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| Production Of Food Grade Guar Gum Powder |
| All the units producing food grade guar gum , comply with requirement, applicable as per WHO good manufacturing practice guidelines. Utmost attention is given to factory landscaping , overall landscaping, overall cleanliness, plant hygiene and sanitation. before putting into use for production, batchwise potability of water is ensured as per WHO standards. |
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| Bakery |
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| Guar gum powder is the most preferred thickening and binding ingredient used as baking premixes for technical consideration. In this application fine mesh powder that yields 3500 and 5000cps viscosity is recommended for freshly baked articles (bread). It increases dough and bread yield , improves crumb condition, improves fresh keeping qualities, dough elasticity, enhances texture, maximises the volume of baked articles, enriches fibre, enhances browning and round off the ideal bread flavour. |
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| Noodles |
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Flour noodles are dough products that are consumed in large quantities in the East especially in Korea. Glass noodles (mung bean noodles) are produced in large quantities in China. Food grade guar gum powder is the most suitable thickening agent for this application on account of its neutral taste, appearance, flexibility, unique water retention and binding properties. It prevents noodles from adhering with each other and shortens the time for noodles to soften and loosen in hot water.
In these applications , its use is recommended to reach a high viscosity. The product being a 100% soluble fibre, an added advantage is to make the noodles fibre enriched. Vikgel -75 is highly suited product for this applicaiton. |
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| Diet Foods |
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| As Guar gum has no calorific value, it is suitable for certain diet foods like diabetic syrups and jams and low calorie slimming foods. |
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| Ice Cream |
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Food grade guar gum powder coarse of fine granulation, medium or high viscosity depending upon the recipe requirement in combination with other hydrocolloids works well in ice-cream system to undertake the following functions:
Controls ice crystal formation ; provides tailored viscosity ; promotes smooth texture ; provides body of foams ; improves shelf stability ; meltdown behaviour ; creaminess ; structure and overrun. |
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