deepanshiagro@gmail.com
+91-7665072877
deepanshiagro@gmail.com
+91-7665072877
Out of stock
Cationic Guar gum powder is a modified from guar gum , a natural polysaccharide , that has been chemically treated to become cationic (positively charged )
Uses : cationic guar gum powder used as a thickening and conditioning agent in cosmetics and personal care
Deepanshi Agro offers high molucular weight cationic guar polymer whi h is high charge with high aqueous viscosity 3000 cps to 4000 cps in 1 % solution with very low micro count 100 col./ gm Nitroge 1.3 to 1.7%
| Size | 150ge, 1kg, 50ge, 75ge |
|---|
Pectin powder is a naturally occurring polysaccharide found in the cell walls of fruits and vegetables , paticularly in apples and citrus fruits . It is commonly used as a gelling , thickening and stabilizing agent in food products , especially in jams , jellies in it is powdered form , it is a white to light brown powder , primarily feom citrus fruits
We offers good quality of pectin powder from apple
Fast Hydration guar gum powder is widely used in the oil and gas industry , particularly in drilling
Deepanshi agro offers best quality fast hydration guar gum powder with 3 min viscosity 40 cps and 60 min viscosity 45 cps in 2% kcl 0.48 % solution on fann viscometer 35
Also offer 38-43 , 37-42 cps and 40-45 cps
Guar extracts are the Guar Split/Gum 28% (+/- 1% variance) extracts from the guar seed. The guar extracts include Churi and Korma 67%, whose ratio again is dependent upon the quality of the seed.
Gelling Properties of the Refined Cassia Gum Powder-The composition of Cassia gum includes at least 75% polysaccharide and a linear backbone chain of mannose with side galactose units. The ratio of Mannose: Galactose is about 5: 1 typically and this subtropical weed is known by different names globally. If there is a high concentration of galactose side chains in the refined cassia gum it can hamper the gelling effect with anionic polymers. Much lesser amounts of the hydrocolloid blend containing the gum are required to attain the desired outcome when compared with carrageenan alone or combinations of carrageenan with other related galactomannans.
Cassia tora splits generally contain galactose and mannose units. Along with carrageenan and xanthan, these splits form a gel and acts like thickeners. These splits are emulsifiable in hot water. Cattle food products include this cassia splits, for example in dog, cow, cat foods, etc.
Xanthan Gum Food Grade is a natural polysaccharide used as a food additive for its thickening, stabilizing and emulsifying things. It is produced from the fermentation of glucose, sucrose or lactose by the bacterium Xanthomonas camperstris. After fermentation, the resulting substance is precipitated with isopropyl alcohol, dried and ground into a fine powder, which is then used for various food products.
Reviews
There are no reviews yet.