Flash point data for Guar gum are not available. However, Guar gum is probably combustible.
Guar gum is a ether-alcohol derivative, the ether being relatively unreactive. Flammable and/or toxic gases are generated by the combination of alcohols with alkali metals, nitrides, and strong reducing agents. They react with oxoacids and carboxylic acids to form esters plus water. Oxidizing agents convert alcohols to aldehydes or ketones. Alcohols exhibit both weak acid and weak base behavior. They may initiate the polymerization of isocyanates and epoxides.
Off-white to yellowish-white powder. Five to eight times the thickening power of starch. Water solutions are tasteless, odorless, and nontoxic and have a pale translucent gray color with neutral pH. Water solutions converted to gel by small amounts of borax.
White to light yellowish.Free flowing powder.Close to odorless.Form viscous liquid after dispersing in hot or cold water. The viscosity of 1% aqueous solution is about 4~5Pa which is the highest viscosity in natural rubber. After adding small amount of sodium tetraborate it changes to gel.
After dispersing in cold water for about 2h it shows strong viscosity and the viscosity gradually increases reached the highest point after 24h.Its viscosity is 5 to 8 times than that of starch and quickly reaches the highest point under heat.The aqueous solution is neutral.The viscosity is highest with pH between 6 and 8 and substantially decreases when pH is above10. And viscosity decreases sharply along with pH value dropping when pH value is 6.0 to 3.5. The viscosity below 3.5 increases again.
In paper sizing; as a protective colloid, stabilizer, thickening and film forming agent for cheese, salad dressings, ice cream, soups; as a binding and disintegrating agent in tablet formulations; in pharmaceutical jelly formulations; in suspensions, emulsions, lotions, creams, toothpastes; in the mining industry as a flocculant, as a filtering agent; in water treatment as a coagulant aid.
Food additives, emulsifying stabilizer, thickener and gelling agent.
- Food grade:frozen food:stop ice dreg from forming and increase the frozen stability.Baking food: keep the humidity and improve the texture. Drink:improve taste and stabilize particle suspension. Salad dressing: thickener, alternative oil. Cheese and cream: improve the texture.Cooked meat food: maintain water, increase oily slippery feeling. Vegetarian food: alternative fat ingredients,keep moisture. Pet goods: increase oily slippery feeling and keep the humidity.
- Industrial grade: oil well fracturing and other drilling industry. Carpets, spin printing and dyeing,leather chemical industry. Building materials, cement, paint, tiles.Paper industry, pharmaceutical industry. Shampoo, detergent, skin care products, cosmetics. Viscera. Latex paint, exterior latex paint.
low calorie, soluble dietery fiber
ACUTE/CHRONIC HAZARDS: When heated to decomposition Guar gum emits irritating fumes and smoke.
Air & Water Reactions
The organic dusts can react violently when suspended in air in the presence of an ignitable source. . Insoluble in water.