Our organization is engaged in offering an extensive range of Food Hydrocolloids. The offered product is processed with the help of latest machines and is available in varied packaging of different options in order to meet the requirements of our clients. It is also used for cattle feed and for making different kinds of dishes. Our Food Hydrocolloids are highly demanded in the industry due to its features like purity, rich taste and long shelf life.
Cassia hydrocolloids belong to the family of leguminosae. Their energy reservoirs consist mainly of galactose and mannose units. There are 5-6 mannose units for every galactose unit. Like most polysaccharides, the formula (C6H10O5)n H2O applies to Cassia hydrocolloid. Their molecular weight is estimated to be between 100,000 and 300,000 Dalton. Cassia hydrocolloids have a similar molecular structure to other seed hydrocolloids such as Tara gum or Locust Bean gum. The basic units of the macromolecule are long chains of 1,4 - glycosidic linked mannose units.
Guar hydrocolloids are a galacto-mannan consisting of a 1-4 linked D-mannopyranose backbone with branch points from their 6-positions linked to D-galactose (i.e. 16-linked - D-galactopyranose). Guar hydrocolloids are made up of non-ionic polydisperse rod-shaped polymers consisting of molecules made up of about 10,000 units. There are 1.5 - 2 mannose units for every galactose unit. Guar hydrocolloids are economical thickeners and stabilizers. They hydrate fairly rapidly in cold water to give highly viscous pseudo-plastic solutions.
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