Guar Gum IP/NF/BP

Appearance: White to off-white powder, free from any visible impurities or foreign matter. 2. Identification: Guar Gum should give a positive test for Galactomannan, confirming the presence of mannose and galactose. 3. Solubility: Soluble in cold water, forming a viscous gel. Insoluble in organic solvents like ethanol and chloroform. 4. pH: A 1% aqueous solution should have a pH in the range of 6.0 to 8.0. 5. Loss on Drying: Not more than 10% when dried at 105C. 6. Particle Size: Should pass through a mesh size of 80-100. 7. Microbial Limits: Meets the microbial standards for total aerobic microbial count and yeast and mold count as per food-grade specifications. 8. Heavy Metals: Lead (Pb) should not exceed 2 ppm. Meets food-grade heavy metal limits. 9. Viscosity: The product should meet the viscosity specifications when prepared as a 1% aqueous solution. 10. Galactomannan Content: Guar Gum (Food Grade) should contain not less than 75% galactomannan. 11. Usage: Used in food products as a thickener, stabilizer, and emulsifier. Commonly used in sauces, soups, ice creams, baked goods, and dairy products. 12. Storage: Should be stored in airtight containers, kept in a cool, dry place to avoid contamination and moisture absorption.

. Appearance: White to off-white powder, free from visible impurities and foreign matter. 2. Identification: It should give a positive test for Galactomannan, confirming the presence of the expected galactose and mannose sugars. 3. Solubility: Soluble in cold water to form a viscous gel. Insoluble in organic solvents like ethanol and chloroform. 4. pH: A 1% aqueous solution should have a pH in the range of 6.0 to 8.0. 5. Loss on Drying: Not more than 10% when dried at 105C. 6. Particle Size: The powder should pass through a sieve with a mesh size of 80-100. 7. Microbial Limits: Meets the microbial standards set by the National Formulary (NF) for total aerobic count and yeast and mold count. 8. Heavy Metals: Lead (Pb) should not exceed 2 ppm. Meets the NF standards for heavy metals. 9. Viscosity: A 1% aqueous solution should form a gel with the desired viscosity as per NF specifications. 10. Content of Galactomannan: Guar Gum NF should contain not less than 75% galactomannan. 11. Use: Commonly used in pharmaceutical formulations as a binder, disintegrant, and suspending agent. Also used as a thickening agent in food products, as well as in cosmetics and personal care products.

Identification: Chemical Test: Guar gum should pass the chemical test confirming its identity as Guar Gum through its unique molecular structure and response to reagents. Microscopy: The microscopic examination should show the characteristic features of Guar Gum. Purity: Assay: Not less than 90% of Guar Gum content (calculated on a dried basis). Viscosity: The viscosity of a 1% w/v aqueous solution of Guar Gum should be in the range of 2000 to 3000 cP. Moisture Content: Not more than 10% (at 105C) to ensure the powder is not excessively hydrated and is free-flowing. Ash Content: Not more than 5%, indicating that the product is primarily guar gum and free from excessive non-gum material. pH Level: The pH of a 1% aqueous solution should be between 6.0 and 8.0, indicating the gum is neither too acidic nor too alkaline. Microbial Limits: Guar Gum should comply with microbiological standards for total plate count, yeast and mold, and absence of pathogens like E. coli and Salmonella. Heavy Metals: Not more than 20 ppm (parts per million) of heavy metals such as lead, arsenic, and mercury. Particle Size: Should pass through a 100 mesh sieve to ensure uniformity and suitability for use in pharmaceutical formulations.

Appearance White to off-white powder. 2. Identification Test for guar gum: Positive reaction when tested according to the BP (British Pharmacopoeia) guidelines. 3. Solubility Solubility in water: Forms a viscous gel upon dissolution in water. 4. pH (1% Solution) pH: 6.0 “ 8.0 (typically neutral to slightly acidic). 5. Loss on Drying Loss on drying: Not more than 10% at 105C. 6. Ash Content Ash: Not more than 5%. 7. Viscosity Viscosity (1% solution): Guar BP powder should have the appropriate viscosity as required by the specific BP standard. 8. Microbial Limits Total Aerobic Microbial Count: Should comply with the BP microbial limits. Escherichia coli: Absent in 1g. Salmonella: Absent in 10g. 9. Heavy Metals Lead: Not more than 5 ppm. Arsenic: Not more than 2 ppm. 10. Particle Size The powder should have a fine particle size suitable for pharmaceutical or food-grade applications. 11. Storage Storage conditions: Store in a cool, dry place in tightly sealed containers to protect from moisture and contamination.

Product Name: Gum Arabic Dried (Food Grade) Synonyms: Acacia Gum, Arabic Gum Source: Natural exudate from Acacia senegal and Acacia seyal trees Appearance: Light brown to yellowish-brown dried powder or granules Solubility: Soluble in water Insoluble in alcohol Moisture Content: ‰ 10% pH (10% solution): 4.5 to 5.5 Viscosity: As per application-specific requirements Purity: Free from starch, dextrin, and harmful chemicals Meets FDA, FCC, and other food-grade standards Microbial Limits: Complies with food-grade microbial specifications (e.g., low total plate count, absence of pathogens)

Source: Acacia species (e.g., Acacia senegal or Acacia seyal) Appearance: Light tan to off-white powder Solubility: Soluble in water Moisture Content: ‰ 10% Acacia Gum Content: Min. 90% Ash Content: ‰ 5% pH (1% solution): 4.5 - 6.5 Particle Size: 100-200 mesh (typical)