Arham Colloids



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Arham Colloids

Adampur Agroha Road Viilage & Post FransiTehsil & Distt. Hisar (Haryana), Adampur - 125052, India

Mobile : +91-9215846303, +91-9416046303

Food Pharma Guar Gum Powder




We are renowned Manufacturer, Supplier and Exporter of Guar Gum for Food and Pharma having a large customer demand in India and overseas. Making an excellent thickening additive, emulsifying additive and stabilizing additive, the Guar Gum we offer is organically extracted and is 100% food grade. Buy from us in bulk quantity to get attractive deals. We use best packaging material to deliver damage-free products to our customers.


Additional Information :

  • Food, Feed and Pharma Application Guar gum is a galactomannan polysaccharide obtained from ground endosperm of the legume Cyamopsis tetragonolobus, an annual plant which grows mainly in arid and semi-arid regions of India.
  • Guar gum, also called guaran, is a galactomannan.
  • It contains 36.6%D-galactopyronosyl units and 63.4%D-mannopyranosyl units.
  • The ratio of D-mannopyranosyl to Dgalactopyranosyl units is about 1.8:1.
  • The average molecular weight of guaran is in the range of 1-2 106 dalton.
  • The cis-position is important since adjacent hydroxyl groups reinforce each other in hydrogen bonding reactions.
  • Our guar gum powder can be used in rheology management of food, feed and pharma ingredients with following properties.
  • Very high to very low viscosity guar gum powder as per FCC norms.
  • Available in different particle sizes.
  • Slow hydrating to fast hydrating guar gum.
  • Customized product as per customer’s requirement.

Specifications

Type Pure
Style Dried
Certification FDA Certified
Shelf Life 1 Year
Color Brown
Purity 99.9%
Form Powder
Lead Time 20 Days
Gum Content 80% Min.
PH 5.5-7.5 % Max.
Moisture 7% Max


Details

Widely used in Food Industries
In Ice Cream/Dairy Products

:

Provides   smooth and creamier texture, prevents formation of ice crystals and quick   meltdown.
In Bakery Products

:

Improves   texture, crumb and structure, increases shelf life, and improves moisture   retention. It also increases dough yield, shelf life.
In Noodles

:

For   Better sheet formation, as well as it improves moisture retention, texture   and machine runnability, thereby increasing production.
In Pet Food

:

As a viscosities.
In Pastry Ices

:

Absorbs   free water as well as prevents
    excessive   stickiness.
In Processed Cheese

:

Improves   texture and flavor and use as Stabilizer.
In Beverages

:

Controls   viscosity, improves body and mouth feel and also improves shelf life.
In Soups

:

For   increase thickener and Stabilizer.
In Noodles

:

Improves   texture, form and moisture retention.
In Meat

:

Use as   a binder in sausages, it absorbs free water, improves flow rate, prevents   separation and migration.
In Dressings and Sauces

:

For   Thickener, emulsion stabilizer and improve flow properties.

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