Guar gum-E412

Guar gum-E412 is extracted from the guar in a highly purified natural polysaccharide. Mainly by the galactose and mannose polymer for food from hydroxypropyl guar gum. Are natural galactomannan, a natural thickener.
E412 is divided into food grade and industrial grade two, is known to the most effective and best natural water-soluble polymer.E412 is a galactomannan.It is typically produced as a free-flowing, pale, off-white colored, coarse to fine ground powder.Guar gum-E412 is an extract of the guar bean.Guar gum-E412 is a polysaccharide composed of the sugars galactose and mannose.

Guar gum-E412 is extracted from guar bean,has the largest molecular weight.Guar gum-E412 can be applied in food. ,pharmacy, paper-making, textile and artesian well industry as thickener, stabilizer, emulsion, ES, SC and compatibilizer.

Guar gum-E412 in the food industry in the application:
1.E412 in the cold such as ice cream, ice cream, frost, borneol play a role in good stabilizer to prevent ice crystals produced, plays a thickening, emulsifying effect.
2.E412 in the face of products such as noodles, noodles, instant noodles, vermicelli play to prevent the adhesive, water retention, increased muscle strength and maintain good quality of the role, and to extend the shelf life.
3.E412 in the beverage, such as peanut milk, almond milk, walnut milk, orange capsules, juice, tea, beverages and rice pudding in a variety of solid play thickening and stabilizing agent holding the role of water and improve taste and effect.
4.E412 in dairy products if milk, yogurt stabilizer role to play, and play a thickening, emulsifying, E412 to improve the taste of the role.
5.E412 in soy products such as tofu, soy milk play a stabilizing role.
6.E412 in meat products such as ham, luncheon meat, all kinds of meatball play bond, refreshing and increase the volume effect.

Guar gum-E412 is widely used as food additive and ingredients.

Guar gum-E412 with other relevant thickener : Carrageenan     Xanthan Gum      Pectin      Sodium Alginate