Guar Gum

Description : Guar gum, also called guaran, is a galactomannan. It is primarily the ground endosperm of guar beans. The guar seeds are dehusked, milled and screened to obtain the guar gum. It is typically produced as a free-flowing, off-white powder.

Guar Gums are effective thickeners and stabilizers. 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

Uses : 

  • Food
  • Paper
  • Textile Printing
  • Explosives
  • Fire fighting – Forest fires
  • Mineral Processing.
  • Natural thickener
  • Emulsifier
  • Stabiliser
  • Bonding agent
  • Hydrocolloid
  • Gelling agent
  • Soil Stabiliser
  • Natural fiber
  • Flocculants
  • Fracturing agent

 

Benefits :

  • Lowering blood Glucose
  • Lowering insulin levels
  • Better glycemic response to control blood sugar
  • Lower cholesterol absorption when digesting your food
  • Relieve constipation with better looking pellets

 

Food Additives

     Food Additives

96

GUAR GUM FOOD GRADE
PRODUCT CODE: FD/GG/0422
PARTICULARS 6171 4171 3171 & 3141 27
VISCOSITY CPS 5000 ~ 5500 4000 ~ 4500 3000 ~ 3500 2400 ~ 3000
MESH SIZE 200 200 200 & 100 200
PH 5.5 ~ 6.5
MOISTURE 13.0 MAX.
RESIDUE INSOLUBLE 3.0 MAX.
PROTEIN 5.0 MAX.
ASH 1.0 MAX.
GUM 80.0 MIN.
ARSENIC < 3 PPM.
LEAD <10 PPM.
TOTAL HEAVY METALS <20 PPM.
TOTAL PLATE COUNT 10000 / GM MAX.
YEAST & MOULD 500 / GM MAX
COLIFORMS 50 / GM MAX
E. COLI NEGATIVE
SALMONELLA NEGATIVE
COAGULASE POSITIVE NEGATIVE
STAPH/10GM