Guar Gum is a white to yellowish white powder. It is nearly odorless dissolved in hot or cold water guar gum forms a paste of high viscosity. Guar's viscosity is a function of temperature, time and concentration. It is soluble in hot and cold water but insoluble in most organic solvents. It is non-ionic and maintains a constant high viscosity over a broad range of pH. The viscosity of its solution increases gradually with increasing concentration of guar gum in water. Temperature, pH, presence of salts and other solids influence the viscosity of guar gum solution. Guar Gum forms highly viscous colloidal dispersions when hydrated in cold water. The time required for complete hydration in water and to achieve maximum viscosity depend on various factors, i.e., the pH, temperature, grade of powder used and equipment etc. Guar Gum is compatible with a variety of inorganic and organic substances including certain dyes and various constituents of food. Guar Gum has excellent thickening, emulsifying, stabilizing and film forming properties.
Hashab # 1 grade gum arabic of excellent supply. Sudan origin. Talah available in grade # 2. Port of loading is port of sudan. Shipping, shipping line to be decided after price agreement.
We are one of the leading manufacturers and exporters of Guar Gum since 1980.
We are manufacturing guar gum for food, pet food and Industrial applicationâ??s in different mesh size i.e. 40, 60, 80, 100 and 200 mesh viscosity ranging from 3000 Cps to 8000 Cps.
We have full-flagged in house laboratory to carry out Physical, chemical and micro-biological test.
Our company FSSC 22000, Halal and Kosher certification.
Please let us know your current requirement so that we can offer Guar Gum as per your requirement with very competitive price.
Xanthan gum is a polysaccharide used as a food additive and rheology modifier (davidson ch. 24). It is produced by a process involving fermentation of glucose or sucrose by the xanthomonas campestris bacterium. Xanthan gum food grade factory manufacture carton packing
In foods, xanthan gum is most often found in salad dressings and sauces. It helps to stabilize the colloidal oil and solid components against creaming by acting as an emulsifier. Also used in frozen foods and beverages, xanthan gum creates the pleasant texture in many ice creams. Toothpaste often contains xanthan gum, where it serves as a binder to keep the product uniform. Xanthan gum is also used in gluten-free baking. Since the gluten found in wheat must be omitted, xanthan gum is used to give the dough or batter a "stickiness" that would otherwise be achieved with the gluten. Xanthan gum also helps thicken commercial egg substitutes made from egg whites to replace the fat and emulsifiers found in yolks. It is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages.Xanthan gum food grade factory manufacture carton packing
In the oil industry, xanthan gum is used in large quantities, usually to thicken drilling fluids. These fluids serve to carry the solids cut by the drilling bit back to the surface. Xanthan gum provides great "low end" rheology. When the circulation stops, the solids still remain suspended in the drilling fluid. The widespread use of horizontal drilling and the demand for good control of drilled solids has led to the expanded use of xanthan gum. Xanthan gum has also been added to concrete poured underwater, in order to increase its viscosity and prevent washout.
Gum is derived from 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 thickener
Qalandri guar gum split
Is refined endosperm derived from guar seed or cluster bean (cyamoperm tetragonoloba). Guar splits are nonionic polysaccharide galacomannan. Guar gum refined split (endosperm) is mechanically separated from guar seed which yields 28-30% of refined split. We manufactured high quality splits in three grade.
Locust bean gum
Locust bean gum is extracted from the seeds of the carob tree. In many ways, this tropical tree is similar to the cacao plant, from which chocolate is made. Locust bean gum is a fine white powder with many uses in food production. The gum is mildly sweet and has a subtle chocolate taste.
Description: Cationic guar gum is a modified, naturally derived (from the seeds of the guar plant cyampopis tetragonolobus) quaternary, high-molecular weight sugar polymer (polysaccharide) combining both thickening and conditioning effects. Yellowish powder, faint characteristic odor. Soluble in water.
CAS: 65497-29-2
INCI Name: Guar hydroxypropyltrimonium chloride
Properties: Effective conditioner, non-gelling thickener, viscosity, volume & foam enhancer. As compared to normal guar gum, cationic guar gum has additional conditioning effect due to the quaternary polymer structure.
Use: Dissolve in water and stir thoroughly. Guar gum has a high pH >9 in order to thicken the solution that contains the guar gum the pH has to be
Guar Gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in food, feed, and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application.
