Guar gum and xanthan gum are two commonly used ingredients in gluten-free flour formulations and they both function as thickeners and emulsifiers in these formulations.
(1) The viscosity of xanthan gum in a low concentration of 0.1-1% far exceeds that of guar gum.
(2) Guar gum with a PH value of 3-4 is activated stably and has the best viscosity effect. The viscosity of guar gum will decrease when the PH value increases. The viscosity of xanthan gum is between 2-10, and its viscosity will not be affected by the PH value.
(3) Guar gum and xanthan gum have synergistic effects after blending. When the mixing ratio of xanthan gum and guar gum is 5:5, the synergistic effect is the greatest. The viscosity of the whole system of mixed rubber will increase with the increase of temperature. The viscosity of the overall system reaches its maximum when the preparation temperature reaches 80 degrees. While the overall system viscosity of the mixed rubber is variable under acidic conditions, its viscosity remains relatively stable under alkaline conditions. When the added amount of citric acid is between 0.1-0.3g/ml, it has basically no effect on the viscosity of the entire colloid system. The addition of sweeteners affects the overall viscosity of the colloid system.
(4) In terms of its characteristics, guar gum has good water solubility, a strong ability for water absorption, high viscosity, short aging time, and has a synergistic effect when coexisting with other colloids. In comparison, xanthan gum has strong stability, salt-resistance, and acid and alkali resistance.
Both products have their own merits. If you want a product that meets your needs better, you will need to choose wisely according to the actual situation.
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