طراحی وب سایت

... guar gum (gg) has the highest use in foods because of its low and stable price ... however, both gg and locust bean gum (lbg) are used to reduce melting and add texture to ice cream products - with lbg also commonly used in the production of cheese and salad dressings ... fenugreek gum (fg) is a galactomannan that is extracted from fenugreek seeds, and is known for its medicinal benefits ... the ratio’s of mannose to galactose in galactomannans is different in all gums – fenugreek gum has a mannose:galactose ratio of 1:1, guar gum has a 2:1 ratio, and locust bean gum a 4:1 ratio

... scientists in finland suggest that carbohydrates released into process waters of softwood mills could offer the food industry with a novel source of mannans to rival guar gum and friends ... galactomannans, like guar gum, are commercially important for the food industry and are extensively used as stabilizers, thickeners, emulsifiers and gelling agents ... "the current use of mannans in industry is mainly limited to guar gum, konjac glucomannan, locust bean gum, tara gum, and fenugreek gum," explained willfor ... research has already looked at the applicability of acggm as a stabiliser for oil-in-water emulsions for food and beverages, said the researchers, with acggm found to be almost as good stabiliser as gum arabic (arabinogalactan)