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Guar gum used as thickener and texture modifier
date:Feb 20, 2013
range of foods and beverages. However it is not generally recommended for use in very acidic applications and is best used from ph 4 to 7. Exposure to high heat at low pH can degrade its viscosity. Guars performance depends on particle sizea smaller particle will hydrate more rapidly, while a larger particle size is more easily dispersible. The particle size can also influence viscosity. In solution, it provides a long texture with a translucent appearance.

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