1. And guar improves the texture of brown bread.

2. But making bread with large amounts of guar - more than 10 percent - creates problems.

3. But bread with 5 percent guar bakes well and tastes like ordinary bread.

4. With 10 percent guar,[sentence dictionary] tasters noticed a difference but still found the bread quite pleasant.

5. This natural polymer is FAST hydrating dispersible guar gum.

6. Also, natural guar gum for textile processes.

7. The specific polysaccharide component of guar gum is guaran.

8. Coarse - mesh guar gums, will typically - but not always - develop viscosity more slowly.

9. Such pregelatinized flours are sometimes blended with guar flour or alginates.

10. Guar gum is a high molecular weight polysaccharide which has a galactose side chain.

11. The effects of emulsifier(molecular distilled monoglyceride )and stabilizer(guar gum) on the quality of soft ice cream were studied.

12. Guar and Locust Bean Gums Guar and locust bean gums are important thickening polysaccharides for both food and nonfood uses.

13. Under lab conditions, the application of our country's guar gum on cigarette paper and news paper was studied.

14. Purified Water, fructose, honey, guar gum, carob flour, apple pectin, citric acid, sodium benzoate.

15. Our main products are polyacrylamide powder , modified guar gum powder, per - crosslinking swellable, etc.

16. Guar gum can viscosify, stabilize, and emulsify water systems as well as bind moisture to itself.

17. E - 2700 is a functionally enhanced guar gum. This product will provide superior viscosity & hydration rate.

18. Fructose, natural flavors, citric acid, stearic acid, guar gum, magnesium stearate,() silica and natural color.

19. The source was traced to guar gum from India that was contaminated with pentachlorophenol (PCP), a pesticide no longer in use.

20. This article introduces the use situation of guar gum in latex wall coatings.

21. Gel systems were prepared by mixing degraded guar and degraded xanthan in certain conditions.

22. Objective To comparatively investigate the adhesive capabilities of sodium alginate and guar gum as bone adhesives.

23. These 3 kinds of fracturing fluids may seriously contaminate Putaohua reservoir. The damage rate of sesbania gum, fenugreek gum and guar gum were 27.89%, 18.51%, 26.06% respectively.

24. Single comparative experiments were carried out with xanthan gum, konjac gum, CMC, gum karaya, guar gum as stabilizers.

25. Cross-linked gel systems consisting of low molecular weight cationic modified guar gum(LMWCGG) and borax were studied.

26. Information about the genetic among the commercial cultivars is important for future guar breeding programs.

27. We have integrated manufacturing plants for all grades of Guar Gum Splits and Guar Gum powder.

28. Guar gum is a natural polygalactomannan. The capability of amendatory guar gum is improved.

29. Alfalfa Seeds (Lucerne Medicago Sativa), Persian Clover Seeds (Trifolium Resupinatum, Shaftal), Berseem Clover Seeds, Sesbania Seeds , Guar Seeds , Sorghum Sudan Seeds.

30. The xanthan gum is important because it has higher temperature stability than guar gum.

31. The guar seeds are dehusked, milled and screened to obtain the ground endosperm i . e . guar gum.

32. The binder system about cationic guar gum is most active field of research.

33. The most important growing area centres on Jodhpur in Rajasthan, India . Currently India is the source of about 80% of the world production of guar gum.

34. An annual plant(Cyamopsis tetragonolobus) probably native to India, adapted to semiarid regions and grown as a forage crop and for its seeds,[http:///guar.html] from which guar gum is obtained.

35. Examples of the former type are algins and of the latter guar and locust bean gums.

36. We manufacture Guar Gum Powder according to the food, technical, pharmaceuticals & cosmetics industry grades.

37. Guar gum and locust bean gum could promote the stability of pectin on fruit juice milk.

38. Guar gum splits belong to one - year life leguminous plants, grow in India - Pakistan land under halfaridity condition.

39. Whey protein concentrate and isolate (from milk), natural and artificial vanilla flavors, guar gum, acesulfame potassium, sucralose, and soy lecithin.

40. Temperature raise could cause a great chemical degradation of borate crosslinked guar.

41. Hydrophobic association guar gum were prepared through macromolecule reaction method using cetyl bromide as hydrophobic monomer.

42. A cationic guar gum is developed, its property is analyzed.

43. European Company interested in buying Food - Additives: Agar - agar , Guar , TaraGum , Xantan, Carageenan.

44. The viscosity and printing effect of printing thickener between guar gum and sodium alginates were compared.