G.M. Associates Gempolym Food Thickeners

Identification & Functionality

Ingredient Name

Gum Blend

Food Ingredients Functions

Emulsifier,

Stabilizer,

Thickener,

Viscosity Modifier

Ingredients

Guar Gum, Carboxymethyl Cellulose

Technologies

Food Ingredients

Product Families

Food Ingredients — Texture & Consistency

Emulsifiers,

Gums & Hydrocolloids,

Stabilizers,

Starches & Thickeners

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Beverage

Juice & Juice Drinks

Food & Nutrition — Food

Convenience Foods,

Dairy,

Desserts & Fruit Preparations,

Meat, Poultry & Seafood,

Savory & Culinary

Food & Nutrition Applications

Canned Meals,

Cheese,

Fruit Juice,

Ice Cream,

Puddings,

Soups,

Spreads,

Yogurt

Application

Industry Applications

• Gempolym Metallurgical and Mining
  • GEMPOLYM is widely used as a flocculant to produce liquid solid separation.
  • GEMPOLYM is also used in flotation. It acts as a depressant for talc or insoluble gangue mined along with the valuable minerals.
  • GEMPOLYM increases the permeability of the filter cake, resulting in an increased filtration rate. Gempolym flocculates in an acid environment.

Gempolym Explosives Applications

• Gelling agents for gel sausage type explosives and pumpable slurry explosives.
• Crosslinking agents for gel and slurry explosives systems.

Gempolym Drilling Applications

High viscosity GEMPOLYM products are used as drilling aids in oil well drilling, geological drilling and water drilling. These products are used as viscosifiers to maintain drilling mud viscosities that enable drilling fluids to remove drill waste from deep holes. These GEMPOLYM products also reduce friction in the holes, and so minimizing power requirements. Some GEMPOLYM products act to minimize water loss should it occur in broken geological formations.

Technical Details & Test Data

Operation

Guar gum is a cold water soluble polysaccharide, and carries a wide range of uses in the food industry. These uses depend on the properties provided by very large molecules in various states of hydration, mostly in solution. Guar gum hydrates very easily to produce an aqueuos solution possessing a high viscosity at low gum concentrations. These solutions are good emulsifiers and stabilizers, due to the fact that they prevent oil droplets from co-alescing. They may also have the property of interfacial binding and thereby act as true emulsifiers. Guar gum is also used as a suspension stabilizer as it allows only slow setting, because of it’s thickening power.