Guar Gum Powder Dealers in Patan

We are the Manufacturer and supplier a best series of Guar Gum in Sidhpur, Gujarat, India. In order to meet the industry market standards, we use high class factor inputs which are obtained from trusted vendors. Clients can easily come to us and avail this Guar Gum at market minimal selling price ranges.

Kinshuk enterprise is one of the specialist & dedicated processors of Guar Gum Powder, having completely pneumatic controlled processing unit to offer excellent consistency in the quality. We offering Guar Gum Powder 40/60 mesh to 300 Mesh up to viscosity of 6000 cps. As far a capacity is concerned it is 500.00 M. Tons per month   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 powder is the source of vegetables and also fed to cattle's. Guar Gum Powder can also be termed as the best and appropriate substitute for locust bean gum. We offer goma guar powder as well as gomme guar gum powder 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.   Uses : The physical and performance characteristic of specific guar grades are determined by mechanical treatment before and after the endosperm is milled to its final, light tan flour form. Guar grades hydrate in both cold and hot water to yield viscous solutions. Different guar gum powder grades are manufactured as per its industrial applications; for thickening, stabilizing, texturizing, enhancing suspension and flow control properties for industrial products, food products and processes. For industrial use, addition of desirable qualities such as dust elimination for powdered products, the manufacture of stronger pellets, better flocculation or slip aids, for your processes or finished products.     There are two types of Guar Gum Powder Food grade Guar Gum Powder: for used in industries like food,pharmaceutical, cosmetic etc Industrial grade Guar Gum Powder: For used in industries like paper,mining, explosive, Oil-drilling etc                              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: A.I.R. (Acidic Insoluble Residue) Moisture Viscosity Content of Ash Size of the Particle Odor Protein Filterability Gum Content Color Fibre Granulation Insoluble Residue Fat Content pH Heavy Metals Arsenic 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. c

The refined guar splits are treated and finished in to the powder by variety of routes and processing techniques depending upon the final product desired.There are two types of guar gum powder:Grade,Industry Grade.

