Guar gum CAS#9000-30-0

Products Description of Guar gum CAS#9000-30-0

Guar gum is a plant gum that can be extracted from the fruit of the carob tree and guar beans. The carob tree is a perennial shrub that mainly grows along the Mediterranean coast. Guar beans are annual legumes that mainly grow in desert-like areas such as India, Pakistan and Texas, USA. They are suitable for growing in areas with large temperature differences between day and night and sufficient rainfall. The guar gum currently used by Chemicalbook is basically extracted from guar beans. After the mature guar beans are peeled, they are sent to the grinding and processing factory, where the guar beans are separated into endosperm flakes, germs and skins through thermochemical treatment. The germs are often used as animal feed with a high protein content. The endosperm flakes are processed into guar gum in the grinding and processing factory.

Parameters

Melting point	>220°C (dec.)
alpha	D25 +53° (1N NaOH)
density	0.8-1.0 g/cm3
refractive index	1.34
FEMA	2537 | GUAR GUM (CYAMOPSIS TETRAGONOLOBUS (L.))
storage temp.	Hygroscopic, -20°C Freezer, Under inert atmosphere
solubility	It yields a mucilage of variable viscosity when dissolved in water, practically insoluble in ethanol (96 per cent).
form	Free Flowing Powder
color	Yellow-white
Odor	Odorless
PH	5.0-7.0 (25°C1% in water)
Merck	13,4588 / 13,4587
Stability:	Stable. Combustible. A mixture of air and finely-divided powder is potentially explosive. Incompatible with strong oxidizing agents.
EPA Substance Registry System	Guar gum (9000-30-0)

 Safety Information

WGK Germany	1
RTECS	MG0185000
HS Code	1302.39.0090
Hazardous Substances Data	9000-30-0(Hazardous Substances Data)
Toxicity	LD50 in male, female rats (g/kg): 7.35, 6.77 orally (Graham)

Product Application of  Guar gum CAS#9000-30-0

Guar gum is obtained from the seed kernel of the plant cyamopsis tetragonoloba. It has a mannose:galactose ratio of approximately 2:1. It is dispersible in cold water to form viscous sols which upon heating will develop additional viscosity. A 1% solution has a viscosity range of 2,000–3,500 cp at 25°c. It is a versatile thickener and stabilizer used in ice cream, baked goods, sauces, and beverages at use levels ranging from 0.1 to 1.0%. It is scientifically termed guaran.

Factory and Equipment Show

Fast delivery time

Inventory 2-3 working days New production 7-10 working days