The Food Grade Guar Gum Powder, offered by us, is majorly used for preparing food and other related items. Our Food Grade Guar Gum Powder is extracted from the pods of the guar plant. The Food Grade Guar Gum Powder, we offer, is used as a natural thickener, gelling agent, soil stabilizer, emulsifier, stabilizer, bonding agent, hydrocolloid, natural fiber, flocculants, fracturing agent and more.
The applications of Guar Gum powder in various food industries are as follows :

• In Ice Cream/ Dairy Products : Provides smooth and creamier consistency, prevents formation of ice crystals and Quick meltdown.
• In Bakery Products : Improves texture, fragment and structure, increases shelf life, and improves moisture Preservation. It also increases dough yield.
• In Noodles : For Better sheet formation, as well as it improves moisture retention, texture and machine run ability, thereby increasing Production.
• In Pastry Ices : Absorbs free water as well as prevents Excessive stickiness
• In Processed Cheese : Improves texture and flavor and use as Stabilizer.
• In Soups : For increase thickener and Stabilizer.
• In Meat : Use as a binder in sausages, it absorbs free Water

The Food Grade Guar Gum Powder, offered by us, is majorly used for preparing food and other related items. Our Food Grade Guar Gum Powder is extracted from the pods of the guar plant. The Food Grade Guar Gum Powder, we offer, is used as a natural thickener, gelling agent, soil stabilizer, emulsifier, stabilizer, bonding agent, hydrocolloid, natural fiber, flocculants, fracturing agent and more.
The applications of Guar Gum powder in various food industries are as follows :

• In Ice Cream/ Dairy Products : Provides smooth and creamier consistency, prevents formation of ice crystals and Quick meltdown.
• In Bakery Products : Improves texture, fragment and structure, increases shelf life, and improves moisture Preservation. It also increases dough yield.
• In Noodles : For Better sheet formation, as well as it improves moisture retention, texture and machine run ability, thereby increasing Production.
• In Pastry Ices : Absorbs free water as well as prevents Excessive stickiness
• In Processed Cheese : Improves texture and flavor and use as Stabilizer.
• In Soups : For increase thickener and Stabilizer.
• In Meat : Use as a binder in sausages, it absorbs free Water