Siddhi Vinayak Gum and Chemical
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Food Grade Guar Gum

Trusted Manufacturer & Exporter of Guar Gum Powder

Food Grade Guar Gum Powder Manufacturer

Siddhi Vinayak Gum and Chemical (SVGC) Proteins manufactures high-quality Food Grade Guar Gum Powder at a modern, well-equipped facility to meet the diverse needs of the food industry. Our advanced processing technology ensures consistent quality, optimal viscosity, and reliable performance across multiple food applications.

Each batch is thoroughly tested using advanced laboratory equipment to maintain high standards of purity, uniformity, and food safety, ensuring compliance with international quality norms.

Derived from natural guar bean seeds, Food Grade Guar Gum Powder is widely used as a thickener, stabilizer, emulsifier, and binder in bakery, dairy, sauces, beverages, and processed food products, improving texture, consistency, and shelf life without affecting taste.

Food grade Chemicals for Flavour Enhancer & Beverages

The guar beans are first cleaned to remove any impurities, followed by milling to break them into small pieces. After hydration in water, a thick paste made of the milled guar is dried before being ground into a fine powder.

Because of its superior stabilising and thickening abilities, Food Grade Guar Gum Powder is perfect for use in a variety of food products. Dairy items, salads, sauces, and baked foods all often utilise it. Moreover, it replaces fat in foods with minimal fat and calories.

We maintain strict quality control measures to ensure that the Food Grade Guar Gum Powder is free from any impurities or contaminants and to guarantee that it satisfies global standards for purity and safety, it is regularly tested and inspected.

Food Grade Guar Gum Powder is a flexible component, including enhancing the texture, mouthfeel, and appearance of food items as well as their nutritional content and shelf life. Moreover, it lessens the quantity of water needed for food preparation, stabilises emulsions, and inhibits crystallisation.

Use of Food Grade Guar Gum Powder
  • Food and Beverage Industry: Food grade guar gum powder is widely used as a thickening, stabilizing, and binding agent in various food and beverage products such as dairy products, bakery products, and sauces.
  • Pet Food Industry: Guar gum powder is used as a gelling agent in the production of semi-moist pet food products.
  • Pharmaceutical Industry: It is used as a binding and disintegrating agent in tablets and capsules, and as a suspending agent in liquid formulations.
  • Cosmetics Industry: Guar gum powder is used as a thickener, emulsifier, and stabilizer in various cosmetic products such as lotions, creams, and shampoos.
Properties of Food Grade Guar Gum Powder
  1. Solubility: Food grade guar gum powder is highly soluble in water and forms a viscous solution.
  2. Viscosity: It has excellent thickening properties and can increase the viscosity of a solution even at low concentrations.
  3. Stability: Guar gum powder is stable over a wide range of pH levels and temperatures, making it suitable for use in a variety of products.
  4. Binding properties: It has good binding properties and can bind water and other ingredients together, preventing separation.
  5. Non-toxic and safe: Food grade guar gum powder is non-toxic, safe for consumption, and has no known adverse effects on human health.

Key Aspects of Our Food-Grade Guar Gum Powder:

Ice Cream

1. Texture Improvement
2. Crystal Prevention
3. Shelf Stability and Melting Resistance

Water Ice Cubes

1. Enhanced Freezing Properties
2. Reduced Ice Crystal Formation
3. Improved Melt Resistance

Dairy Products

1. Thickness Control
2. Emulsion Stability
3. Fat Replacement

Food Dressings

1. Creamier Texture
2. Consistent Thickness
3. Evenly holds solid particles or other ingredients within a liquid

Ketchups, Dips and Sauces

1.Thickens the Texture
2. Keeps it Smooth
3. Holds Everything Together/ Evenly Mixed Ingredients

