Uar gum is a white to yellowish white powder. It is nearly odorless dissolved in hot or cold water guar gum forms a paste of high viscosity. Guar's viscosity is a function of temperature, time and concentration. It is soluble in hot and cold water but insoluble in most organic solvents. It is non-ionic and maintains a constant high viscosity over a broad range of ph. The viscosity of its solution increases gradually with increasing concentration of guar gum in water. Temperature, ph, presence of salts and other solids influence the viscosity of guar gum solution. Guar gum forms highly viscous colloidal dispersions when hydrated in cold water. The time required for complete hydration in water and to achieve maximum viscosity depend on various factors, i.e., the ph, temperature, grade of powder used and equipment etc. Guar gum is compatible with a variety of inorganic and organic substances including certain dyes and various constituents of food. Guar gum has excellent thickening, emulsifying, stabilizing and film forming properties.
Applications of industrial grade guar gum powder
ice cream , soft drink
bakery
pudding
chocolate milks
jam, jelly
bread , biscuit
ham and sauces
soft cheese and cheese spreads
color : off white
mesh : 99% pass through 200 mesh
moisture : 12% max.
Ph : 5.00 - 7.00
protein : 5.00 % max
ash : 1.00% max.
Arsenic : 3 ppm max.
Lead : 2 ppm max.
Specification of guar gum powder
partcal size : 100 mesh to 300 mesh
viscosity range : 300 cps to 7000 cps.
Packing
guar gum powder is available in 25 kg. Net multi-wallpaper bags with a polythene barrier.
Each container consists of equal 10 to 12 mt blended lots.

Uar gum is a white to yellowish white powder. It is nearly odorless dissolved in hot or cold water guar gum forms a paste of high viscosity. Guar's viscosity is a function of temperature, time and concentration. It is soluble in hot and cold water but insoluble in most organic solvents. It is non-ionic and maintains a constant high viscosity over a broad range of ph. The viscosity of its solution increases gradually with increasing concentration of guar gum in water. Temperature, ph, presence of salts and other solids influence the viscosity of guar gum solution. Guar gum forms highly viscous colloidal dispersions when hydrated in cold water. The time required for complete hydration in water and to achieve maximum viscosity depend on various factors, i.e., the ph, temperature, grade of powder used and equipment etc. Guar gum is compatible with a variety of inorganic and organic substances including certain dyes and various constituents of food. Guar gum has excellent thickening, emulsifying, stabilizing and film forming properties.
Applications of industrial grade guar gum powder
ice cream , soft drink
bakery
pudding
chocolate milks
jam, jelly
bread , biscuit
ham and sauces
soft cheese and cheese spreads
color : off white
mesh : 99% pass through 200 mesh
moisture : 12% max.
Ph : 5.00 - 7.00
protein : 5.00 % max
ash : 1.00% max.
Arsenic : 3 ppm max.
Lead : 2 ppm max.
Specification of guar gum powder
partcal size : 100 mesh to 300 mesh
viscosity range : 300 cps to 7000 cps.
Packing
guar gum powder is available in 25 kg. Net multi-wallpaper bags with a polythene barrier.
Each container consists of equal 10 to 12 mt blended lots.