The
range of its applications in food products is broad and versatile.
An overview of some of those food applications is mentioned
below –
BAKERY
Guar
gum powder is the most preferred thickening and binding ingredient
used as baking premixes for technical considerations. In this
application fine mesh powder, that yields 3500 and 5000 cps
viscosity is recommended for freshly baked articles (bread).
It increases dough and bread yield, improves crumb condition,
improves fresh keeping qualities, dough elasticity, enhances
texture, maximises the volume of baked articles, enriches
fibre, enhances browning and rounds off the ideal bread flavour.
NOODLES
Flour noodles are dough
products that are consumed in large quantities in the Far
East, especially in Korea. Glass noodles (mung bean noodles)
are produced in large quantities in China. Food grade guar
gum powder is the most suitable thickening agent for this
application on account of its neutral taste, appearance, flexibility,
unique water retention and binding properties. It prevents
noodles from adhering with each other and shortens the time
for noodles to soften and loosen in hot water.
In these applications, its use is recommended
to reach a high viscosity. The product being a 100% soluble
fibre, an added advantage is to make the noodles fibre enriched.
RIgel - 75 is highly suited product for this application.
DIET
FOODS
As guar gum has no calorific
value, it is suitable for certain diet foods like diabetic
syrups and jams and low calorie slimming foods.
ICE
CREAM
Food grade guar gum powder
coarse or fine granulation, medium or high viscosity depending
upon the recipe requirement in combination with other hydrocolloids
works well in ice-cream system to undertake the following
functions:
Controls ice crystal formation; provides
tailored viscosity; promotes smooth texture; provides body
to foams; improves shelf stability; melt down behaviour; creaminess;
structure and overrun.
MEAT
AND FISH PRODUCTS
The high water binding capacity
of guar gum powder is one of the main reasons for its use
in meat and fish products. It retains the moisture throughout
processing and storage of the meat products and stabilises
the emulsion of water, fat and protein. In fish products (surimi),
it gives a natural-like texture and appearance. The added
advantage of its use in meat products is to make the processed
meat fibre enriched. RIas’ product Easyguar-150 of highest
purity, is the most suitable binder for smokehouse meats,
formed meat and fish products.
SAUSAGE
COATINGS
In meat products including
sausages and salamis, guar gum powder acts as an adhesive
in binding herbs and spices to the product’s surface.
PET
FOODS
Guar gum powder coarse and
fine mesh – depending upon the requirement of the process
– is used for canned and semi-moist pet foods production
as a thickening, binding and gelling agent. It enhances taste,
texture and makes the processed feed jelly-like and viscous.
Pets enjoy such feed while licking.
KOSHER
PRODUCTS
The - kosher - and kosher
for year round use – Guar gum powder produced at RIas
is checked and certified by the Indian Keneseth Eliyahoo Synagogue,
as a “Genuine Kosher Product”.
