Guar Gum

タイトルまたは説明

Guar Gum

Appearance:white to light yellow powder

Specifications:
Guar gum is an economical thickener and stabilizer.
Guar gum is more soluble than locust bean gum and a better emulsifier as it has more galactose branch points.
1, Unlike locust bean gum, it does not form gels but does show good stability to freeze-thaw cycles.
2, Guar gum shows high low-shear viscosity but is strongly shear-thinning. Being non-ionic, it is not affected by ionic strength or pH but will degrade at pH extremes at temperature for e.g. pH 3 at *0°C. With case in, it becomes slightly thixotropic forming a biphasic system containing caseinmicelles.
3, Guar gum retards ice crystal growth non-specifically by slowing mass transfer across solid/liquid interface.
4, Guar Gum is known as one of the best thickening additives, emulsifying additives and stabilizing additives.

Applications:
1. Baked goods (guar gum)  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.
2. Dairy (guar gum)   thickens milk, yogurt, kefir, and liquid cheese products; helps maintain homogeneity and texture of ice creams and sherbets.
3. Meat (guar gum)  functions as lubricant and binder.
4. Dressing and sauces (guar gum)  improves the stability and appearance of salad dressings, barbecue sauces, relishes, ketchups and others.
5. Misc (guar gum)  Dry soups, instant oatmeal, sweet desserts, canned fish in sauce, frozen food items and animal feed.

Technology Data: