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 additive

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 prop

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

Procured from reliable vendors, our range of guar gum is is the ground endosperm of the Guar plant Cymopsis tetragonolobus. This is hydro colloidal 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

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

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