Gum is derived from guar seeds or cyamopsis 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 like (locust bean gum). 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.
| Parameters | Value |
|---|---|
| Moisture Content | 12% Max. |
| pH | 6.5 - 7.2 |
| Particle Size (200 Mesh) | 99% Min. passing |
| Viscocity (2 Hrs.) | 3500 - 7500 Cps |
| Viscocity (24 Hrs.) | 3500 - 7500 Cps |
| Ash Content | 2% Max. |
| Acid Insoluble Matter | 1.5% Max. |
| Starch | Absent |
| TPC | 1000 cfu/g Max. |
| Yeast & Mould | 200 cfu/g Max. |
| E Coli | Negative in 5 gms. |
| Salmonella | Negative in 25 gms. |
| Protein | 7% Max. |
| Fibre | 1% Max. |
| PCP | 0.01 mg/Kg Max. |
| Heavy Metals | 20 mg/Kg |
| Lead | 2 mg/Kg |
| Arsenic | 3 mg/Kg |
| Mercury | 1 mg/Kg |
| Cadmium | 1 mg/Kg |
Bakeries (Bread), Dairy (Ice Cream, Sherbets, Cheese, etc.), Dresing (Sauces, Ketchup), Beverages (Chocolate Drinks).
Packing : 25 Kg, Paper Laminated HDEP Bags, with PP Liner, 900 Kg Big Bags.
Shelf Life : 2 years after manufacturing date, Under recommended conditions.
Storage : Cold and Dry conditions, Sealed Packaging, at 15° - 28° c, Max 65% RH.