GUMCOL-FG265 (6000-6500 cps, 200 mesh)
GUMCOL-FG265 Ultra-High Viscosity Guar Gum - Superior Food Grade Thickener
GUMCOL-FG265 guar gum represents superior food-grade thickening technology specifically engineered for frozen dessert applications demanding ultra-high viscosity performance. This premium hydrocolloid powder achieves exceptional 6000-6500 cps viscosity within 15 minutes, revolutionizing frozen food formulations through unmatched texture enhancement and freeze-thaw stability. Advanced molecular selection processes create optimized galactomannan structures enabling complete hydration and superior rheological properties essential for ice cream manufacturing. The ultra-high viscosity grade maintains consistent performance across extreme temperature ranges from -30°C to 100°C while demonstrating exceptional compatibility with dairy proteins and emulsifiers. From premium ice cream to frozen yogurt applications, GUMCOL-FG265 guar gum delivers unprecedented stability and texture results. This specialized thickening agent provides revolutionary solutions for manufacturers seeking superior freeze-thaw protection. The extraordinary water-binding capacity prevents ice crystal formation throughout frozen storage. Quality control protocols guarantee batch-to-batch consistency exceeding international frozen food safety standards. GUMCOL-FG265 serves as the ultimate choice for premium frozen dessert applications requiring exceptional texture and stability performance.
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Properties of Guar Gum
- Ultra-High Viscosity Excellence
- Advanced Mesh Refinement
- Superior Freeze-Thaw Matrix
- Premium Clean Label Status
Our GUMCOL-FG265 guar gum incorporates revolutionary processing techniques delivering exceptional performance characteristics essential for modern frozen food manufacturing operations. These engineered properties ensure superior viscosity development, cryoprotection, and synergistic functionality across diverse frozen systems from ice cream to frozen bakery products requiring ultimate texture control. The specialized ultra-high molecular structure provides unparalleled advantages over conventional stabilizers. Superior grade specifications guarantee consistent results in continuous freezing equipment. Each property contributes to exceptional product quality and consumer satisfaction ratings. The following key features distinguish GUMCOL-FG265 from all other guar gum grades available globally.
GUMCOL-FG265 Premium Hydrocolloid Growing Regions
GUMCOL-FG265 guar gum originates from specially selected guar plantations cultivated exclusively in India’s Rajasthan desert region and Pakistan’s Punjab province, representing 85% of premium grade production. These unique semi-arid climatic conditions create perfect environments for developing exceptional galactomannan content essential for achieving 6000-6500 cps viscosity specifications. Advanced agricultural practices ensure superior quality while supporting sustainable farming communities. The distinctive soil minerals and controlled irrigation in these regions contribute to ultra-high gum properties required for frozen applications.
GUMCOL-FG265 Ice Cream Stabilizer Benefits
- Superior Freeze-Thaw Protection Enhancement
- Exceptional Texture and Creaminess Development
- Revolutionary Ice Crystal Control System
GUMCOL-FG265 Frozen Dessert Thickener Product Information
GUMCOL-FG265 guar gum undergoes revolutionary processing achieving optimal molecular structure for superior hydration in frozen food applications requiring ultra-high viscosity performance. Advanced purification technologies ensure exceptional rheological properties across extreme temperature conditions while maintaining perfect compatibility with dairy ingredients naturally. This superior thickening agent eliminates complex pre-hydration requirements, reducing processing time and equipment investments significantly for manufacturers. The refined 200 mesh powder demonstrates unmatched shear stability and predictable functionality essential for precise texture control in continuous freezing systems. Stringent quality control measures maintain exceptional batch-to-batch consistency meeting critical frozen food safety specifications for ice cream, frozen yogurt, and specialty dessert applications worldwide. The ultra-high galactomannan content exceeding 85% provides extraordinary water-binding capacity and superior emulsion stabilization properties. GUMCOL-FG265 exhibits remarkable freeze-thaw stability preventing syneresis and maintaining smooth texture through multiple temperature cycles. Synergistic interactions with locust bean gum and carrageenan create revolutionary texture profiles at optimized usage levels. The natural extraction process preserves superior functional properties while supporting premium clean label requirements demanded by quality-conscious consumers. Manufacturing facilities employ cutting-edge technology ensuring exceptional product purity and microbiological safety standards. This ultra-premium grade represents the optimal choice for frozen food manufacturers seeking uncompromising quality and performance.
GUMCOL-FG265 Superior Guar Quality Standards
Our GUMCOL-FG265 guar gum meets exceptional food grade specifications through ISO 22000:2018 certified manufacturing ensuring superior quality for frozen food industry applications globally.
- A.I.R. (Acidic Insoluble Residue)
- Moisture
- Viscosity
- Content of Ash
- Size of the Particle
- Odor
- Protein
- Filterability
- Gum Content
- Color
- Fibre
- Granulation
- Insoluble Residue
- Fat Content
- pH
- Heavy Metals
- Arsenic
- Lead
The Microbiological Quality Test consist of bacteriological test of the Food Grade products like Standard Plate Count, Yeast & Mould, Salmonella, E-coli, Colliform, Pseudomonas, Staphylococcus etc.
