Swastik Gum Industries

Odhav, Ahmedabad, Gujarat

It is a cereal grain, having a mild, starchy flavor and a slightly chewy texture. Pearl barley, the most popular form used for cooking, has the outer hull removed and has been polished or "pearled." Barley is a whole-grain food and its consumption offers several health benefits. It is a highly soluble fiber and can reduce blood cholesterol and blood glucose levels. Barley is also low in fat. Types of barley include hulled, hulless and pearled barley. When barley is hulled, the tough inedible outer layer is removed. Still considered minimally processed, the hulled barley is a whole grain. It comes in kernels, flakes, grits and flour. Hulless barley, also known as naked barley, still has the tough outer hull loosely attached.

We are recognized as one of the most preeminent We are recognized as one of the most preeminent Barley Seeds Exporters and Suppliers in India. The unmatched quality and inexplicable freshness has attracted various national as well as international clients to place bulk orders for Barley Grain. Additionally, the Organic Barley is demanded at length of markets as no alternative is available for the same. Customers are also eased with the availability of the Whole Barley at the most reasonable prices.

Admired For

Cassia tora powder made from cassia tora seeds and cassia tora splits are some ancient natural ingredients. In India, cassia tora is used as a natural pesticide in organic farms. Roasted seeds are substituted for coffee, like tephrosia seeds. Cassia tora powder is most popularly used in the pet-food industry. It is mix with guar gum for use in mining and other industrial application.

Cassia gum is the purified flour from the endosperm of the seeds of Cassia tora and Cassia obtusifolia which belong to the leguminosae family. Seeds of Cassia occidentalis are a naturally occurring contaminant in the source material.The intended use of Cassia gum is as thickener, emulsifier, foam stabilizer, moisture retention agent and/or texturizing agent in cheese, frozen dairy desserts and mixes, meat products and poultry products. Cassia gum is combined with other hydrocolloids such as Carrageenan or Xanthan gum, they will synergistically form gels with unique properties.

Cassia gum is comprised of at least 75% high molecular weight (approximately 200, 000-300, 000) polysaccharide consisting primarily of a linear chain of 1, 4--D-mannopyranose units with 1, 6 linked - D-galactopyranose units. The ratio of mannose to galactose is about 5:1. The composition of saccharides is: mannose (77.2-78.9%), galactose (15.7-14.7%) and glucose (7.1-6.3%). Like most polysaccharides, the following formula applies: (C6H10O5)n.H2O. Cassia gum is related to carob bean gum, tara gum andguar gum in terms of structure and chemical properties.

Regulatory Information

• United States TSCA
• Canada NDSL
• Korea ECL
• Australia AICS
• Europe EINECS

Gel (synergy) with Carrageenan or Xanthan Gum

Cassia gum forms firm, thermoplastic gels with carrageenan. As the level of cassia gum is increased, the gel strength of carrageenan solutions is also increase. Cassia gum and carrageenan gel is stable due to the excellent retorting stability of cassia gum.

Cassia gum and xanthan gum, on their own, do not have the ability to form gels. But cassia gum combined with xanthan gum, aqueous dispersions of cassia gum form cohesive, elastic gels. As with carrageenan, cassia is more efficient at forming gels with xanthan gum than other galactomannans, enabling lower total hydrocolloid levels in finished formulations. This is due to the unique branched polysaccharide galactose/mannose structure of cassia gum.

Cassia gum is manufactured from the endosperm of Senna obtusifolia or Cassia obtusifolia or Cassia Tora or Cassia Occidentalis). It is mainly used as a thickener and gelling agent in foods and pet foods. Cassia grows mainly in subtropical regions and is grows mostly wild and occasionally cultivated.

Cassia Gum is comprised of at least 75% polysaccharide consisting primarily of a linear backbone chain of mannose with side galactose units The ratio of Mannose : Galactose is about 5: 1.

Cassia gum, like LBG can form gels with other colloids like Carrageenan and Xanthan and is therefore used in the manufacture of gels in the food and pet food applications in combination of other colloids.

Method of Manufacturing Cassia Gum Powder:

The seeds are dehusked and de-germed by milling and screening of the endosperm.Cassia Gum is high molecular weight (approximately 200, 000 300, 000) polysaccharides composed of galactomannans; the mannose:galactose ratio is about 5:1. Semi-refined Cassia gum normally containing detectable amounts of anthraquinones.The raw material seed is subject to different mechanical cleaning steps in order to remove other impurities, such as, farm waste, undeveloped seeds and stones.After cleaning raw material is subject to a de-husking and splitting process.Thermal and mechanical treatment removing husk and germ from the seeds resulting in splits. Finally the splits are ground to a uniform small particle size powder.

Chemical Structure and Physical Properties of Cassia Gum

Cassia Gum Powder Number

Gelling properties of refined cassia gum powder:

Refined Cassia gum is a high number of galactose side chains prohibit the synergistic gelling effect with anionic polymers. As a result, a smaller amount of hydrocolloid blend containing cassia gum is needed in a food product to achieve the same effect as with carrageenan alone or blends of carrageenan with other related galactomannans.

Cassia Gum is mainly used as a:

The natural fast hydrating and slurriable guar is a non ionic guar, polymeric viscosifier that is slurrible up to 50 percent of solids in systems such as diesel fuel. In aqueous systems, its main use is in the stimulation of oil and gas wells as a fracturing fluid. This yields excellent pump ability, good hydration, good thermal stability and excellent shell life. It can be typically cross linked with borates and once cross linked it exhibits excellent carrying capacity to support sand or other proppants to be placed in the created fracture. The viscosity of hydrating slurriable guar can be reduced or broken by using enzymes, oxidizers or acids such as HCL.

