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Guar Gum Powder

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Gum is derived from guar seeds or Cyamopsis tetragonoloba termed as Guar Gum. Guar Gum can also be termed as guaran. Guar gum comes from the endosperm of the seed of the legume plant Cyamopsis tetragonoloba which is an annual plant, grown in dry regions of India as a food crop. Guar Gum is traditionally used in bakery products for moisture retention contributing to the weight and texture. It keeps bread "smooth," pliable, and fresher longer. Guar gum also impacts the appearance of bread, imparting a smoother, more finished look.

Xanthan Gum Powder Thickening Agent

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Xanthan Gum Powder is made by the fermentation of sugar and glucose using Xanthomonas campestris bacterium, which helps to bind the food together. It is commonly found in sauces and salad dressings, where it acts as a stabilizer and helps prevent the emulsion from separating. It gives food a smooth and consistent texture and creates texture in water-based products that would otherwise be very runny. It works with emulsifiers to maintain the texture of food to improve the mouthfeel.