Hicol Grade guar gum is packed by automatic bag packer, without hand touch, in multi ply valve type paper bag, the bags are then heat sealed for preserving quality of guar gum for a long time. Transporters qualification for finished good transport. Strategically located in Gujarat, Gandhinagar district, our unit is supplied by a robust local market network. It produces more than 4,000 metric tons per annum of Guar gum products in different varieties and grades. We also have 1,500 metric tons warehousing capacity for our food and industrial grade products. H.B.s Guar Gum unit has its own i

Guar gum is one of the most efficient water thickening agent known. It is white to creamy coloured, free flowing powder, free from extraneous matter. Guar gum undamaged by bleaching or thermal degradation and are available in several granulation and viscosity ranges. The average molecular weight of galoman grade is 2,00,000-3,00,000. Application of Industrial grade Guar gum Paper Industry Oil well Industry Mining Industry Explosive Industry Textile Industry

Average molecular weight of galoman grade - 2,00,000-3,00,000. Application - Guar gum and guar derivatives thicken the dye baths that are used in the printing and dyeing of fibres, fabrics and carpets. The gums control the Rheological of the dye formulations and permit complex multiple dye patterns that are sharp, bright and controlled as to penetration.

Guar gum is as a wet end additive. This means that the gum is added to the pulp suspension just before the sheet is formed on either a foundrinier machine or a cylinder machine. The pulping process, which is designed to remove lignin and there by produce a fibrous celluloid pulp, also removes a large part of the hemicelluloses normally present in the wood. Guar gum replace or supplement the natural hemicelluloses in paper bonding. It is also useful foresheet formation, mulled bursting strength, fold strength, tensile strength, measure of the force required, to pull a fibre from the surface of

Guar gum acts as a stabilizer, thickener and suspending agent. Even though relatively small percentage is incorporated into a wide variety of foods it performs a function normally requiring a larger percentage of starch or other thickening agents. Examples in cakes, cake icings, bread, Pie fillings, Ice-cream and soft serve products, emulsion type dressings of salad in bottled sauces and canned gravies etc.