Xanthan gum' viscosity is not as high as guar gum's. Generally speaking, the viscosity of xanthan gum is about 2000, while the viscosity of guar gum is 5000-6000. Because their properties are almost the same, there is a slight reversible movement.
Guar gum has a PH value of 3-4 activation and stable, and the viscosity effect is the best. The viscosity will decrease when the PH value increases. The viscosity of xanthan gum products will not be affected when the PH value is between 4-10.
Guar gum has good water solubility, strong water absorption, high viscosity, short aging time, and has a good synergistic effect when coexisting with other colloids. Xanthan gum has strong stability, salt resistance, acid and alkali resistance.
Although xanthan gum and guar gum are widely used in food production as food thickening agents, stabilizers, and emulsifiers. However, generally speaking, guar gum is more suitable for frozen foods, such as ice cream or pastry fillings. Foods with high acid content (such as lemon juice) can cause guar gum to lose its thickening properties.
Xanthan gum is more suitable for baked goods. Xanthan gum is a good choice for making sourdough bread. For formulas containing citrus, it is best to use xanthan gum or increase the amount of guar gum.
We are a national high-tech enterprise specializing in the research and development, production, sales and logistics of water-soluble colloids. The company's existing leading products are xanthan gum, warm wheel gum, DSTA gum and gellan gum. If necessary, please consult.
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