Salad Dressing & Sauces
CB-FG-LV
DESCRIPTION
Gur Gum’s cold water dispersibility and compatibility with high acidic emulsions enable it to use as thickener in salad dressing at about 0.2–0.8% of total weight. In salad dressings, it acts as an emulsion stabilizer by enhancing the viscosity of water phase and hence decreasing the separation rate of the water and oil phase. Guar gum has been found useful as a thickener in place of tragacanth in pickle and relish sauces.
Guar gum enhances the consistency of tomato ketchup more prominently than other hydrocolloids like carboxy methyl cellulose, Sodium alginate, gum acacia and pectin. On addition of guar gum serum loss and flow values of tomato ketchup decreases which makes it a novel thickener for tomato ketchup.
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 – 50-2000 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.