Frozen Food & Dairy Products
CB-FG-HV | CB-FG-LV
DESCRIPTION
Water binding properties and ability to inhibit ice crystals make guar gum best used gum in ice cream industry. The CB-FG Guar Gum is designed specifically for water binding and inhibiting ice crystals. Guar gum finds first place in list gum polysaccharides for the ice cream industry.
CB-FG guar gum is designed for better emulsification. It increases shelf life, smoothens the texture and enhances the mouth feel.
TECHNICAL SPECIFICATION
CHEMICAL ANALYSIS
| MOISTURE | 12 % 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 (CB-FG-LV)
Cold Viscosity, 1% Sol., taken by (BROOKFIELD VISCOMETER), SP. NO.4 / 20 RPM AT 25 DEG. C., :
After 2 Hours – 50-2000 CPS Minimum (Customized as per requirement)
After 24 Hours – Stable or more
BROOKFIELD VISCOSITY (CB-FG-HV)
Cold Viscosity, 1% Sol., taken by (BROOKFIELD VISCOMETER), SP. NO.4 / 20 RPM AT 25 DEG. C., :
After 2 Hours – 5000-9000 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: 95% 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.