FOOD GRADE - GUAR GUM POWDER


Product List Viscosity 2 Hours Viscosity 24 Hours Particle Size (200 Mesh)
200/3500-4000 3500 CPS – 4000 CPS 3500 CPS – 4000 CPS 99% Min. passing
200/4000-4500 4000 CPS – 4500 CPS 4000 CPS – 4500 CPS 99% Min. passing
200/4500-5000 4500 CPS – 5000 CPS 4500 CPS – 5000 CPS 99% Min. passing
200/5000-5500 5000 CPS – 5500 CPS 5000 CPS – 5500 CPS 99% Min. passing
200/5500-6000 5500 CPS – 6000 CPS 5500 CPS – 6000 CPS 99% Min. passing
200/6000-6500 6000 CPS – 6500 CPS 6000 CPS – 6500 CPS 99% Min. passing
200/6500-7000 6500 CPS – 7000 CPS 6500 CPS – 7000 CPS 99% Min. passing
200/7000-7500 7000 CPS – 7500 CPS 7000 CPS – 7500 CPS 99% Min. passing
200/7500-8000 7500 CPS – 8000 CPS 7500 CPS – 8000 CPS 99% Min. passing
Product List Viscosity 2 Hours Viscosity 24 Hours Particle Size (100 Mesh)
100/3500-4000 3500 CPS – 4000 CPS 3500 CPS – 4000 CPS 99% Min. passing
100/4000-4500 4000 CPS – 4500 CPS 4000 CPS – 4500 CPS 99% Min. passing
100/4500-5000 4500 CPS – 5000 CPS 4500 CPS – 5000 CPS 99% Min. passing
100/5000-5500 5000 CPS – 5500 CPS 5000 CPS – 5500 CPS 99% Min. passing
Product List Viscosity 2 Hours Viscosity 24 Hours Particle Size (300 Mesh)
300/3500-4000 3500 CPS – 4000 CPS 3500 CPS – 4000 CPS 99% Min. passing
300/4000-4500 4000 CPS – 4500 CPS 4000 CPS – 4500 CPS 99% Min. passing
300/4500-5000 4500 CPS – 5000 CPS 4500 CPS – 5000 CPS 99% Min. passing
300/5000-5500 5000 CPS – 5500 CPS 5000 CPS – 5500 CPS 99% Min. passing
GENERAL PARAMETERS
Parameters Value
Moisture Content 11 % Max.
Ph 6.0 – 7.0
Ash Content 2% Max.
Acid Insoluble Matter 1.5% Max.
Starch Absent
TPC 5000 cfu/g Max.
Yeast & Mold 500 cfu/g Max.
E Coli Negative in 5 gms.
Coliforms Negative in 5 gms.
Salmonella Negative in 25 gms.
Protein 5% Max.
Fiber 1% Max.
PCP 0.01 mg/Kg Max.
Melamine (mg/kg) Absent
Acrylonitrile (mg/kg) Absent
Vinyl Chloride Monomer (mg/kg) Absent
Heavy Metals 20 mg/Kg
Lead 2 mg/Kg
Arsenic 3 mg/Kg
Mercury 1 mg/Kg
Cadmium 1 mg/Kg

APPLICATION

Guar gum powder for production of sauces, ketchups, mayonnaise.
Guar gum is used as stabilizer for stabilizing emulsions.
Guar gum used for making noodles, pasta for a special mouth feel.
Guar gum used in soups as thickener.
Guar gum is preferably used in bakery as an improver for dough, as texturising agent and mouth feel.
Guar gum in meat processing industries for meat products, to increase the viscosity of minced meat, reduce moisture loss.
Guar gum used In dairy products to retain moisture, to give a creamy structure to low-calorie foods.
Guar gum uses In frozen foods to prevent the growth of ice crystals.
Guar gum is used for the manufacture of cheese to augment the cheesiness of cheese.
Guar gum Powder in confectionery industries, shorbets, jelly candies
Guar gum used for making gluten free products, vegan products.
Guar gum is used in instant products, in food concentrates and toppings.


PACKING & STORAGE

Packing 25 Kg, Paper Bags (Multilayered), HDPE Laminated with PE liner Bags inside, 1000 kg Big Bags.
Shelf Life 2 Years After Manufacturing Date, Under Recommended Conditions.
Storage Sealed Packaging , Under Dry Conditions.