GUAR GUM FOOD GRADE
Guar Gum also known as Guaran or Dilip Gum is extracted from Guar Seeds through mechanical process of De-husking, Hydration, Milling and screening depending on its applications. It is a galactomannan Polysaccharides with its wide application in food industry due to its thickening, stabilizing, and emulsifying properties.
Guar gum is a versatile and beneficial ingredient widely used in the food industry to enhance the texture, consistency, and shelf-life of products.
Properties
Thickening Agent: Guar gum can increase the viscosity of a liquid without significantly changing its other properties.
Stabilizer: It helps maintain the uniformity and texture of food products.
Emulsifier: Guar gum helps blend ingredients that normally don't mix well, such as oil and water.
Applications
Baked Goods: Improves texture, moisture retention, and shelf-life.
Dairy Products: Used in ice cream, yogurt, and cheese for smooth texture and consistency.
Beverages: Acts as a stabilizer in beverages to maintain suspension of particulates.
Dressings and Sauces: Enhances texture and prevents separation.
Gluten-Free Products: Provides elasticity and binding properties in gluten-free baking.
Meat Products: Improves texture and moisture retention.
Product Specifications
| Particulars | Values |
| JDGC-Guar 500 | Viscosity 5000 Cps Min. |
|---|---|
| JDGC-Guar 550 | Viscosity 5500 Cps Min. |
| JDGC-Guar 600 | Viscosity 6000 Cps Min. |
| JDGC-Guar 650 | Viscosity 6500 Cps Min. |
| JDGC-Guar 700 | Viscosity 7000 Cps Min. |
| JDGC-Guar 750 | Viscosity 7500 Cps Min. |
Regulatory
| HS-Code | 130 232 30 | EEC No. | E 412 | EINECS No. | 232-536-8 |
|---|---|---|---|---|---|
| CAS No. | 9000-30-0 | BT No. | 1302 3290 | Imco Code | Harmless |
