Chimique Bulking Agent-Guar Gum is a non-digestible substance added to food products to increase their volume, texture, and stability without significantly altering their taste or nutritional content. It serves various purposes, including improving mouthfeel, appearance, and shelf life.
- Thickening Agent: Enhances viscosity and texture in sauces, dressings, gravies, soups, and dairy products, improving mouthfeel.
- Stabilizer: Maintains uniformity and prevents separation in emulsions, suspensions, and gels, ensuring stability in products like salad dressings, ice creams, and beverages.
- Gluten Replacement: Acts as a bulking agent and binder in gluten-free baking, enhancing texture and quality in bread, cakes, and baked goods.
- Fat Replacement: Mimics fat and sensory attributes in low-fat or reduced-fat products, preserving taste while reducing fat content.
- Texture Modifier: Improves smoothness and creaminess in products like yogurt, pudding, and processed meats, enhancing overall eating experience.
- Water Binding: Enhances moisture retention during processing and storage, prevents water release in frozen foods and improves juiciness in meats.
- Sauces and Dressings
- Gravies and Soups
- Baked Goods
- Dairy Products
- Ice creams
- Beverages