Gum Acacia (INS: No. 414, EEC No. E414) is a dried exudation obtained from the stems and branches of Acacia Senegal (L) Willdenow or the related species of Acacia (Fam. Leguminosae). The major source of Gum Acacia is the Sudan. Other important sources are Chad, Senegal and Nigeria.

Gum Acacia has been used in Pharmaceutical applications for many years and it is specified in National, European and USA Pharmacopoeias. The usage of Gum Acacia in Pharmaceutical application is based on it's natural properties of emulsification, stabilisation, demulcent action, adhesiveness and binding action.

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We formulate a wide range of Xanthan Gum which is polysaccharide and is formulated by a process where in glucose or sucrose if fermented by Xanthomonas campestris bacterium. Scientifically, it is known to have a long chain of three different forms of sugar and is widely used in:

• Food and processing industry
   
  
  1. Thickening agent and stabilizer in dairy products and salad dressings
     
  2. wheat gluten in gluten-free breads, pastas and other flour-based food products
      
     
• Cosmetic industry
   
  
  1. Added to cream-based products to keep the individual ingredients from separating
      
     

• Oil companies
  
  
  1. Lubricant for oil well pumps
     
  2. Can be added to the water in order to increase its viscosity, or thickness
     
  3. Thickened water keeps the drill parts lubricated and displaces more of the natural oil found in the deposit area
  
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Procured from reliable vendors, our range of guar gum is is the ground endosperm of the Guar plant Cymopsis tetragonolobus. This is hydrocolloidal polysaccharide of high molecular weight and is composed of combined through glycosidic linkages (galactomannan).

Salient features of guar gum are:

• Yellowish white powder
  
• Slight odor
  
• Viscosity ranging between 2000 and 5500 cps
  
• Granulometries between 80 to 300 mesh
  
• Sourced from the best agriculturalist
  
• If dissolved in hot or cold water it forms a paste of high viscosity
  
• Soluble in hot and cold water but insoluble in most organic solvents
  
• Strong hydrogen bonding properties
  
• Non-ionic and maintains a constant high viscosity over a broad range of pH
  
• Viscosity of its solution increases gradually with increasing concentration of guar gum in water
  
• Viscosity of guar gum solution influenced by Temperature, pH, presence of salts and other solids of guar gum solution
  
• Excellent thickening, emulsifying, stabilizing and film forming properties
  
• Forms highly viscous colloidal dispersions when hydrated in cold water
  
• Time required for complete hydration in water and to achieve maximum viscosity depend on various factors, i.e., the pH, temperature, grade of powder used and equipment
  
• Compatible with a variety of inorganic and organic substances including certain dyes and various constituents of food

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Our range of ester gum is the ester of rosins or derivatives of rosins, such as polymerizates. Occurring as white to yellow-whitish powder, light yellow to light brown glassy lumps, it includes:

• Glycerol ester gum compounds,
  
• Pentaerythritol ester gum compounds
  
• Methanol ester gum compounds
  

Uses:

• Emulsifier and Stabilizer
  
• Used in citrus oil based beverage flavoring as a weighting or coloring agent

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We export a wide range of Karaya gum lumps which is polymeric material and is widely used in various industrial and commercial applications. This gum can be dissolved or dispersed in water for yielding thickening and gelling effect.

Sourced from tree exudates and plant seeds, these are applied in food and application industry as:

• Thickening agent
  
• Gelling agent
  
• Stabilizer
  
• Emulsifier

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Our range of Carrageenan Gum is extracted from natural rhodospermous plants living in deep ocean. Available as products or semi products of varities, these are widely in demand in the market. Most widely used of this gum is K-carrageenan which is polysaccharide containing a crosslinking structure by D-galactose-4-sulfate and 3,6-dehydrated-D-galactose. This type is used as functional food additives and is beneficial to human body.

Categorized as kappa-carrageenan and iota-carrageenan, this gum is also used for industrial applications as these possess:

• Perfect flexibility
  
• Great solvability
  
• Emulsion capacity
  
• Stability
  

Uses of carrageenan:

• Gelatinizer, thickening agent and stabilizer in can products, dairy products and meat products
  
• Ice-cream, jelly and pudding, beverages, candies, condiments, bread and cakes, butter and cheese, wine and beer
  
• Toothpaste, detergent and cosmetics etc., in chemical industry
  
• Changing original products into improved quality ones
  

Our range of locust bean gum is also known as carob gum, carob bean gum, carobin, E410. It is a galactomannan vegetable gum extracted from the seeds of the Carob tree and is soluble in hot water.

