الوصف

Synonym         :  Gum Cyamopsis  Guar flour
Definition       : Guar gum is a ground endospermof the seeds from Cyamopsis tetragonoblobus
                           Taub, (fam . leguminosae  ). It consists mainly of a galactomannan polysaccarid of      
                           A high molecular weight .the mannose to galactose ratio is 2:1.
 
Description    : white to yellowish –white , odorless, free following powder, dispersible in either hot                                   
                         or cold water. Formin a solution having  a pH between 5.4 and 7.0
 
functional uses : emulsifier, stabilizer, thickener, water binder, viscosity builder and some other  
                              general and technical applications.
 
Solubility              : Sparingly soluble in cold water
 
Gel formation      : passes test
Viscosity               : Min. ********0 CPS (1 % aqueous solution ) at room temperature
 
Test for galactose and mannose  :  passes test
Loss on drying                                  :Not more then *5 %  (**5 C, 5 hrs )
Synonym         :  Gum Cyamopsis  Guar flour
Definition       : Guar gum is a ground endospermof the seeds from Cyamopsis tetragonoblobus
                           Taub, (fam . leguminosae  ). It consists mainly of a galactomannan polysaccarid of      
                           A high molecular weight .the mannose to galactose ratio is 2:1.
 
Description    : white to yellowish –white , odorless, free following powder, dispersible in either hot                                   
                         or cold water. Formin a solution having  a pH between 5.4 and 7.0
 
functional uses : emulsifier, stabilizer, thickener, water binder, viscosity builder and some other  
                              general and technical applications.
 
Solubility              : Sparingly soluble in cold water
 
Gel formation      : passes test
Viscosity               : Min. ********0 CPS (1 % aqueous solution ) at room temperature
 
Test for galactose and mannose  :  passes test
Loss on drying                                  :Not more then *5 %  (**5 C, 5 hrs )