- represents soboysmes high-molecular polysaccharides, is a natural hydrocolloid, ispolyemy by production of boiled sausages, half-smoked sausages, the chopped cooled and frozen semi-finished products, as a part of shpritsovochny brines.
Guar gum well disperses, bulks up in hot and cold water with formation of viscous colloidal solutions. When swelling in cold water the maximum viscosity can be reached in 1-2 hours. Solutions of guar gum are stable at a temperature not higher than 90 ° C and rn higher than 4 units.
Guar gum can be used in mix with other hydrocolloids, such as an agar, karraginan, ksantanovy gum, carob tree gum, pectin, methyl cellulose, etc. Combinations gidrokolloidovv the majority of cases promote mutual strengthening of the shown functional and technological properties.
Addition of guar gum by production of meat products provides: considerable forcemeat uvelicheniyevyazkost, decrease in a sinerezis of gels of karraginan as a part of products at storage, reduction of losses of moisture at heat treatment of products and in the course of the subsequent storage, improvement of a consistence (plasticity) and structure of products.
In the majority a case Guar gum is recommended for use in the products made from karraginana. When using gum forcemeats of sausages from karraginana get a viscous and dense consistence. Violations of process of a shpritsevaniye of forcemeat in a cover and possible defects of products are as a result excluded.
Introduction of gum to structure of the sausages developed with karraginany promotes also formation of dense elastic structure of sausages, stable at storage. Special value has it for the sausages and sausages developed in permeable covers with replacement of meat raw materials. Addition of gum in forcemeat of half-smoked sausages allows to receive monolithic structure of products.