Food guar gum is extracted from the legume, guar bean. Among all natural water-soluble polymers, guar gum has the largest molecular weight. The germ part of the guar bean is mainly protein, while the endosperm part is a structural polysaccharide with a 2:1 ratio of D-mannan to D-galactose. So do you know about guar gum? Let's take a look.

Acidity regulators are substances used to maintain or change the acidity of the food. The lye added to sour noodles is an acidity regulator. It is mainly used to control the acidifying agents, alkalis, and salts with a buffering effect needed for the food. Each acidity regulator has a different acidity level and acidity characteristics. There are 17 types of acidity regulators allowed, including citric acid, potassium citrate, lactic acid, and tartaric acid, of which citric acid is a widely used acidity regulator.

Acesulfame is a food additive with the appearance of white crystalline powder, an organic synthetic salt with a taste similar to sugar cane, easily soluble in water and slightly soluble in alcohol. Moreover, Acesulfame is chemically stable and not easy to decompose and fail; it does not participate

Edible gelatin is the hydrolysis product of collagen, a high protein without fat and cholesterol, and is a food thickener. It is a food thickener that does not make people fat and does not cause a loss of energy. Gelatin is also a protective colloid with a strong emulsifying power, which enters the

Sweeteners are a class of substances that are inherently sweet and only need a small amount to impart sweetness to food, but produce little heat and have low nutritional value. Sweeteners can be divided into functional sweeteners, synthetic high-intensity sweeteners, and natural sweeteners according to their properties and characteristics. Below is information about sweeteners.