Chemical Structure: Polysaccharide (galactomannan)
Purity: ≥99%
Appearance: Off-white to beige fine powder
Solubility: Fully soluble in cold and hot water
Viscosity (1% solution): High, shear-thinning
pH Range: 5.5–7.0
Thermal Stability: Stable under typical cooking and processing conditions
Water-Binding Capacity: Up to 10 times its weight