Product Info
The Guar Gum Powder, offered by us, is whitish yellow in color and nearly odorless. when dissolved in water, the Guar Gum Powder forms a high viscosity paste. Used in various industrial applications,our Guar GUm Powder is high in demand across the globe. We are a renowned Guar Gum Powder Manufacturer, Exporter, and Supplier in India. We have two manufacturing unit and intergrated plant from raw material processing to finished products thus eliminating the contamination in any stage.
Guar gum is a potential substitute for several other thickeners,such as locust bean gum . xanthan gum and Carboxymethyl Cellulose (CMC). Guar gum can also be substituted by these products. A major strength of guar gum in comparison to CMC is its potential for clean labelling. Clean labels do not contain names of ingredients which are perceived by consumers to be unhealthy. Moreover, guar gum processing does not require any solvent, as is the case for CMC, xanthan and many other thickeners.
Product Specifications
| Chemical Analysis | |
|---|---|
| Mesh Sizes | 100,200 & 300 |
| Viscosity | 3000 to 8000 cps |
| Ash | 1.0% |
| Moisture | Less than 12% |
| pH Value | 5.5 to 7.5 |
Widely used in Food Industries
| In Ice Cream/Dairy Products |
Provides smooth and creamier texture, prevents formation of ice crystals and quick meltdown.
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| In Bakery Products |
Improves texture, crumb and structure,
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increases shelf life, and improves moisture retention. It also increases dough yield, shelf life.
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| In Noodles |
For Better sheet formation, as well as it improves moisture retention, texture and machine runnability, thereby increasing production.
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| In Pet Food |
As a viscosifier.
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| In Pastry Ices |
Absorbs free water as well as prevents excessive stickiness.
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| In Processed Cheese |
Improves texture and flavour and use as Stabiliser.
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| In Beverages |
Controls viscosity, improves body and mouth feel and also improves shelf life.
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| In Soups |
For increase thickener and Stabiliser.
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| In Noodles |
Improves texture, form and moisture retention.
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| In Meat |
Use as a binder in sausages, it absorbs free water, improves flow rate, prevents separation and migration.
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| In Dressings and Sauces |
For Thickener, emulsion stabilizer and improve flow properties.
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