Enhanced TDS
Identification & Functionality
- Ingredient Name
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Product Applications
- Bakery Products: Guar gum improves dough yield, texture, and shelf life of baked goods. It also provides better moisture retention.
- Dairy Products: In products like ice cream, it prevents crystal growth, enhances smoothness, and provides a creamy texture. It’s also used in cheese, yogurt, and milk products for thickness and stability.
- Beverages: Guar gum acts as a stabilizer in fruit beverages, preventing the settling of solid particles.
- Sauces and Dressings: It’s used to improve the viscosity, pourability, and stability of sauces, salad dressings, and ketchup.
- Processed Foods: In canned soups or frozen foods, guar gum helps maintain consistency and texture.
- Confectionery: Guar gum provides better texture, shelf life, and controls moisture in candies and chocolates.
- Meat: It’s used in processed meat applications for its water-binding capacity and to reduce fat content.
- Pet Food: Guar gum helps to form the gel-like consistency in wet canned pet food.
- Gluten-free Products: As a gluten-free ingredient, it’s used in gluten-free recipes to improve texture and elasticity, acting as a substitute for gluten in baking.
- Fiber Supplements: Guar gum is a source of soluble dietary fiber and is used in fiber supplements and foods.
Properties
- Physical Form
- Appearance
- Cream-white fine powder, homogenous, free flowing
- Typical Properties
Value Units Test Method / Conditions Viscosity (Brookfield Viscosity, 1% Solution, After 24 Hours) 3500- 4000 Cps Viscosity (Brookfield Viscosity, 1% Solution, After 2 Hours) min. 3500 Cps Starch Absent - - Protein max. 5 % - pH (1% M) 5.5 - 7.0 - - Moisture Content max. 12 % - Ash Content max.1 % - Gum Content min. 80 % - Fat max. 0.8 % - Acid Insoluble Residue max. 3 % - - Microbiological Values
Value Units Test Method / Conditions Salmonella Absent /25 g - Molds and Yeast max. 300 /g - Escherichia coli Absent /g - Coliform Absent /g - Acrobic Plate Count max. 5000 /g - - Heavy Metals
Value Units Test Method / Conditions Mercury Content max. 1 ppm - Cadmium Content max. 1 ppm - Arsenic Content max. 2 ppm - Heavy Metals (as Lead) max. 10 ppm - Lead Content max. 2 ppm - - Granulometry Properties
Value Units Test Method / Conditions Particle-size Distribution (on 100 Mesh) max. 1 % - Particle Size Distribution (Through 200 Mesh) min. 95 % - - Note
Brookfield Viscosity- Measured At 1% Solution, Stir On 2000 Rpm For 10 Minutes, Result On Brookfield Viscometer Rvt Model Using Spindle No. 4 At 20 Rpm, Temperature At 25 °c.
Packaging & Availability
- Regional Availability
Storage & Handling
- Shelf Life
- 24 months