Gum & Butter

Guar Gum

Guar Gum is extracted from the seed endosperm of the plant called Cyamopsis tetragonoloba, commonly known as Guar. It is widely grown in the North-western parts of India as a major monsoon crop. In general, this crop is cultivated once a year for the local farm-based economy. The Guar seed is separated from beans and processed to extract Gum splits which makes up about a 30% part of the seed. The remaining parts of the seeds are Guar Korma (Germ) and hull that is used as cattle feed for its high protein content. Thus, splits are used to make powdered guar gum. With various hydrocolloids available under one roof, we also provide technical service on designing thickening and gelling stabilizers for your needs. Our experience of creating blends or even a specific property gum can be useful in terms of providing body, texture, and stability. With the help of various natural thickeners, we also guide to reduce costs yet keeping the same texture and processing chart. Our ingredients always prove to make economic yet effective usage.

Guar For Pharmaceutical And Personal Care

We produces high quality and high purity grades for specific pharmaceuticals and personal care applications . Specifically designed grades can be offered to meet specific needs like film forming, coating, syrup binding etc.

Gum HVR 40 (de-pigmented, odourless Guar of high viscosity)
Gum HVR 20 (De-pigmented, odourless Guar of low viscosity)
Gum HVC 10 (clarified, odourless very low viscosity guar of high solubility)

Cassia Tora Gum Powder

Cassia Gum comprises (is comprised of) 75% polysaccharide consisting primarily of a linear chain of 1,4- -D-mannopyranose units with 1,6 linked -D-galactopyranose units. The ratio of mannose to galactose is about 5:1.

Characteristics:

  • Easy dispersion and viscosity with the increasing temperature.
  • Exponential increase in viscosity with anincrease in concentration.
  • Neutral Polysaccharide that is mostly not affected by the presence of other electrolytes.
  • Good stability at a wide range of pH but unstable in a very strong acid ambient
  • High stability in retorted processes.
  • Good freeze thaw stability
  • Interactivity with other hydro-colloids (carrageenan, xanthan gum and agar-agar). This can lead to a synergy and have a considerable effect on the consistency and elasticity with an improvement in stability when freezing/melting and provide a better resistance to gelatinization as well.

Tamarind Gum Powder

Tamarind seed polysaccharide is obtained from the seed of Tamarindus indica that belongs to the family leguminoseae. It is generally called “Tamarind Seed Polysaccharide (another name is Tamarind Gum)”.

It is a constitution of Glucose, Xylose and Mannose, this unique combination gives it the ability to bind water and impart a thick creamy viscous texture. Such aqueous solution is highly stable against acid, salt & heat and highly synergistic with Sugars. We produces world’s finest range of Xyloglucan derived from Tamarind Polysaccharide. The range TEMCOL has multi-speciality products to choose from to fit various applications. It imparts multiple rheological characteristics that can’t be obtained alone by any other type of Gums, only in combination with others,. Hence, TEMCOL can be also considered as a pack of properties and features that can be utilized as thickening and stabilizing agents in the food industry.

Some of the major properties promoted by the TEMCOL range are:
  • Gives a rich mouth feel with a thick creamy texture.
  • Provides a stable viscosity in Acidic, high salt or heat shock
  • Binds Sugar and provides an elastic Gel texture
  • promotes and stabilises emulation and acts as a fat replacement as well

There is no single Gum that can be stable in Acidic conditions or high salt or Sugar conditions, and also act as an emulsifier and stabiliser, impart a creamy viscous texture to an aqueous solution, provide higher stability and prevent thermal shocks, and act as a sugar binder irrespective of pH as well (unlike pectin that needs acidic conditions.) TEMCOL has all of these properties and that is the reason why it is so highly desirable in various applications like Ice cream, Sherbet & Frozen desserts, Butter for frozen foods, Preserved foods boiled down with soy, Pickle, Jam, Jelly, Cup jelly, Sweet jelly, Jam, Frozen jelly, Jelly containing alcohol, Sauce for pork cutlet, hamburger, etc., Medium thick sauce, Worcester sauce, Various kinds of seasoning soy, Drinks & powdered drinks), etc.

Some of the main grades in the TEMCOL range are:
  • TEMCOL 10 (for Ice-Cream, Salad Dressing, Dairy product thickening etc)
  • TEMCOL 20 (Semi-Refined refined and high viscosity and beneficial in most applications)
  • TEMCOL 30 (Refined and very high viscosity, high performing)
  • TEMCOL 40 (Clarified, high viscosity, high performing)

Konjac Gum Powder

Konjac Gum is extracted from tubers of konjac (Lasioideae amorphophallus), which is grown largely in the Far East and Southeast Asia. It is a hetero-polysaccharide consisting of β-D glucose and β-D- mannose, with a glucose to mannose ratio of 1 to 3. Hence it is referred to as a Glucomannan. The Konjac glucomannan is water-soluble under high shear and gets quickly dissolved in aqueous system if cooked.

