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Guar Gum for Food & Feed Applications

In food Industry guar gum / derivatives 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. Guar Gum is preferred for its relatively low cost and the body it contributes to the product. It hydrates well in cold water, and often used in combination with carrageenan and locust bean gum to impart excellent properties to ice cream.

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Some food products in which guar gum powder is used are:

  • Ice cream, soft drinks & concentrates, puddings
  • Chocolate milk, flavored milk
  • Pet foods
  • Bread, biscuit and other baked foods
  • Ham and sausages
  • Soft cheese and cheese spreads
  • Canned or retorted food of fish and meat
  • Mayonnaise, ketchup, sauce and dressings
  • Noodles and pasta

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 unparallel 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 Confectionary – guar gum controls viscosity, bloom, gel creation, glazing and moisture retention to produce the highest-grade confectionary.

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.

Product Name ADGEL™ 50 ADGEL™ 100 ADGEL™ 200 ADGEL™ 300
E-Number E-412 E-412 E-412 E-412
Particle Size -40.60Mesh -100Mesh -200Mesh -300Mesh
Appearance Off-WhitePowder Off-WhitePowder Off-WhitePowder Off-WhitePowder
Moisture 12%Max. 12%Max. 12%Max. 12%Max.
Protein
(NX6.25)
5%Max. 5%Max. 5%Max. 5%Max.
Ash 1.0%Max. 1.0%Max. 1.0%Max. 1.0%Max.
Acid Insoluble Residue (A.I.R.) 3%Max. 3%Max. 3%Max. 3%Max.
Gum Content
(by difference)
80%Min. 80%Min. 80%Min. 80%Min.
pH
(1% Solution)
5.5–6.5 5.5–6.5 5.5–6.5 5.5–6.5
Viscosity measured after 24 hours (1%Sol.
Brook field RVF Viscometer
25°C, Spindle No.4, 20rpm)
2000 cps min. 3000 cps min. 4500 to 5500 cps min. 3500 to 5000 cps min.
Total Plate Count (/gram) <5000 <5000 <5000 <5000
Yeast and moulds(/gram) <500 <500 <500 <500
E. coli/gm NEGATIVE NEGATIVE NEGATIVE NEGATIVE

Note: Specifications can be modified as per customer’s specific requirements.

Tamarind Kernel Powder for Food Application

Tamarind Kernel Powder in its pure form is used for food & feed ingrediant. Like dressing food, process, chocolates and other food itess. It has below mentioned list:

Product Name Appearance pH Moisture Viscosity of 3% Solution Particle Size Ash HG E. coli/gm
Tamarind Kernel Powder Light Cream 6.0 – 7.0 6 to 12 % 2500 cps – 3000 cps 100 – 200 max < 5 ppm < 5 ppm Negative