Guar gum 

 Guar gum from the guar bean plant (Cyamposis tetragonolobus) seed endosperm after peeled part of the germ, dry grinding, add water, the pressure hydrolysis precipitation with 20% ethanol, dried crushed obtained after centrifugation. The main producers are India, Pakistan and the drying zone or the southeastern United States. Guar gum (guar gum) Performance: The main ingredient is the molecular weight of 50 000 -80 million glycoside bond of galactomannan, that is, from galactose and mannose (1:2) consisting of hydrolysis of high molecular weight colloidal polysaccharides. White to light brown powder. Can be dispersed in hot or cold water to form viscous fluid. 1% aqueous solution viscosity of about 4-5Pa ? s, the viscosity of natural rubber in the highest. Add a small amount of sodium borate is converted into gel. Aqueous solution is neutral, with the PH value of the viscosity changes, PH value 6 ~ 8 highest viscosity, PH10 and rapidly decreased over, PH6 ~ 3.5 decrease in value with the PH. PH3.5 the following viscosity and increase. Guar gum in the food industry in the application: 
 1, in the cold such as ice cream, ice cream, frost, borneol play the role of good stabilizer to prevent ice crystals produced, plays a thickening, emulsifying effect. 
 2, in the face of products such as noodles, dried noodles, instant noodles, vermicelli play bond, water retention, increased muscle strength and maintain the excellent quality of the role, and to extend the shelf life. 
 3, in drinks such as peanut milk, almond milk, walnut milk, orange capsules, juice, tea, beverages and rice pudding in a variety of solid play thickening and stabilizing agent holding the role of water and improve taste effect. 
 4, in dairy products if milk, yogurt stabilizer role to play, and play a thickening, emulsifying, the role of improving the taste. 
 5, in soy products such as tofu, soy milk play a stabilizing role. 
 6, in meat products such as ham, luncheon meat, all kinds of meatball play Bond, refreshing and increase the volume effect.