Publish Time: 2022-11-24 Origin: Site
Food guar gum is extracted from the legume, guar bean. Among all natural water-soluble polymers, guar gum has the largest molecular weight. The germ part of the guar bean is mainly protein, while the endosperm part is a structural polysaccharide with a 2:1 ratio of D-mannan to D-galactose. So do you know about guar gum? Let's take a look.
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Compatibility of guar gum with other substances
Guar gum in food applications
Guar gum is a cold-water-soluble polymer. For commercially available goods in powder form, the rate of thickening and the final viscosity is related to the mass size of the powder and the total processing. Heating the guar solution reduces the time needed to reach its maximum viscosity. Water is the only universal solvent for guar gum. Guar gum can be dissolved in limited concentrations in solvents that are miscible with water. Guar gum solutions are usually turbid and the turbidity is mainly caused by endosperm insoluble. Guar gum derivatives can show significantly different solubility and transparency in solution and are more tolerant of solvents soluble with water, but insoluble in organic reagents and only to a certain extent in water-miscible solvents.
1. For ice cream, it can give the products lubricity and glutinous taste, make the ice cream melt slowly, and improve the heat resistance of the products. Also, ice cream stabilized with guar gum can avoid the generation of ice crystals. In ice cream, ice cream in guar gum is suitable for adding 0.2% to 0.4%. If guar gum is mixed with xanthan gum and used as a stabilizer for ice cream, it can make the ice cream structure denser and increase the fineness and expansion rate.
2. For instant noodles, guar gum can make the dough pliable and the noodles are not easy to break when cutting. When frying, it can avoid the noodles from inhaling too much oil, making the noodles smooth and non-greasy and the soup not muddy when boiled. It can improve the elasticity of non-fried noodles, prevent the noodles from sticking during drying and shorten the drying time. Guar gum is also widely used for french fries, shrimp fries, and other puffed food, the dosage is 0.1%~0.3%.
3. Used in bread, pastry, etc. to increase the elasticity, expansion,n and good starting, honeycomb organization uniform and fine, the section does not fall off, the amount of 0.1% ~ 0.5%; used in cookies to make it smooth, prevent oil seepage, reduce the rate of fragmentation, delicate taste, the amount of 0.1% ~ 0.5%.
4. It is used in beverage and dairy products to thicken and stabilize, prevent products from layering and precipitation, and make products with a good smooth taste. The additional amount is 0.05%~0.5%.
5. It is used in canned food to make a thick layer of gravy on the surface of meat and vegetables.
6. In sauces and salad dressings food to take advantage of the nature of guar gum can produce high viscosity at low concentration.
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