To undertake specific food processing, some of the value added products being produced at Rama are as follows : Ricol - 150 - Natural Gelling Agent For Toothpaste Yields 6000-7000 cps cold viscosity in 1% solution. It’s solution is gel like that improves the stability and flow properties. It acts as a water retention aid and finds uses in cosmetic and personal care industries. Toothpaste is a vital product for everyone’s personal hygiene. Whether the toothpaste is the clear gel or the paste type, it gets its body and texture from Hygel – 150, which also keeps its consistency uniform to the last drop. It is also used in shampoos in a similar way. Ricol Rg - 250, Fine Mesh Whiter Colour Gum Yields 5000cps minimum viscosity in 1% solution after 2 hours and is recommended for food applications where colour is of paramount importance. The product is recommended for use in fine and instant foods like jellies, cakes, noodles, soups, sauces, mayonnaise and tomato ketch-ups. Ricol - 245 - Medium Coarse Mesh Gum Yields 4500 – 5000 cps viscosity in 1% solution, disperses easily and hydrates quickly. Due to its unique water retention properties, it is highly recommended for meat processing. Ricol 4060 Coarse Mesh Yields insant, high terminal cold and hot viscosity as high as 4500 - 5000 cps in 1% concentration. Although the product is a very coarse mesh powder about 30 or 40 mesh yet it hydrates quickly in the cold and hot water system without settling down just within a few minutes of use. The solution so prepared looks like a jelly when mixed at a higher concentration. Ricol Dp - 100 - Dierary Fibre Yields viscosity as low as 50 – 100 cps in 1% concentration. It is a thermically de-graded product, produced without chemical means. Its 3% concentration yields about 5000 – 5500cps viscosity. The product is available as fine and coarse mesh, almost sterilized, nearly odourless, white in colour and is predominantly used for fibre enrichment of food. It acts as a calorie reduced bulking agent, texturizer, stabiliser and fat extender that hydrates rapidly in cold and hot water system. Helps to formulate healthy, fibre enriched foods without compromising on texture, taste and appearance. The product finds uses in baby food, fruit juices, chocolate drinks, etc. Ricol - 250 - A 100% Dispersible Gum Fast hydrating 100% dispersible food grade guar gum powder that yields high terminal viscosity In 10 Minits .minimum 5000cps in 1% concentration. Ricol - Dod 250 - Odourless Gum Fine mesh, nearly odourless that yields 4000 – 5000 cps viscosity in 1 % solution containing very low insoluble residues and ash. It helps in preventing undesirable smell in food articles and prevents whey-off during storage by controlling the viscosity and flow properties. The use of odourless and tasteless guar gum powder substantially improves the mouthfeel of food products. Ricol Dp 300 - Slow Hydrating Gum Product yields about 300 – 400 cps viscosity in 1% concentration after 15 minutes hydration. It is a denser product produced from the highest purified guar endosperm. It hydrates so slowly that the viscosity reaches about 1500 – 2000 cps after two hours. However, after 24 hours it yields highest terminal viscosity of about 3500 cps and is recommended for food application where ease of dispersion and slow swelling is needed. Ricolgel 75 - Low Ph Compatible Gum Yields cold viscosity in 1% concentration as high as 5000 cps even if the pH is lower in the range 2.5 – 3.0. However, the actual value depends on the type of product and acid or salt involved. In soft cheese products, it speeds coagulation, increases curd yield and makes curd separation easier. It enhances the resilient body and texture desired in the finished cheese. The product also finds uses in acidified dairy products like yoghurts to prevent serum separation. Vhv Guar - Fast Hydrating, High Viscosity Gum It is a fast hydrating fine mesh guar gum that yields very high viscosity of above 7000 cps in 1% concentration after two hours. Its use is recommended for food and industrial applications where fast hydration and high terminal viscosity in a shorter period is needed. Refined Tamarind Gum - Food Grade Tamarind Gum is predominantly polysaccharide of the seed of the tamarind tree 'tamarindus indica' indigenous to South India. Washed tamarind polysaccharides are subjected to mechanical processing at a certain temperature to obtain a dispersible and exceedingly high pure microbiological product i.e. maximum APC 1000/g. Food applications of tamarind gums include use in confections, jams and jellies and a stabiliser in ice cream and mayonnaise. Product is available in coarse and fine mesh which yields 600 to 700 cps viscosity in 2% hot water concentration. Cyamostab - An Ice Cream Stabiliser Stabilisers and hydrocolloids are gums with a high molecular weight whose principal property is to bind water that regulate food consistency. This hydrophilic capacity, together with a high viscosifying and texturing ability, ensures that the product preserves its integrity and stability during storage. Their properties, either individually, or in synergy, are put to good use in ice cream and related products for the following purposes: to improve storage stability; to improve body and texture; to increase mix viscosity; to give the finished product a fine and creamy texture with good melting properties; to promote the formation of ice nuclei whilst slowing down ice crystal growth; to improve air incorporation and air cell distribution and retain air in the mix during deep freezing; Cyamostab guar gum based natural ice-cream stabiliser produced in combination with other natural hydrocolloids to undertake the specific processing requirements in ice-cream. Ice-cream is a unique food product comprised of three phases; liquid, air and solid. The combination of these three phases makes ice cream and the related frozen confections both appealing to the consumer and also difficult for the manufacturer to obtain the desired shelf life. Control of ice crystal formation is a major concern of ice cream manufacturers. The quantity of CYAMOSTAB to be used varies, depending upon fat and M.s.n.f. contents. The application of only one stabiliser, irrespective of type, will have both advantages and disadvantages, depending on these interactions with milk components. The influence on the properties of the end product, i.e., body, texture, melt-down or storage stability, varies with the different types of stabilisers. It is therefore possible by combining stabilisers to benefit from the positive effects of the individual stabilisers and at the same time avoid the undesirable effects. Furthermore, the use of blends makes it possible to obtain an enhanced effect due to synergism between the different stabiliser types. The composition, taste and appearance of ice-cream differ from one part of the world to another, but we consider the four ice cream recipes listed below as typical:

Micro Gum manufacturers and supplies a wide range of industrial guar gum powders suitable for use in painting, printing, fire control, dyeing, and textiles. As a stabilizer, thickener and suspending agent Guar gum can also be used in industrial applications and preparations.

Kinshuk enterprise is one of the specialist & dedicated processors of guar gum powder, having completely pneumatic controlled processing unit to offer excellent consistency in the quality. We offering guar gum powder 4060 mesh to 300 mesh up to viscosity of 6000 cps. As far a capacity is concerned it is 500.00 m. Tons per month

Food Grade Guar Gum Powder, Industrial Grade Guar Gum Powder