date:Jan 15, 2013
e volume and crumb structure; and act as a shelflife extender. Other key properties include freeze-thaw prevention, particle suspension and emulsion stabilization.
Guar gum has traditionally been economical, because it has almost eight times the water-thickening potency of an additive (such as cornstarch). Thus, only a small quantity is needed for producing sufficient viscosity. However, the price has increased significantly in the previous 12-18 months due to usage of guar in oil hydraulic fra