Guar Gum Replacer

Home / Guar Gum Replacer

GPI 7520X is a blend of hydrocolloids for use as a thickener or release agent.

Functional Properties:

  • Used in further processing meat products such as hotdog for binding and ease of peeling.
  • As a stabilizer and blender, to control purge or syneresis in further-processed meat products

Recommended Dosage Level:
0.1% – 0.2% by total weight of the finished product during processing and before cooking.

Ingredient Composition:
Carrageenan Xanthan gum Maltodextrin (for standardization)

Phycical-Chemical Properties:

Viscosity400 – 600 cps @75°C, 4500 – 7000 cps @100°C
pH6.0 – 9.0
Particle size90% pass through 200 mesh
Moisture ContentLess than 12.0%
AppearanceCream to white powder

Heavy Metals*:

Arsenic< 2 ppm
Lead< 1 ppm
Mercury< 0.03 ppm
Heavy Metals< 10 ppm

Bacterio Logical Specifications:

Total Plate Count< 5,000/g
Yeast and Molds< 300/g
Salmonellanegative in 25g
Escherichia colinegative in 10g
Staphylococcus aureusnegative in 10g

Material Safety Data Sheet (MSDS) and Allergen Information available on request.

Regulatory Information:
Conforms to the FAO/WHO, the Code of Federal Regulations (U.S. FDA), and the Food Chemicals Codex Standards.

Shelf Life:
Two years in its original packaging, in a dry and cool room, away from floor and walls.

Three-ply white kraft paper bags with PE lining and heat-sealed. Each bag contains a net weight of 25 kg and is palletized in 1,000 kgs to 3,000 kgs lots and shrink-wrapped. All materials used are USDA-approved food grade materials only.

Nutritional Profile*:
(Approximate values for nutrition labeling)

Total Carbohydrates65g/100g
Dietary Fiber (Soluble)45g/100g
Dietary Fiber (Insoluble)9g/100g
Total Fat0.5g/100g
Saturated Fat<0.1g/100g
Calories from fat<1cal/100g

*Internal or external laboratories perform these analyses occasionally as a service for our customers according to their requirements.