guar gum food grade

guar gum food grade

Guar gum is a macromolecular natural hydrocolloid, which belongs to natural galactomannan, one of the quality improvers, and a natural thickener. The appearance is a free-flowing powder from white to slightly yellow. It can dissolve in cold water or hot water, and form a gelatinous substance when it meets with water to achieve the effect of rapid thickening.

Guar gum has a strong binding ability with a large amount of water, which makes it widely used in the food industry. In the food industry, guar gum is mainly used as a thickener and water-holding agent, usually alone or in combination with other edible gums/hydrocolloids. The following is edible gum to introduce the specific application of guar gum in ice cream, canned food, cheese, sauce, salad dressing, and other common foods.

The application of guar gum in ice cream

A small amount of guar gum cannot significantly affect the viscosity of this mixture during manufacture, but it can give the product a slippery and waxy taste. Another advantage is to make the product melt slowly and improve the product's resistance to sudden heat. The ice cream stabilized with guar gum can avoid the presence of particles due to the formation of ice crystals.

Application of Guar Gum in Canned Food

The characteristic of this type of product is that it does not contain fluid water as much as possible, and guar gum can be used to thicken the water in the product and make the solid part of the meat covered with a thick gravy. Special, slow-swelling guar gum can sometimes be used to limit the viscosity during canning.

The application of guar gum in cheese

Guar gum can control the consistency and spreading properties of the product in soft cheese processing. Since the glue can bind to the characteristics of water, it is possible to carry more water in a smoother and more evenly coated cheese.

The application of guar gum in sauces and salad dressings

In sauces and salad dressings, the basic properties of guar gum that produce high viscosity at low concentrations are used to make the texture and rheology of these products more excellent.