Guar Gum
Guar Gum Powder
Gum is derived from guar seeds or cyanosis tetragonoloba termed as Guar Gum. Guar Gum can also be termed as guaran. These seeds have high low-shear viscosity as evaluated with other hydrocolloids 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. Guar gum is also known as guarkernmehl, guaran, Goma guar, gomme guar and galactomannan
Guar gum is best stabilizing agent that is generally derived from cluster or guar beans which is largely produced in India. The benefits of guar beans are just the endless. They are usually taken best to prepare gluten free baked items and also added in ice-creams, gravies or pudding etc. When taken practically, Guar gum has eight times more thickening properties as compared to corn starch.
Ashok Industries processes from Guar to Guar gum
Properties of Guar Gum
- Outstanding water binding capacity.
- Excellent thickening properties
- Excellent solubility with water can dissolve in both hot as well as cold water.
- It has film forming properties.
- It shows stability in solutions across a wide range of pH values from 5-7
- Gives higher viscosity even in small quantity.
- Shows resistance to oils, solvents and various greases.
- Efficient functionality even at low temperatures.
- Compatible with various hydrocolloids used in food formulations.
- It can be used to make derivatives for specific applications because it is a versatile product with number of free hydroxyl groups.
Functions
- Emulsifier
- Stabilizer
- Bonding agent
- Natural thickening agent
- Hydrocolloid
- Gelling agent
- Natural Fiber
- Fracturing agent
Guar Gum
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Food Grade
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Industrial & Technical Grade
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Fast Hydration Grade
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Pharmaseutical and Cosmetic Grade
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Organic Guar Gum
Guar gum (Food grade)
| GRADE | AI 35 | AI 50 | AI | AI | AI | AI | RICOL 245 | RICOL 270 |
|---|---|---|---|---|---|---|---|---|
| Brookfield Viscosity (Cold,1% Solution) in CPS | 3500-4000 | 5000-5500 | 5500-6000 | 6000-6500 | 6500-7000 | 7000-7500 | 4500-5000 | 7000-7500 |
| Moisture | 10% Max | 10% Max | 10% Max | 10% Max | 10% Max | 10% Max | 10% Max | 10% Max |
| ‘ph (1% M) | 5.5-7.0 | 5.5-7.0 | 5.5-7.0 | 5.5-7.0 | 5.5-7.0 | 5.5-7.0 | 5.5-7.0 | 5.5-7.0 |
| Mesh (Th 200#) | MIN 95% | MIN 95% | MIN 95% | MIN 95% | MIN 95% | MIN 95% | MIN 95% | MIN 95% |
Guar gum (Food grade coarse mesh)
| GRADE | AI 350 | AI 500 | AI 400 |
|---|---|---|---|
| Brookfield Viscosity (Cold,1% Solution) in CPS | 3500-4000 | 5000-5500 | 5500-6000 |
| Moisture | 10% Max | 10% Max | 10% Max |
| ‘ph (1% M) | 5.5-7.0 | 5.5-7.0 | 5.5-7.0 |
| Mesh (Th 40#) | NA | NA | MIN 95% |
| Mesh (Th 100#) | MIN 95% | MIN 95% | NA |
| Appearance | White Coarse Powder | ||
| Shelf Life | 2 Years |
Microbiological Specification
| APC/TBC cfu/gm. | Molds & Yeast/gm. | Coliform/gm. | E.coli | Salmonella |
|---|---|---|---|---|
| Max 5000 | Max 500 | <3 | Negative | Negative |
| Max 5000 | Max 500 | <3 | Negative | Negative |
| Max 5000 | Max 500 | <3 | Negative | Negative |
| Max 5000 | Max 500 | <3 | Negative | Negative |
| Max 5000 | Max 500 | <3 | Negative | Negative |
| Max 5000 | Max 500 | <3 | Negative | Negative |
| Max 5000 | Max 500 | <3 | Negative | Negative |
| Max 5000 | Max 500 | <3 | Negative | Negative |
Guar gum Organic Grades (Fine Mesh)
| GRADE | AI 35 | AI 50 | AI | AI | AI | AI | RICOL 245 Org. | RICOL 270 Org. |
|---|---|---|---|---|---|---|---|---|
| Brookfield Viscosity (Cold,1% Solution) in CPS | 3500-4000 | 5000-5500 | 5500-6000 | 6000-6500 | 6500-7000 | 7000-7500 | 4500-5000 | 7000-7500 |
| Moisture | 10% Max | 10% Max | 10% Max | 10% Max | 10% Max | 10% Max | 10% Max | 10% Max |
| ‘ph (1% M) | 5.5-7.0 | 5.5-7.0 | 5.5-7.0 | 5.5-7.0 | 5.5-7.0 | 5.5-7.0 | 5.5-7.0 | 5.5-7.0 |
| Mesh (Th 200#) | MIN 95% | MIN 95% | MIN 95% | MIN 95% | MIN 95% | MIN 95% | MIN 95% | MIN 95% |
Guar gum – Organic Grades
| GRADE | AI 350 | AI 500 | AI 400 |
|---|---|---|---|
| Brookfield Viscosity (Cold,1% Solution) in CPS | 3500-4000 | 5000-5500 | 5500-6000 |
| Moisture | 10% Max | 10% Max | 10% Max |
| ‘ph (1% M) | 5.5-7.0 | 5.5-7.0 | 5.5-7.0 |
| Mesh (Th 40#) | NA | NA | MIN 95% |
| Mesh (Th 100#) | MIN 95% | MIN 95% | NA |
| Appearance | White Coarse Powder | ||
| Shelf Life | 2 Years |
Microbiological Specification
| APC/TBC cfu/gm. | Molds & Yeast/gm. | Coliform/gm. | E.coli | Salmonella |
|---|---|---|---|---|
| Max 5000 | Max 500 | <3 | Negative | Negative |
| Max 5000 | Max 500 | <3 | Negative | Negative |
| Max 5000 | Max 500 | <3 | Negative | Negative |
| Max 5000 | Max 500 | <3 | Negative | Negative |
| Max 5000 | Max 500 | <3 | Negative | Negative |
| Max 5000 | Max 500 | <3 | Negative | Negative |
| Max 5000 | Max 500 | <3 | Negative | Negative |
| Max 5000 | Max 500 | <3 | Negative | Negative |