Ashapura Proteins Ltd. is engaged in manufacturing, supplying, and exporting high quality range of food grade guar gum powder to diverse industries worldwide. With our high-tech infrastructure and the latest technology employed, we are able to produce free-flowing off-white colored and fine ground powder of guar seeds.
The food-grade guar gum powder production procedure involves various stages including cleaning, hydration, milling, and drying. Our manufacturing unit is well-outfitted with all the latest equipment as well and throughout the whole production process, this food-grade guar gum powder is examined for quality, precision, and consistency.
The guar seed a natural food is used to derive our provided food grade guar gum powder which is extensively used as a thickening and stabilizing agent in the food industry. Our high-quality and reasonably-priced products are the main reasons for us being a renowned name in the field of manufacturer, supplier & exporter in Ahmedabad, Gujarat, India.
In baked food items: Guar gum powder is used in baked food products to improve the shelf life and texture of the produced goods. It provides great moisture preservation to the dough and reduces fat penetration in baked food items. It is used as an additive ingredient in manufacturing biscuits, bread, and other baked foods. Along with baked food products, guar gum powder is also a significant additive used in gluten-free baking.
In the dairy industry: Guar Gum powder is used in dairy industries to improve texture and maintain consistent viscosity. It is used in milk, ice cream, chocolate milk, and flavored milk. For industries producing and exporting large quantities of ice cream requires a significant ingredient to be used in the preparation process. Guar gum powder works effectively as a stabilizing and binding agent in such a production process.
In sauces & salad dressings: Food-grade guar gum powder is a significant ingredient in the preparation of sauces and salad dressings. It acts as a water-binding agent, reducing the water separation of the item. It works as a stabilizer by maintaining a desired texture and preventing the separation of products like ketchup, mayonnaise, sauce, and salad dressings.
In frozen food products: Guar gum powder is used in frozen food products also because it prevents the food products from melting and reduces the development of ice crystals. It gives a smooth texture to frozen food products and works as a stabilizer and binder to enhance the shelf life of the product. It makes the ice cream soft and easy to melt when eaten because of the guar gum's thickening properties.
In processed meat: Guar gum powder is used in processed meat products to enhance the quality of the produced item. It is used in meat processing to bind particles, improve consistency, and decrease water loss, which results in luscious and juicier meat dishes when cooked. As it is a natural polymer, it has the expected properties as an insoluble nutritional fiber. Moreover, processed meats benefit from guar gum powder because it acts as a significant binder.
In Pet Food: Guar gum powder is also used in the pet food manufacturing industry because it reduces fat migration in pet food. Additionally, guar powder retains moisture and forms gels in pet food; it acts as a stabilizer, thickening, and suspending agent for veterinary preparations. It has a great property that is it gets activated when it comes in contact with water.
In Beverages: guar gum powder is used in beverage processing plants because it is easily soluble in cold water and is resistant to breakdown under low pH conditions that is present in beverages that is the reason why it is used in making beverages. It provides extraordinary viscosity control and reduces calorie value in beverages with low calories. Thus, it is used in beverages for its various inherent properties, such as thickening, stabilizing, and viscosity control agents.
In Confectionary Products: Food-grade guar gum powder is also used in confectionary products such as jams, jellies, fruit spreads, and jelly sweets. It controls bloom, glazing, gel creation, viscosity, and moisture preservation to make the highest quality confectionery. It acts as a moisture-retaining agent to make the produced food item soft and increases its shelf life.