Guar Gum Seed

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Guar gum is an extract of the guar bean, where it acts as a food and water store. Guar gum comes from the endosperm of the seed of the legume plant Cyamopsis tetragonoloba; an annual plant, grown in dry regions of India as a food crop for animals. The guar bean is principally grown in India and Pakistan, with smaller crops grown in the U.S., Australia, China, and Africa.

Description

Guar gum is an extract of the guar bean, where it acts as a food and water store. Guar gum comes from the endosperm of the seed of the legume plant Cyamopsis tetragonoloba; an annual plant, grown in dry regions of India as a food crop for animals. The guar bean is principally grown in India and Pakistan, with smaller crops grown in the U.S., Australia, China, and Africa. The drought-resistant guar bean can be eaten as a green bean, fed to cattle, or used in green manure. For hundreds of years Guar has been used as vegetable in India. Guar is a rain-fed crop, sown in July-August and harvested in October-November. Being a leguminous crop, guar fixes nitrogen, making the soil fertile.

Specification

Minimum standards for good quality guar gum have been defined in the United States FCC and by European Union Specifications as under:

Moisture: 14% max. Ash (total): 1.5% max.
Acid Insoluble Residue: 4% max.
Galactomannan: 75% min.
Protein: 7% max.
Arsenic: 3 ppm max.
Lead: 10 ppm max.
Zinc: 25 ppm max.
Copper & Zinc: 50 ppm max.

Uses

It prevents quick melt down and increases shelf life.

  • It acts as the primary stabilizer in various frozen dairy and non dairy products.
  • It contributes body or bite resistance to ice cream thereby improving eating quality.
  • It prevents the formation of Ice Crystals in combination with other hydrochlorides.
  • It increases over run and improves chewiness.
  • It control Ice crystal size and ensures smooth texture in Ice Milk, Sherbet, Italian Ice and Quiescently frozen Ice pops.
  • It improves dough due to excellent film properties.