GUAR GUM POWDER Guar Gum Powder is extracted from the Guar seed

after a multistage Industrial Process.

Guar Pods

Guar Seeds

Guar Splits Guar Gum Powder

GUAR HISTORY

• Guar is a native to the Indian subcontinent. Guar is grown mainly in India, Pakistan, United States and also in some part of Africa and Australia.

• In old times, Guar was only used as rich protein to feed cattle. It is also used as green vegetable in India. In 1953 the extraction technology of guar gum was commercialized in USA and India after decade of period.

Major Producing Countries

India Leads Guar… produces 2 - 2.5 million tonnes annually

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New countries, such as USA, Australia and Sudan

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Guar Gum In Food Market

What are the advantages of Guar Gum In Food..

• Is a natural product, without any additives

• Gluten free

• Low calorific food value

• Water-soluble fiber

• Lower cholesterol

• None GMO

• Low cost

Food Application

Helps to modify the viscosity of food systems and create the desired texture.

...and other applications

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Guar Gum PlantFlaking & Girding

Plant Building

Hydration conveyor

Our Manufacturing Facility…..

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• Production Capacity : 60 metric tons / day

• Site in Basouli, near Lalru, Punjab, India spreadover 200 acre of land.

• The Site is 200 kms north of New Delhi.

• The manufacturing site is built so that the capacity can beexpanded manifolds within short span of time.

• Green technology for power and hot air generation frombio-fuel, 6 MW captive power generation, Zero carbonfootprint.

• Power back up : from in-house cogeneration power plant onsite. State power and diesel gensets are available for backup.

CERTIFICATIONS FOR GUAR• ISO 9001:2008 - QUALITY MANAGEMENT

• HACCP- FOOD SAFETY MANAGEMENT

• ISO 14001- ENVIRONMENT MANAGEMENT

• ISO 18001- OCCUPATIONAL HEALTH AND SAFETY

• KOSHER

• HALAL

PRODUCT SPECIFICATIONS

PRODUCT: GUAR GUM FOOD GRADE 300 MeshTEST SPECIFICATIONS

Appearance Light Cream Colour free flowing powder

Moisture 12.0% Maximum

Ash 1.0% Maximum

Protein 5.5 % Maximum

Acid Insoluble residue 3.0 % Maximum

pH 6.0 – 7.0

Gum Content 80% Minimum

Particle Size

Pass th. 270 Mesh >98.00%

(or as per customer’s requirements)

Viscosity Range :

(1% Solution at 25Deg.C, with Brookfield Viscometer)

2 Hrs

24 Hrs

3000 – 5500 cps

Stable

Microbiological :

Total Plate Count

Yeast / Moulds

Coliform

E.Coliform

Salmonella

5000 Max.

500 Max.

Negative

Negative

Negative

PRODUCT SPECIFICATIONS

PRODUCT: GUAR GUM FOOD GRADE 200 MeshTEST SPECIFICATIONS

Appearance Light Cream Colour powder

Moisture 12.0% Maximum

Ash 1.0% Maximum

Protein 4.5 % Maximum

Acid Insoluble residue 2.5 % Maximum

pH 6.0 – 7.0

Gum Content 82% Minimum

Particle Size

(Pass th. 200 Mesh) >90.00% (or as per customer’s requirements)

Viscosity Range :

(1% Solution at 25Deg.C, with Brookfield Viscometer)

2 Hrs

24 Hrs

3500 – 7500 cps

Stable

Microbiological :

Total Plate Count

Yeast / Moulds

Coliform

E.Coliform

Salmonella

5000 Max.

500 Max.

Negative

Negative

Negative

PRODUCT SPECIFICATIONS

PRODUCT: GUAR GUM FOOD GRADE 100 MeshTEST SPECIFICATIONS

Appearance Light Cream Colour powder

Moisture 12.0% Maximum

Ash 1.0% Maximum

Protein 5.5 % Maximum

Acid Insoluble residue 3.0 % Maximum

pH 6.0 – 7.0

Gum Content 80% Minimum

Particle Size

Pass th. 100 Mesh

Pass th. 200 Mesh

>90.00%

30% Max.

(or as per customer’s requirements)

Viscosity Range :

(1% Solution at 25Deg.C, with Brookfield Viscometer)

2 Hrs

24 Hrs

3000 – 6500 cps

Stable

Microbiological :

Total Plate Count

Yeast / Moulds

Coliform

E.Coliform

Salmonella

5000 Max.

500 Max.

Negative

Negative

Negative