Technical aspects
Guar gum has a neutral taste and odour, as well as a fine powder structure. It is characterised by its ability to thicken and stabilise products, which makes it a functional technological additive.
| Parameter | Value |
|---|---|
| Moisture content | Max. 15% |
| Fat content | Max. 1.0% |
| Protein content | Max. 7.0% |
| Ash content | Max. 2.0% |
| Particle size | Min. 80% through 200 mesh sieve |
| pH | 5.5 – 7.0 |
| Viscosity (1% solution, 25°C, 20 RPM) | Min. 3000 cps after 2 hours |
| Total number of microorganisms | <5,000 cfu/g |
| Moulds and yeasts | <1,000 cfu/g |
| E. coli | Absent |
| Salmonella | Absent |