The viscosity of konjac glucomannan solutions increases with the concentration that is remarkably stable against high salt concentration but highly sensitive to pH. Lower pH systems affect the viscosity adversely. Synergistic effects Konjac can get by cross-linking with other various polysaccharides including xanthan, carrageenan and agar, and form thermally reversible gels. Adding sugar can enhance the strength of the synergistic gel, while adding salt can inhibit the formation of the synergistic gel. This can be used to control its gel-forming capacity.

Its molecular weight is very high and hence it imparts high viscosity in water solutions. This makes it a good thickener for food products. At higher levels of concentration of konjac, a thermally reversible and strong elastic gel will be formed with other hydrocolloids. These gels are freeze–thaw stable and have low syneresis. Such gels can also be formed with mixtures of konjac and carrageenan (showing stronger synergy than carrageenan and LBG). The texture of the gel can be changed by varying the gum ratio.

Aqueous systems made under hot conditions with limewater impart thermally stable gel, which is cut into thin strips and used as a meal component. This concept is also used in meat, seafood and vegetarian products for moisture binding and texture control. Konjac gum is used along with carrageenan in table jellies to give an elastic texture. Its good freeze–thaw stability and control of ice crystal growth makes it a popular gum for use in surimi, and also in ice cream and other frozen desserts. Konjac is approved for use in all of the major countries in the world however with limitations to incorporation. Its high temperature resistance in synergistic combinations are to be used carefully in cup jellies as they may not be desired to have a melting point higher than the normal body.

Konjac Characteristics:

Adds a good mouth feel, Controls phase separation, imparts and controls viscosity, enhances spreadability, Extends shelf life, Forms a reversible or non-thermo-non-reversible gel, has Great water binding capabilities under various conditions, Prevents synerisis (water getting out due to thermal shock etc.), slows crystal growth, Suspends the particulate matter

Food Category Usages:

Bakery products, Beverages, Carbonated beverages, Concentrates and ades, Confectionary, Desserts, Dough conditioners, Edible films, fibre drinks, Formed foods, Frozen foods, Glazes, Gravies, Ice cream, Jellies, Meat, Meat products, Non-dairy creamers, Noodles, Pasta, Pudding, Cream, Yogurt

Our company Starch is one of the strongest producers of Konjac Gums in India and offers a wide range of products to satisfy our client’s needs.

GLUKOM T30 (high viscosity Konjac Gum)

Xanthan Gum Powder

Xanthan gum is an extracellular polysaccharide secreted by the micro-organism Xanthomonas campestris. It is produced by aerobic fermentation of glucose or sucrose solutions.

We have a close cooperation with one of the qualitative fermentation product maker in China and offers the speciality product.

The cold water soluble Xanthan gum exhibits highly pseudoplastic flow and synergistic interaction with many galactomannans derived from Guar, Cassia, Carob bean etc.

The effective water binding imparted by Xanthan Gum is highly stable against high acidic, salt, oil, sugar or electrolyte conditions.

Application Of Gums Powder for Cosmetics & Health & Personal Care

Anti-Aging Herbal Products- Provide Thickness
Ointments- Thickening agent
Lotions- Gives unctuousness
Tablets- Disintegrating and Granulating agent
Soaps- Emulsions and Whitening agent
Hair Shampoos, Hair Conditioner, Cream & Lotions, Lipsticks, Liquid Soaps- Film Forming Agent, Binds liquids, Thickening & Lubricating agent
Deodorants, Shaving Products, Dish Washing- Gel formulation
Air Deodorizers- Air freshening/Deodorizing gel
Oral Care, Skin Care- Protective layer, Increases the shelf life, Thickening, Smooth & Moisture

Gum Acacia

It is commonly used as a thickener, stabilizer, and emulsifier in the food industry, particularly in the production of confectionery, baked goods, dairy products, sauces, and other processed foods.

Gum acacia is known for its ability to form clear and viscous solutions, making it a popular ingredient in candies, soft drinks, and other beverages. It also helps to prevent oil separation in salad dressings and sauces, and enhances the texture and stability of baked goods.

Due to its natural origin and non-toxic properties, gum acacia is considered a safe and desirable alternative to synthetic additives. It is approved for use by various regulatory agencies, including the US Food and Drug Administration (FDA), as a food ingredient.

Butters

Mango Butter
Kokum Butter
Coconut Butter