Guar Gum (Food Grade) - Galactomannan Powder | Natural, Non-gmo, High Viscosity, Versatile For Beverages, Dairy, Bakery, Sauces, And More

Appearance:

White to off-white powder, free from any visible impurities or foreign matter.
2. Identification:

Guar Gum should give a positive test for Galactomannan, confirming the presence of mannose and galactose.
3. Solubility:

Soluble in cold water, forming a viscous gel.
Insoluble in organic solvents like ethanol and chloroform.
4. pH:

A 1% aqueous solution should have a pH in the range of 6.0 to 8.0.
5. Loss on Drying:

Not more than 10% when dried at 105C.
6. Particle Size:

Should pass through a mesh size of 80-100.
7. Microbial Limits:

Meets the microbial standards for total aerobic microbial count and yeast and mold count as per food-grade specifications.
8. Heavy Metals:

Lead (Pb) should not exceed 2 ppm.
Meets food-grade heavy metal limits.
9. Viscosity:

The product should meet the viscosity specifications when prepared as a 1% aqueous solution.
10. Galactomannan Content:

Guar Gum (Food Grade) should contain not less than 75% galactomannan.
11. Usage:

Used in food products as a thickener, stabilizer, and emulsifier. Commonly used in sauces, soups, ice creams, baked goods, and dairy products.
12. Storage:

Should be stored in airtight containers, kept in a cool, dry place to avoid contamination and moisture absorption.