The Galactomannan Assay Kit measures guar and carob galactomannans. The method is based on hydrolysis of galactomannan to galactose and manno-oligosaccharides and the galactose is measured with galactose dehydrogenase. The method could be adapted for levels of 0.3%.
Can the Galactomannan Assay Kit (K-GALM) be used to measure Guar Gum or Guaran in baked products where the level of guar in the product is approximately 0.32%?
Modified on: Wed, 3 Aug, 2016 at 11:40 AM
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