LATAM Dairy - What is the Guar rubber?what is it for?

The Guar gum is derived from the ground endosperm of the Guar plant, cyrapsisflor, from the legume family.The plant is commercially cultivated in India and Pakistan for human and animal consumption.It is also cultivated in the southwest semi -west of the United States.Cultivation time is approximately 20 to 25 weeks.

In the commercial processing of the Guar Rub.The shell is eliminated by removing it in water and posterior is ground in several phases, the shell is heated and carbonized with the treatment over fire.Then a differential grinding is used to separate the germ from the endosperm, since there is a difference in the hardness of each component.

Guar gum is a white-yellowish white powder, almost without smell and flavorless.Technical qualities are slightly darker in color.The easily available mesh sizes are 40 to 300 millimicrones.Guar gum is dispersed and moisturizes almost completely in cold or hot water, forming very viscous solutions.It is insoluble in organic solvents.

The viscosity of dispersions or rubber solutions depends on temperature, time, concentration, pH, agitation speed and dust particle size.In cold water the maximum viscosity is achieved in 1 to 4 hours.The finest rubber powder is hydrated faster than thick powders.For use in food, the viscosity of a 1% solution varies from 2000 to more than 5000 cps.

Guar rubber is a non-ionic polymer compatible with most other vegetable hydrocolloids such as tragacanto, karaya, arabiga, agar, alginates, carrangenatos, carob rubber, pectin, methylcelllulose and carboxy-methylcellulose.Guar gum is also compatible with almost all chemically modified starches, raw starches, modified cellulose, synthetic polymers, and water soluble proteins.Some multivalent salts and miscible solvents in water alter the hydration and viscosity of guar rubber solutions and produce gels.The Borarate ion will inhibit the rubal hydration guide.

Rubber solutions guide other vegetable hydrocolloids is subject to bacterial attack.A mixture of 0.15% methyl- and 0.02% propyl- parahydroxi-benzoate can be used to preserve the guide rubber solutions.For food applications, it is especially recommended sodium and citric acid benzoate.Sorbic acid and/or potassium sorbate is also used as a preservative for rubber guine in processed cheeses.

Guar gum is mainly used to thicken aqueous solutions and to control the mobility of dispersed or dissolved materials.The gum feature guides as a water fixative makes it ideal as a rapid hydration agent in the formation of viscous colloidal solutions.It is versatile as a thickener or viscosity modifier.Guar gum is used in ice cream stabilizers, especially at high temperature, in short time processes where the conditions require 80 ° C for 20 to 30 seconds.Goma Guar is also used in the stabilization of chupa-chupas and sorbets.

It is used in a variety of soft cheese products, in prosecuted and pasteurized cream cheese.Produces soft, compact, excellent texture.Creamy cheeses are produced by mixing 1 to 2% rubber guine with the other ingredients of cheese, melting, and then cooling the homogeneous mixture.

It is also used in the bakery, meat, drinks, dressings and sauces, pharmaceutical and cosmetic products industry, paper industry, mining industry, tobacco industry, textile industry, explosives, water treatment, oil drilling, packaging, packaging, packaging.

Bristhar Laboratories, C.A is a company in Venezuela that provides a universe of raw material for the pharmaceutical, food and cosmetic industry.With the support of important companies in America, Asia and Europe have become a reliable raw material supplier.

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