Description
Hydrated guar gum forms a viscous network that stabilizes oil‑in‑water emulsions and foams.
Technical
Guar gum, a high‑molecular‑weight galactomannan polysaccharide, hydrates at 30–40 °C to create a physical network that impedes droplet coalescence. Proper pre‑hydration (10–15 min) and concentrations of 0.2–0.5 % w/w provide optimal viscosity, while avoiding divalent cation cross‑linking and high sugar levels preserves stability. Excess heat (>80 °C) can cause retrogradation and gel collapse.
Science
Primary Reaction
Physical network formation via hydrogen bonding and entanglement of polysaccharide chains
Sensory Profile
Aroma ()
neutralmildearthysubtlecleanslightly nutty
Wine Analogy
Similar mouthfeel to young Viognier's glycerol texture
Coffee Analogy
Body enhancement like arabica coffee mucilage