| ≥1 piece |
Appearance: white to light brown free-flowing powder. Nearly odorless .
Use : thickening agent ; stabilizer ; emulsion ; agent for suspension ; compatibilizer .
Limited : all kinds of food , GMP limit , bakery products 0.35% ; breakfast cereals 1.2% ; cheese 0.8% ; Dairy Products 1.0% ; of fat 2.0%; sauce 1.2% ; jams, jellies 1.0% ; 0.6% of dairy cattle ; processed vegetables and vegetable juices 2.0% ; soup 0.8% ; top material , sweet sauces 1.0% ; other food products 0.5%
Guar gum in the food industry in the application:
1 , in the cold such as ice cream , ice cream , frost , borneol play a role in good stabilizer to prevent ice crystals produced , plays a thickening , emulsifying effect.
2 , in the face of products such as noodles , noodles , Instant Noodles , vermicelli play bond , water retention , increased muscle strength and maintain good quality of the role , and to extend the shelf life.
3 , in the beverage , such as peanut milk, almond milk, walnut milk, orange capsules , juice , tea , beverages and rice pudding in a variety of solid play thickening and stabilizing agent holding the role of water and improve taste and effect.
4 , in dairy products if milk , yogurt stabilizer role to play , and play a thickening , emulsifying , to improve the taste of the role.
5 , in soy products such as tofu , soy milk play a stabilizing role .
6 , in meat products such as ham , luncheon meat, all kinds of meatball play bonding , refreshing and increase the volume effect.
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