1、Guar gum can viscosify, stabilize, and emulsify water systems as well as bind moisture to itself.
瓜爾膠可增粘、穩(wěn)定、乳化水體系并能夠自身結(jié)合水分。

2、The Guar Bean is a short daylight and warm season crop. It has higher economical value.
瓜爾豆是一種短日喜溫作物，具有較高的經(jīng)濟價值。

3、Such pregelatinized flours are sometimes blended with guar flour or alginates.
這些薄煎餅是用牛奶、雞蛋、面粉調(diào)成的面糊做的。

4、The guar seeds are dehusked, milled and screened to obtain the ground endosperm i. e. guar gum.
瓜爾豆經(jīng)脫殼、研磨以及篩分后就獲得了基本胚乳，即瓜爾膠。

5、Guar gum and locust bean gum could promote the stability of pectin on fruit juice milk.
瓜爾豆膠和刺槐豆膠對果膠有增效作用。

6、The xanthan gum is important because it has higher temperature stability than guar gum.
黃烷膠很重要，因為它比古爾膠在較高溫度時更穩(wěn)定。

7、The stability was the best with the proportion of 2:3:1 of CMC, xanthan gum and guar gum.
復(fù)合配比中，CMC、黃原膠、瓜爾豆膠的配比為2：3：1時，乳的穩(wěn)定性最好。

8、Under alkaline condition, guar gum powder is modified by C1CH2COOH used as carboxymethyl agent.
在堿性條件下，以C1CH2COOH為羧甲基化試劑，對瓜膠粉進行化學(xué)改性。

9、Guar gum produces the highest viscosity of any natural, commercial gum.
瓜耳膠在天然和商業(yè)膠中粘度最強。

10、Buy: Organic rice, General rice, Food ingredients of Guar gum, Stablizer.
采購：有機大米，普通大米，食品添加劑(瓜爾膠，穩(wěn)定劑等)。