1
Guar gum behaves like a hydrocolloid, meaning it can interact with water to create a gel-like consistency.
2
It plays a role in limiting the size and spread of ice crystals in frozen formulations.
3
The gum helps maintain a more uniform texture by reducing the breakdown that can occur during freezing.
4
Its stabilizing function helps keep ingredients evenly distributed in frozen food items.
5
Guar gum’s interaction with water can support moisture retention when temperatures drop.
6
These natural sugar units are part of its structure and relate to how it holds and binds water in frozen conditions.