{"id":358,"date":"2013-07-17T12:09:52","date_gmt":"2013-07-17T12:09:52","guid":{"rendered":"http:\/\/www.altrafine.com\/blog\/?p=358"},"modified":"2013-08-05T08:59:40","modified_gmt":"2013-08-05T08:59:40","slug":"guar-gum-a-better-hydrocolloid-than-xanthan-gum-for-use-in-food-industry","status":"publish","type":"post","link":"https:\/\/www.altrafine.com\/blog\/guar-gum-a-better-hydrocolloid-than-xanthan-gum-for-use-in-food-industry\/","title":{"rendered":"Guar Gum \u2013 A Better Hydrocolloid than Xanthan Gum for use in Food Industry"},"content":{"rendered":"

What are hydrocolloids?<\/strong><\/p>\n

\"imgf0003\"<\/a>A hydrocolloid is a substance that will form a gel when put in water or when in contact with water. They are dispersed in water because they are hydrophilic polymers, and can form gels or liquid solutions depending on the amount of water present. They are used with aqueous foods to alter the functional properties of the latter. For instance, they can be used to prevent food having organoleptic properties and to prevent recrystallization. They can be applied in food to achieve certain thickening and gelling properties, termed as viscosity. They have also been applied to for emulsion stabilization. Sometimes they are naturally present in these foods or can be added to them. In food, they help in flavor perception depending on the degree of chain entanglement which determines the degree with which they mix with saliva. Hydrocolloids can also be used for adhesion, flocculation and suspension, as well as for forming films. Many hydrocolloids, including xantham and alginate are polyelectrolytes and thus can be defined by the properties of the latter. Reduced viscosity and good hydration properties of guar gum, Sesbania gum, cassia gum and tamarind gum make them useful in food industry.<\/p>\n