GUMCOL-FG265 Frozen Food Stabilizer Quality Testing Parameters
Our GUMCOL-FG265 guar gum undergoes rigorous testing across 18 quality parameters ensuring superior performance for frozen food applications meeting international standards.
| Physical Properties | Chemical Analysis | Performance Testing |
|---|---|---|
| Particle Size (200 mesh) | Galactomannan (>85%) | Hydration Time (15 min) |
| Bulk Density (0.35-0.50) | Protein Content (<5%) | Viscosity @ 1% Solution |
| Moisture Content (<10%) | Ash Content (<1.2%) | Freeze-Thaw Stability |
| Color (Cream-White) | Heavy Metals (Food spec) | Cryoprotection Index |
| pH Value (5.0-7.0) | Acid Insoluble (<2%) | Syneresis Prevention |
| Odor (Neutral) | Fat Content (<0.7%) | Gel Strength @ -18°C |
GUMCOL-FG265 Cryoprotectant Grade Numbers
- HS-Code of GUMCOL-FG265 Guar Gum: 1302.32.90
- CAS No. of GUMCOL-FG265 Guar Gum: 9000-30-0
- EEC No. of GUMCOL-FG265 Guar Gum: E-412
- BT No. of GUMCOL-FG265 Guar Gum: 1302.3290
- EINECS No. of GUMCOL-FG265 Guar Gum: 232-536-8
- IMCO-Code: Non-Hazardous Material
GUMCOL-FG265 Ultra Viscosity Builder Product Grades
| Grade Code | Viscosity (cps) | Hydration Time | Temperature Range | Application |
|---|---|---|---|---|
| GUMCOL-FG255 | 5000-5500 | 10 minutes | -20-100°C | Dairy Products |
| GUMCOL-FG260 | 5500-6000 | 10 minutes | -20-100°C | Bakery Systems |
| GUMCOL-FG265 | 6000-6500 | 15 minutes | -30-100°C | Frozen Desserts |
| GUMCOL-FG270 | 6500-7000 | 15 minutes | -30-100°C | Premium Ice Cream |
| GUMCOL-FG275 | 7000-7500 | 15 minutes | -30-100°C | Specialty Frozen |
Common Questions
FAQs -GUMCOL-FG265 Freeze-Thaw Stabilizer
Typical usage: 0.15-0.25% for ice cream, 0.20-0.35% for frozen yogurt, 0.25-0.40% for sorbet. Higher concentrations provide superior freeze-thaw protection and enhanced creaminess.
It offers various benefits, including lowering blood glucose and insulin levels. Additionally, it serves as a valuable thickening agent in food products, pharmaceuticals, cosmetics, water treatment, mining, drilling, and confectioneries.
Ultra-high viscosity 6000-6500 cps prevents ice crystal growth maintaining smooth texture through distribution. This excellence reduces freezer burn while delivering premium mouthfeel characteristics.
Yes, superior molecular structure creates robust gel networks preventing water migration effectively. Premium grade maintains texture integrity through multiple freeze-thaw cycles without separation.
Optimal hydration occurs at 60-70°C using high-shear mixing at 2,000+ RPM. Proper temperature ensures complete dissolution maximizing functional properties in frozen systems.
Exceptional synergy with locust bean gum creates superior elastic texture in ice cream. Combinations with carrageenan optimize melt-down resistance improving product quality significantly.
Ultra-high viscosity 6000-6500 cps through specialized processing achieving superior molecular weight distribution. Premium purification delivers unmatched freeze-thaw stability for frozen applications.
Natural extraction maintains superior clean label status meeting premium market requirements. Single hydrocolloid declaration simplifies labeling while delivering exceptional frozen dessert quality.
GUMCOL-FG265 Frozen Food Additive Technical Support
Our frozen food technologists provide comprehensive GUMCOL-FG265 guar gum application support including formulation optimization, freeze-thaw testing, and troubleshooting services for superior product development. Laboratory facilities offer custom stabilizer blend development, texture profiling, and accelerated shelf life studies utilizing advanced cryogenic equipment. Technical documentation includes detailed usage guidelines, synergy matrices, and case histories demonstrating successful applications across premium ice cream, frozen yogurt, and specialty frozen dessert categories.
GUMCOL-FG265 Cryogenic Texture Modifier Packaging and Delivery
GUMCOL-FG265 guar gum ships in 25-kilogram moisture-resistant kraft bags or 750-kilogram bulk containers with superior barriers and food-grade liners ensuring product excellence. Strategic cold-chain inventory locations ensure 24-48 hour delivery to major frozen food manufacturing facilities minimizing supply disruptions. International shipments utilize temperature-controlled logistics meeting FDA specifications with complete documentation for regulatory compliance.
GUMCOL-FG265 Premium Stabilizing Agent Additional Applications
Beyond frozen dessert systems, GUMCOL-FG265 guar gum serves pharmaceutical freeze-dried formulations requiring superior rehydration properties. Frozen bakery products benefit from exceptional texture retention preventing moisture migration. Frozen meal applications utilize cryoprotection capabilities maintaining sauce consistency. Frozen beverage slushies employ suspension properties preventing separation. Quick-service restaurant operations utilize portion stability and superior freeze-thaw characteristics.
GUMCOL-FG265 Superior Natural Thickener Industry Certifications
Manufacturing facilities maintain SQF (Safe Quality Food) certification ensuring exceptional GUMCOL-FG265 guar gum quality meeting premium standards. Halal and Kosher certifications demonstrate religious compliance for international frozen dessert markets. Third-party laboratory verification confirms superior grade specifications through comprehensive testing protocols. Regular audits validate processes maintaining customer confidence for critical frozen food manufacturing operations.
GUMCOL-FG265 Premium Hydrocolloid Environmental Profile
GUMCOL-FG265 guar gum biodegrades completely within 25-35 days under environmental conditions without accumulation supporting sustainability initiatives. Sustainable sourcing from water-efficient crops supports agricultural communities while ensuring premium supply reliability. Carbon footprint analysis demonstrates 60% reduction versus synthetic cryoprotectants meeting corporate sustainability goals. Natural plant-based origin supports manufacturer environmental initiatives and premium clean label requirements demanded by conscious consumers.
