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. |