|Packaging Type||PP Bags, Carton|
|Grade Standard||Food Grade|
Guar gum brings about stabilization, often in combination with other hydrocolloids, by modifying and controlling the behavior of water in a food or feed. Guar gum may act as the primary or supporting stabilizer ingredient.
in various frozen dairy and non-dairy products like ice-creams, ice-milk, ice candies, sherbets, milk shakes etc. , guar gum, either alone or in combination with other hydrocolloids like carragenan and locust bean gum is used to prevent the formation of ice crystals during freeze- thaw cycles, to impart a smooth and creamier texture to the product, to increase overrun and improve chewiness. Guar gum prevents quick meltdown and increases shelf-life.
in cottage cheese dressings. Guar gum promotes curd integrity by lubricity and binds the free water to yield a homogeneous stable product. In soft cheese products processed cheese spreads and dips the use of guar gum helps eliminate syneresis and improve texture and flavour due to better control of moisture and fat/oil migration. Guar gum also increases yield, aids drainage and imports a soft, compact and tender texture to recovered curd.
in various baked goods, the use of guar gum promotes a dough having excellent firm properties particularly in low gluten flour baked goods like rolls and breads with guar gum have on improved shelf life due to better moisture retention, softer textures and higher loaf volume on baking. Cake and biscuit doughs benefit by incorporating guar gum leading to better softness, better mould release and less crumbling during slicing in dry cake-mixes, guar gum offers several advantages – if aids one step mixing , gives shorter batter mix time, yields improved internal structure, prolongs shelf-life, improves application of icings and frostings and permits freezing of the cake.
the use of guar gum in juices nectars and syrups helps in the homogenous dispersion of pulp during filling and storage guar gum also leads to improved mouthfeel in these products. In fruit based beverages, guar gum helps in solids suspension and can be effectively combined with emulsifiers to prevent separation of flavour oils in the container.
in canned foods and canned pet-foods, guar gum is widely used as a viscosifier, processing aid and protective colloid. Guar gum offers the advantages of less wastage due to splattering during the working process, easier pumping of finished product to filling equipment less splashing and therefore more accurate control during can filling and a homogenous dispersion of solids in the liquid phase throughout the filling process. The finished goods augmented with guar gum exhibit good storage stability as there is no migration of fat, and the water and solids are maintained in a goods emulsion state. In conned pet-foods removal of the product form the can is also easier due to the friction reducing properties that guar gum imports. A partial replacement of starch and flour with guar gum in conned foods helps to reduce sterilization and cooling time since if acts as a protective colloid to reduce starch retrogradation.
Guar gum is used as an effective viscosifier in soups, sauces and gravies, either alone or in combination with xanthan gum and is complimentary to the use of starches. Guar gum helps provide a uniform viscosity to the product over a wide temperature range and imparts goods cling to sauces and graves.
in pourable salad dressings, guar gum is often used with xanthan gum and propylene glycol alginate. Guar gum helps to enhance the mouthfeel, gives controlled pourability, suspension of solids and improved cling.