Xanthan Gums
Colour Amalgamations Group(CAG) supplies Xanthan gum which is used in dairy products, salad dressings and sauces as a thickening agent and stabilizer. Xanthan Gum helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier.  Xanthan gum prevents ice crystals from forming in ice creams, and also provides a 'fat feel' in low or no-fat dairy products. Xanthan gum helps create the pleasant texture in many ice creams, along with guar gum.

Xanthan gum is also used as a substitute for wheat and gluten in gluten-free breads, pastas and other flour-based food products. Since the gluten found in wheat must be omitted, xanthan gum is used to give the dough or batter a "stickiness" that would otherwise be achieved with the gluten. Xanthan gum also helps thicken commercial egg substitutes made from egg whites, to replace the fat and emulsifiers found in yolks. It is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages. Those who suffer from gluten allergies should look for xanthan gum as an ingredient on the label
Another use for xanthan gum is the stabilization and binding of cosmetic products. One advantage of xanthan gum is that a little goes an incredibly long way. Cosmetic manufacturers add a very small amount of xanthan gum to their cream-based products in order to keep the individual ingredients from separating. Despite the use of bacteria during processing, xanthan gum itself is not generally harmful to human skin or digestive systems, though some individuals may find they are allergic to it. Xanthan gum is often used whenever a gel-like quality is sought
Guar Gum
Do you want to increase the life of the bread you manufacture? Try CAG's World Class Guar Gum. Guar gum is a white to creamy coloured, free flowing powder and free from extraneous matter. Its ability to suspend solids, bind water by hydrogen bonding, control the viscosity of aqueous solutions and form strong tough films, have accounted for its rapid growth and use in various industries.. The purified grade is used in the Food Industries and The Bakery Industry. Guar gum is a natural product, and because it has the ability to swell by hydrolyzing with water, it can be used in a variety of water systems for food and industrial applications. Guar gum can viscosify, stabilize, and emulsify water systems as well as bind moisture to itself.
The other important benefits of Guar Gum are listed below:

• Baked goods - increases dough yield, gives greater resiliency, and improves texture and shelf life; in pastry fillings, it prevents "weeping" (syneresis) of the water in the filling, keeping the pastry crust crisp.
• Dairy - thickens milk, yogurt, kefir, and liquid cheese products; helps maintain homogeneity and texture of ice creams and sherbets
• Meat - functions as lubricant and binder
• Dressing and sauces - improves the stability and appearance of salad dressings, barbecue sauces, relishes, ketchups and others

Miscellaneous - Dry soups, instant oatmeal, sweet desserts, canned fish in sauce, frozen food items and animal feed.

For more info, Please Contact Ganapathy Subramanian Mobile number +91 99520 00801 or Email him @ ganapathy.sk@colouramalgamations.com