Introduce
Guar Gum is a natural gummy substance extracted from the seeds of the guar bean. It is widely used in the food industry and has the following characteristics: good thickening, gelling and emulsifying properties. The following are the main applications of guar gum in the food sector:
Thickeners: guar gum can be used as a thickener by forming a viscous solution in water. It is often added to sauces, soups, salad dressings, etc. to increase their viscosity and consistency and improve the texture and taste of the food.
Gelling agent: Guar gum can form a stable gel, which acts as a gelling agent in food. It is often used in the production of jellies, puddings, frozen products, etc., to give the food the desired gel texture.
Emulsifier: Guar gum has good emulsifying properties and can stabilise the emulsion system between water and oil. It is often added to dairy products, frozen desserts, beverages, etc. to increase their stability and taste.
Structural modifier: Guar gum can be used as a structural modifier to improve the texture and taste of food. It is often added to bread, cakes, pastries and other pasta products to increase their softness and ductility.
Freeze-thaw stabiliser: Guar gum enhances the freeze-thaw stability of food products, preventing changes in texture and taste during freezing and thawing. It is often used in frozen foods such as ice cream and frozen desserts.
