Dietary Fiber
CB-FG-PHGG
DESCRIPTION
Guar gum, one of the most promising dietary fibers, is a gel forming galactomannan obtained by the endosperm portion of Cyamopsis tetragonaolobus. Partially hydrolyzed guar gum is soluble in water, very low in viscosity and almost free of color and taste, can be easily used with sufficient amounts to give dietary fiber effect in foods and thereby it has been widely used as a new fiber resource for nutritional purpose.
TECHNICAL SPECIFICATION
CHEMICAL ANALYSIS
| MOISTURE | 10 % Maximum |
| PROTEIN | 5% Maximum |
| ASH | 1% Maximum |
| AIR | 5% Maximum |
| FAT | 1% Maximum |
| GUM CONTENT | 82% Minimum |
| pH | 5.5 – 6.5 |
Microbiological
| TPC/GM | 2000 Maximum |
| YEAST AND MOULDS/GM | 200 Maximum |
| COLIFORM/GM | NIL/ABSENT |
| E.COLI/10 GM | NEGATIVE |
| SALMONELLA/20 GM | NEGATIVE |
BROOKFIELD VISCOSITY:
Cold Viscosity, 1% Sol., taken by (BROOKFIELD VISCOMETER), SP. NO.4 / 20 RPM AT 25 DEG. C., :
After 2 Hours – 3000-5000 CPS Minimum (Customized as per requirement)
After 24 Hours – Stable or more
GRANULATION:
ON 40 MESH: Nil
ON 100 MESH: 5% Maximum
THROUGH 100 mesh: 90% Maximum
THROUGH 200 mesh: 92% Maximum
APPLICATION
Texture agent, viscosity modifier, Low glycemic–index products, low-fat, gluten-free products, Antistaling Properties, Moisture retention, Frozen dough improvement.