Agar Agar Food Grade

Dried hydrophillic colloid extracted from Gelidium Sesquipedale specie. Polygalactoside formed by 60% to 90% of D-Galactose molecules, 10% to 40%  of  the L-Galactose molecules. On about every tenth D-Galactopyranose unit one of the groups - CH20H or CHOH - is esterificated with one molecule of sulphuric acid  from the ester obtained, the salt is formed substituting the remaining atom of hydrogen of  the sulphuric acid by calcium, magnesium, potassium or sodium.

Typical Analysis

Gel Strength (Method Nikan at 20°C)	750 gr/cm2 (+/-3%)
Moisture	Max 20%
Ash	Max 4%
pH gel	~7
Presentation	Powder
Colour	Cream
Melting point	~90°C
Gellifying Point	~35°C

Microbiological Specification

Total Bacteria Count	Less than 5,000 per gram
Salmonella and E. Coli	Absent
Mycotoxins	Absent
Unit Weight	20 kgs net
Packaging Format	Bags/Carton or Barrels with inner polythene bag
Additives	None
Odour	None
Shelf Life	Practically unlimited, if kept in a dry place and packaging is maintained closed.

Guar Gum (5000/200)

Guar Gum is derived from the seed of the guar plant, Cyamopsis tetragonolobus, family leguminosa. The guar plant is a pod-bearing, nitrogen fixing legume. The material has a viscosity of 5000/200 and shall consist of free flowing, buff coloured powder and it shall be free from agglomerates and objectionable colour. It must disperse readily 20ºC in cold water to give 100% solubility.

Typical Analysis (High Viscosity)

Appearance	White to off white powder
Moisture	12% (Max)
Protein	5% (Max)
Viscosity cps (1%)	5000 cps (Min)
Through 200 mesh (75 microns)	97% passing
pH (1% sol)	6.5 to 7.5
Ash	1% (Max)
Storage Analysis	12 months under dry conditions

Guar Gum (3500/200)

Guar Gum is derived from the seed of the guar plant, Cyamopsis tetragonolobus, family leguminosa. The guar plant is a pod-bearing, nitrogen fixing legume. The material has a viscosity of 3500/200 and shall consist of free flowing, buff coloured powder and it shall be free from agglomerates and objectionable colour. It must disperse readily 20ºC in cold water to give 100% solubility.

Typical Analysis (High Viscosity)

Appearance	White to off white powder
Moisture	12% (Max)
Protein	5% (Max)
Viscosity cps (120 Minutes)	Target 3,300 (Min 2,600, Max 4,000)
200 Mesh (75 microns)	97% passing
pH (1% sol)	6.0 to 8.0
Storage Analysis	12 months under dry conditions

Kappa

Kappa Carrageenan is a Carrageenan based food additive, standardised to constant gel strength in water, in order to obtain a uniform substance. Carrageenan (E-407) is a natural hydrocolloid extracted from red seaweed of the Rhodophyceae class.

Typical Analysis (Refined)

Appearance	Clear beige powder
pH	7 - 9.5 (1.0% at 20°C)
Loss on drying	Not more than 12%
Particle Size	98% gum below 250 microns
Total plate count	Max 5000 cfu/g
Mould and yeast	Max 300 cfu/g
Pathogenic bacteria	Negative by tests
Storage Analysis	Minimum of 24 months when stored in cold and dry conditions

Locust Bean Gum - 1st Quality

It is a carob gum, obtained by purification of the ground endosperm of the seeds of the carob tree (Ceratonia Siliqua L.) It is galactomannan polysaccharide. It is partly soluble in cold water and needs heating in order to achieve it’s full viscosity. It shall be a white powder with a ‘typical’ odour and bland taste. The product does not contain any husk.

