FOOD GRADE GUAR GUM POWDER

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Food Grade Guar

FOOD GRADE
GUAR GUM

SVGC Food Grade (FG series) is carefully manufactured using state-of-the-art technology and stringent quality control measures to ensure that it meets the strict requirements of the food industry.

FG Series of Guar Gum Powder is known for its exceptional thickening and stabilizing properties, making it an essential ingredient in a wide range of food applications. It enhances the texture, consistency, and mouthfeel of various food products, including sauces, dressings, bakery items, beverages, and more. Whether you’re in the dairy industry, confectionery, frozen desserts, or processed meats, our Guar Gum Powder can be customized to meet your specific needs and enhance the quality of your products

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FOOD GRADE SERIES

3500-4000cps

Parameter	Minimum	Maximum	Typical Value	Unit
Moisture	9	13	9.50	% by weight
pH	5.5	7	6.3	pH
Ash Content	0.7	1.0	0.82	% by weight
Galactomannans	80.0	85.0	83.50	% by weight
Acid Insoluble Residue	1.0	3.0	2.0	% by weight
Protein	3.5	5.0	4.21	% by weight
Starch	Not Detected	Not Detected	Not Detected	% by weight
Furfural	NA	1	NA	mg/kg
Pentachlorophenol	NA	0.01	NA	mg/kg
Viscosity (measured on Brookfield RV Viscometer at 20 RPM with Spindle No 4 at 25°C at 1% solution)
After 2 Hour	3500	4000	4025	centipoise
After 24 Hours	3700	4500	4400	centipoise
Particle Size Analysis	Through	On	Result
100mesh	99	1	100	%
200mesh	95	5	97.78	%
Microbiology
Aerobic Plate Count	1000	5000	1666	cfu per gm
Yeast and Mold (BAM)	100	250	133	per gm
Coliform Bacteria	NA	50	Negative	per gm as MPN
E Coli	NA	NA	Negative	per 10 gm
Salmonella	NA	NA	Negative	per 25 gm
Heavy Metals
Arsenic	NA	2	conforms	ppm
Lead	NA	2	conforms	ppm
Mercury	NA	1	conforms	ppm
Cadmium	NA	1	conforms	ppm
Total Heavy Metals (as Pb) pm	NA	10	conforms	ppm

Shelf Life: 24 months from the date of manufacturing
Typical Usage Levels: 0.1% to 1%
Solubility: Cold Water Soluble
Suggested Uses: Instant Beverages, Soups, Sauces, Marinades, Gravies, Thickener, Baker Mixes etc
Storage & Handling: Each container is identified with the product name and lot number. Store in cool dry place for maximum shelf life.
Label declaration: Food product recognized as : Guar Gum E412 – INS 412 – 9000.30.0
Health and Safety: Download Material Safety Data Sheet i.e. MSDS

5000-5500cps

Parameter	Minimum	Maximum	Typical Value	Unit
Moisture	9	12	9.50	% by weight
pH	5.5	6.5	6.3	pH
Ash Content	0.7	1.0	0.82	% by weight
Galactomannans	80.0	85.0	82.75	% by weight
Acid Insoluble Residue	1.0	3.0	2.0	% by weight
Protein	3.5	5.0	4.5	% by weight
Starch	Not Detected	Not Detected	Not Detected	% by weight
Furfural	NA	1	NA	mg/kg
Pentachlorophenol	NA	0.01	NA	mg/kg
Viscosity (measured on Brookfield RV Viscometer at 20 RPM with Spindle No 4 at 25°C at 1% solution)
After 2 Hour	5000	5500	5350	centipoise
After 24 Hours	5250	5800	5750	centipoise
Particle Size Analysis	Through	On	Result
100mesh	99	1	100	%
200mesh	95	5	98.80	%
Microbiology
Aerobic Plate Count	1000	5000	1666	cfu per gm
Yeast and Mold (BAM)	100	250	133	per gm
Coliform Bacteria	NA	50	Negative	per gm as MPN
E Coli	NA	NA	Negative	per 10 gm
Salmonella	NA	NA	Negative	per 25 gm
Heavy Metals
Arsenic	NA	2	conforms	ppm
Lead	NA	2	conforms	ppm
Mercury	NA	1	conforms	ppm
Cadmium	NA	1	conforms	ppm
Total Heavy Metals (as Pb) pm	NA	10	conforms	ppm

