production of bread and bakery products, sauces, mayonnaise, ketchup, ice cream.
Description:
E412 is produced from the endosperm of the seeds of the guar plant Cyamopsis Tetragonoloba. In water, it forms a dense, viscous solution. Guar gum is used for thickening and stabilizing, as well as preserving freshness in the production of bakery products.
Method of application:
the gum must be pre-dissolved in water, mixed well to avoid the formation of lumps or mixed with other dry ingredients.
Organoleptic properties:
Appearance
powder
Colour
creamy white
Smell
odorless or slightly leguminous
Physical and chemical parameters:
Particle size at 200 mesh,%, not less
97
Mass fraction of moisture,%, max
12
pH value
5,5-7,0
Brookfield viscosity index (1% aqueous solution, 25C) MPa / s, not less
5000
Mass fraction of gum,%, not less
82
Mass fraction of proteins (N × 6.25),%, max
5
Mass fraction of ash,%, max
1
A. I. R.,%, max
4
GMOs
missing items.
Toxic elements:
Arsenic, mg / kg, max
3,0
Lead, mg / kg, max
5,0
Mercury, mg / kg, max
1,0
Cadmium, mg / kg, max
1,0
Microbiological indicators:
E. coli, in 1g
not additional.
Salmonella, in 10 g
not additional.
Storage conditions:
store in a cool, dry place, in closed packaging, away from sunlight, at temperatures up to+25°C and relative humidity of not more than 75%. After use, you should check the tightness of the package closure.
Allergens:
Gluten-containing cereals and products made from them
no
Crustaceans and their products
no
Eggs and their products
no
Fish and its products
no
Peanuts and their products
no
Soybeans and their products
no
Milk and its products (including lactose)
no
Nuts such as: almonds, hazelnuts, walnuts, cashews, pecans, brazil nuts, pistachio nuts, macadamia nuts and Queensland nuts and products made from them
no
Celery and its products
no
Mustard and its products
no
Sesame seeds and their products
no
Sulfur dioxide and sulfites in concentrations greater than 10 mg / kg or 10 mg/l expressed in SO₂
