Guar gum

Product Introduction

Guar gum is a white or light yellow powder that can rapidly expand in water and form a gel-like substance in aqueous solution. Guar gum has extremely strong water solubility. It dissolves in hot water but is insoluble in organic solvents such as alcohol and ethanol.

Guar gum is a water-soluble high-molecular polymer, and its chemical name is guar gum hydroxypropyl trimethylammonium chloride. It is made from natural guar gum as raw material. After removing the epidermis and germ, the remaining endosperm part mainly contains galactose and mannose. After drying, crushing and pressurized hydrolysis, it is precipitated with 20% ethanol solution, separated by centrifugation, dried and then reacted with dehydrated glycerol ether trimethylammonium chloride to obtain the product. Guar gum is a large-molecule natural hydrophilic colloid, mainly formed by the polymerization of galactose and mannose into food to form hydroxypropyl guar gum. It belongs to natural galactomannan, is one of the quality improvers and a natural thickener.

It has thickening and stabilizing effects, preventing the product from stratifying and settling, and giving the product a good smooth and greasy texture.

Product function

1. Application in the food industry

Guar gum is a widely used food thickener that can be applied to cakes, bread, ice cream, jelly, etc., and can improve the taste and quality of food. Guar gum can also be used to make beverages, increasing their viscosity and stability.

2. Application in the pharmaceutical industry

Guar gum, as a stable thickener and coating agent, is often used in the preparation of oral medications. Guar gum can also be used in the preparation of oral preparations, eye drops, sprays and other preparations.

3. Application in the cosmetics industry

Guar gum is often used in the manufacturing process of cosmetics. It can increase the viscosity, emulsification stability and transparency of cosmetics, while also maintaining the stability of cosmetics and preventing the spoilage and quality change of preparations.