Uses

• Thickening agent and gelling agent in food industry
  
• Used in Breyer's Ice Cream

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We offer a hygienically formulated range of Olibanum Gum Lumps which is available in bold forms as well as pea size quality. Qualitatively superior, our gum is classified as:

• Botanical Name : Boswellia Serrata
  
• Family Name : Bruseraceae
  
• Common Name : Indian Olibanum Tree, Olibanum , Luban, Gond
  
• Part Used : Bark, Gum Resin
  
• Product offered : Gum Resin
  

Uses:

• Sweet, cooling and tonic bark is good in vitiated conditions of Pitta, cough, asthama
  
• Useful in fevers, urethrorrhea, diaphoresis, convulsions, chronic laryngitis, jaundice and arthritis
  
• Antiseptic, expectorant, anti-inflamatory and diuretic
  
• Helps in the treatment of bronchitis, diarrhea, jaundice, ringworm and other skin diseases
  

Gum Acacia (INS: No. 414, EEC No. E414) is a dried exudation obtained from the stems and branches of Acacia Senegal (L) Willdenow or the related species of Acacia (Fam. Leguminosae). The major source of Gum Acacia is the Sudan. Other important sources are Chad, Senegal and Nigeria.

Gum Acacia is used extensively in the production of confectionery products. The usage is based on the natural properties of Gum Acacia i.e. viscosity, emulsification ability adhesion, film forming, pH stability and excellent compatibility with other Gum and Starches.

These natural properties are utilized to ensure that the finished products have the correct texture, adhesion and coating and controlled flavor release and sugar crystallization.

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Gum Acacia (INS: No. 414, EEC No. E414) is a dried exudation obtained from the stems and branches of Acacia Senegal (L) Willdenow or the related species of Acacia (Fam. Leguminosae). The major source of Gum Acacia is the Sudan. Other important sources are Chad, Senegal < Nigeria.

Gum Acacia is used extensively in the flavour and beverage industry, where its natural pro^ are fully utilised.
The major property utilised is the natural ability of Gum Acacia to stabilise emulsions. This functionality arises from the high molecular weight Arabinogalactan - Protein complex which is an inherent part of the selected Acacia. Our research enables us to identify the best Acacia for this function.

Gum Acacia, arising from it's compact structure, is oho excellent for encapsulation of flavours as it emulsifies, has low viscosity, little flavour and protects against flavour oxidation.

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Gum Acacia (INS: No. 414, EEC No. E414) is a dried exudation obtained from the stems and branches of Acacia Senegal (L) Willdenow or the related species of Acacia (Fam, Leguminosae). The major source of Gum Acacia is the Sudan. Other important sources are Chad, Senegal and Nigeria.

Gum Acacia is used extensively in Industrial Non-food applications. The equivalent properties that are used in Food and Pharmaceutical applications, offer extensive new applications. These properties of emulsification, stabilisation, encapsulation, adhesion and binding action ensure the wide usage of Gum Acacia.

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Formulated as per the requirements of our clients, our range of gum comprise gum ghatti which is an amorphous translucent exudate of the Anogeissus Latifolia tree of the Combretaceae family. It is also available in powdered form.

Specifications and features:

• Exported either in lump form or powder where the gum is sized to 150 mesh or finer
  
• Powdered Ghatti is light tan in colour
  
• Bland taste
  
• No odor
  
• Occurs in nature as a mixed calcium, magnesium, potassium and sodium salt
  
• Composed of Larabinose, D-galactose, D-mannose, D-xylose and D glucoronic acid in a molar ratio of 10:6:2:1:2 plus traces less than 1% of 6-deoxyhexose
  
• Does not dissolve in water to give a clear solution but rather over 90% of the gum disperses in water to form a colloidal dispersion
  
• Forms viscous solutions at concentrations of about 5% or higher
  
• Exhibits typical non-Newtonian behavior
  
• Moderately viscous gum lying intermediate between Arabic and Karaya
  
• Viscosity profile gives it a unique status in the spectrum of hydrocolloids
  
• Excellent emulsifying properties
  
• Normal pH of the dispersion is 4.8
  
• Viscosity increases with pH up to a maximum at about pH
  
• Easily preserved with a mixture of a maximum of 0.17% methyl and 0.03% propyl o hydroxybenzoate as well as with glycerin and propylene glycol
  
• Benzoic acid, sodium acid as well as sodium benzoate at 0.1% concentration are effective preservatives
  

Applications of this gum are:

• As an emulsifier and stabilizer in beverages and butter containing table syrups
  
• Flavor fixative for specific applications
  
• Preparation of powdered, stable, oil-soluble vitamins
  
• Emulsifier of petroleum and non petroleum waxes to form liquid and wax paste emulsions
  
• Used in combination with polyacrylamide to aid in the polymerization and formation of uniform and discrete prills of cross-linked polystrene
  
• Used in powdered explosives to improve resistance to water damage
  

Ghatti gum is available in various grades that suit different applications that varies in terms of color, solubility, viscosity, BFOM and total ash content. Grades that are available with us comprise:

• Galaxy
  
• Neon
  
• Purnam
  
• Explo
  
• Noopor

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