Food guar gum is extracted from guar beans, a leguminous plant. Among all natural water-soluble polymers, guar gum has the largest molecular weight. The plumule part of guar bean is mainly protein, while the endosperm part is a structural polysaccharide, in which the ratio of D-mannan to D-galactose is 2:1.

According to the 《National Food Safety Standard for the Use of Food Additives》 (GB2760-2011), Guar gum can be used in appropriate amount in all kinds of food according to the production needs.

① Used for ice cream, guar gum can make the product taste smoother and more glutinous, and can also improve the heat resistance of the product to delay melting. In addition, ice cream stabilized with guar gum can avoid the formation of ice crystals. The appropriate amount of guar gum added in ice cream and ice cream is 0.2%~0.4%. If guar gum is mixed with xanthan gum, it can be used as a stabilizer of ice cream, which can make the structure of ice cream more dense, delicacy and expansion rate improve.

② Used for instant noodles, guar gum can make the dough pliable, noodles are not easy to break when cutting. When frying can avoid the noodles to inhale too much oil, so that the noodles smooth, not greasy, boiling not muddy soup. It can improve the elasticity of non-fried noodles, prevent noodles from sticking in the drying process and shorten the drying time. Guar gum is also widely used in puffed food such as French fries and shrimp strips, and the amount of guar gum is 0.1-0.3%.

③ Used for bread, pastry, etc. to increase the elasticity, expand well, the honeycomb structure is uniform and fine, the section does not fall off, and the addition amount is 0.1%~0.5%;  Used for biscuit, smooth it, prevent oil seepage, reduce the crushing rate, and taste fine.  The addition amount is 0.1%~0.5%.

④ Used for beverages and dairy products to thicken and stabilize, prevent products from layering and sedimentation, and make products have a good smooth taste.  The dosage is 0.05%~0.5%.

⑤ Used for canned food, so that the surface of meat, vegetables wrapped in a layer of thick gravy.

⑥ In the sauce and salad dressing food is the use of guar gum at low concentration can produce high viscosity properties.

Packing : 25KG/BAG