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·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。
4·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。
5·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。
6·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。
7·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。
8·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。
9·Cassia bean gum showed highly synergic with Xanthan gum and Carrageenan, but not synergic with Guar gum.
决明子胶与黄原胶、卡拉胶具有明显的协效性，与瓜尔豆胶无协效性。
10·We manufacture Guar Gum Powder according to the food, technical, pharmaceuticals &cosmetics industry grades.
我们按照食品、 技术、医药以及化妆品行业的牌号生产瓜尔胶粉。