Industrial grade Guar gum powder are use in oil well fracturing, oil well stimulation, mud drilling and industrial applications and preparations as a stabilizer, thickener and suspending agent.

It is a natural, fast hydrating dispersible guar gum and is diesel slurriable.

In the oil field industry, guar gum is used as a surfactant, synthetic polymer and deformer ideally suited for all rheological requirements of water-based and brine-based drilling fluids.

High viscosity Guar Gum products are used as drilling aids in oil well drilling, geological drilling and water drilling.

These products are used as viscosifiers to maintain drilling mud viscosities that enable drilling fluids to remove drill waste from deep holes.

Guar gum products also reduce friction in the holes, and so minimising power requirements. Some Guar Gum products act to minimise water loss should occur in broken geological formations.

Rice has been a staple food source around the world for centuries, especially in eastern cultures. Rice is eaten by over half of the world population and provides 20% of the world's dietary energy supply. Rice is a valuable source of energy, as well as carbohydrates, potassium and thiamin.

Vaccum Packed Rice Flour

We are offering wide range of Vaccum Packed Rice Flour.Our Rice Flour is manufactured from finely milled white raw rice and is available in various size of packaging. Rice flour are processed using high quality polished broken raw rice and are widely known as rice powder. We can adjust the cooking percentage depending on the applications.

Features:-

• GLUTEN FREE
• Superior quality
• Appropriate packaging
• Hygienically processed
• Packing : 25 kg Vaccum bags
• Quantity in 1 FCL : 800- 840 bags.

Supported by an experienced agro experts, we are able to manufacture, export and supply superior quality Tamarind Kernel Powder. The offered powder is processed under the hygienic condition in our advanced processing unit using premium quality tamarind. Renowned for its purity and freshness, this powder is used for making ketchup, baked food, sauces, sherbet, ice creams, pet food, meat product, instant noodles and many more. It is also utilized in textile industry for making various types of dyes for printing fabrics. We give utmost priority to pack it and use high quality packaging material to maintain its properties. Clients can avail offered Tamarind Kernel Powder in different quantities at very affordable rates.

Features

• Extensively used for sizing and printing industry which has first-class penetration & film property.
• Used as textile printing thickener.
• Suitable for sizing cotton wrap & jute yarn.
• Widely used as viscosity builder in paper & explosive industry.
• Binder in slurry explosive are used as a substitute for guar gum.
• As a core binder, it is used in foundries & mosquito coils.
• In paper industry, it is used as a sizing material.

• As a soil stabilizer, it is effectively used in oil drilling companies.
• These are applicable for numerous other applications and cost-effective.
• It is rich in carbohydrates and protein content, which is also used in producing adhesive.

Specifications

The best quality raw material is used in the manufacturing of Tamarind Kernel Powder.The seed consists of :

• Certain other constituents like Fibers, Sugar etc
• Galactoxyloglucan polysaccharide (55-65%) the major component of TKP
• Lipids(6-10%) and
• Proteins (18-20%)

Galactoxyloglucan which is generally known as tamarind gums are used to form a rigid gel and for thickening, gelling and stabilizing in food.

On heating tamarind kernel powder with water while stirring, it makes a uniform solution. Supreme viscosity is normally acquired after boiling the dispersion for around 20-30 min. It has high yielding viscosity and water absorption capacity over various pH range.

Following a standard quality policies and advanced production methods & activity, we have been able to retain the natural characteristics of our products and deliver the best high yield products.

SizingIn order to deliver the best quality products, we emphasize more on the quality of the products and manufactured with utmost care. Tamarind kernel powder offered by us yields high viscosity, bright color and 99.5% passing through 300 mesh sieve for different forms.

As per clients needs, we can supply different types of Tamarind Kernel Powder owed to concerned industrial sector. Due to our competitive advantages and innovative methods of production, we have been able to supply the best quality derivative products to different industrial sectors.

Guar gum is derived from the endosperm and this process leaves behind a residual mass leftover called guar meal. Primarily, Guar seed is split, yielding mainly endosperm along with a high protein germ fraction and marginally low protein hull fraction as by products.

It is the hull part of the guar seed which is split from the seed. The hull is grounded and then roasted in natural ways without the addition of any chemicals. It is low in lignin which is good for ruminants and high in protein, dietary fiber and energy that makes it perfect to be used in animal feed. It is available in powder form and its protein content is 33 to 36%.

. Roasted Guar Meal Churi:

It is the best product in this category having 38 to 42% protein value which is comparatively higher than other feed stuffs. The regular Guar meal churi undergoes treatment and sterilization and its nutritional value is raised. It is also a good source of carbohydrates and amino acids. It is available in powder form.

3. Normal Guar Meal Korma:

It is basically the germ part of the guar seed and is obtained after the guar gum is extracted from the seeds. It is a potential source of protein and carbohydrates with sufficient amount of amino acids. Therefore it is recommended to be given to milking animals. This enhances in the production of more milk as well as more percentage of fat in the milk. It is available in granular form and the protein value is 45 to 48%.

4. Roasted Guar Korma:

The regular guar korma is further processed to increase its nutritional value. It is a rich source of amino acids and its protein content is 48 to 50 %. It is available in granular form.

5. High Protein Guar Korma:

The Guar korma is toasted to make it palatable and more nutritious. The roasted Guar korma is free of anti nutritive elements, such as antitrypsin inhibitor. This inhibitor limits the formation of trypsin which is an essential enzyme for nutrition. Therefore the Guar korma is heated at high temperature which breaks the cell walls and enhances the protein and amino acids digestibility in the product. It is available in granular form and the protein value is more than 55%, which is the highest in Guar meal category.