2. Guar gum: Guar gum is made by peeling, degerming, pressurizing, hydrolyzing, drying and grinding the seeds of the leguminous plant guar. Guar gum is the cheapest and most widely used hydrophilic gum in the world. It is odorless and tasteless. It can be dispersed in hot water or cold water to form viscous liquid, which can prevent the product from delamination and precipitation, thus keeping the product with a good greasy feeling.
3. Gum Arabic: Gum Arabic is a natural plant gum. It is made from acacia tree in Leguminosae, and its juice is concentrated. The powdered Arabic gum obtained by refining process is more convenient to use. Arabic gum basically does not generate heat, and it is a good water-soluble dietary fiber, which can be degraded into beneficial cellulose in human large intestine, meeting the requirements of healthy food. This stability is good. High fiber characteristics make it a good raw material for food addition. Gum Arabic is mainly used to make chewing gum, chewing gum, soft and hard candy, frozen food, beverage, bread and baking in cooking.
4. Sodium caseinate: made of high-quality plateau milk. It is refined by scientific production technology. It contains all kinds of essential amino acids needed by human body, is a nutritional supplement and protein, and is also an emulsion stabilizer and thickener. In the food industry, it has the functions of moisturizing, preserving freshness, preserving fragrance and improving quality, and is widely used in meat products, baked goods, beverages, medicine, tobacco, cosmetics, daily chemicals and other industries. Sodium caseinate has foaming, emulsifying and special fragrance, and is mainly used in minced meat products. In order to increase the elasticity and water holding capacity of meat and improve the utilization rate of meat.
5. Carrageenan: Carrageenan, also known as Carrageenan, is a hydrophilic colloid extracted from red algae by marine biotechnology. Its chemical structure consists of polysaccharide calcium, potassium, sodium and ammonium salt. Carrageenan has the characteristics of soluble dietary fiber, which can form soluble conjugate with fibrin after degradation in vivo and become the energy source of probiotics. Carrageenan, as a good coagulant, can replace agar, gelatin and pectin, and is mainly used in drinks, ice cream and candy.
6. Xanthan gum: Xanthan gum is a kind of pure natural synthetic gum, which is made of starch as the main raw material through microbial culture, fermentation, refining and drying. The main components are mannose and gluconic acid, which is more environmentally friendly.