Application

Product

“aargum”- guar gum is a high-purity, food-grade, water-soluble polymer that functions in foods as stabilizer, thickener, water-binding and viscosity control. “aargum”- guar gum is used as a mouth-feel enhancer, as a thickener and water binder in the bakery, frozen dessert, in the beverage, meat, meat analogues and pet food segments of the food and beverage market and many more food applications.

Apart from food application, we have industrial grade “aargum”that is used in mining, textile and Oil & Gas well drilling.

“aargum “ – Guar Gum is derived from Guar Splits obtained from Guar Seed. Guar is a leguminous plant that grows to a height of three to six feet. It bears many beanlike pods, each of which contains six to nine small, rounded seeds. Because of its drought resistance, it grows mostly in semiarid regions of the world such as India and Pakistan. The growing season is 20 to 25 weeks long, and harvesting takes place in the fall. The guar seed is typically made up of 40 to 46 percent germ, 38 to 45 percent endosperm, and 14 to 16 percent husk. “aargum” guar gum is prepared by removing the husk and germ portions before extracting the gum from the endosperm, to yield high-purity powder products of varying granulation and viscosity.

Structure and Molecular Weight: Guar Gum is a chain of (14) linked β-D-mannopyranosyl units with single α-D-galactopyranosyl units connected by (16) linkages to, on the average, every second main chain unit. The ratio of D-mannosyl to D-galactosyl units is about 1.8:1. Guar Gum has one of the highest molecular weights of all naturally occurring water-soluble polymers. The average molecular weight of guar to be reported at least 220000 daltons. But more recent results obtained with size exclusion chromatography and low-angle laser light scattering show the average molecular weight to be in the range of 1-2 X 106daltons.

Main properties of guar gum:

Guar Gum is hot and cold water soluble (in colloidal form), but insoluble in most organic solvents. Guar Gum and its derivatives swell and/or dissolve in polar solvents that form strong hydrogen bonds. The rate of dissolution and viscosity development generally depends on particle size, pH, temperature and presence of salts and other water binding agents such as sucrose.

Rheology: Like most high molecular weight polymers, guar gum shows pseudoplastic or “shear thinning” behaviour in solution. Thickening or increasing viscosity of aqueous solutions is the most valued functional property of guar gum based products. Guar gum’s high solution viscosities are a result of its large hydrodynamic volume in solution and the nature of its specific intermolecular interactions. Because of its availability and ease of manufacture, guar gum is a most cost effective natural thickener.

It is non ionic and maintains a constant high viscosity over a pH range 4 – 8

Regulatory Status

“aargum”- guar gum is produced under good manufacturing practices and meets current Food Chemical Codex and JECFA specifications for food-grade guar gum. It is affirmed as Generally Recognized as Safe for direct addition to human food and is in compliance with the guar gum requirements of the U.S. Food and Drug Administration as specified in the Code of Federal Regulations, Title 21, Section 184.1339, subject to the limitations and requirements therein. “aargum” - Guar gum also conforms to the purity criteria of E412 as mentioned in the Annex of EC directive 2008/84/EC and amendments.

Applications of “aargum” in Food

Application

Feature

Recommended grade

Ice Cream
    1. Avoids ice crystal formation
    2. High water absorption
    3. Gives body, smooth fine texture and chewiness
    4. Stabilisation
    5. Controls air incorporation into the mix
    6. Heat Shock resistance
    7. Freeze thaw Stable

 

aargum 5550
aargum 3530

Sherbets & Water ice
    1. Avoids ice crystal formation
    2. High water absorption
    3. Gives body, smooth fine texture and chewiness 4. Stabilisation
    5. Controls air incorporation into the mix
    6. Heat Shock resistance
    7. Freeze thaw Stable

 

aargum 5550

Cheese products

    1. Increases the yield of curd solids
    2. Retains water and gives firm spreadablity in cheese spreads.
    3. Gives body, smooth fine texture and chewiness
    4. Control rheology of final product.
    5. Improves the baking characteristics of spray-dried cheese

 

aargum 4540
aargum 3530

Meat Products

    1. Binding and stabilizing agent
    2. High water retention
    3. Reduce loss of weight during storage
    4. Improves sliceability of the meat
    5. Enhance the suspension capacity of brine.

aargum 3413
aargum 27
aargum 3530

Bakery

    1. Dough with good water-holding capacity and with constant functional properties.
    2. Improves texture and softness
    3. Gives longer shelf-life, retarding staling and reduce crumbliness.
    4. Provides higher yield and saves eggs in cakes and biscuit dough.
    5. Improves the sliceability
    6. Gives firm texture.

 

aargum 5550
aargum 4540

Flavoured artificial Juices & Fruit Nectar

    1. Gives body and stabilizing agent
    2. Maintains the natural cloudiness of fruit beverages.

 

aargum 3530
aargum 4540

Jellies

    1. Improves the elasticity of carrageenan
    2. Moisture retention
    3. Improves sliceablity

 

aargum 5550
aargum 4540
aargum 3530

Jams

    1. Improves spreadablity
    2. Moisture retention
    3. Improves mouthfeel
    4. Avoid Syneresis

 

aargum 5550
aargum 3413

Sauces, Mayonnaise & Dressings

    1. Thickening & Rheology control.
    2. Maintains spreadability.
    3. Suspension &Stabilizaton.

 

aargum 5550

Instant Soups

    1. Thickening and Rheology Control.

 

aargum 5550

Noodles & Pasta

    1. Makes slippery
    2. Binding

 

aargum 5550

Restructured Food

    1. Binding agent
    2. Water retention
    3 .Improves sliceability

 

aargum 3530
aargum 5550
aargum 4540

Flavoured Milk, Yogurts.
    1. Improves the mouthfeel
    2. Avoid Syneresis
    3. Improves cocoa particles suspension

 

aargum 5550
aargum 3540

Flan, pudding
    1. Avoid Syneresis
    2. Improves texture &sliceability
    3. Provides elasticity

 

aargum 5550
aargum 4540

Fruit Pie Fillings for bakeries

    1. Thickening and Rheology Control.
    2 .Stabilization of Suspension.

 

aargum 5550
aargum 4540