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Food Industry Guar Gum Powder

FSSAI approval, certificate available ISO 9000 , ISO 22000, KOSHER AND HALAL

Packaging Type:  Multi Ply Paper Bag

Brand:  HICOL

Pack Size:  25Kgs

Additional Information:

  • Pay Mode Terms: L/C (Letter of Credit),D/P

  • Port of Dispatch: Mundra, Mumbai

  • Production Capacity: 600 Mts. per Month

  • Packaging Details: 25Kgs. Multi Ply valve type paper bag

Use of Guar Gum in Food Industry

Industry
Applications
With
Functions
Ready to Eat Food
Noodles, Soup Packets
In Combination With Other Water Soluable Gums
Thickening Agent, Prolonged Shelf Life
Animal Feed
Ice Creams, Soft Servers, Frozen Cakes
Veteinary Preparations, Calf Milk Replacer
Suspending Agent, Granulating Agent
Beverages
Cocoa Drink, Fruit Nectar, Sugarless Beverages
In Combination With Other Water Soluable Gums
Acid Resistant Thickening and Suspending Agent
Canned Foods
Pet Foods, Corned Meat, Baby Foods
In Combination With Other Water Soluable Gums
Reduces Splash while Filling Viscosity Control Prevention of Fat Migration.
Instant Mixes
Pudding, Sauces, Desserts, Beverages
In Combination With Other Water Soluable Gums
Fast, Cold, Dispersible Thickening and Texturising Agent
Dressings and Sauces
Salad Cream, Pickles, Barbecue Relish
In Combination With Other Water Soluable Gums
Cold Water Dispersible, Acid Resistant Emulsion Stabiliser
Dairy Products
Youghurts, Desserts, Mousses
In Combination With Other Water Soluable Gums
Inhibits when separate keeps texture after sterilization.
Processed Cheese
Cottage Cheese, Cream Cheese
In Combination With Other Water Soluable Gums
Increases the yield of curd solids, Improves Tenderness
Bakery
Bread, Cakes, Pastry Icing
Non-Metabolised Guar Gum
Dough Improvement, Greater Moisture Retention, Prolonged Shelf Life
Frozen Foods
Ice Creams, Soft Servers, Frozen Cakes
Food Grade Guar Gum with CMC
Water Retention, Ice Crystal Inhibitor, Stabilizer

Food Grade Guar Gum Specification

Products >>
HICOL 35MF 200/3500
HICOL 55MF 200/5000
HICOL 60MF 200/6000
HICOL 70MF 200/7000
Salmonella
Absent
Absent
Absent
Absent
Coliform
Absent
Absent
Absent
Absent
Yeast
500/gm Max.
500/gm Max.
500/gm Max.
500/gm Max.
Mold
500/gm Max.
500/gm Max.
500/gm Max.
500/gm Max.
Total (Aerobic) Plate Count
5000/gm Max.
5000/gm Max.
5000/gm Max.
5000/gm Max.
Micro Counts
Green
73 Min.
80 Min.
80 Min.
80 Min.
Blue
54 Min.
62 Min.
62 Min.
62 Min.
Red
80 Min.
86 Min.
86 Min.
86 Min.
Colour
-300
--
--
95% Min.
--
-200
20% Max.
80% Min.
99% Min.
80% Min.
-100
85% Min.
97% Min.
100%
100%
+40
NIL
NIL
NIL
MESH
pH
5.2 to 6.5
5.2 to 6.5
5.2 to 6.5
5.2 to 6.5
24 Hrs
90% of 2 Hrs.
90% of 2 Hrs.
90% of 2 Hrs.
90% of 2 Hrs.
2 Hrs
3500 CPS Min.
5500 CPS Min.
6000 CPS Min.
7000 CPS Min.
15
4500 CPS Min.
5000 CPS Min.
6000 CPS Min.
VISCOSITY: BV103B (COLD)
VISCOSITY: BV1.04B
4000 CPS Min.
6000 CPS Min.
6500 CPS Min.
7000 CPS Min.
Protein
5% Max.
5% Max.
5% Max.
5% Max.
Moisture
12% Max.
12% Max.
12% Max.
12% Max.
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