Food Grade Guar Gum Powder

Food Grade Guar gum is one of the best thickening additives, emulsifying additives and stabilizing additives. We are amongst the prominent firm in manufacturing, supplying and exporting guar gum since 1994. Food Grade Guar Gum is manufactured under strict quality control to give our client the best quality guar gum.

Application
It is used as gelling, viscosifying, thickening, clouding, and binding agent as well as used for stabilization, emulsification, preservation, water retention, enhancement of water soluble fiber content etc.

                                                                                               Ganpati Global Pvt. Ltd
                                                                                           Specification of Various Grades
                        VISCOSITY IS MEASURED AT 1% SOLUTION, ON BROOKFIELD VISCOMETER    AT 250C. 1% SOLUTION RPM. 20
Grade Guar Gel - 35 Guar Gel - 45 Guar Gel - 35i Guar Gel - 50 Guar Gel - 55 Guar Gel - 60
Appearance White Fine Powder White Fine Powder White Fine Powder White Fine Powder White Fine Powder White Fine Powder
                                                                                            Technical Specification
Moisture  12% Max. 12% Max. 12% Max. 12% Max. 12% Max. 12% Max.
Ph  5.5-6.5% 5.5-6.5% 5.5-6.5% 5.5-6.5% 6--7 5.5-6.5%
Gum Content  80% Min. 80% Min. 80% Min. 80% Min. 80% Min. 80% Min.
Protein  5% Max. 5% Max. 5% Max. 5% Max. 5% Max. 5% Max.
Ash Content  1% Max. 1% Max. 1% Max. 1% Max. 1% Max. 1% Max.
Acid Insoluble Residue 3% Max. 3% Max. 3% Max. 3% Max. 3% Max. 3% Max.
Starch  Negative Negative Negative Negative Negative Negative
Fat  0.8% Max. 0.8% Max. 0.8% Max. 0.8% Max. 0.8% Max. 0.8% Max.
                                                                                                 Viscosities
After 2 Hours , 1% Sol. 3500-3800 4500-4800 3500-3800 5000-5500 5500-5800 6000-6500
After 24 Hours, 1% Sol. >3500 >4500 >3500 >5000 Min 5500 >6000
                                                                                                 Granulometery 
On         100 Mesh Max 5 % 20% Min 99%  Min 99%  Min 99%  Min 99% 
Through 100 Mesh Min 95 % 80%
Through 200 Mesh Max. 30% Max 30% Min 95%  Min 95%  Max 93% Max 95%
                                                                                                 Microbiological  
Aerobic Plate Count Max 5000 Max 5000 Max 10000 Max 5000 Max 5000 Max 5000
Molds & Yeast Max 300 Max 300 Max 500 Max 300 Max 300 Max 300
Ecoli Negative Negative Negative Negative Negative Negative
Salmonella Negative Negative Negative Negative Negative Negative