Dough Products

1. Better Shape and Softer Texture
2. helf Life Extension by retaining moisture
3. Gluten-Free Baking

Gummies and Candies

1. Chewy Goodness
2. Prevents Stickiness
3. Better Texture

Beverages

1. Preventing Pulp from Separating in Juice.
2. Smooth And Silkier Texture
3. Less Ice Build-Up
BOTANICAL NAME CYAMPOSIS TETRAGONOLOBUS, L
HS-Code 130 232 30
CAS No. 9000-30-0
EEC No E 412
BATCH No 1302 3290
EINECS No 232-536-8
Imco Code Harmless
FAMILY LEGUMINOSAE
PART USED SEED
VERNACULAR NAME GUAR
Parameter Granulation (MESH) Viscosity
SVGC-08 95% MIN. 40% MAX. 30% MAX. 10% MAX. 2500 cps MIN. 90% Min of 2 Hours Viscosity or more
SVGC-09 95% MIN. 40% MIN. 15% MIN. 3000 cps MIN. 90% Min of 2 Hours Viscosity or more
SVGC-10 95% MIN. 20% MIN. 3000 cps MIN. 90% Min of 2 Hours Viscosity or more
SVGC-11 99% MIN. 95% MIN. 25% MIN. 3500 cps MIN. 90% Min of 2 Hours Viscosity or more
SVGC-22 99% MIN. 95% MIN. 25% MIN. 4200 cps MIN. 90% Min of 2 Hours Viscosity or more
SVGC-23 99% MIN. 95% MIN. 4000 cps MIN. 90% Min of 2 Hours Viscosity or more
SVGC-24 98% MIN. 95% MIN. 5000 cps MIN. 90% Min of 2 Hours Viscosity or more
SVGC-25 98% MIN. 95% MIN. 5500 cps MIN. 90% Min of 2 Hours Viscosity or more
SVGC-26 98% MIN. 95% MIN. 6000 cps MIN. 90% Min of 2 Hours Viscosity or more
SVGC-27 98% MIN. 95% MIN. 7000 cps MIN. 90% Min of 2 Hours Viscosity or more
Color Off White
Moisture 12% Max
pH 5.00 – 7.5

Paper Bag
25Kg

Jumbo Bags / Big Bags / Super Sacks /FIBC Bags
1000 kg, 907 kg, , 2000 LBS, 800 kg, 500 kg

Applications

Ice Cream

1. Texture Improvement
2. Crystal Prevention
3. Shelf Stability and Melting Resistance

Water Ice Cubes

1. Enhanced Freezing Properties
2. Reduced Ice Crystal Formation
3. Improved Melt Resistance

Dairy Products

1. Thickness Control
2. Emulsion Stability
3. Fat Replacement

Food Dressings

1. Creamier Texture
2. Consistent Thickness
3. Evenly holds solid particles or other ingredients within a liquid

Ketchups, Dips and Sauces

1.Thickens the Texture
2. Keeps it Smooth
3. Holds Everything Together/ Evenly Mixed Ingredients

Dough Products

1. Better Shape and Softer Texture
2. helf Life Extension by retaining moisture
3. Gluten-Free Baking

Gummies and Candies

1. Chewy Goodness
2. Prevents Stickiness
3. Better Texture

Beverages

1. Preventing Pulp from Separating in Juice.
2. Smooth And Silkier Texture
3. Less Ice Build-Up
Regulatory Information
BOTANICAL NAME CYAMPOSIS TETRAGONOLOBUS, L
HS-Code 130 232 30
CAS No. 9000-30-0
EEC No E 412
BATCH No 1302 3290
EINECS No 232-536-8
Imco Code Harmless
FAMILY LEGUMINOSAE
PART USED SEED
VERNACULAR NAME GUAR
Specifications
Parameter Granulation (MESH) Viscosity
SVGC-08 95% MIN. 40% MAX. 30% MAX. 10% MAX. 2500 cps MIN. 90% Min of 2 Hours Viscosity or more
SVGC-09 95% MIN. 40% MIN. 15% MIN. 3000 cps MIN. 90% Min of 2 Hours Viscosity or more
SVGC-10 95% MIN. 20% MIN. 3000 cps MIN. 90% Min of 2 Hours Viscosity or more
SVGC-11 99% MIN. 95% MIN. 25% MIN. 3500 cps MIN. 90% Min of 2 Hours Viscosity or more
SVGC-22 99% MIN. 95% MIN. 25% MIN. 4200 cps MIN. 90% Min of 2 Hours Viscosity or more
SVGC-23 99% MIN. 95% MIN. 4000 cps MIN. 90% Min of 2 Hours Viscosity or more
SVGC-24 98% MIN. 95% MIN. 5000 cps MIN. 90% Min of 2 Hours Viscosity or more
SVGC-25 98% MIN. 95% MIN. 5500 cps MIN. 90% Min of 2 Hours Viscosity or more
SVGC-26 98% MIN. 95% MIN. 6000 cps MIN. 90% Min of 2 Hours Viscosity or more
SVGC-27 98% MIN. 95% MIN. 7000 cps MIN. 90% Min of 2 Hours Viscosity or more
Physical & Chemical
Color Off White
Moisture 12% Max
pH 5.00 – 7.5
Packaging

Paper Bag
25Kg

Jumbo Bags / Big Bags / Super Sacks /FIBC Bags
1000 kg, 907 kg, , 2000 LBS, 800 kg, 500 kg

Guar Gum