neclife guar- food grade
TRANSCRIPT
GUAR GUM POWDER Guar Gum Powder is extracted from the Guar seed
after a multistage Industrial Process.
Guar Pods
Guar Seeds
Guar Splits Guar Gum Powder
GUAR HISTORY
• Guar is a native to the Indian subcontinent. Guar is grown mainly in India, Pakistan, United States and also in some part of Africa and Australia.
• In old times, Guar was only used as rich protein to feed cattle. It is also used as green vegetable in India. In 1953 the extraction technology of guar gum was commercialized in USA and India after decade of period.
Major Producing Countries
India Leads Guar… produces 2 - 2.5 million tonnes annually
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New countries, such as USA, Australia and Sudan
What are the advantages of Guar Gum In Food..
• Is a natural product, without any additives
• Gluten free
• Low calorific food value
• Water-soluble fiber
• Lower cholesterol
• None GMO
• Low cost
Food Application
Helps to modify the viscosity of food systems and create the desired texture.
...and other applications
Our Manufacturing Facility…..
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• Production Capacity : 60 metric tons / day
• Site in Basouli, near Lalru, Punjab, India spreadover 200 acre of land.
• The Site is 200 kms north of New Delhi.
• The manufacturing site is built so that the capacity can beexpanded manifolds within short span of time.
• Green technology for power and hot air generation frombio-fuel, 6 MW captive power generation, Zero carbonfootprint.
• Power back up : from in-house cogeneration power plant onsite. State power and diesel gensets are available for backup.
CERTIFICATIONS FOR GUAR• ISO 9001:2008 - QUALITY MANAGEMENT
• HACCP- FOOD SAFETY MANAGEMENT
• ISO 14001- ENVIRONMENT MANAGEMENT
• ISO 18001- OCCUPATIONAL HEALTH AND SAFETY
• KOSHER
• HALAL
PRODUCT SPECIFICATIONS
PRODUCT: GUAR GUM FOOD GRADE 300 MeshTEST SPECIFICATIONS
Appearance Light Cream Colour free flowing powder
Moisture 12.0% Maximum
Ash 1.0% Maximum
Protein 5.5 % Maximum
Acid Insoluble residue 3.0 % Maximum
pH 6.0 – 7.0
Gum Content 80% Minimum
Particle Size
Pass th. 270 Mesh >98.00%
(or as per customer’s requirements)
Viscosity Range :
(1% Solution at 25Deg.C, with Brookfield Viscometer)
2 Hrs
24 Hrs
3000 – 5500 cps
Stable
Microbiological :
Total Plate Count
Yeast / Moulds
Coliform
E.Coliform
Salmonella
5000 Max.
500 Max.
Negative
Negative
Negative
PRODUCT SPECIFICATIONS
PRODUCT: GUAR GUM FOOD GRADE 200 MeshTEST SPECIFICATIONS
Appearance Light Cream Colour powder
Moisture 12.0% Maximum
Ash 1.0% Maximum
Protein 4.5 % Maximum
Acid Insoluble residue 2.5 % Maximum
pH 6.0 – 7.0
Gum Content 82% Minimum
Particle Size
(Pass th. 200 Mesh) >90.00% (or as per customer’s requirements)
Viscosity Range :
(1% Solution at 25Deg.C, with Brookfield Viscometer)
2 Hrs
24 Hrs
3500 – 7500 cps
Stable
Microbiological :
Total Plate Count
Yeast / Moulds
Coliform
E.Coliform
Salmonella
5000 Max.
500 Max.
Negative
Negative
Negative
PRODUCT SPECIFICATIONS
PRODUCT: GUAR GUM FOOD GRADE 100 MeshTEST SPECIFICATIONS
Appearance Light Cream Colour powder
Moisture 12.0% Maximum
Ash 1.0% Maximum
Protein 5.5 % Maximum
Acid Insoluble residue 3.0 % Maximum
pH 6.0 – 7.0
Gum Content 80% Minimum
Particle Size
Pass th. 100 Mesh
Pass th. 200 Mesh
>90.00%
30% Max.
(or as per customer’s requirements)
Viscosity Range :
(1% Solution at 25Deg.C, with Brookfield Viscometer)
2 Hrs
24 Hrs
3000 – 6500 cps
Stable
Microbiological :
Total Plate Count
Yeast / Moulds
Coliform
E.Coliform
Salmonella
5000 Max.
500 Max.
Negative
Negative
Negative