APPLICATION:
(1) Guar Gum is used in cold drinks such as ice cream, ice cream, frost, play a good role as stabilizer, prevent the formation of ice crystals, play a thickening and emulsifying role. 

(2) Guar Gum plays an excellent role in preventing bonding, retaining water, increasing gluten strength and maintaining quality of noodles such as noodles, noodles, instant noodles and noodles, and prolongs shelf-life. 

(3) In beverages such as peanut milk, almond milk, walnut milk, granular orange, fruit juice, fruit tea, various solid beverages and Babao porridge, Guar Gum plays the role of thickening water holding and stabilizing agent, and improves the taste.

FUNCTION:
Guar gum is also known as guanidine gum. Its English name is Guargum. 

Guar gum is generally white to light yellowish brown powder, nearly odorless, and has no other odor. 

Guar gum generally contains 75%-85% polysaccharide, 5%-6% protein, 2%-3% fiber and 1% ash. 

Guar gum powder can be fully hydrated in hot and cold water to form a translucent solution. 

Guar gum has the highest viscosity after fully dissolving. Long time high temperature treatment will lead to the degradation of guar gum itself and the decrease of its viscosity. 

Guar gum is the most viscous natural gum which is insoluble in organic solvents such as ethanol. 

Guar gum solution is a pseudoplastic fluid with non-Newtonian characteristics, and has a stirring effect. At the same time, Guar gum has good compatibility with inorganic salts.
 

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