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1·Guar gum produces the highest viscosity of any natural, commercial gum.

瓜耳胶在天然和商业胶中粘度最强。

2·Buy: Organic rice, General rice, Food ingredients of Guar gum, Stablizer.

采购：有机大米，普通大米，食品添加剂(瓜尔胶，稳定剂等)。

3·Such pregelatinized flours are sometimes blended with guar flour or alginates.

这些薄煎饼是用牛奶、鸡蛋、面粉调成的面糊做的。

4·Guar gum and locust bean gum could promote the stability of pectin on fruit juice milk.

瓜尔豆胶和刺槐豆胶对果胶有增效作用。

5·The Guar Bean is a short daylight and warm season crop. It has higher economical value.

瓜尔豆是一种短日喜温作物，具有较高的经济价值。

6·The xanthan gum is important because it has higher temperature stability than guar gum.

黄烷胶很重要，因为它比古尔胶在较高温度时更稳定。

7·The stability was the best with the proportion of 2:3:1 of CMC, xanthan gum and guar gum.

复合配比中，CMC、黄原胶、瓜尔豆胶的配比为2：3：1时，乳的稳定性最好。

8·The guar seeds are dehusked, milled and screened to obtain the ground endosperm i. e. guar gum.

瓜尔豆经脱壳、研磨以及筛分后就获得了基本胚乳，即瓜尔胶。

9·Under alkaline condition, guar gum powder is modified by C1CH2COOH used as carboxymethyl agent.

在碱性条件下，以C1CH2COOH为羧甲基化试剂，对瓜胶粉进行化学改性。

10·Guar gum can viscosify, stabilize, and emulsify water systems as well as bind moisture to itself.

瓜尔胶可增粘、稳定、乳化水体系并能够自身结合水分。

瓜尔豆

1·Single comparative experiments were carried out with xanthan gum, konjac gum, CMC, gum karaya, guar gum as stabilizers.

先以黄原胶、魔芋胶、CMC、卡拉胶、瓜尔豆胶为稳定剂做单个筛选实验。

2·Whey protein concentrate and isolate (from milk), natural and artificial vanilla flavors, guar gum, acesulfame potassium, sucralose, and soy lecithin.

乳清浓缩蛋白和分离（从牛奶），自然和人工香草口味，瓜尔豆胶，醋磺内酯钾，三氯蔗糖，大豆卵磷脂。

3·Guar gum and locust bean gum could promote the stability of pectin on fruit juice milk.

瓜尔豆胶和刺槐豆胶对果胶有增效作用。