Wednesday, June 23, 2010

guar specification and guar gum gum packing

Guar Gum Powder

Product Specification | Specialization | Packing
Guar Gum Powder
Botanical Name : Cyamopsis tetragonolobus, L
Family : Leguminosae
Part Used : Seeds
Vernacular Name : Guar
Imco Code : Harmless
EINECS No : 232-536-8
BTN : 1302 3290
CAS No : 9000-30-0
EEC No : E-412
During last decade Guar has immerged as an important industrial raw material and Produced by man for thousands of years. India has been the single largest producer and exporter of Guar gum accounting for more than 80 percent of the global output and trade.
Guar has now assumed a larger role among the domesticated plants due to its unique functional properties.
India Ranks First in the production of guar which is grown in the North Western part of the Country Which mainly includes the states of Rajasthan, Gujarat, Haryana and Punjab. Other main countries are Pakistan, U.S.A and Brazil.
The by product of Guar Gum industry consisting of the outer seed coat and germ material is called guar meal. The Guar meal after gum Extraction is a potential source of protein and contains about 42% crude protein which is one and a half times more than the level of protein in guar seed. The protein content in guar meal is well comparable with that of oil cakes. It is used as a feed for live stock including poultry. Guar meal contains two deleterious factors i.e. residual guar gum and trypsin inhibitor, Toasting of Guar Gum improves its nutritive value in chicks. Toasted guar Meal can be used in limited quantity i.e. Up to 10% in Poultry diet. However it can replace groundnut cake by almost 100% in animal feeds.
Guar Gum (Galactomanan) is a high molecular weight carbohydrate polymer made up of a large number of mannose and galactose unit linked together. The crude Guar Gum is a grayish white powder 90% of which dissolves in water. It is non ionic polysaccharide based on the milled endosperm of the guar bean whose average composition is :
Hydrocolloid    : 23%
Fats                : 40%
Proteins          : 34%
Guar Gum Galactomanan
The most important property of the Guar is its ability to hydrate rapidly in cold water to attain a very high viscosity at relatively low concentrations. Its specific colloidal nature gives the solution an excellent thickening power which is 6to10 timnes thicker than that obtained from starch . It is stable over a wide range of PH and it also improves the flowability and pumpability of the fluid. It is a superior friction loss reducing agent.
Product Specifications
Colour Appearance : Off White
Moisture : 10 - 12%
RIA : 2 - 2.5%
Protein : 4 - 4.5%
Ash : 1% Max
Gum Content : 80 - 85%
PH : 6 - 7
Heavy Metals : Less than 20 ppm.
Arsenic : 3 ppm
Lead : Less than 5 ppm
Viscosity(Cold) : ( 1% Sol. Brookf. Visc.RVT Mod.
  At 25oC Spi. No. 3/4, 20 rpm
  2 hrs and 24 hrs. 2 Hrs. 3500 - 4000 4500 -   5000
  24 Hrs. 4000 - 4500 5000 - 6500
TPC : Less than 10,000/gm. Less than 5000/gm.
Yeast Mold : 300/gm 200/gm
Salmonella : Ab. Ab.
E.Coli : Ab. Ab.
Streptococcus : Ab. Ab.
Pseudomonas : Ab. Ab.
Passing : 100 Mesh. 95 - 98%
  200 Mesh. 95 - 98%
  300 Mesh. 90 - 99%
Note : Above Specifications are In General. Material could be supplied according to the Buyer’s Specific Requirements.

Our Specialization In Guar Gum

 Carboxy-methylated Guar Gum, Hydroxy-Propylated and Ethylated Guar Gum, Oxidised and Cationic Guar Gum are new Developments in the Industry.
Packing and storage: Packing will be carried out in 25 Kgs. HDPE Laminated paper bags with Poly Ethylene liners inside.
Shelf Life: Min One year from the date of production provided Stored in a cool and Dry Place.

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