Especificaciones técnicas de la goma de tara moligum

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Neutral Odor Neutral Taste White Powder

MoliGum®
Tara Gum

2 Years
Product life

Specifications
(European food additive E-417)

Viscosity
Minimum Maximum
Hot Viscosity * Cold Viscosity*
( at 1% solution, 25 ºC, 20 RPM, spindle #4 )

Typical results
6,152 cps 4,090 cps

5,000 cps

7,000 cps

Microbiological tests
Specification
Total plate count Yeast & moulds E. coli /Coliforms Salmonella / Shigella Max. 250 ufc / gr Max. 100 ufc / gr Less than 1 ufc / gr Negative / 25 grams

Typical results
Less than 100 ufc / gr Less than 100 ufc / gr Less than 1 ufc / grNegative

Purity tests
Specification
Moisture Protein Insoluble Residues on acids Ash Starch pH (1% sol.) Fat Galactomannans Total Heavy Metals ( Cu + Zn ) Mercury (Hg) Cadmium (Cd) Arsenic (As) Lead(Pb) 5.0 --- 7.5 Max. 0.75 % Min 85 % Max 20 ppm Max 1 ppm Max 1 ppm Max 3 ppm Max 5 ppm Max. 12.00 % Max. 3.00 % Max. 2.00 % Max. 1.50 %

Typical results
9.40 % 2.32 % 0.90 % 0.90 % Not detectable6.75 0.41 % 87.37 % 1.25 ppm Not detectable Not detectable Not detectable Not detectable -

Granulometry
Particle percentage passing through the different sieves.

150 microns

106 microns75 microns

100 %
US mesh size (ASTM E11 - 70)

93%
150
Mesh

40%
200
Mesh

100
Mesh

Caloric content
Fats Proteins 398 Kj / Kg 470 Kj / Kg

Packaging: Product life: StorageConditions: Ingredient: Uses:
Methods:

Paper bags with interior transparent plastic bags of 25 Kg. 2 Years. Fresh ambient, dry and vented without direct sun light exposure and odors. Keep the productwith bags closed hermetically. Endosperm of the Tara Seed (Caesalpinia Spinosa). Natural Food additive, used to stabilize, add viscosity, aglomerate products.

Moisture: FCC, p187 appendix II p749(Guar Gum loss and drying). Proteins: NTP-ISO 5983 2002 Alimentos para animales. Determinación del contenido de nitrógeno y cálculos de contenido de proteína bruta. Métod Kjeldahl. Insolubles en medio...
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