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Guar gum

Introduction Guar gum, also called guaran, is a galactomannan. It is primarily the ground endosperm of guar beans. The guar seeds are dehusked, milled and screened to obtain the guar gum. It is typically produced as a free-flowing, off-white powder. Guar Gum will disperse and swell almost completely in cold or hot water, causing a feeling of satisfying fullness. Can be used in wide range of food industry as excellent thickening, emulsifying, stabilizing and film forming properties.
Application ▍Instant Mixes
(thickening, texturing agent)

▍Baked Goods
Bread/Cake/Pastry icing
(dough improver, water-retaining, prolong shelf life)

Cottage cheese/Cream cheese
(anti-separation, improve tenderness)
▍Dairy Products
(anti-separation, texture improver)

▍Dressing and Sauce
Salad cream/Barbecue relish/Pickle
(acid resistant, emulsion stabilizer)

▍Frozen Foods
Ice cream/Soft serve/Frozen cake
(water-retaining, ice crystal inhibitor, stabilizer)
▍Canned Foods
Pet food/Corned beef/Baby food
(reduce splash while filling, viscosity control, prevention of fat migration.)

Cocoa/Fruit nectar/Sugarless beverage
(acid resistant, thickening, suspending agent)

▍Animal Feeding
Calf milk replacer
(suspending agent, granulating agent)

‧2011-06-01 起雲劑檢驗報告 (塑化劑)
‧2011-06-01 楊堃 起雲劑檢驗報告 (六項塑化劑)
‧2011-06-01 源崑 起雲劑檢驗報告 (六項塑化劑)




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