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.

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{88a79be421592edcb77148a9908bc17971e8e5d95048321d057214a51ee4a291} soluble fibre, an added advantage is to make the noodles fibre enriched. Vikgel -75 is highly suited product for this applicaiton.

As Guar gum has no calorific value, it is suitable for certain diet foods like diabetic syrups and jams and low calorie slimming foods.

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.

The high water binding capacity of guar gum powder is one of the main reasons for its use in meet and fish products. It retains the moisture throughout processing and storage of the meat products and stabilises the emulsion of water , fat and protein. In fish products (surimi) , it gives a natural like texture and appearance. the added advantage of its use in meat products is to make the processed meat fibre enriched.

Guar gum powder coarse and fine mesh depending upon the requirement of the process is used for canned and semi moist pet foods production as a thickening, binding and gelling agent. It enhances taste, texture and makes the processed feed jelly like viscous. Pets enjoy such feed while licking.

Yields 6000-7000 cps cold viscosity in 1{88a79be421592edcb77148a9908bc17971e8e5d95048321d057214a51ee4a291} solution. It’s solution is gel like that improves the stability and flow properties. its act as a water retention aid and finds uses in cosmetic and personnel care industries. Toothpaste is vital product for every one’s personnel hygiene whetherthe toothpaste is the clear gel or the paste type, it gets its body and texture from Hygel- 150 which also keeps its consistency uniform to the last drop. It is also used in shampoos in smilar way.

Yields 5000 cps minimum viscosity in 1{88a79be421592edcb77148a9908bc17971e8e5d95048321d057214a51ee4a291} solution after 2 hours and is recommended for food applications where colour is of paramount importance. The product is recommended for use in fine and instant foods like jellies, cakes, noodles, soups, sauces, mayonnaise and tomato ketch-ups.

Yields viscosity as low as 50 – 100 cps in 1{88a79be421592edcb77148a9908bc17971e8e5d95048321d057214a51ee4a291} concentration. It is a thermically de-graded product, produced without chemical means. Its 3{88a79be421592edcb77148a9908bc17971e8e5d95048321d057214a51ee4a291} concentration yields about 5000- 5500 cps viscosity. The product is available as fine and and coarse mesh, almost sterilized, nearly odourless, white in color and is predominantly used for fibre enrichment of food. Is acts as a calorie reduced bulking agent, texturizer, stabiliser and fat extender that hydrates rapidly in cold and hot water system. Helps to formulate healthy, fiber enriched foods without compromising on texture, taste & appearance. The product finds uses in baby foods, fruit juices, chocolate drinks, etc.

Fine Mesh, odourless and tastless guar gum that yields viscosity 3000 – 5500 cps in 1{88a79be421592edcb77148a9908bc17971e8e5d95048321d057214a51ee4a291} solution is produced by employing stiff washing to guar splits used as raw material. It helps in preventing undesirable smell in food articles and pharmaceutical applications. It gives viscosity and provide smooth flow to syrups and other liquids. Adds body through its thickening property. The use of odourless and testeless guar gum substantially improve the mouthfeel of food products.

Yields cold viscosity in 1{88a79be421592edcb77148a9908bc17971e8e5d95048321d057214a51ee4a291} concentration as high as 5000 cps even if the PH is lower in the range 2.5 – 3.0 . However, the actual value depends on the type of product and acid or salt involved. In soft cheese products, it speeds coagulation, increases curd yield and makes curd seperation easier. It enhances the resilient body and texture desired in the finished cheese. The products also finds uses in acidified dairy products like yoghurts to prevent serum separation .

S tabilisers and hydrocolloids are gum with high molecular weight whose principal property is to bind water that regulates foods consistency. This hydrophilic capacity, together with high viscosifying and texturing ability, ensures that the product preserves its integrity and stability duing storage. their properties, either individually, or in synergy, are put to good use in ice cream and related products for the following purposes:

• To improve storage stability .
• To improve body and texture:
• To increase mix viscosity
• To give the finished product a fine and creamy texture with good melting properties:
• To Promote the formation of ice nuclei whilst slowing down ice crystal growth:
• To improve air incorporation and air cell distribution and retain air in the mix during deep freezing