Introduction of Guar Gum

Guar Gum (CNS No.: 20.025; INS No.: 412): Guar endosperm flakes as raw materials, hydration, crushing and other steps processed and produced, almost tasteless or have a faint smell of beans, white to yellowish powder.

Performance: guar gum in cold water can form a colloidal solution, the use of and lower concentration can form a high viscosity solution, 1% guar gum aqueous solution of the average viscosity than the other edible gum 1% solution viscosity are larger (acacia bean gum, κ-carrageenan, etc.).

When guar gum in the range of 1% -2%, the concentration increases by a factor of 1, the viscosity increases by about 10 times, guar gum solution heated for a period of time at high temperatures will be irreversible degradation, glycosidic bonds are hydrolyzed, the result is that the viscosity of the rapid loss of degradation in the acidic solution below PH3 will also be degraded. Its 1% aqueous solution in the range of 20-80 ℃, viscosity with the increase in temperature is a linear decrease.

Application of guar gum

The ability of guar gum to bind with large amounts of water gives it a wide range of applications in the food industry. In the food industry, guar gum mainly plays the role of thickening and water holding, and its specific applications in several common foods are as follows:

Frozen products

Guar gum plays the role of stabilizing the system by improving and controlling the nature of water in food. Applied to a variety of frozen dairy and non-dairy products, it prevents the formation of ice crystals during freezing and thawing, giving the product a smooth, creamy texture and improving chewiness. In addition, guar gum also prevents products from melting too quickly, thereby extending their shelf life.

The use of guar gum in ice cream (0.2%-0.5%) can play a role in preventing the formation of granular ice crystals, and at the same time to control the generation of large ice crystals and lactose crystals, to improve product stability, in particular, resistance to melting and resistance to sudden heat, in order to improve the convenience of the taste is significantly better than the other colloids, and to give the ice cream lubrication and glutinous texture.

Compound emulsion stabilizer used in ice cream has different formulations, Chen Weiyong and other deployment of the dosage of guar gum 0.14%, xanthan gum 0.02%, carrageenan 0.03%, CMC-Na 0.06%; Zhou Li and other formulations of guar gum 0.15%, xanthan gum 0.1%, 0.012% carrageenan, gelatin 0.15%; Liu Liangzhong and others will be konjac flour and guar gum according to 3. 2 ratio of binary compound additives: Liu Liangzhong et al. formulated konjac flour and guar gum into binary compound additives at a ratio of 3:2 and added a certain proportion of monoglycerides to form compound stabilizers, by adding compound stabilizers to ice cream can obtain better expansion rate, melt resistance, and improve the overall quality of the product.

Bakery products

In all kinds of bakery products, guar gum can give the dough excellent film characteristics, especially with low gluten flour products, bread products with good water retention, soft tissue and volume can be highly expanded.

Adding guar gum to cake and cookie doughs results in softer, better shaped products that are less prone to breakage when sliced, shorter batter mixing times and improved internal structure.

Fruit Juice

Guar Gum, when used in juice products, ensures uniform distribution of the pulp during canning and storage and improves the taste. In addition, guar gum coordinates the suspension of particles in fruit pulp beverages and combines effectively with emulsifiers.

Zhao Rongzhong et al. xanthan gum and different colloids for the role of compounding in peanut milk found that xanthan gum and guar gum (1:2 compound) added to peanut milk at 0.5 ‰ to maintain the best stability; in the lactobacillus beverage were added to carrageenan 0.545 ‰, CMC 0.503 ‰, guar gum 0.562 ‰ to achieve the best stabilization of active lactobacillus beverage.

In addition, in the yam mixed juice, apricot mushroom and peanut composite protein drinks and apricot pulp solid drinks, etc., the stability of a single addition of guar gum is not ideal, and with xanthan gum, pectin, etc. a certain proportion of the compound can achieve the best stabilization of the product.

Canned food

In canned food production, guar gum is widely used as viscosity regulator, processing aids and protective hydrosols.

It reduces product loss due to splashing during processing, allows for easy pumping of material to the canning equipment, ensures accurate control of the canning process, and assists in the formation of a homogeneous dispersion. The end product has no fat migration, is well suspended and stable in storage.

Sauces

In the production of flowing salad dressings, guar gum is often used in combination with yellow ingredients, for example, to take advantage of the basic property of guar gum to produce a high viscosity at low concentrations, which results in better organoleptic qualities such as texture and rheology of these products.

Guar gum helps to improve mouthfeel, regulates flow, solid suspension and adhesion. Due to its excellent cold and hot hydrolysis properties, it can be effectively used in instant products such as soups, seasonings, instant beverages and sweets.

Dairy products

In soft cheese processing, guar gum controls the consistency and spreading properties of the product. Due to the property of guar gum to bind water, the product can be evenly coated.

In yogurt according to pectin 0.25 ‰, carrageenan 0.15 ‰, guar gum 0.55 ‰ amount to add, can be fermented yogurt viscosity and sensory quality to improve the role.

Meat products

Guar gum is conducive to improving the sensory quality of meat products, reduce product hardness, enhance gel properties. Li Haimei et al. studied the effect of guar gum on the gel formation of minced silver carp and found that in the production of minced silver carp when adding 0.1% guar gum can increase the hardness and gel strength of minced fish gel, reduce the viscosity and brittleness, and improve the color of the product; Zhao Mouming et al. will be the joint ratio of konjac gum and guar gum to add to the production of preserved pork, when adding 0.24% konjac gum with 0.16% guar gum, the edible quality and storage performance of the pork laying best. quality and storage performance is the best, while the product sensory score is the highest, the moisture activity is the lowest, hardness, adhesion, chewiness and so on can achieve the best results.

Soybean products

Soybean products need to add coagulants and stabilizers during the production process, and guar gum can affect the gelation process of protein.

Li Meng et al. will be magnesium chloride and guar gum in a certain proportion of compound (about 4.9:1) in the role of tofu production found that the addition of guar gum increased the rate of the first stage of the coagulation process, changed the textural properties of tofu, hardness decreased significantly.

Bow Yuhong et al. Through the anti-aging study of red kidney bean bean paste to determine the optimal additive ratio to delay the aging of bean paste filling for xanthan gum 2 ‰, guar gum 3 ‰ composite additive. The addition of guar gum can improve the processing characteristics of soybean products, as a quality improver.

Other

Guar gum has a very broad future, at present, it can be used as a natural water-soluble fiber for food, but also can be used in low-fat or fat-free food, effectively improve its taste and organization.