Gum powder is used in Ice-Cream/Dairy Products

Gum powder is manufactured from Guar seed. Guar plants have three Portions husk, endosperm and the germ. Guar gum is extracted from endosperm that is the seed of the plant. Seeds are ground through a special process, heating, and polishing process the husk is separated from the endosperm halves and the refined Guar Gum are split through grinding process the refined. Guar split are then treated and converted into Gum powder then obtain the Guar gum powder. It has yellowish color and slight odor. So Guar powder due to its various property it is being using in various industries, Major exporter of Guar gum India, Pakistan, France, Spain and Importer of Guar gum like as Australia, Japan, Canada, China, etc. Stupendous demand across all markets that invites with good exports.

 

Many stabilizers are also worked as emulsifiers which are used to bring together things that don’t mix up normally but by it we can mix them. Guar gum powder has a lot property like as; it has sublime thickening, emulsion and stabilizing properties. It is dissolvable in both cold and hot water and it is a high molecular weight carbohydrate polymer made up of a large number of mannose and glucose assembly together. High viscosity, water binding, reasonably good thickening agent, It is quite compatible with acidic emulsions, and in the explosive industry in Ammonium Nitrate, and it helps maintain the explosive properties of the product even wet conditions. In the food industry as a stabilizer, in ice creams instant puddings and whipped cream substitutes, as a meat binder and a stabilizer for cheeses.

 

Provide smooth and creamier texture

Gum powder is being used in Ice-cream Industries because it has property to provide smooth and creamier texture in Ice-cream products. So all the Ice-cream companies are demanding for gum powder and it plays prominent role in Ice-cream.

 

Prevent formation of ice crystals

It is prevents formation of ice crystals in Ice-cream and it mainly help with two things reducing iciness, and extending shelf life. It is quickly meltdown with the Ice-cream and its products. In pastry Ice it absorbs free water as well as protects from excessive stickiness.

 

Prevents quick meltdown

Gum powder in Ice-cream it prevents quick meltdown. Because in our freezer and working of freezer cycles are like that on and off and so it can’t keep the ice-cream at a perfectly stable temperature. So gum stabilizers help with that, as well as providing a smooth texture and slowing down of the melting process of Ice-cream.

 

Dairy Products

In this field guar gum powder is used as an excellent binder of water and a stabilizer. It is used in the production of cheese, liquid milk products, sauces and etc. Guar is used as excellent thickener to improve the stability and appearance of salad dressings, relishes. It is quite compatible with acidic emulsions, and in the explosive industry in Ammonium Nitrate, and it helps maintain the explosive properties of the product even wet conditions.