Guar Gum

Guar SplitGuar Gum Split is refined endosperm derived or manufactured from Guar Splits or cluster bean (cymopermtetragonoloba). Guar Gum Splits are non ionic polysaccharide galacomannan. Guar Gum Refined Split (Endosperm) is mechanically separated from guar split which yields 28-30% of Refined Split. Guar beans are harvested and dried following the growing season. The beans are shelled from the pots, the germ and hull removed. The resulting guar splits are wet-milled into powder; the powder is graded by granulation and quality. Products are re-blended according to specification, bagged and marked.

More in other words Guar Gum Splits are obtained from fibrous material, which forms the husk. The refined guar split is produced when the fine layer of fibrous material is removed and separated from endosperm halves of husk by polishing.


USES

Guar Gum splits with its versatile inherent properties are used all over the globe with different utilities in many industries like Petroleum (Oil drilling), textile, printing, food, pharma, cosmetic, toiletries paper, tanneries, mining, explosives, pet food etc. These industries use Guar Gum in powder form either directly plain Guar Gum Powder or in derived form.

  • Bakery: In Powder form, increases dough yield, improve texture.
  • Beverages: Used as viscosity controller.
  • Printing: Used as thickener (thickening agent)
  • Pharmaceuticals: Used as a binder (Binding agent)


FINISHED PRODUCT SPECIFICATIONS


PRODUCT
GUAR GUM SPLIT
DEPARTMENT
QUALITY
ORIGIN
INDIAN
DOC. #
GUR 001/12-13
PRODUCT CODE
GUR
PAGE
1 OF 1
SHELF LIFE
24 MONTHS
ISSUE
OCT 2012
SENSORY PROPERTIES
SPECIFICATION
COLOUR
PALE YELLOW
SPLIT SIZE & UNIFORMITY
UNIFORM
AROMA
TYPICAL
PHYSICAL PROPERTIES
SPECIFICATION
PURITY
&
99.95
Min
ADMIXTURE
%
0.05
Max
DEHUSK SPLITS
%
97.00
Min
UNDEHUSK SPLITS
%
3.00
Max
BLACK ,DARK RED & BROWN COLOURED
%
1 .00
Max
BROKEN
%
2.00
Max
 
CHEMICAL PROPERTIES
SPECIFICATION
LOSS ON DRYING
%
11.00
Max
PROTEIN
%
5.0
Max
GUM CONTENT
%
80.0
Min
VISCOSITY
%
6000 cps
Min
MICROBIOLOGICAL PROPERTIES
SPECIFICATION
TOTAL PLATE COUNT (cfu/g)
10000
Max.
YEAST & MOULD (cfu/g)
100
Max.
E.COLI
NEGATIVE
SALMONELLA
NEGATIVE
in 25gm
 

PRODUCT
GUAR GUM SPLIT
DEPARTMENT
QUALITY
ORIGIN
INDIAN
DOC. #
GUR 002/12-13
PRODUCT CODE
GUR
PAGE
1 OF 1
SHELF LIFE
12 MONTHS
ISSUE
OCT 2012
SENSORY PROPERTIES
SPECIFICATION
COLOUR
PALE YELLOW
SPLIT SIZE & UNIFORMITY
UNIFORM
AROMA
TYPICAL
PHYSICAL PROPERTIES
SPECIFICATION
PURITY
&
99.90
Min
ADMIXTURE
%
0.10
Max
DEHUSK SPLITS
%
95.00
Min
UNDEHUSK SPLITS
%
5.00
Max
BLACK ,DARK RED & BROWN COLOURED
%
1 .00
Max
BROKEN
%
2.00
Max
CHEMICAL PROPERTIES
SPECIFICATION
LOSS ON DRYING
%
11.00
Max
PROTEIN
%
5.0
Max
GUM CONTENT
%
80.0
Min
VISCOSITY
%
6000 cps
Min
MICROBIOLOGICAL PROPERTIES
SPECIFICATION
TOTAL PLATE COUNT (cfu/g)
10000
Max.
YEAST & MOULD (cfu/g)
100
Max.
E.COLI
NEGATIVE
SALMONELLA
NEGATIVE
in 25gm
 

PRODUCT
GUAR GUM SPLIT
DEPARTMENT
QUALITY
ORIGIN
INDIAN
DOC. #
GUR 003/12-13
PRODUCT CODE
GUR
PAGE
1 OF 1
SHELF LIFE
12 MONTHS
ISSUE
OCT 2012
SENSORY PROPERTIES
SPECIFICATION
COLOUR
PALE YELLOW
SPLIT SIZE & UNIFORMITY
UNIFORM
AROMA
TYPICAL
PHYSICAL PROPERTIES
SPECIFICATION
PURITY
&
99.90
Min
ADMIXTURE
%
0.10
Max
DEHUSK SPLITS
%
92.00
Min
UNDEHUSK SPLITS
%
8.00
Max
BLACK ,DARK RED & BROWN COLOURED
%
1 .00
Max
BROKEN
%
2.00
Max
CHEMICAL PROPERTIES
SPECIFICATION
LOSS ON DRYING
%
11.00
Max
PROTEIN
%
5.0
Max
GUM CONTENT
%
80.0
Min
VISCOSITY
%
6000 cps
Min
MICROBIOLOGICAL PROPERTIES
SPECIFICATION
TOTAL PLATE COUNT (cfu/g)
10000
Max.
YEAST & MOULD (cfu/g)
100
Max.
E.COLI
NEGATIVE
SALMONELLA
NEGATIVE
in 25gm
 


PRODUCT
GUAR GUM SPLIT
DEPARTMENT
QUALITY
ORIGIN
INDIAN
DOC. #
GUR 003/12-13
PRODUCT CODE
GUR
PAGE
1 OF 1
SHELF LIFE
12 MONTHS
ISSUE
OCT 2012
SENSORY PROPERTIES
SPECIFICATION
COLOUR
PALE YELLOW
SPLIT SIZE & UNIFORMITY
UNIFORM
AROMA
TYPICAL
PHYSICAL PROPERTIES
SPECIFICATION
PURITY
&
99.90
Min
ADMIXTURE
%
0.10
Max
DEHUSK SPLITS
%
90.00
Min
UNDEHUSK SPLITS
%
10.00
Max
BLACK ,DARK RED & BROWN COLOURED
%
1 .00
Max
BROKEN
%
2.00
Max
CHEMICAL PROPERTIES
SPECIFICATION
LOSS ON DRYING
%
11.00
Max
PROTEIN
%
5.0
Max
GUM CONTENT
%
80.0
Min
VISCOSITY
%
6000 cps
Min
MICROBIOLOGICAL PROPERTIES
SPECIFICATION
TOTAL PLATE COUNT (cfu/g)
10000
Max.
YEAST & MOULD (cfu/g)
100
Max.
E.COLI
NEGATIVE
SALMONELLA
NEGATIVE
in 25gm