PRODUCTS : FOOD GRADE GUAR GUM POWDER
Guar Gum Powder - Instantly available grades :

EASYGUAR – 150 – MEDIUM COARSE MESH GUM
Yields 4500 – 5000 cps viscosity in 1% solution, disperses easily and hydrates quickly. Due to its unique water retention properties, it is highly recommended for meat processing.

SUPER COARSE MESH (SCM), FAST HYDRATING GUM
Yields insant, high terminal cold and hot viscosity as high as 4500 - 5000 cps in 1% concentration. Although the product is a very coarse mesh powder about 30 or 40 mesh yet it hydrates quickly in the cold and hot water system without settling down just within a few minutes of use. The solution so prepared looks like a jelly when mixed at a higher concentration.

FINEGUAR-50 - DIETARY FIBRE
Yields viscosity as low as 50 – 100 cps in 1% concentration. It is a thermically de-graded product, produced without chemical means. Its 3% concentration yields about 5000 – 5500cps viscosity. The product is available as fine and coarse mesh, almost sterilized, nearly odourless, white in colour and is predominantly used for fibre enrichment of food. It acts as a calorie reduced bulking agent, texturizer, stabiliser and fat extender that hydrates rapidly in cold and hot water system. Helps to formulate healthy, fibre enriched foods without compromising on texture, taste and appearance. The product finds uses in baby food, fruit juices, chocolate drinks, etc.

RIGEL-U60 – A 100% DISPERSIBLE GUM
Fast hydrating 100% dispersible food grade guar gum powder that yields high terminal viscosity minimum 5000cps in 1% concentration.

RIGEL-SUPRA – ODOURLESS GUM
Fine mesh, nearly odourless that yields 4000 – 5000 cps viscosity in 1 % solution containing very low insoluble residues and ash. It helps in preventing undesirable smell in food articles and prevents whey-off during storage by controlling the viscosity and flow properties. The use of odourless and tasteless guar gum powder substantially improves the mouthfeel of food products.

GUAR 810 LVC – SLOW HYDRATING GUM
Product yields about 300 – 400 cps viscosity in 1% concentration after 15 minutes hydration. It is a denser product produced from the highest purified guar endosperm. It hydrates so slowly that the viscosity reaches about 1500 – 2000 cps after two hours. However, after 24 hours it yields highest terminal viscosity of about 3500 cps and is recommended for food application where ease of dispersion and slow swelling is needed.

GUARGEL 75U - LOW pH COMPATIBLE GUM
Yields cold viscosity in 1% concentration as high as 5000 cps even if the pH is lower in the range 2.5 – 3.0. However, the actual value depends on the type of product and acid or salt involved. In soft cheese products, it speeds coagulation, increases curd yield and makes curd separation easier. It enhances the resilient body and texture desired in the finished cheese. The product also finds uses in acidified dairy products like yoghurts to prevent serum separation.

VHV GUAR – FAST HYDRATING, HIGH VISCOSITY GUM
It is a fast hydrating fine mesh guar gum that yields very high viscosity of above 7000 cps in 1% concentration after two hours. Its use is recommended for food and industrial applications where fast hydration and high terminal viscosity in a shorter period is needed.

REFINED TAMARIND GUM - FOOD GRADE
Tamarind Gum is predominantly polysaccharide of the seed of the tamarind tree 'tamarindus indica' indigenous to South India. Washed tamarind polysaccharides are subjected to mechanical processing at a certain temperature to obtain a dispersible and exceedingly high pure microbiological product i.e. maximum APC 1000/g. Food applications of tamarind gums include use in confections, jams and jellies and a stabiliser in ice cream and mayonnaise. Product is available in coarse and fine mesh which yields 600 to 700 cps viscosity in 2% hot water concentration.

CYAMOSTAB –- AN ICE CREAM STABILISER
Stabilisers and hydrocolloids are gums with a high molecular weight whose principal property is to bind water that regulate food consistency. This hydrophilic capacity, together with a high viscosifying and texturing ability, ensures that the product preserves its integrity and stability during storage. Their properties, either individually, or in synergy, are put to good use in ice cream and related products for the following purposes:

• to improve storage stability;
• to improve body and texture;
• to increase mix viscosity;
• to give the finished product a fine and creamy texture with good melting properties;
• to promote the formation of ice nuclei whilst slowing down ice crystal growth;
• to improve air incorporation and air cell distribution and retain air in the mix during deep freezing;

CYAMOSTAB – guar gum based natural ice-cream stabiliser produced in combination with other natural hydrocolloids to undertake the specific processing requirements in ice-cream. Ice-cream is a unique food product comprised of three phases; liquid, air and solid. The combination of these three phases makes ice cream and the related frozen confections both appealing to the consumer and also difficult for the manufacturer to obtain the desired shelf life. Control of ice crystal formation is a major concern of ice cream manufacturers. The quantity of CYAMOSTAB to be used varies, depending upon fat and M.s.n.f. contents. The application of only one stabiliser, irrespective of type, will have both advantages and disadvantages, depending on these interactions with milk components. The influence on the properties of the end product, i.e., body, texture, melt-down or storage stability, varies with the different types of stabilisers. It is therefore possible by combining stabilisers to benefit from the positive effects of the individual stabilisers and at the same time avoid the undesirable effects. Furthermore, the use of blends makes it possible to obtain an enhanced effect due to synergism between the different stabiliser types. The composition, taste and appearance of ice-cream differ from one part of the world to another, but we consider the four ice cream recipes listed below as typical:

PRODUCTS: INDUSTRIAL APPLICATION 

SUPRAGEL-800 – QUICK HYDRATING GUM

It is a very fast hydrating fine mesh guar gum that yields very high viscosity above 8000 cps in 1% concentration after two hours. It is extensively used for oil drilling, explosives and other industrial applications where quick hydration and immediate high terminal viscosity is needed. The product is suitable for all types of water based drilling fluids. Oil and gas, the two most important pillars of modern industry and our way of life, have to be extracted from deep in the earth. Supragel-800 plays an important part in drilling. It controls the rheology of the drilling fluid, giving it excellent flow properties even under severe conditions. It also serves as a shale inhibitor, fluid loss reducer, drill bit lubricant and solids carrier.