CHIMIQUE ™ FG SERIES OF PRODUCTS

CHIMIQUE™  FG products are derived the endosperm of guar polysaccharide ( Cyamopsos tetragonolobus ). The FG product range includes those for improving the rheological, textural and organoleptic attributes of food products. Some are unique with ultra high and ultra low viscosity with slow/ fast hydration characteristics. Virtually all the  products find application as emulsifiers, thickener, binding agent, gelling agent and dietary fibers used in ice cream, bakery, noodles, confectionaries, pastries, soups, salad dressing, sour sherbets and pet foods. All the products, processed by standard hygienic conditions, have very low bacterial count.

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PRODUCT COMPATIBILITY & STABILITY:

CHIMIQUE FG series products are  purified   galactomannan polysaccharides with no added preservatives externally.     They are compatible with all the food grade components.  With xanthan gum, viscosity increases synergistically.  In  dry form, they are  stable for 6-12 months provided the standard storage conditions  are adhered. Increase in ambient humidity leads to bacterial infection and loss of material quality and viscosity. In paste form, they is reasonably stable upto 24 Hours. By addition of suitable stabilizers, if required, the paste stability can be augmented further.

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APPLICATION :

CHIMIQUE FG series products are excellent non-Newtonian thickeners which are recommended as modifiers of rheology of food products such as dressings, soups and sauces. They improve the stability and appearance of salad dressings, barbecue sauces, relishes, and ketchups. Because of relatively lower viscosity, they preferred in dry instant formulations, noodles and animal feeds wherein they enhance homogeneity and stability. They are also used in bakery, for increasing dough yield, give greater resiliency, and for improving  texture and shelf life. In pastry fillings, they prevent "weeping" (syneresis) of the water in the filling, keeping the pastry crust crisp. In meat products, they functions as lubricants and binders.

CHIMIQUE FG series products  immobilize free water in food products ultimately culminating into in the food products having the desired textural and organoleptic sensory attributes. These thickeners, with acidic polysaccharides such as xanthan, CMC and alginates, are recommended for ice cream mixes either in batch wise or continuous UHT operations as they effectively thicken and enhance homogeneity and stability of the emulsified milk protein under extreme operating conditions. Frozen sour yogurts with fruits, liquid cheese products, and ice creams have soft and easy melt down properties.

Industries	Uses	Functions
Frozen Foods	Ice cream, soft serves, frozen cakes	Water retention: ice crystal inhibitor; stabilizer
Bakery	Bread, cakes, pastry icing	Dough improvement greater moisture retention; prolonged shelf life.
Processed Cheese	Cottage cheese, cream cheese	Increases the yield of curd solids; improves tenderness.
Dairy Products	Yogurts, desserts, mousses	Inhibits when separation; keeps texture after sterilization.
Dressing and Sauces	Salad cream, pickles, barbecue relish	Cold water dispersible, acid resistant emulsion stabilizer.
Instant Mixes	Pudding, sauce, dessert, beverage	Fast, cold dispersible thickening and texturing agent.
Canned Foods	Pet foods, corned beef, baby foods	Reduces splash while filling; viscosity control; prevention of fat migration.
Beverages	Cocoa drink, fruit nectar, sugarless beverage	Acid resistant thickening and suspending agent
Animal Feeding	Veterinary preparation, calf milk replace	Suspending agent; granulating agent.

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SPECIFICATIONS:

Specifications
PRODUCT	FG 2/3500	FG 2/5000	FG 1/3000	FG 1/4000	FG 100	FG 10
INS  NUMBER	E-412	E-412	E-412	E-412	E-412	E-412
CAS No	9000-30-0	9000-30-0	9000-30-0	9000-30-0	9000-30-0	9000-30-0
Granulation	FINE	FINE	COARSE	COARSE	FINE	FINE
APPEARANCE	OFF- WHITE POWDER
MOISTURE	12% Max.	12% Max.	12% Max.	12% Max.	12% Max.	12% Max.
PROTEIN (N X 6.25)	5.0% Max	5.0% Max	5.0% Max	5.0% Max	5.0% Max	5.0% Max
ASH	1.5% Max.	1.5% Max.	1.5% Max.	1.5% Max.	1.5% Max.	1.5% Max.
ACID INSOLUBLE RESIDUE (A.I.R.)	3% Max.	3% Max.	3% Max.	3% Max.	3% Max.	3% Max.
CARBOHYDRATE (incl gum by difference)	80% Min	80% Min	80% Min	80% Min	80% Min	80% Min
pH (1% Solution)	5.5 – 6.5	5.5 – 6.5	5.5 – 6.5	5.5 – 6.5	5.5 – 6.5	5.5 – 6.5
VISCOSITY 24 Hours (1% Sol. Brookfield RVT Viscometer 25°C, Spindle No. 4, 20 rpm)	3500 CPS Min	5000 CPS Min	3000 CPS Min	4000 CPS Min	100 CPS Max	10 CPS Max
TPC(cfu /gm) Max	< 5000	< 5000	< 5000	< 5000	< 5000	< 5000
Yeast /moulds ( cfu/gm) Max	< 500	< 500	< 500	< 500	< 500	< 500
Coliforms (cfu/gm)	Negative	Negative	Negative	Negative	Negative	Negative
E-Coli (cfu/10 gms)	Negative	Negative	Negative	Negative	Negative	Negative
Salmonella(cfu/25 gms)	Negative	Negative	Negative	Negative	Negative	Negative
Packaging	25 Kg. Net 4 Ply Paper bags with PE Liner inside; 50 lbs Net  4 Ply paper bags with PE Liner inside. 1000 lbs FIPC Jumbo bag; 1000 kgs FIPC Jumbo bag; Other Packages as per buyer’s needs can be arranged
Storage Conditions	Should be stored in cool & dry place, away from direct sunlight and moisture.