FOOD GRADE GUAR GUM POWDER

Our elite range of guar gum powder is expansively used for making food and other items. Guar gum powder, extracted from the pods of the guar plant. Guar Gum powder is used as a Natural thickener, Emulsifier, Stabilizer, Bonding agent, Hydrocolloid, Gelling agent, Soil Stabilizer, Natural fiber, Flocculants, Fracturing agent, etc. Our array includes guar gum powder for food.

The applications of Guar Gum powder in various food industries are as follows:

In Ice Cream/ Dairy Products

:

Provides smooth and creamier consistency, prevents formation of ice crystals and Quick meltdown.

In Bakery Products

:

Improves texture, fragment and structure, increases shelf life, and improves moisture Preservation. It also increases dough yield.

In Noodles

:

For Better sheet formation, as well as it improves moisture retention, texture and machine run ability, thereby increasing Production.

In Pastry Ices

:

Absorbs free water as well as prevents Excessive stickiness.

In Processed Cheese

:

Improves texture and flavor and use as Stabilizer.

In Soups

:

For increase thickener and Stabilizer.

In Meat

:

Use as a binder in sausages, it absorbs free Water

 

SPECIFICATION

100 MESH

200 MESH

Viscosity by Brooke field Viscometer at 25° C 20 rpm Spindle No-4 Solution – 1%

3000/3500 cps Min.

3000/3500 cps Min.

4500/5000 cps Max

6000/7000 cps Max

Moisture

10 % Max.

10 % Max.

Granulometry

100mesh 98-99% Min.
200mesh 20% Max.

200mesh 90-99% Min.
100mesh- 100%

Proteins(N x 6.25 )

5.0 % Max.

5.0 % Max.

Fat

0.3 % Max.

0.3 % Max.

A.I.R.

3.0 % Max.

3.0 % Max.

Ash

1.0 % Max.

1.0 % Max.

Ph

5.5 - 7.0

5.5 - 7.0

Carbohydrates( by difference )

82 % Min.

82 % Min.

Arsenic

3 ppm Max.

3 ppm Max.

Lead

2 ppm Max.

2 ppm Max.

Heavy Metals

20 ppm Max.

20 ppm Max.

MICROBIOLIGICAL TEST

SPECIFICATION

100 MESH

200 MESH

Total Plate count/Gms

5000 max

5000 max

Yeast and Mold/Gms.

300 max

300 max

Salmonella/25Gms

Absent

Absent

E.Colli/10 Gms

Absent

Absent

Colliform

Absent

Absent