Food Grade

In food Industry guar gum / derivatives is used as gelling, viscosifying, thickening, Clouding and binding agent as well as used for stabilization, emulsification, Preservation, water retention, enhancement of water soluble fibre content etc. Some food products in which guar gum powder is used are:

• Ice cream, soft drinks & concentrates, puddings
• Chocolate milk, flavoured milk
• Pet Foods
• Bread, biscuit and other baked foods
• Ham and sausages
• Soft cheese and cheese spreads
• Canned or retorted food of fish and meat
• Mayonnaise, ketchup, sauce and dressings
• Noodles and pasta
• In frozen food products- guar gum reduces crystal formation; act as a binder & stabilizer to extend shelf life of ice cream.
• In baked food products- guar gum provides unparallel moisture preservation to the dough and retards fat penetration in baked foods.
• In dairy products- guar gum improves texture, maintains uniform viscosity and colour.
• In sauces & salad preparations- guar gum acts as a water binder in sauces and salad dressings and reduces water and oil separation.
• In confectionary- guar gum controls viscosity, bloom, gel creation, glazing and moisture retention to produce the highest-grade confectionary.
• In beverages- guar gum provides outstanding viscosity control and reduces calories value in low calories beverages.
• In pet food- guar gum forms gels and retains moisture, acts as a thickening, stabilizer and suspending agent for veterinary preparations.