affect the viscosity of the mixture was at the time of manufacture, but it can give the product slippery and waxy mouthfeel. Another advantage is that the product is slow to melt, and improve product performance anti sudden heat. Guar gum with a stable ice cream to avoid generation caused due to the presence of particles. 2, flour products such as pasta, noodles, instant noodles, vermicelli played bonding, water retention, increased muscle strength, maintain good quality effects, and extend the shelf life. Guar gum is one hydrophilic colloid children currently the most inexpensive and widely used. In the noodle production, guar gum adhesive can be said to be the best, noodle process of adding 0.2% to 0.6% guar gum, make noodle smooth surface, easy to break, increasing surface elasticity, noodles drying process in preventing adhesions, reduce drying time, good taste, noodles made Naizhu continuous strip. In the instant noodle production, adding 0.3% to 0.5% guar gum, on the one hand to make the dough pliable, easy to break when cut into noodles, the molding is not easy to play flash; on the other hand, cooking oil when frying to prevent infiltration, saving cooking oil , surface smooth and not greasy after processing, increasing the toughness of noodles, boiled not mix soup. 3, in beverages such as peanut milk, almond milk, walnuts, milk, orange capsules, juices, tea, drinks and a variety of solid play rice pudding thickened water retention and stabilizers, and improve the taste effect. 4, if the dairy milk, yogurt, a stabilizing agent to act, and act as thickening, emulsifying, improve the taste of the role. 5, play a stabilizing role in soy products such as tofu, soy milk. 6, in meat products such as ham, luncheon meat, all kinds of balls in play bonding, refreshing and increase the volume effect. Melon child bean gum in the filling of meat and meat products can reduce other accessories in the cooking process of bumping, liquid viscosity control, and after opening the can easily dump the contents; in sausage and meat filling defect class, adding guar gum, when the system can quickly combine meat free water, improve the filling of sausage, eliminate cooking, smoked and during storage of fat and free water separation and movement, improve firmness after cooling products. 7, seasoning sauce and salad dressings on the use of the basic properties of guar gum to produce high viscosity at low concentrations, so that these products, such as texture and rheology sensory quality better quality. 8, canned food such products is characterized by a free flow dynamics of the water as possible, guar gum can be used for thickening product in the water, and the solid portion of meat coated with a layer of thick gravy. Particular, the slow swelling of the guar gum may also be used to limit the viscosity when canning. Quality indicators: 1. Loss on drying ≤15% 2. Total Ash ≤1.5% 3. ≤7% 4. acid insoluble protein ≤10% 5. Lead ≤2mg / kg 6. bacteria count ≤5000cfu / g 7. E. bacteria, yeasts and molds Salmonella negative 8. ≤500cfu / g clever Following International Trade (Shanghai) Co., integrity management, welcomed the new and old customers call to discuss! |
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Copyright ©2025 GuangDong ICP No. 10089450, Following Qiao International Trading (Shanghai) Co., Ltd. All rights reserved.
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You are the 13885 visitor
Copyright ©2025 GuangDong ICP No. 10089450, Following Qiao International Trading (Shanghai) Co., Ltd. All rights reserved.
Technical support: ShenZhen AllWays Technology Development Co., Ltd.
AllSources Network's Disclaimer: The legitimacy of the enterprise information does not undertake any guarantee responsibility