Natural Gum Food Grade

NATURAL GUM MV - 30


APPEARANCE CREAM COLOURED
HOMOGENEOUS POWDER
MOISTURE 12.0% MAX.
PROTEIN 5.5% MAX.
A.I.R. 5.0% MAX.
GUM CONTENT 78.0% MINIMUM BY DIFFERENCE
MESH THROUGH 200 SCREEN 80.0% MINIMUM
VISCOSITY 1% SOLUTION 3000 - 3500 CPS
AFTER 2 HRS. USING BROOKFIELD VISCOMETER MODEL RVT SPINDLE NO.3 WITH TEMP. EXACTLY AT 25C AT 20 RPM.
pH APPROXIMATE 7.
TOTAL PLATE COUNT 10,000 / g MAX.
YEAST 500 / g MAX.
MOULD 500 CFU / g MAX.
E-COLI - VE
SALMONELLA - VE
COLIFORM - VE

NATURAL GUM AV - 40


APPEARANCE CREAM COLOURED
HOMOGENEOUS POWDER
MOISTURE 12.0% MAX.
PROTEIN 5.5% MAX.
A.I.R. 5.0% MAX.
GUM CONTENT 78.0% MINIMUM BY DIFFERENCE
MESH THROUGH 200 SCREEN 80.0% MINIMUM
VISCOSITY 1% SOLUTION 4000 - 4500 CPS
AFTER 2 HRS. USING BROOKFIELD VISCOMETER MODEL RVT SPINDLE NO.3 WITH TEMP. EXACTLY AT 25C AT 20 RPM.
pH APPROXIMATE 7.
TOTAL PLATE COUNT 10,000 / g MAX.
YEAST 500 / g MAX.
MOULD 500 CFU / g MAX.
E-COLI - VE
SALMONELLA - VE
COLIFORM - VE

NATURAL GUM CLASSIC - 200F


APPEARANCE CREAM COLOURED
HOMOGENEOUS POWDER
MOISTURE 12.0% MAX.
PROTEIN 4.5% MAX.
A.I.R. 2.5% MAX.
GUM CONTENT 80.0% MINIMUM BY DIFFERENCE
MESH THROUGH 200 SCREEN 90.0% MINIMUM
VISCOSITY 1% SOLUTION 4800 - 5000 CPS
AFTER 2 HRS. USING BROOKFIELD VISCOMETER MODEL RVT SPINDLE NO.4 WITH TEMP. EXACTLY AT 25C AT 20 RPM.
pH APPROXIMATE 7.
TOTAL PLATE COUNT 10,000 / g MAX.
YEAST 500 / g MAX.
MOULD 500 CFU / g MAX.
E-COLI - VE
SALMONELLA - VE
COLIFORM - VE

NATURAL GUM XDX - 300F


APPEARANCE CREAM COLOURED
HOMOGENEOUS POWDER
MOISTURE 12.0% MAX.
PROTEIN 4.5% MAX.
A.I.R. 2.3% MAX.
GUM CONTENT 83.0% MINIMUM BY DIFFERENCE
MESH THROUGH 200 SCREEN 90.0% MINIMUM
VISCOSITY 1% SOLUTION 6000 CPS
AFTER 2 HRS. USING BROOKFIELD VISCOMETER MODEL RVT SPINDLE NO.4 WITH TEMP. EXACTLY AT 25C AT 20 RPM.
pH APPROXIMATE 7.
TOTAL PLATE COUNT 10,000 / g MAX.
YEAST 500 / g MAX.
MOULD 500 CFU / g MAX.
E-COLI - VE
SALMONELLA - VE
COLIFORM - VE