Guar Gum for Food & Feed Applications
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|
|Acid Insoluble Residue (A.I.R.)||3%Max.||3%Max.||3%Max.||3%Max.|
|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|
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|