01Core grade
Food-Grade Guar Gum Powder
Cyamopsis tetragonolobaSpecification-led 200-mesh powder for thickening, water binding, suspension and texture control.
Discuss Food-Grade Guar Gum PowderCore grade · BT-GGP-200
Food-Grade Guar Gum Powder
Specification-led 200-mesh guar gum powder for thickening, water binding, suspension and texture control in food and pet-food systems.
Product pathway
A defined route to qualification.
Every product is quoted only after Banterra confirms the applicable processing line, specification, documentation and destination-market fit.
01Application fit
Where qualification starts.
These are evaluation pathways, not universal performance or dosage claims. The buyer's method and intended market determine suitability.
Relevant application pathways
- 01
Wet pet-food gravies and texture systems
- 02
Bakery dough and moisture-management systems
- 03
Dairy, frozen and compatible stabilizer systems
- 04
Sauces, dressings and suspension systems
Packing & export
Configured for the accepted order.
Bag type, liner, palletization, markings and container loading are confirmed against the signed order and destination requirements.
Core portfolio · BT-GGP-200
Technical specification matrix
Indicative qualification profile. Binding acceptance limits are confirmed in the signed product specification and lot-specific analytical report.
| Parameter Metric | Technical Specification Standard |
|---|---|
| Product Code Reference | BT-GGP-200 (Food & Pet-Food Grade) |
| Viscosity Profile (2 Hours, 1% Sol.) | Qualification profiles: 3,500 cps | 4,500 cps | 5,500+ cps (Brookfield RVT, 20 RPM, 25°C) |
| Particle Distribution (Mesh Pass) | Min. 92% passing through 200 Mesh screen filter |
| Moisture Content Threshold | Max. 12.0% stabilized |
| Microbiological Tolerance Limits | E. coli: Negative/g | Salmonella: Negative/25g | Mold/Yeast: <500 cfu/g |
| Primary Intended Applications | Emulsification support, stabilization, and water-binding in canned wet pet foods, high-yield bakery goods, commercial sauces, and dairy suspensions. |
Method note: Final viscosity reporting should define solution concentration, water quality, temperature, instrument, spindle, speed and hydration time. Microbiological limits and methods are finalized against the destination market and buyer-approved specification.
Application matrix
Performance shaped around
your formulation.
Canned & Wet Pet Food
Supports gravy viscosity, suspension, water management and consistent texture through filling and storage.
Qualification focusHydration profile · shear · proteins · saltsBakery Systems
Contributes to dough water retention, handling consistency, softness and finished-product texture.
Qualification focusFlour system · inclusion rate · hydration sequenceDairy & Frozen
Helps manage viscosity, body, suspension and freeze–thaw texture in compatible formulations.
Qualification focusProtein balance · homogenization · stabilizer systemSauces & Dressings
Builds cold-process viscosity and supports suspension across a range of pour profiles.
Qualification focuspH · salt · oil phase · mixing energyBuyer qualification
Parameters to confirm.
Published BT-GGP-200 figures apply only under the stated methods. These additional inputs are aligned before quotation and product evaluation.
01Target viscosity method and hydration time
02Particle-size distribution and mesh
03Microbiological acceptance limits
04Process pH, salts, temperature and shear
Product enquiry