Food Grade

Refined and Processed for Diverse Industrial Applications

Premium Quality Guar Splits

Guar Splits are the refined endosperm of the guar seed, meticulously processed to ensure purity and quality.

Single Purified Splits

Double Purified Splits Grade I

Double Purified Splits Grade II

Double Purified Splits Grade III

Triple Purified Splits

Guar Gum Powder

SUPREMEGEL FLOCC-35

SUPREMEGEL 40-DF

SUPREMEGEL 200

SUPREMEGEL 225

SUPREMEGEL 300 DF

SUPREMEGEL PN-25

SUPREMEGEL 45 BM

SUPREMEGEL 250

Guar Gum Usage

Guar gum is a vital ingredient in food products due to its natural thickening, emulsifying, and stabilizing properties. It is widely used in:

Bakery products
Beverages
Canned foods
Confectionery
Cheese
Dairy products
Gravies and soups
Ice creams
Ketchups
Mayonnaise
Noodles
Pharmaceuticals

In Frozen Food Products:

Reduces crystal formation, acting as a binder and stabilizer to increase ice cream shelf life.

In Baked Food Products:

Guar gum preserves moisture in dough and prevents fat penetration in baked goods.

In Dairy Products:

Enhances texture, ensures uniform viscosity, and improves color consistency.

Sauces & Salad Preparations:

Binds water in sauces and salad dressings, minimizing oil and water separation.

Confectionery:

Controls viscosity, supports gel formation, and retains moisture for high-quality confectionery products.

Beverages:

Provides excellent viscosity control.

Fish Feed and Pet Food:

Acts as a thickening agent and stabilizer by retaining moisture and forming gels.

Pharmaceutical Industry:

Used as a gelling, thickening, stabilizing, and binding agent.
Plays a key role in tablet manufacturing and micro-encapsulation of drugs.

Properties of Guar Gum

High stabilizing efficiency

Effective viscosity at low concentrations

Soluble in both hot and cold water

High pseudo-plastic behavior

Resistance to temperature variations

Zero caloric value

Enhances texture

Provides a creamy consistency

Improves mouthfeel in products

Stabilizes pulp in beverages

Prevents crystallization

Supports insoluble ingredient stabilization

Acts as a binding and water retention agent

Increases product volume