Guar Gum Powder

Guar Gum Powder

We can meet supplies for quality Guar Gum Powder.

Our Guar Gum is an extra fine premium quality powder, which is a natural gluten free food thickener, stabiliser, emulsifier and texture improver. Guar Gum is a powerful short texture thickener and can be used even in cold water or liquids. It is neutral in smell and tasteless. Guar Gum is used to thicken, bind ingredients and reduce water leakage, it can be used in bread and dough for a softening effect, in gels, fruit preparations and frozen products to prevent water leakage or to thicken. In ice cream and sorbets to prevent ice crystals forming. It can also be used in foams to improve stability and texture, and can replace starch, syrups and sugars as a low calorie source thickener. In Vegan and Vegetarian food it can be used as a binder to replace eggs or forms of protein.

A natural thickener, emulsifier, stabiliser and texture improver

Neutral smell, tasteless and gluten free

Can be used in cold applications

Add to bread and dough to create a softening effect

Add to gels, fruit preparations and frozen products to prevent water leakage and ice crystals forming

Guar Gum is not sensitive to and is tolerant to salts

Use in gluten free and vegan cooking

Bulk 99% guar gum powder 200 mesh industrial grade price

Guar gum is widely used in the following industries:

1. Guar gum plays an exnt stabilizing agent in cold drinks such as ice cream, ice cream, ice cream and borneol to prevent ice crystals from forming and thickening and emulsifying.

2, Guar gum in the noodles such as noodles, noodles, instant noodles, noodles to prevent adhesion, water retention, increase the strength, maintain the quality of the exnt role, and extend the shelf life.

3. Guar gum plays a role in thickening water holding and stabilizer in beverages such as peanut milk, almond milk, walnut milk, orange, juice, fruit tea, various solid beverages and eight-treasure porridge, and improves the taste.

4, Guar gum in the dairy products if milk, yogurt in the role of stabilizers, and thicken, emulsified, improve the taste.

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