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Fenugreek Split

Fenugreek Split
Fenugreek Split
Product Code : 09
Product Description

With the assistance of our veteran and talented team of food experts, we are occupied in providing quality assured Fenugreek Split. In order to assure its quality, our team of skilled professionals process this product by making use of the latest technology in adherence with international quality standards. Widely used as food additives and also used for making medicines, the product provided by us is highly demanded in food and pharmaceutical industry. Also, we provide this Fenugreek Split in qualitative packaging material in enhance its shelf life.


  • High nutritional value

  • Hygienically processed

  • Excellent viscosity

  • Purity


Galactomannan is a polysaccharide made of galactose combined with mannan, high molecular compound of mannose. Starch is a polymer molecule made of glucose and nutritious, on the other hand mannan made of mannose cannot be digested and is not nutritious. However, galactomanna makes a great contribution to our food.

Galactomannan has a property of increasing viscosity when dissolved in the water and it is useful for forming. If galactomannan is added to milk, it will be ice cream, if added to cocoa, it will be chocolate, and if added to wheat flour, we can make firm noodle. We call the material increasing viscosity when dissolved in the water a gum.

Guar gum and Locust bean gum are also made of galactomannan and used as a gum. Like fenugreek, these gums are taken from legumes, but they have a different property from fenugreek. This difference is originated from the difference of a chemical structure. The ratio of galactose to mannose for fenugreek is 1:1, but for Guar gum, it is 1:2, and for Locust bean gum, it is 1:4. The less the rate of galactose becomes, the less the solubility becomes. 100% pure mannan without galactose is completely insoluble in water. That is because a chain of galactose prevents becoming insoluble by extending a macromolecule of mannan. So, fenugreek gum containing more galactose has superior solubility and dispersiveness and forms stable colloid for a long time compared to Guar gum and Locust bean gum. If an electrolyte is added to, its viscosity is weakened a little, but if pH is changed, it is stable and has no change in viscosity. Galactose is hydrophilic and mannan is hydrophobic. This means that fenugreek gum is surface-active, in other words, an emulsifier that mixes water and oil. It dissolves oil into water, increases viscosity, and forms aqueous colloids. That moderately disperses oil particles and prevents from sticking to each other, therefore it can maintain the state of oil dispersion. This kind of material is called a stabilizer. Fenugreek galactomannan works as a gum and an emulsifier, so that it can be used as a stabilizer for food. Thus, fenugreek gum has superior characteristics compared to other conventional gums. Interestingly, the higher the ratio of galactose is, the stronger the effect of lowering the level of sugar and cholesterol in the blood becomes. That is, fenugreek is a medicinal natural food additive