Guar Gum Replacer – GPI 7520X

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:

Viscosity 400 – 600 cps @75°C, 4500 – 7000 cps @100°C
pH 6.0 – 9.0
Particle size 90% pass through 200 mesh
Moisture Content Less than 12.0%
Appearance Cream 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
Salmonella negative in 25g
Escherichia coli negative in 10g
Staphylococcus aureus negative 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 Carbohydrates 65 g/100g
Dietary Fiber (Soluble) 45 g/100g
Dietary Fiber (Insoluble) 9 g/100g
Sugars 0 g/100g
Moisture 7 g/100g
Protein 0.1 g/100g
Total Fat 0.5 g/100g
Saturated Fat <0.1 g/100g
Calories 261 cal/100g
Calories from fat <1 cal/100g
Cholesterol mg/100g

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

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