Guar gum in the food industry in the application: 

 1, in the cold such as ice cream, ice cream, frost, borneol play a role in good stabilizer to prevent ice crystals produced, plays a thickening, emulsifying effect. 

 2, in the face of products such as noodles, noodles, instant noodles, vermicelli play bond, water retention, increased muscle strength and maintain good quality of the role, and to extend the shelf life. 

 3, in the beverage, such as peanut milk, almond milk, walnut milk, orange capsules, juice, tea, beverages and rice pudding in a variety of solid play thickening and stabilizing agent holding the role of water and improve taste and effect. 

 4, in dairy products if milk, yogurt stabilizer role to play, and play a thickening, emulsifying, to improve the taste of the role. 

 5, in soy products such as tofu, soy milk play a stabilizing role. 

 6, in meat products such as ham, luncheon meat, all kinds of meatball play bond, refreshing and increase the volume effect. 

 1, noodles, instant noodles 

 Melon children glue is the most inexpensive and widespread international application of one of hydrocolloids. In the production of noodles, guar gum can be said is the best binder, noodle-making process of adding 0.2 to 0.6% guar gum, noodles can smooth, easy-off, increasing surface elasticity, in the process of drying noodles in preventing adhesions, reduce drying time, good taste, made of noodles boil, continue to bar. In the production of instant noodles, add 0.3% to 0.5% guar gum, on the one hand make the dough pliable and easy to break when cut into noodles, molding flash is not easy to play; the other hand, when to stop cooking oil into frying, cooking oil savings , after processing the surface smooth and not greasy, add noodles toughness, not mixed with boiling soup. 

 2 meat 

 Melon child bean gum can reduce the meat in the filling of meat and other materials in the cooking process of the violent boiling, liquid viscosity control, and the top can easily dump the contents; fill the trap in the sausage and meat products in the category, adding guar gum, meat in the system can be quickly combined with free water, to improve the sausage filling, eliminating cooking, smoking and storage of fat and free water during the separation and movement to improve the degree of cooling a solid product. 

 3, condiments 

 In sauces and salad dressing, the use of guar gum to produce high concentrations in the low viscosity of the basic nature, makes these products and other sensory texture and rheological quality of better quality. 

 4, canned food 

 These products are characterized as non-flow dynamics of the water, guar gum can be used to densify the product in the water, and make meat dishes coated layer of the solid part of the thick gravy. Particular, the slow swelling of guar gum and sometimes can be used to limit the viscosity when canning. 

 5, ice cream 

 Such as ice cream, ice milk, fruit ice belly, frozen fruit juice, yogurt and other milk which, used alone or with other water-soluble gel, starch, CMC, locust bean gum and sodium alginate and other mixed use. Can make the condensate floating adhesion, inhibit ice crystal formation, structure to ensure smooth, uniform float to form a liquid product organization, from thickening, emulsification, improved taste, and, in the freezer to maintain stability, but also can prevent rapid melting, to extend the retention period . Add the amount of not more than 0.2% -0 5%. A small amount of guar gum did not significantly affect the material in the manufacture of this mixture viscosity, but it can give the product slippery and waxy taste. Another advantage is that the slow melting of the product and improve product performance against sudden heat. Stability of guar gum with ice cream because ice crystals can be avoided generation caused by the presence of particles.