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Guar Gum Powder for Food and Feed Grade

In food Industry guar gum / derivatives is used as gelling, viscosifying, thickening, clouding and binding agent as well as used for stabilization, emulsification, preservation, water retention, enhancement of water soluble fiber content etc. Guar Gum is preferred for its relatively low cost and the body it contributes to the product. It hydrates well in cold water, and often used in combination with carrageenan and locust bean gum to impart excellent properties to ice cream. Some food products in which guar gum powder is used are:

  • Ice cream, soft drinks & concentrates, puddings
  • Chocolate milk, flavored milk
  • Pet foods
  • Bread, biscuit and other baked foods
  • Ham and sausages
  • Soft cheese and cheese spreads
  • Canned or retorted food of fish and meat
  • Myonnaise, ketchup, sauce and dressings
  • Noodles and pasta

In frozen food products – guar gum reduces crystal formation; act as a binder & stabilizer to extend shelf life of ice cream.

In baked food products – guar gum provides unparallel moisture preservation to the dough and retards fat penetration in baked foods.

In dairy products – guar gum improves texture, maintains uniform viscosity and color.

In sauces & salad preparations – guar gum acts as a water binder in sauces and salad dressings and reduces water and oil separation.

In confectionary – guar gum controls viscosity, bloom, gel creation, glazing and moisture retention to produce the highest-grade confectionary.

In beverages – guar gum provides outstanding viscosity control and reduces calories value in low calories beverages.

In pet food – guar gum forms gels and retains moisture, acts as a thickening, stabilizer and suspending agent for veterinary preparations.

MESH SIZE 100 MESH 200 MESH 300 MESH
Viscosity
By Brooke field Viscometer
@25°C, 20 RPM, Spindle No-4
Solution – 1%
2500 / 3500 Cps Min. 2500 / 3500 Cps Min. 2500 / 3500 Cps Min.
3500 / 4000 Cps Max. 7000 Max. 4500 / 5000 Cps Max.
Moisture 12% Max. 12% Max. 12% Max.
Passing 98 – 99% Min. 98 – 99% Min 98 – 99% Min.
Proteins (N x 6.25) 4.5% Max. 4.5% Max. 4.5% Max.
Fat 0.3% Max. 0.3% Max. 0.3% Max.
A. I. R. 2.9% Max. 2.9% Max. 2.9% Max.
Ash 1.0% Max. 1.0% Max. 1.0% Max.
pH 5.5 – 6.5 5.5 – 6.5 5.5 – 6.5
Carbohydrates (by difference) 82% Min. 82% Min. 82% Min.
Arsenic 3 ppm Max. 3 ppm Max. 3 ppm Max.
Lead 3 ppm Max. 3 ppm Max. 3 ppm Max.
Heavy Metals 20 ppm Max. 20 ppm Max. 20 ppm Max.
  • Specifications Can Be Altered As Per Customer Requirements