Guar Gum 1kg

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Cyamopsis tetragonoloba A high molecular weight carbohydrate derived from the natural seed of the guar plant. Guar has been cultivated in India for centuries and India accounts for approximately 80% of the total produced worldwide. Guar seeds are separated from the plant and dried. Refined Guar splits are first obtained by roasting, dehusking, and polishing. These splits are then pulverized and tailor made in various mesh sizes and of required viscosity for usage in different industries. Guar Gum powder is manufactured by mechanical extraction of endosperm from the guar seed. The most important property of guar gum is its ability to hydrate rapidly in cold or hot water to attain uniform and very high viscosity at relatively low concentrations. Another advantage is that it provides full viscosity even in cold water. As well as being the most cost effective stabilizer and emulsifier, it enhances texture, enhances mouth feel, and controls crystal formation due to superior water binding properties. Inert in nature and is resistant to oil, greases, and solvents. It also has excellent synergy with several other hydrocolloids, particularly Xanthan Gum. A product with diverse applications including as a thickener, stabilizer, emulsifier, moisture retention agent, dough conditioner, gelling agent, binder and suspending agent. Used in many industries including foods and cosmetics. Used as a binder in making incense. Has 5-8 times the thickening power of starch. Can be combined with borax and water to form a gel. A food grade fine white to pale yellow powder with medium viscosity. This product attains a cold water viscosity of 3500 cps after hydrating for 2 hours. CAS# 9000-30-0 Chemical Analysis: pH 5.50 - 6.50 Moisture 12.0% max Protein 6.0% max Ash 1.0% max Air 6.0% max Fat 1.0% max Gum Content 78.0% min Granulation: On 40 mesh - nil On 100 mesh - traces Through 200 mesh 90% min Food Grade Kosher Product of India / USA.