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Guar gum used as thickener and texture modifier
date:Feb 20, 2013
Throughout 2012 and looking into 2013, food manufacturers remain engaged with the dilemma of working with guar gum in their formulations. This proven hydrocolloid offers many advantages to food product designers who need texture, viscosity and stability in a wide variety of creations. Guar gum has a lot to offer; is naturally derived, performs well, and until recently, was an economical choice.

However, the guar gum market has experienced unprecedented demand from the energy industry during the

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