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    Kamed' of гуара (E412) 1302329000

    Kamed' of гуара (E412)
    Kamed' of гуара (E412)
    Kamed' of гуара (E412)
    Kamed' of гуара (E412)
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    56.00 грн.
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    • Availability: In stock
    • Packaging: кг.
    • SKU: 34270205
    • ТН ВЭД: 1302329000
    • The country of manufacture: Евро Союз
    • Status: предоплата
    • Brand name: Европа
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    We offer an effective food thickener - guar gum. Our range includes guar gum with a viscosity of a 1% solution of at least 5000cps and 6000cps

    Guar gum Guar gum is a polysaccharide that swells in cold water however, heating the guar gum solution shortens the time to reach full viscosity strength. The viscosity achieved depends on temperature, time, concentration, pH, stirring speed and particle size of the powder. In cold water, maximum viscosity can be reached in 1-4 hours.

    1. Origin. Resin is found in the endosperm of the grain of two types of leguminous annuals native to India. It has been cultivated for many centuries and used as human food. The beans are about 15 cm long and contain 6 to 9 seeds with a diameter of 2-3 mm. The seeds contain up to 70% gum (the highest polysaccharide is galactomannan).

    2. Building. Guar gum is a hydrocarbon polymer. Guar is a polysaccharide from the group of galactomannans, in which lateral galactose units branch off from the main chain consisting of manose units. Moreover, one link of galactose accounts for two links of manose.

    Guar (E412), used in the food industry, contains (%): polysaccharide - 85.0; protein - 3.7; crude fiber - 1.5; ash - 0.6; moisture - 8.8. Guar has a neutral taste and smell, dissolves in cold water, forming viscous solutions in the pH range of 2.5 - 7.0.

    3. Manufacturing. Guar gum, or simply guar, is obtained by simply grinding the seeds of the Cyamopsis tetragonoloba L. plant. The endosperm is separated by crushing, sifting and grinding into a fine powder. Thanks to a multi-stage purification process, the guar grade Ceramehl F21 is obtained with a fine grind, higher viscosity, and with an increased content of the galactomannan fraction.

    4. Application. Guar is well compatible with most food components and provides the target product with a long slimy texture. The ability to develop viscosity in cold water and the lowest cost compared to other gums has made guar the most popular. However, the possibilities of effective use of guar as an individual thickener are limited due to its sensitivity to high temperatures and acidity of the environment. Heating a system containing only guar as a thickener for some time at a temperature above 100 ° C leads to its irreversible loss of viscosity. In terms of acidity, the optimal pH value for systems containing only guar is 4.

    We have developed a number of mixtures, among the components of which there is also guar. They are very widely used in the food industry, and since the components of the mixtures mutually reinforce (due to the synergistic effect), a good production and economic effect is obtained.

    All our products are packed in multi-layer paper bags with a polypropylene liner of 25 kg.

    Heating a system containing only guar as a thickener for some time at a temperature above 100 ° C leads to an irreversible loss of its viscosity. In terms of acidity, the optimal pH value for systems containing only guar is 4.

    We have developed a number of mixtures, among the components of which there is also guar. They are very widely used in the food industry, and since the components of the mixtures mutually reinforce (due to the synergistic effect), a good production and economic effect is obtained.

    All our products are packed in multi-layer paper bags with a polypropylene liner of 25 kg.

    Heating a system containing only guar as a thickener for some time at a temperature above 100 ° C leads to its irreversible loss of viscosity. In terms of acidity, the optimal pH value for systems containing only guar is 4.

    We have developed a number of mixtures, among the components of which there is also guar. They are very widely used in the food industry, and since the components of the mixtures mutually reinforce (due to the synergistic effect), a good production and economic effect is obtained.

    All our products are packed in multi-layer paper bags with a polypropylene liner of 25 kg.

    In terms of acidity, the optimal pH value for systems containing only guar is 4.

    We have developed a number of mixtures, among the components of which there is also guar. They are very widely used in the food industry, and since the components of the mixtures mutually reinforce (due to the synergistic effect), a good production and economic effect is obtained.

    All our products are packed in multi-layer paper bags with a polypropylene liner of 25 kg.

    In terms of acidity, the optimal pH value for systems containing only guar is 4.

    We have developed a number of mixtures, among the components of which there is also guar. They are very widely used in the food industry, and since the components of the mixtures mutually reinforce (due to the synergistic effect), a good production and economic effect is obtained.

    All our products are packed in multi-layer paper bags with a polypropylene liner of 25 kg.

    Specifications
    TypePowder
    Weight25000

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