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Bread / Cakes / Pastries organic guar gum strong hydrogen bonding film forming properties
Quick Detail:
Guar gum powder is higher microbiological purity. It is a white to yellowish white powder,
nearly odorless and white a bland taste.
Description:
1. Guar gum is available in different viscosities and particle sizes.
2. Dissolved in cold or hot water, guar gum forms a slime of high viscosity. Guar’s viscosity
is a function of temperature, time and concentration.
3. Guar gum forms highly viscous solutions when hydrated in cold water. It does not require
heat to develop viscosity. It is soluble in hot and cold water but insoluble in most organic solvents.
4. It has excellent thickening, emulsion, stabilizing and film forming properties and has strong
hydrogen bonding properties.
Applications:
BAKED FOOD
Used in: Bread, Cakes, Pastries
Function: Used as moisture retention agent and as a dough conditioner in baked foods.
It imparts desirable binding and film forming properties that retards the penetration of fats and oils.
Specifications:
