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. |