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Gaur Gum
History: For the past 5 generations, Ashok's family is in Agriculture and Seafood business, Ashok used to visit their Agriculture farms and Seafood farms frequently in his childhood, so he has developed personal interest to develop Guar Gum business in USA. Ashok's family owns Guar farms and Guar Gum processing unit in South India, So VINCE Global is importing Guar Gum as per USA guidelines from India.

Vince Global is a premier company manufacturing guar gum products in India for OIL DRILLING(Hydraulic Fracturing), FOOD, TEXTILES, and a number of other end use Industries.

The manufacturing facilities for Guar Gum splits and Guar Gum powder at Vince Global is modern and highly sophisticated in order to maintain high level of quality required for food industry. A modern quality control laboratory for testing the Physical, Chemical, and microbiological standards, of the product operates round the clock monitor and control quality during production.

Food Grade Guar Gum
 
Ice Cream/Dairy Products
arrow Provides smooth and creamier texture.
arrow Prevents formation of ice crystals.
arrow Prevents quick meltdown.
 
Bakery Products
arrow Improves texture.
arrow Increases shelf life.
arrow Improves moisture retention.
 
Pet Food
arrow As a viscosifier.
 
Soups & Gravies
arrow As a viscosifier.
 
Noodles
arrow Better sheet formation.
arrow Improves moisture retention.
arrow Improves texture.
arrow Improves machine runnability, thereby increasing production.
 
 
 
Industrial Grade Guar Gum
 
 
 
Following are the specs of Guar Gum.

Product Spec.:   FH35-40 grade

Parameters

               Units

Analysis Results

Moisture

%

5.30

Ash

%

0.69

Protein

%

4.16

A.I.R.

%

0.90

PH

PH

6.30

Fann viscosity cold on Fann 35SA @ 300 rpm 250 ML D.I. Water + 5 Gms KCL+ 1.2 Gms Guar Gum, 2.5 MIN.  mix in warring   Blender @ 1500 RPM

Elapse Time ¯

03 Min.

Cps

36

10 Min.

Cps

39

60 Min

Cps

41

Garanulumatry

Through 100 #

%

Pass

Through 200 #

%

99.45

Product Spec.:   FH40-45 Grade

Parameters

               Units

Analysis Results

Moisture

%

3.90

Ash

%

0.08

Protein

%

4.01

A.I.R.

%

0.80

PH

PH

6.20

Fann viscosity cold on Fann 35SA @ 300 rpm 250 ML D.I. Water + 5 Gms KCL+ 1.2 Gms Guar Gum, 2.5 MIN.  mix in warring   Blender @ 1500 RPM

Elapse Time ¯

03 Min.

Cps

40.50

10 Min.

Cps

43.50

60 Min

Cps

46.00

Garanulumatry

Through 100 #

%

Pass

Through 200 #

%

99.50

 
 
 
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