date:Feb 20, 2013
eam; provides mouthfeel to dairy products; controls water and extends the shelf life of baked goods. Guar also has some emulsification properties.
The building blocks of the guar molecule, which like locust bean gum, is known as a galactomannan, are the carbohydrates mannose and galactose at a ratio of approximately between 1.5: 1 and 2:1, forming a chain-like structure with a molecular weight of 50,000 to 8,000,000. The backbone chain consists of (1,4)-linked #946;-D-mannopyranose. The fairly