Guar gum
CAS:9000-30-0
EINECS:232-536-8
Purity:85%
Appearance:White to pale yellow brown free flow powder
Guar gum is Cyamposis tetragonolobus seed endosperm,dry, smash, watering, Pressure hydrolysis sediment, centrifugal separation, Drying And Pulverizing.
Guar gum food industry application:
1.In the cold drinks as good stabilizer, prevent ice crystal.
2.In the flour product such as noodles, dry noodles, instant noodles, vermicelli,Can Prevent bond, water and increase stretchy
3.in beverage such as Peanut milk, almond milk, walnut milk, fruit juice, orange juice, fruit tea, all kinds of solid drinks and rice pudding.Guar gum can be as thickening agent, water-retaining agent and stabilizing agent.
4.In the dairy products like milk, yogurt have stability , and a thickening, emulsion, improving taste role.
5.In bean products such as tofu and soy milk have stability effect
6.In meat products, such as sausage, lunch meat, all kinds of meatballs as bond agent, Tastily agent, Add volume