Typical Analysis (1st Quality)

Boiling Point	Does not boil
Melting Point	Does not melt
Purity	100% Carob seed
Flashpoint	Does not burn
Solubility in water	90% soluble in hot water. Insoluble in cold water
Moisture	12.2 - 13.0%
Ash	0.8 - 0.95%
Protein	6.0 - 6.3%
Acid Insoluble Residues	1.0 - 1.1%
Fat	0.5 - 0.6%
Gum Content	79.0 - 79.5%
Viscosity	2700/2900cps
Mesh	175

Locust Bean Gum - 2nd Quality

It is a carob gum, obtained by purification of the ground endosperm of the seeds of the carob tree (Ceratonia Siliqua L.) It is galactomannan polysaccharide. It is partly soluble in cold water and needs heating in order to achieve it’s full viscosity. It shall be a white powder with a ‘typical’ odour and bland taste. The product does not contain any husk.

Typical Analysis (2nd Quality)

Boiling Point	Does not boil
Melting Point	Does not melt
Purity	100% Carob seed
Flashpoint	Does not burn
Solubility in water	90% soluble in hot water. Insoluble in cold water
Moisture	13.0 - 13.5%
Ash	0.9 - 1.0%
Protein	6.0 - 6.6%
Acid Insoluble Residues	1.0 - 1.25%
Fat	0.5 - 0.7%
Gum Content	77.7 - 78.0%
Viscosity	2500/2700cps
Mesh	175

Tara Gum

Tara Gum Powder is obtained by milling the endosperm of the Tara Seed by mechanical methods. It is a premium grade where high purity, high viscosity and superior whiteness is desired.

Typical Analysis

Galactomananan (by difference)	min 75%
Loss on drying (3 hours/105°C)	max 14%
Ash	max 1.5%
Protein (N Kjeldahl)	max 4%
Arsenic	max 3mg/kg
Total Heavy Metals (As Pb)	max 20mg/kg
Hot Dissolution 86C 10 min (25C)	5000-6000cps
Cold Dissolution 25C (after 30 mins)	3500-4000cPs
Cold Dissolution (after 24 hours)	4500-5500cPs

Particle Size

Through 250 micron	100%
Through 150 micron	100%
Through 100 micron	90%
Through 77 micron	90%

Xanthan Gum Food Grade (200mesh)

Xanthan Gum Food Grade a standard viscosity grade gum produced by corn fermentation (Xanthomonas campestris bacteria) and subsequent purification. It is widely used in the food and pharmaceutical industries.

Typical Analysis

Appearance	White-like or light yellow free flowing powder
Particle Size	200mesh (75µm). Not less than 92% through
Viscosity	1% gum in 1%KCI (60rpm) 1200 - 1700 cps
pH	Value (1% solution) 6.0 - 8.0
Loss on drying	≤15%
Ashes	≤16%
Ethanol & propane	≤500ppm
Total Nitrogen	≤1.5%
Pyruvic Acid	≥1.5%
Lead	≤2ppm
Total plate count	≤2000 cfu/g
Moulds & Yeast	≤100 cfu/g
Salmonella	Negative in 10g
E. coli	Negative in 5g

Xanthan Gum Food Grade (80mesh)

Xanthan Gum Food Grade is a standard viscosity grade gum produced by corn fermentation (Xanthomonas campestris bacteria) and subsequent purification. It is widely used in the food and pharmaceutical industries.

Typical Analysis

Appearance	White-like or light yellow free flowing powder
Particle Size	80mesh (180µm) Not less than 95% through
Viscosity	(1% Salt Solution) 1200 - 1700 mPa.s (cP)
pH	Value (1% solution) 6.0 - 8.0
Loss on drying	≤15%
Arsenic	≤3ppm
Ethanol & propane	≤500ppm
Total Heavy Metals	≤20ppm
Pyruvic Acid	≥1.5%
Lead	≤2ppm
Total plate count	≤2000 cfu/g
Moulds & Yeast	≤100 cfu/g
Salmonella	Negative in 10g
E. coli	Negative in 5g

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