Guar Gum is extracted from a kind of plant fiber guar, beans, with the composition of cellulose fibers such as cellulose is the ideal composition to reduce the level of human lipid prevention and treatment of atherosclerosis in the food industry, there is a good Emulsifying and thickening, do quality improvers, stabilizers, thickeners, emulsifiers, fillers.
Guar gum is a bean plant germ endosperm by grinding process for the macromolecular natural hydrophilic colloids, mainly galactose and mannose polymerization is made, belonging to a natural galactomannan, One of the food quality improver.
1. in cold drinks such as ice cream, ice cream, ice cream, borneol from the role of excellent stabilizer to prevent ice crystals, plays a thickening, emulsifying effect.
2. in noodle products such as noodles, noodles, instant noodles, vermicelli play a bonding, water, increase strength, to maintain the excellent quality of the role, but also to extend the shelf time.
3. in beverages such as peanut milk, almond milk, walnut milk, grain orange, fruit juice, fruit tea, all kinds of solid beverages and rice pudding play a thickening effect of water and stabilizers, and to improve the mouthfeel.
4. dairy products, if the milk, yogurt play a role as a stabilizer, and play thickening, emulsifying, 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, lunch meat, meatballs play a variety of bonding, refreshing and increase the role of volume.
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