5500-6000cps

Parameter	Minimum	Maximum	Typical Value	Unit
Moisture	9	12	9.50	% by weight
pH	5.5	6.5	6.3	pH
Ash Content	0.7	1.0	0.85	% by weight
Galactomannans	80.0	85.0	84	% by weight
Acid Insoluble Residue	1.0	3.0	1.98	% by weight
Protein	3.5	5.0	4.4	% by weight
Starch	Not Detected	Not Detected	Not Detected	% by weight
Furfural	NA	1	NA	mg/kg
Pentachlorophenol	NA	0.01	NA	mg/kg
Viscosity (measured on Brookfield RV Viscometer at 20 RPM with Spindle No 4 at 25°C at 1% solution)
After 2 Hour	5500	6000	5600	centipoise
After 24 Hours	5600	6250	6150	centipoise
Particle Size Analysis	Through	On	Result
100mesh	99	1	100	%
200mesh	95	5	98.80	%
Microbiology
Aerobic Plate Count	1000	5000	1666	cfu per gm
Yeast and Mold (BAM)	100	250	133	per gm
Coliform Bacteria	NA	50	Negative	per gm as MPN
E Coli	NA	NA	Negative	per 10 gm
Salmonella	NA	NA	Negative	per 25 gm
Heavy Metals
Arsenic	NA	2	conforms	ppm
Lead	NA	2	conforms	ppm
Mercury	NA	1	conforms	ppm
Cadmium	NA	1	conforms	ppm
Total Heavy Metals (as Pb) pm	NA	10	conforms	ppm

6000-6500cps

Parameter	Minimum	Maximum	Typical Value	Unit
Moisture	9	12	9.5	% by weight
pH	5.5	6.5	6.3	pH
Ash Content	0.7	1.0	0.85	% by weight
Galactomannans	80.0	85.0	84	% by weight
Acid Insoluble Residue	1.0	3.0	1.2	% by weight
Protein	3.5	5.0	4.7	% by weight
Starch	Not Detected	Not Detected	Not Detected	% by weight
Furfural	NA	1	NA	mg/kg
Pentachlorophenol	NA	0.01	NA	mg/kg
Viscosity (measured on Brookfield RV Viscometer at 20 RPM with Spindle No 4 at 25°C at 1% solution)
After 2 Hour	5800	6500	6300	centipoise
After 24 Hours	6100	6700	6650	centipoise
Particle Size Analysis	Through	On	Result
100mesh	99	1	100	%
200mesh	95	5	98.80	%
Microbiology
Aerobic Plate Count	1000	5000	1666	cfu per gm
Yeast and Mold (BAM)	100	250	133	per gm
Coliform Bacteria	NA	50	Negative	per gm as MPN
E Coli	NA	NA	Negative	per 10 gm
Salmonella	NA	NA	Negative	per 25 gm
Heavy Metals
Arsenic	NA	2	conforms	ppm
Lead	NA	2	conforms	ppm
Mercury	NA	1	conforms	ppm
Cadmium	NA	1	conforms	ppm
Total Heavy Metals (as Pb) pm	NA	10	conforms	ppm

6500-7000cps

Parameter	Minimum	Maximum	Typical Value	Unit
Moisture	6	9	7.50	% by weight
pH	5.5	6.5	6.20	pH
Ash Content	0.7	1.0	0.85	% by weight
Galactomannans	80.0	85.0	84	% by weight
Acid Insoluble Residue	1.0	3.0	1.2	% by weight
Protein	3.5	5.0	4.7	% by weight
Starch	Not Detected	Not Detected	Not Detected	% by weight
Furfural	NA	1	NA	mg/kg
Pentachlorophenol	NA	0.01	NA	mg/kg
Viscosity (measured on Brookfield RV Viscometer at 20 RPM with Spindle No 4 at 25°C at 1% solution)
After 2 Hour	6500	7200	6650	centipoise
After 24 Hours	6800	7400	7100	centipoise
Particle Size Analysis	Through	On	Result
100mesh	99	1	100	%
200mesh	95	5	98.80	%
Microbiology
Aerobic Plate Count	1000	5000	1666	cfu per gm
Yeast and Mold (BAM)	100	250	133	per gm
Coliform Bacteria	NA	50	Negative	per gm as MPN
E Coli	NA	NA	Negative	per 10 gm
Salmonella	NA	NA	Negative	per 25 gm
Heavy Metals
Arsenic	NA	2	conforms	ppm
Lead	NA	2	conforms	ppm
Mercury	NA	1	conforms	ppm
Cadmium	NA	1	conforms	ppm
Total Heavy Metals (as Pb) pm	NA	10	conforms	ppm

7000-7500cps

Parameter	Minimum	Maximum	Typical Value	Unit
Moisture	6	9	7.0	% by weight
pH	5.5	6.5	6.20	pH
Ash Content	0.7	1.0	0.85	% by weight
Galactomannans	80.0	85.0	84	% by weight
Acid Insoluble Residue	1.0	3.0	1.2	% by weight
Protein	3.5	5.0	4.7	% by weight
Starch	Not Detected	Not Detected	Not Detected	% by weight
Furfural	NA	1	NA	mg/kg
Pentachlorophenol	NA	0.01	NA	mg/kg
Viscosity (measured on Brookfield RV Viscometer at 20 RPM with Spindle No 4 at 25°C at 1% solution)
After 2 Hour	6800	7500	6900	centipoise
After 24 Hours	7200	7800	7400	centipoise
Particle Size Analysis	Through	On	Result
100mesh	99	1	100	%
200mesh	95	5	98.80	%
Microbiology
Aerobic Plate Count	1000	5000	1666	cfu per gm
Yeast and Mold (BAM)	100	250	133	per gm
Coliform Bacteria	NA	50	Negative	per gm as MPN
E Coli	NA	NA	Negative	per 10 gm
Salmonella	NA	NA	Negative	per 25 gm
Heavy Metals
Arsenic	NA	2	conforms	ppm
Lead	NA	2	conforms	ppm
Mercury	NA	1	conforms	ppm
Cadmium	NA	1	conforms	ppm
Total Heavy Metals (as Pb) pm	NA	10	conforms	ppm

Packaging

PACKAGING INFORMATION

Our food grade products comes in different packaging options. We offer our products in our own branded bags, neutral bags and custom printed bags as per buyer’s requirement.

Paper Bags – 20 Kg/25Kg/50 Lbs Net in multi-wall paper bags with inner liner
HDPE Bags – 20 Kg/25Kg/50 Lbs Net in HDPE bags with inner liner
Bulk HDPE Bags – 450 Kg/750 Kg/900 Kg Net/1000 Kg. with liner and palletization

Shipping Information

Standard Container Quantity
S.No.	Packing	Container	Quantity	Net Weight (KGS)
1	25kg HDPE/Paper Bags	20ft	800 bags of 25kg without pallets	20MT
2	25kg HDPE/Paper Bags	40ft	1080 bags of 25kg without pallets	27MT
3	25kg HDPE/Paper Bags	20ft	720 bags of 25kg on pallets	18MT
4	25kg HDPE/Paper Bags	40ft	1080 bags of 25kg on pallets	27MT
5	1000kg HDPE Big Bags	20ft	20 Bags on 1000kg on pallets	20MT
6	1000kg HDPE Big Bags	40ft	27 Bags on 1000kg on pallets	27MT

Download the Specifications Now

SVGC-FG

3500-4000CPS

SVGC-FG

5000-5500CPS

SVGC-FG

5500-6000CPS

SVGC

6000-6500CPS

SVGC-FG

6500-7000CPS

SVGC-FG

7000-7500CPS

SVGC-FG

100mesh

SVGC-FG

300mesh

FOOD GRADE GUAR APPLICATIONS

Guar gum powder is widely used as a thickener, stabilizer, and emulsifier in various food products such as ice cream, cheese, sauces, dressings, noodles, pasta, bakery & meat products.

FROZEN FOODS

Ice Cream and Frozen Desserts: Guar gum is used as a stabilizer and emulsifier in ice cream and other frozen desserts. It helps prevent the formation of ice crystals, enhances the texture and mouthfeel, and improves the overall stability of the product during freezing and thawing.

