Our Products
Guar gum :- Guar gum is derived from the ground endosperm of the guar plant. This ia a hardy and drought- resistant plant which grows 1-2m high with vertical stalks. The seed pods grow in clusters on the vertical stalks. The pods are about 15 cm. long and six to nine seeds about 2-3 mm. in diameter. Roughly, 14-16% of the seeds is the hull, 38-45% represent endosperm, and40-46% germ.
Guar Gum is relatively cost effective as compared to other thickeners and stabilizers along with it being an effective binder, plasticizer and emulsifier. One of the important properties of guar gum, a polysaccharide, is that it is high on galactose and mannose. Guar gum is also known as guarkernmehl, guaran, goma guar, gomme guar and galactomannan
Applications in Food Industries
Bread, Biscuit and other Baked Food. | |
Ice Cream, Sherbet etc. | |
Cheese | |
Canned or Retorted Ted Food of Fish and Meat. | |
Noodles and other food products. | |
Ham & Sausages. | |
Juices and Beverages. | |
Salad Dressings & Sausage. | |
Pet Food.
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MESH
#100 , #200, #300 | |
Viscosity. By Brooke field. RVT @1% Sol ( 4hrs) @ 25 C |
2500 / 3500 Cps 4000-5000 Cps 5000-6000 Cps 6500-7500 Cps |
Moisture | 90 - 98 % |
Passing | 90 - 98 % |
Proteins (N x 6.25 ) | 3.5 - 5.0 % |
Fat | 0.5 – 1 % |
A.I.R. | 3-4 % |
Ash | 1 – 1.5 % |
pH | 5.5 - 7.5 |
Carbohydrates ( by difference ) |
80-85 % |
Arsenic | 3 ppm Max. |
Lead | 10 ppm Max. |
Heavy Metals | 20 ppm Max. |
Microbiological TPC / Gms. | 5000 Max. |
Yeast & Mold /Gms. | 300 Max. |
Salmonella/25 Gms. | Absent |
E. Colli / 10 Gms | Absent |
Colliform | Absent |
Industrial :-Fast hydration, oil hole drilling, | ||||||||||||||||||||||
Specification | ||||||||||||||||||||||
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FANN 35 Viscosity | ||||||||||||||||||||||
Viscosity is determined by hydrating 2.4 grams of powder in 2% kcl solution (10 gm) of de-ionised water (of pH 7.2)500 ml in a waring blender at 2800 rpm for 2.5 minutes and measuring on FANN 35 viscometer at 300 rpm at 25 C. | ||||||||||||||||||||||
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