Guar Gum

    DESCRIPTION

    CharacteristicHighly cost effective and concentrated, Guar Gum is synergistic with food products at economic dosage levels. It provides effective stabilization in different food products in both pasteurized and UHT systems.
    DosagePrevents whey separation while providing good suspension in products at dosage levels between 0.5% - 2.0%
    E numberE412

    SPECIFICATIONS

    ColourCreamy white homogenous powder
    Acid InsolubleMax 5.00 %
    pH5.50 to 7.50
    Loss on dryingMax 11 %
    Viscosity
    (1% Solution)
    3600cps min after 2 hours (Brookfield Viscometer) Temeperature exactly at 25°C and at 20rpm
    Mesh Size
    (through 200 mesh screen)
    Min 85.0 %
    ProteinMax 6.00%
    GalactomannansMin 78.0 % by difference
    PackagingMultiple paper bags with PE lining. Net 25kg

    MICROBIOLOGICAL

    Total plate countMax 10000 CFU/gm


    Direct Food Ingredients will ensure that any material supplied this specification will confirm to the above physical and chemical properties. However, we have no control over the use of the material and can accept no responsibility for problems caused by the customer's failure to ensure the material supplied is suitable for the intended use.

    This specification has been last modified on Tue 24 May 2011 (599)

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