Frozen Sauces and Soups: Guar gum is utilized as a thickening agent in frozen sauces and soups. It provides viscosity and stability, preventing the separation of ingredients and maintaining a consistent texture upon thawing and reheating

Frozen Meat and Seafood Products: Guar gum can be used in frozen meat and seafood products to improve their water-binding capacity, reduce cooking loss, and enhance juiciness. It helps retain moisture and improves the overall texture of the product.

BAKERY PRODUCTS

Bread and Rolls: Guar gum is often added to bread and roll recipes as a dough conditioner. It helps improve dough strength, elasticity, and water absorption, resulting in better dough handling and increased volume in the final baked product. Guar gum also helps extend the shelf life of bread by retaining moisture and reducing staling.

Cakes and Pastries: It is used in cakes and pastries to improve texture, increase moisture retention, and prevent staling. It enhances the softness and tenderness of cakes, improves their crumb structure, and extends their shelf life by reducing moisture loss.

Cookies and Biscuits: It is added to cookie and biscuit dough to improve dough handling and reduce spread during baking. It helps provide structure and stability to the dough, resulting in cookies with a better shape, texture, and appearance. Guar gum also contributes to the moisture retention in cookies, keeping them soft and chewy.

BEVERAGE PRODUCTS

Fruit Juices and Nectars: Guar gum is often added to fruit juices and nectars to improve their mouthfeel and texture. It helps create a smooth and consistent beverage by preventing the settling of pulp and particles, enhancing the overall drinking experience.

Smoothies and Shakes: Guar gum is used in smoothies and shakes as a thickening and stabilizing agent. It helps improve the texture and viscosity of these beverages, creating a creamy and indulgent consistency. Guar gum also aids in preventing ingredient separation, enhancing the visual appeal and shelf stability of the product.

Dairy-Based Beverages: Guar gum is utilized in dairy-based beverages, such as milkshakes, flavored milks, and coffee beverages. It helps provide thickness and stability, improving the mouthfeel and preventing sedimentation of ingredients. Guar gum also enhances the creamy texture and adds a desirable consistency to these beverages.

DAIRY PRODUCTS

Yogurt: Guar gum is often added to yogurt as a thickening agent and stabilizer. It helps improve the viscosity and texture of yogurt, providing a smooth and creamy consistency. Guar gum also helps prevent syneresis (the separation of whey), improving the shelf life and visual appeal of the yogurt.

Dairy-Based Beverages: Guar gum is used in dairy-based beverages, such as milkshakes and smoothies, to improve their texture and stability. It helps prevent sedimentation and separation of ingredients, creating a more homogeneous and visually appealing product.

Creamy Dairy Fillings and Sauces: Guar gum is used in creamy fillings and sauces, such as those used in pastries and desserts, to provide viscosity, stability, and a smooth texture. It helps improve the mouthfeel and prevents the separation of liquids, enhancing the overall quality of the product.

PET FOOD

Texture and Palatability: Guar gum helps improve the texture and palatability of pet food. It contributes to the formation of a smooth and consistent texture, making the food more appealing to pets. The gum's thickening properties enhance the mouthfeel and give a desirable consistency to wet pet food.

Stabilization and Emulsification: Guar gum acts as a stabilizer and emulsifier in pet food formulations. It helps prevent ingredient separation and maintains the homogeneity of the product. This is particularly important in wet pet foods, where guar gum helps stabilize the fat and water emulsion, ensuring a consistent texture throughout the product.

Weight Management: The addition of guar gum to pet food can assist in weight management. As a fiber source, it provides a feeling of fullness and can help pets feel satisfied with smaller portions, reducing overeating. This can be beneficial for overweight or obese pets

MEAT PRODUCTS

Binders and Extenders: Guar gum is used as a binder in meat products such as sausages, hot dogs, and meatballs. It helps improve the binding and cohesiveness of the meat mixture, preventing it from falling apart during processing and cooking. It acts as an extender, allowing for the incorporation of additional water and fat, which enhances the juiciness and succulence of the final product.

Emulsification: It acts as an emulsifier in meat products, especially in processed meats like deli meats and canned meats. It helps stabilize the emulsion of fat and water, preventing the separation of these components and maintaining a smooth and uniform texture.

Coating and Breading: It is sometimes used in the formulation of coatings and breading for meat products. It helps improve the adhesion of the coating to the meat surface, resulting in a crisp and uniform texture upon frying or baking.

FOOD GRADE GUAR GUM POWDER