Guar Gum Powder supplier Distributor Manufacturer in Kolkata West Bengal india

East india Chemicals guar, guar gum, gum guar, guaran, cyamopsis gum, guar flour, price,  supplier, wholesaler, distributor,, exporter,  in kolkata India. Guar gum is highly valuable and sought after as an ingredient from small quantities in numerous food products to large scale uses in oil field services(e.g., a component of frac fluids).Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application.

Production and trade

The guar bean is principally grown in India, Pakistan, U.S., Australia and Africa. India produces about 2.5 - 3 million tons of guar annually, making it the largest producer, with about 80% of world production. In India, Rajasthan, Gujarat and Haryana are the main producing regions, and Jodhpur, Sri Ganganagar and Hanumangarh in Rajasthan are the major Guar trading markets. 

Industrial applications

Textile industry – sizing, finishing and printing

Paper industry – improved sheet formation, folding and denser surface for printing

Explosives industry – as waterproofing agent mixed with ammonium nitrate, nitroglycerin, etc.

Pharmaceutical industry – as binder or as disintegrator in tablets; main ingredient in some bulk-forming laxatives

Cosmetics and toiletries industries – thickener in toothpastes, conditioner in shampoos (usually in a chemically modified version)

Fracturing fluids normally consist of many additives that serve two main purposes, firstly to enhance fracture creation and proppant carrying capability and secondly to minimize formation damage. Viscosifiers, such as polymers and crosslinking agents, temperature stabilizers, pH control agents, and fluid loss control materials are among the additives that assist fracture creation. Formation damage is minimized by incorporating breakers, biocides, and surfactants. More appropriate gelling agents are linear polysaccharides, such as guar gum, cellulose, and their derivatives.

Guar gums are preferred as thickeners for enhanced oil recovery (EOR). Guar gum and its derivatives account for most of the gelled fracturing fluids. Guar is more water-soluble than other gums, and it is also a better emulsifier, because it has more galactose branch points. Guar gum shows high low-shear viscosity, but it is strongly shear-thinning. Being non-ionic, it is not affected by ionic strength or pH but will degrade at low pH at moderate temperature (pH 3 at 50 °C). Guar's derivatives demonstrate stability in high temperature and pH environments. Guar use allows for achieving exceptionally high viscosities, which improves the ability of the fracturing liquid to transport proppant. Guar hydrates fairly rapidly in cold water to give highly viscous pseudoplastic solutions of, generally, greater low-shear viscosity than other hydrocolloids. The colloidal solids present in guar make fluids more efficient by creating less filter cake. Proppant pack conductivity is maintained by utilizing a fluid that has excellent fluid loss control, such as the colloidal solids present in guar gum.

Guar has up to eight times the thickening power of starch. Derivatization of guar gum leads to subtle changes in properties, such as, decreased hydrogen bonding, increased solubility in water-alcohol mixture, and improved electrolyte compatibility. These changes in properties result in increased use in different fields, like textile printing, explosives, and oil-water fracturing applications.

Mining
Hydroseeding – formation of seed-bearing "guar tack"
Medical institutions, especially nursing homes - used to thicken liquids and foods for patients with dysphagia

Fire retardant industry - as a thickener in Phos-Chek

Nanoparticles industry - to produce silver or gold nanoparticles, or develop innovative medicine delivery mechanisms for drugs in pharmaceutical industry.

Food applications

The largest market for guar gum is in the food industry. In the US, differing percentages are set for its allowable concentration in various food applications. In Europe, guar gum has EU food additive code E412. Xanthan gum and guar gum are the most frequently used gums in gluten-free recipes and gluten-free products.

Applications include:

In baked goods, it increases dough yield, gives greater resiliency, and improves texture and shelf life; in pastry fillings, it prevents "weeping" (syneresis) of the water in the filling, keeping the pastry crust crisp. It is primarily used in hypoallergenic recipes that use different types of whole-grain flours. Because the consistency of these flours allows the escape of gas released by leavening, guar gum is needed to improve the thickness of these flours, allowing them to rise as a normal flour would.

In dairy products, it thickens milk, yogurt, kefir, and liquid cheese products, and helps maintain homogeneity and texture of ice creams and sherbets. It is used for similar purposes in plant milks.
For meat, it functions as a binder.