GUAR GUM POWDER
Guar gum, extracted from the pods of the guar plant, is widely used as an emulsifier, thickener, and stabilizer in food and cosmetics. Guar gum is used in food as a thickening and binding agent. It is also used in textile, paper, pharmaceutical, oil, and many other industries.
Specification
| Color | OFF WHITE |
| Mesh | 95% PASS Through 200 Mesh |
| Viscosity | 1500-6500 cps |
| Moisture | 12% Maximum |
| Ph | 5.00- 7.00 |
| Proteins | 5.0 % Max. |
| Ash | 1.0 % Max |
| Arsenic | 2 ppm Max. |
| Lead | 2 ppm Max. |
Packing
Guar Gum Powder is available in 25 kg/50Lbs. Net Multi-wallpaper bags with a polythene bag.
GUAR GUM POWDER AS AN INDUSTRIAL APPLICATION
• In Construction:
As waterproofing agent.
• In Textiles:
For sizing and finishing.
• In Cosmetics and Pharmaceuticals:
As conditioner and viscosifier, thickener in toothpastes and shampoos, binder in tablets,
to disintegrate compressed tablets and Mild laxative and soluble dietary fiber.
• In Paper:
For improved sheet formation, increased bursting strength, fold strength, denser surface
for printing and to get better finish.
• In Oil Field:
For increase the production rate of oil and gas. The use of guar gum increases the oil
recovery. Guar gum is used as a surfactant, synthetic polymer and deformer ideally suited
for all rheological requirements of water-based and brine-based drilling fluids.
• In Oil well drilling and fracturing:
As Fluid-loss controlling agent and additives in fracturing fluids.
• In Mining:
For concentration of ores and flocculation and better recovery.
• In Explosives:
As water binding agent for aqueous slurry explosives.
GUAR GUM POWDER AS A FOOD APPLICATION
• 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 run ability, thereby increasing production.
• In Pet Food:
As a viscosifier.
• In Pastry Ices:
Absorbs free water as well as prevents excessive stickiness.
• In Processed Cheese:
Improves texture and flavor and use as Stabilizers.
• In Beverages:
Controls viscosity, improves body and mouth feel and also improves shelf life.
• In Soups:
For increase thickener and Stabilizer.
• 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 propertie