Food Stabilizer Dealers in Barmer

• Country of Origin: India
• Type: Cassia Gum Powder
• Application: Food
• Shelf Life: 2years
• Form: Powder
• Drying Process: Natural Dry
• Packaging Size: 25kg, 50kg

• Country of Origin: India
• Type: Guar Gum
• Style: Natural
• Certification: FDA Certified, FSSAI, ISO 9001:2008
• Cultivation Type: Natural, Organic
• Purity: 99.9%
• Feature: Gluten Free, Healthy, Natural Taste, No Artificial Flavour Added, Non Harmul, Purity
• Packaging Type: PP Bags
• Packaging Size: 25kg, 50kg

guar gum powder all grade

Guar Gum Powder 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. One of the important properties of guar gum, a polysaccharide, is that it is high on galactose and mannose. Guar gum is also known as guarkernmehl, guaran, goma guar, gomme guar and galactomannan.

Guar gum is one of the best thickening additives, emulsifying additives and stabilizing additives. In Food Industry Guar gum 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. Some food products in which guar gum powder is used: Ice Cream, soft drinks & concentrates, puddings Chocolate milk, flavored milks Jams, Jellies, fruit spreads, jelly sweets Bread, biscuit and other baked foods Ham and sausages Soft cheese and cheese spreads Canned or retorted food of fish and meat Myonnaise, 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 & salad dressings and reduces water & oil separation. In Confections: Guar gum controls viscosity, bloom, gel creation, glazing & 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 & retains moisture, acts as a thickening, stabilizer and suspending agent for veterinary preparations.

• Brand Name: MAFI

We are offering guar gum powder. 100 to 300 mesh, 5000 to 8000 cps.

• Shelf Life: 24 months after manufacturing
• Grades: Food Grade, Industrial Grade, Fast Hydrating Grade
• Moisture Content: 12% Max.
• pH: 6.5 - 7.2
• Ash Content: 2% Max.
• Acid Insoluble Matter: 1.5% Max.
• Protein: 7% Max.
• Particle Size (200 Mesh): 99% Min. passing
• Fibre: 1% Max.
• Viscocity (2 Hrs.): 3500 - 7500 Cps
• Viscocity (24 Hrs.): 3500 - 7500 Cps
• Storage: In covered finished good shed, in dry atmosphere.

Guar Gum is derived from the ground endosperm of the guar plant, Cyanmopsis tetragonolobus belonging to the family Leguminosae. The guar plant is mainly grown in India and Pakistan from the month of July to December.

Gum is derived from in 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. One of the important properties of guar gum, a polysaccharide, is that it is high on galactose and mannose. Guar gum is also known as guarkernmehl, guaran, goma guar, gomme guar and galactomannan. The color of guar gum powder is whitish and yellowish consisting of slight odor. Cyamopsis tetragonolobus or Guar Plants endosperm derives Guar Gum. Guar crop is basically a legume (a plant of a pea family) which grows effectively in sandy soils, with rainfall to some extent with lots of sunshine. Guar Gum powder is obtained from ground endosperm of guar plant. The seed pods of Guar are grown in groups, 100 Kilos of beans, minus their bean pods yields roughly 29 kilos of endosperm 29 kilos of Guar powder. India Followed by Pakistan and US is the key producer of Guar Seeds constituting approximately 80% of the over all production. Guar crop grows on semi arid and sub-tropical area harvested between Octobers to November. Guar seed is the combination of three things the germ, endosperm and the husk. Guar seed is basically the legume which regenerates the nitrogen in soil. Green Guar is the source of vegetables and also fed to cattle’s. Guar Gum can also be termed as the best and appropriate substitute for locust bean gum. We offer goma guar as well as gomme guar from India. Guar seeds are instantaneously sown after the first drizzles of the onset of monsoon i.e. in July. The Hay of Guar is very nutritive making it a good fodder when mixed with wheat powder. Guar seed can also be called as a cluster bean. This Kharif legume is a highly nutritious crop used as green manure, vegetable and green fodder. Guar Gum is extracted from Guar seeds and is grounded transforming it into Guar Gum Powder. QUALITY The processing machineries used by our company are packed with latest technologies to high quality products. The latest innovation and research has enabled the company to absorb contemporary technologies to swiftly change with the changing scenario of technology in the market. With every stage of production utmost care is taken that the hygiene and the nutritive element remains unperturbed and is not open to contamination at any stage. Utmost care is taken that the microbiological substance is as low as possible with undergoing physio-chemical test as well. Quality testing and quality control parameters are determined at every stage of production process. Quality testing parameters include testing of the factors like: 1. A.I.R. (Acidic Insoluble Residue 2. Moisture 3. Viscosity 4. Content of Ash 5. Size of the Particle 6. Odor 7. Protein 8. Filterability 9. Gum Content 10.Color 11. Fibre 12. Granulation 13. Insoluble Residue 14. Fat Content 15. pH 16. Heavy Metals 17. Arsenic 18. Lead The Microbiological Quality Test consist of bacteriological test of the Food Grade products like Standard Plate Count, Yeast & Mould, Salmonella, E-coli, Colliform, Pseudomonas, Staphylococcus etc. PROPERIES OF GUAR GUM Guar gum has reasonably more thickening property as compared to corn starch.Holds back the growth of ice crystal.Guar is draught resistant plant Guar gum forms gel in water Endosperm of guar seeds are used in many sectors of industries like mining, petroleum, drilling and textile., food products, pharmaceuticals, cosmetics, water treatment, mining, drilling, explosives, confectioneries and many more. Since a long time Guar Gum can be also named as a hydrocolloid, is treated as the key product for humans and animals as it has a very high nourishing property. REGIONS FOR GROWING GUAR GUM Guar Gums are produced on semi-arid regions say Gujarat, and to some extent in Madhya Pradesh, Haryana and Rajasthan. To get the best yield and harvesting results of guar seeds these seeds are sown in sandy soils, in the regions like North West India and some areas of Pakistan along with major regions in the west. BENEFITS OF GUAR GUM Lowering blood Glucose Lowering insulin levels

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