Guar Gum Application in the Food Industry
1. In cold drinks such as ice cream, ice cream, ice cream, borneol from the role of excellent stabilizer to prevent ice crystals, plays a thickening, emulsifying effect.
2. In noodle products such as noodles, noodles, instant noodles, vermicelli play a bonding, water, increase strength, to maintain the excellent quality of the role, but also to extend the shelf time.
3. In beverages such as peanut milk, almond milk, walnut milk, grain orange, fruit juice, fruit tea, all kinds of solid beverages and rice pudding play a thickening effect of water and stabilizers, and to improve the mouthfeel.
4. Dairy products, if the milk, yogurt play a role as a stabilizer, and play thickening, emulsifying, improve the taste of the role.
5. In soy products such as tofu, soy milk play a stabilizing role.
6. In meat products, such as ham, lunch meat, meatballs play a variety of bonding, refreshing and increase the role of volume