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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. Chemically, guar gum is a straight chain galactomannan, which is 75-85% of the endosperm, has a chain of (1→4)-linked-β-D-mannopyranosyl units with single α-Dgalactopyranosyl units connected by (1→6) linkages to, on the average, every second main chain unit (Fig. 3). 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 bondingreactions.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.
| Widely used in Food Industries |
| In Ice Cream/Dairy Products |
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Provides smooth and creamier texture, prevents formation of ice crystals and quick meltdown. |
| In Bakery Products |
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Improves texture, crumb and structure, increases shelf life, and improves moisture retention. It also increases dough yield, shelf life. |
| In Noodles |
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For Better sheet formation, as well as it improves moisture retention, texture and machine runnability, thereby increasing production. |
| In Pet Food |
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As a viscosities. |
| In Pastry Ices |
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Absorbs free water as well as prevents |
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excessive stickiness. |
| In Processed Cheese |
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Improves texture and flavor and use as Stabilizer. |
| In Beverages |
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Controls viscosity, improves body and mouth feel and also improves shelf life. |
| In Soups |
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For increase thickener and Stabilizer. |
| In Noodles |
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Improves texture, form and moisture retention. |
| In Meat |
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Use as a binder in sausages, it absorbs free water, improves flow rate, prevents separation and migration. |
| In Dressings and Sauces |
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For Thickener, emulsion stabilizer and improve flow properties. |
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