What is the main function of guar gum in food?

Guar gum can produce extremely high viscosity in water-based solution because of its huge water force and unique intermolecular entanglement. Guar gum is recognized as a natural thickener. It's used to-

1, frozen food: used for ice cream, paste food and frozen cake. , can moisturize, inhibit ice crystals and stabilize.

2. Instant food: used for instant noodle dough to improve its elasticity and control its oil content.

3. Baked food: used for bread, cakes and pastry shells, used as dough improver to absorb macromolecules and extend the shelf life.

4. Dairy products: keep the texture after sterilization in yogurt, jelly and sauce.

5. Toppings and sauces: Salad sauce, pickles and boiled juice are acid-resistant and used as emulsion stabilizers.

Instant powder: pudding sauce, dessert and beverage are dispersed and thickened by rapidly frozen water and used as structural medium.

7. Canned food: reduce overflow, control consistency, and prevent fat transfer in minced meat, baby food and canned animals. Beverage: antacid, thickener, foam stabilizer and suspending agent, used in coconut milk, beer, fructose and sugar-free drinks.

8. Cheese making: improve the solidification speed and increase the softness.

9. Animal food: used as suspending agent and granulating agent for premix.