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
·
At very low concentration, guar gum has excellent settling (flocculation)
properties and it acts as a filter aid.
·
Guar gum powder has strong hydrogen bonding properties.
Specifications:
|
BRAND & GRADE NAME
|
AG /46
|
AG 1/30
|
AG 2/35
|
AG 2/35
|
|
E. NUMBER
|
E-412
|
E-412
|
E-412
|
E-412
|
|
Mesh
|
40.60
|
100
|
200
|
200
|
|
APPEARANCE
|
off-white Powder
|
off-white Powder
|
off-white Powder
|
off-white Powder
|
|
MOISTURE
|
12% Max.
|
12% Max.
|
12% Max.
|
12% Max.
|
|
PROTEIN (N X 6.25)
|
5% Max.
|
5% Max.
|
5% Max.
|
5% Max.
|
|
ASH
|
1.0% Max.
|
1.0% Max.
|
1.0% Max.
|
1.0% Max.
|
|
ACID INSOLUBLE
RESIDUE (A.I.R.)
|
3% Max.
|
3% Max.
|
3% Max.
|
3% Max.
|
|
GUM CONTENT (by difference)
|
80% Min.
|
80% Min.
|
80% Min.
|
80% Min.
|
|
pH (1% Solution)
|
5.5–6.5
|
5.5–6.5
|
5.5–6.5
|
5.5–6.5
|
|
VISCOSITY 24 Hours (1% Sol. Brookfield RVT
Viscometer 25°C, Spindle No. 4, 20 rpm)
|
2000 CPS Min.
|
3000 CPS Min.
|
3500 CPS Min.
|
5000 CPS Min.
|
|
Total Plate Count (/gram)
|
<5000
|
<5000
|
<5000
|
<5000
|
|
Yeast and moulds (/gram)
|
< 500
|
< 500
|
<500
|
<500
|
|
Salmonella
|
Negative
|
Negative
|
Negative
|
Negative
|
|
|
|
|
|
|
|
BRAND & GRADE NAME
|
AG 3/35
|
AG 3/50
|
AG 2/60
|
AG 2/70
|
|
E. NUMBER
|
E-412
|
E-412
|
E-412
|
E-412
|
|
Mesh
|
300
|
300
|
200
|
200
|
|
APPEARANCE
|
off-white Powder
|
off-white Powder
|
off-white Powder
|
off-white Powder
|
|
MOISTURE
|
12% Max.
|
12% Max.
|
10% Max.
|
10% Max.
|
|
PROTEIN (N X 6.25)
|
5% Max.
|
5% Max.
|
5% Max.
|
5% Max.
|
|
ASH
|
1.0% Max.
|
1.0% Max.
|
1.0% Max.
|
1.0% Max.
|
|
ACID INSOLUBLE RESIDUE (A.I.R.)
|
3% Max.
|
3% Max.
|
3% Max.
|
3% Max.
|
|
GUM CONTENT (by difference)
|
80% Min.
|
80% Min.
|
80% Min.
|
80% Min.
|
|
pH (1% Solution)
|
5.5–6.5
|
5.5–6.5
|
5.5–6.5
|
5.5–6.5
|
|
VISCOSITY 24 Hours (1% Sol. Brookfield RVT
Viscometer 25°C, Spindle No. 4, 20 rpm)
|
3500 CPS Min.
|
5000 CPS Min.
|
6000 CPS Min.
|
7000 CPS Min.
|
|
Total Plate Count (/gram)
|
< 5000
|
< 5000
|
< 5000
|
< 5000
|
|
Yeast and moulds (/gram)
|
<500
|
<500
|
<500
|
<500
|
|
Coliforms
|
Negative
|
Negative
|
Negative
|
Negative
|
|
Salmonella
|
Negative
|
Negative
|
Negative
|
Negative
|
During last decade Guar has immerged as an important industrial raw material and Produced by man
for thousands of years. India has been the single largest producer and exporter
of Guar gum accounting for more than 80 percent of the global output and trade.
Guar has now assumed a larger role among the domesticated plants due to its unique functional
properties.
India Ranks First in the production of guar which is grown in the North Western part of the
Country Which mainly includes the states of Rajasthan, Gujarat, Haryana and
Punjab. Other main countries are Pakistan, U.S.A and Brazil.
The byproduct of Guar Gum industry consisting of the outer seed coat and germ material is called
guar meal. The Guar meal after gum Extraction is a potential source of protein
and contains about 42% crude protein which is one and a half times more than the
level of protein in guar seed. The protein content in guar meal is well
comparable with that of oil cakes. It is used as a feed for live stock including
poultry. Guar meal contains two deleterious factors i.e. residual guar gum and
trypsin inhibitor, Toasting of Guar Gum improves its nutritive value in chicks.
Toasted guar Meal can be used in limited quantity i.e. Up to 10% in Poultry
diet. However it can replace groundnut cake by almost 100% in animal feeds.
Guar Gum (Galactomanan) is a high molecular weight carbohydrate polymer made up of a large number
of mannose and galactose unit linked together. The crude Guar Gum is a grayish
white powder 90% of which dissolves in water. It is non ionic polysaccharide
based on the milled endosperm of the guar bean whose average composition is:
Hydrocolloid: 23%
Fats
: 40%
Proteins :
34%
The most important property of the
Guar is its ability to hydrate rapidly in cold water to attain a very high
viscosity at relatively low concentrations. Its specific colloidal nature gives
the solution an excellent thickening power which is 6to10 times thicker than
that obtained from starch. It is stable over a wide range of PH and it also
improves the flowability and pumpability of the fluid. It is a superior friction
loss reducing agent.
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