With rich industry experience and knowledge, we are providing a qualitative array of Guar Gum Powder. The offered gum powder is well formulated with the finest quality chemical compounds and latest methodology in adherence with the set standard. As well, this gum powder is used as thickening, clouding, gelling, viscosifying, and binding agent. This gum powder is commended among customers due to its effectiveness & various other properties.

Features :

• Accurate composition
• Effectiveness
• Eco-friendliness

Applications : 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 unparalleled moisture preservation to the dough and retards fat penetration in baked foods
• In dairy products - guar gum improves texture, maintains uniform viscosity and color.
• In sauces & salad preparations - guar gum acts as a water binder in sauces and salad dressings and reduces water and oil separation
• In confectionery - guar gum controls viscosity, bloom, gel creation, glazing and moisture retention to produce the highest-grade confectionery
• 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

Specifications :

• Mesh Size - 200 Mesh
• Viscosity - By Brooke field
• Viscometer - @25⁰C, 20 RPM,
• Spindle No-4 - Solution  1 3500 Cps
• Min - 5000 Cps Max.
• Moisture - 12% Max.
• Passing 98  99% Min.
• Proteins (N x 6.25) 4.5%
• Max. Fat 0.3% Max. A. I. R. 2.9%
• Max. Ash 1.0% Max. pH 5.5 6.5

With rich industry experience and knowledge, we are providing a qualitative array of Guar Gum Powder. The offered gum powder is well formulated with the finest quality chemical compounds and latest methodology in adherence with the set standard. As well, this gum powder is used as thickening, clouding, gelling, viscosifying, and binding agent. This gum powder is commended among customers due to its effectiveness & various other properties.

Features :

• Accurate composition
• Effectiveness
• Eco-friendliness

Applications : 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 unparalleled moisture preservation to the dough and retards fat penetration in baked foods
• In dairy products - guar gum improves texture, maintains uniform viscosity and color.
• In sauces & salad preparations - guar gum acts as a water binder in sauces and salad dressings and reduces water and oil separation
• In confectionery - guar gum controls viscosity, bloom, gel creation, glazing and moisture retention to produce the highest-grade confectionery
• 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

Specifications :

• Mesh Size - 200 Mesh
• Viscosity - By Brooke field
• Viscometer - @25⁰C, 20 RPM,
• Spindle No-4 - Solution  1 3500 Cps
• Min - 5000 Cps Max.
• Moisture - 12% Max.
• Passing 98  99% Min.
• Proteins (N x 6.25) 4.5%
• Max. Fat 0.3% Max. A. I. R. 2.9%
• Max. Ash 1.0% Max. pH 5.5 6.5