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

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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.

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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.