Guar gum may function as a hydrocolloid that helps improve noodle texture during processing.
Its thickening properties may be higher than corn starch in noodle formulations, supporting improved texture.
Gel formation in water may support improved noodle structure and firmness during processing.
It may act as a binder, stabilizer, and emulsifier in noodle processing to support consistent texture.
High low-shear viscosity may help maintain consistent noodle texture during large-scale production.