Our website is made possible by displaying online advertisements to our visitors.
Please consider supporting us by disabling your ad blocker.
Guar gum
| |
| Identifiers | |
|---|---|
| ChemSpider |
|
| ECHA InfoCard | 100.029.567 |
| E number | E412 (thickeners, ...) |
| UNII | |
CompTox Dashboard (EPA)
|
|
| Properties | |
| Density | 0.8-1.0 g/mL at 25 °C |
| Acidity (pKa) | 5-7 |
| Pharmacology | |
| A10BX01 (WHO) | |
| Hazards | |
| Safety data sheet (SDS) | MSDS |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
| |
Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in food, feed, and industrial applications.[1] The guar seeds are mechanically dehusked, hydrated, milled and screened according to application.[2] It is typically produced as a free-flowing, off-white powder.
- ^ Thombare, Nandkishore; Jha, Usha; Mishra, Sumit; Siddiqui, M.Z. (July 2016). "Guar gum as a promising starting material for diverse applications: A review". International Journal of Biological Macromolecules. 88: 361–372. doi:10.1016/j.ijbiomac.2016.04.001. PMID 27044346 – via Elsevier Science Direct.
- ^ "foa.org" (PDF). Archived from the original (PDF) on 27 September 2007. Retrieved 18 April 2011.
Previous Page Next Page
