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Certification:ISO, 1400, HSE

100 cps - 7500 cps Food grade guar gum powder natural high molecular 

Quick Detail:

1. Guar Gum is natural high molecular weight hydrocolloidal polysaccharide composed of Galactan & Mannan units combined through Glysosidic linkages, which may be described chemically as Galactomannan.

2. Dissolved in cold or hot water, guar gum forms a slime of high viscosity. Guar’s viscosity is a

function of temperature, time and concentration.

Description:

Guar gum powder is higher microbiological purity. It is a white to yellowish white powder, nearly odorless and white a bland taste.
Guar gum is available in different viscosities and particle sizes. Ranging from very low viscosity 100 cps to high viscosity 7500 cps in a 1% solution. Besides ultra low viscosity, odorless grades are also popular.
Guar gum forms highly viscous solutions when hydrated in cold water. It does not require heat to develop viscosity. It is soluble in hot and cold water but insoluble in most organic solvents.
It has excellent thickening, emulsion, stabilizing and film forming properties and has strong hydrogen bonding properties.

Applications:

FROZEN FOODS

Used in: Ice cream, soft serves, frozen cakes etc.

Function: In Frozen foods it controls crystal growth, prevents moisture loss, reduces freezer ban,

controls synerisis, prevents thaw, separation and controls freezing point.

MEAT PRODUCTS

Used in: Meat Products etc.

Function: Guar acts as a binder and lubricant in the manufacture of variety of meat products such as sausages. The cold water solubility and hydration of guar gum permits easy processing while absorbing and binding excess water.

BAKED FOOD

Used in: Bread, Cakes, Pastries

Function: Used as moisture retention agent and as a dough conditioner in baked foods. It imparts

desirable binding and film forming properties that retards the penetration of fats and oils.

DAIRY PRODUCTS

Used in: Yogurt, Desserts, Mousse, Cheese etc.

Function: It prevents syneresis in the cheese formation. Guar Gum improves texture, tenderness and maintains color uniformity and viscosity. It improves the mouth feel in dairy products.

SAUCES AND PICKLES

Used in: Sauces, Pickles, Barbecue relish, Salad dressing etc.

Function: It improves the free flowing properties of sauces and reduces the separation between water

and oil phases. It is unique cold water dispersible, acid resistant, free water binder in salad, sauces,

pickles and relishes.

CONFECTIONERY

Used in: Chocolates, Jellies, Biscuits etc.

Function: Guar Gum plays as important role in various confectionery products like chocolate cream,

jellies and biscuits, due to its properties of viscosity control, moisture retention, bloom control,

gel creation, agar and gelatin replacer, glazing agent.

BEVERAGES

Used in: Cocoa drinks, Fruit juices, Sugarless & Alcoholic beverages etc.

Function: Guar Gum is used in maintain viscosity and act as a suspending agent in fruit beverages.

It is improves and maintains mouth feel.

Specifications:

Items	Standard
Color	White to little yellow
Status	Powder
Odour	No or beany flavor
Viscosity /(mPa.s)	As per requirments
Moisture, w%	≤15.0
Ash, w%	≤1.5
Acid insoluble, w%	≤7.0
Borate test	pass
Protein, w%	≤7.0
Starch tesh	pass
Total arsenic(As)/(mg∕kg)	≤3.0
Lead(Pb)/(mg∕kg)	≤2.0