Guar gum, guar gum prices guar gum manufacturers use India-long import ..

Guar gum (guar gum) legume seed endosperm part by the Guar (Cyamposis tetragonolobus) is peeled to germ after the water dried, pulverized, pressurized hydrolysis with 20% ethanol precipitation, centrifuged dried and then pulverized to give. The main producers are India, Pakistan and southeastern dry zone or the United States. Guar gum is extracted from legume endosperm of guar a nonionic galactomannan, guar gum and its derivatives have better solubility in water, and presented at low mass fraction high viscosity. Because of the properties it has applications in many areas, such as paper, pharmaceutical, textile printing and dyeing. Guar gum application 1, guar gum from the cold, such as ice cream, ice cream, frost, borneol agent to act in good stability and prevent ice crystals, plays a thickening, emulsifying effect. Such as ice cream, ice milk, ice fruit belly, sherbet, yogurt and other milk which, used alone or with other water-soluble colloids, starch, CMC, locust bean gum and sodium alginate mixed use. Allows condensate float adhesion, inhibit ice crystal formation, to ensure the smooth construction, the finished floating liquid to form a homogeneous organization, from thickening, emulsification, to improve the taste, while maintaining stable when frozen, can also prevent rapid melting, extend the retention period . Amount of not more than 0.2% to 0.5%. A small amount of guar gum should not significantly affect the viscosity of this mixture was at the time of manufacture, but it can give the product slip leavened and waxy texture. Another advantage is that the product slowly melting, and improve product performance anti sudden heat. Guar gum with a stable ice cream can avoid the generation caused by the presence of particles. 2, guar gum in flour products such as pasta, noodles, instant noodles, vermicelli play to prevent adhesion, water retention, increase muscle strength, maintain the excellent quality of the role, and extend the shelf life. Melon child gum is one of the hydrophilic colloid currently the most inexpensive and widespread application. In the noodle production, guar gum can be said is the best binder, noodle process of adding 0.2% to 0.6% guar gum, make noodle smooth surface, easy to break, increasing surface elasticity, noodles drying process in adhesion prevention, reduce drying time, good taste, noodles made Naizhu constantly article. In the instant noodle production, 0.3% to 0.5% guar gum, on the one hand make the dough pliable, easy to break when cut into noodles, when molding is not easy to play flash; on the other hand, cooking oil during frying to prevent infiltration, saving cooking oil , surface smooth and not greasy after processing, increasing the toughness of noodles, boiled not mix soup. 3, guar gum in beverages such as peanut milk, almond milk, walnut milk, orange capsules, juices, tea, drinks and a variety of solid play rice pudding thickened holding water and stabilizers, and action to improve the taste. Guar gum is a polysaccharide colloid by glycoside bond, and odorless, can be dispersed in hot or cold water forming a viscous solution for beverages in thickening and stabilizing effect, prevents product stratification, sedimentation, and products rich creamy taste good, dosage 0.05-0.5% 4, guar gum in dairy products if milk, yogurt stabilizer role play, and play a thickening, emulsifying, improvement taste. 5, guar gum play a stabilizing role in soy products such as tofu, soy milk. 6, guar gum in meat products such as ham, luncheon meat, all kinds of balls played bonding, refreshing and increasing the volume effect. Melon child bean gum in the filling of meat and meat products can reduce other materials in the cooking process of bumping, control liquid viscosity, and can that is easy to dump the contents; fill in the sausage and meat products in trap, was added guar gum, in the system of meat can be quickly combined with free water, improved filling of sausage, eliminate cooking, smoke, and during storage of fat and free water separation and movement, improve firmness after cooling products. 7, guar gum seasoning in sauces and salad dressings, the use of the basic properties of guar gum to produce high viscosity at low concentrations, making these products the texture and sensory quality rheological better quality. 8, canned food guar gum can be used for thickening the product in the water, and the solid part of the surface coated with a layer meat thick gravy. Special, slow swell of guar gum may also be used to limit the viscosity when canning.