Guar gum CAS#9000-30-0
Natural Plant Source ：
Derived from carob tree fruit and guar beans.
Sustainable Cultivation ：
Grows in diverse climates with large day-night temperature differences.
Efficient Processing ：
Thermochemical separation ensures high-quality endosperm extraction.
Zero Waste ：
Germs repurposed as high-protein animal feed.
Product Description of Guar Gum CAS#9000-30-0
Guar gum is a natural plant-based gum derived from the fruit of the carob tree and guar beans. Carob trees are perennial shrubs predominantly found along the Mediterranean coast, while guar beans are annual legumes thriving in desert regions such as India, Pakistan, and Texas, USA—areas characterized by significant day-night temperature fluctuations and adequate rainfall.
Currently, the guar gum utilized by Chemicalbook is primarily sourced from guar beans. The production process begins with peeling mature guar beans, followed by their transfer to a grinding facility. Here, thermochemical treatment separates the beans into endosperm flakes, germs, and skins. The high-protein germs are repurposed as animal feed, while the endosperm flakes undergo further processing to yield guar gum.
Parameters
Melting point | >220°C (dec.) |
alpha | D25 +53° (1N NaOH) |
density | 0.8-1.0 g/cm3 |
refractive index | 1.34 |
FEMA | 2537 | GUAR GUM (CYAMOPSIS TETRAGONOLOBUS (L.)) |
storage temp. | Hygroscopic, -20°C Freezer, Under inert atmosphere |
solubility | It yields a mucilage of variable viscosity when dissolved in water, practically insoluble in ethanol (96 per cent). |
form | Free Flowing Powder |
color | Yellow-white |
Odor | Odorless |
PH | 5.0-7.0 (25°C1% in water) |
Merck | 13,4588 / 13,4587 |
Stability: | Stable. Combustible. A mixture of air and finely-divided powder is potentially explosive. Incompatible with strong oxidizing agents. |
EPA Substance Registry System | Guar gum (9000-30-0) |
Safety Information
WGK Germany | 1 |
RTECS | MG0185000 |
HS Code | 1302.39.0090 |
Hazardous Substances Data | 9000-30-0(Hazardous Substances Data) |
Toxicity | LD50 in male, female rats (g/kg): 7.35, 6.77 orally (Graham) |
Product Application of Guar Gum CAS#9000-30-0
Guar gum is derived from the seed kernel of Cyamopsis tetragonoloba, featuring a mannose-to-galactose ratio of approximately 2:1. This plant-based gum disperses readily in cold water to form viscous solutions, with viscosity further increasing upon heating. A 1% aqueous solution exhibits a viscosity range of 2,000–3,500 centipoise (cp) at 25°C.
As a versatile thickener and stabilizer, guar gum is widely used in food applications such as ice cream, baked goods, sauces, and beverages, typically at concentrations ranging from 0.1% to 1.0%. Scientifically, it is also referred to as guaran.
