Guar shown that PHGG can be used to maintain regularity. PHGG is used in foods for particulate suspension, emulsification, antistaling, ice crystal control, and reduced fat baked goods. Derivatives of guar gum that has been further reacted is also used in industrial applications, such as the paper and textile industry, ore flotation, the manufacture of explosives and hydraulic fracturing (fracking) of oil and gas formations. Guar gum is often crosslinked with boron or chromium ions to make it more stable and heat-resistant. The crosslinking of guar with metal ions results in a gel that does not block the formation and helps
Gellan gum gel after churning. The benefit of using gellan gum is that the ice cream or sorbet can be set in a dish of flaming alcohol or heated with a propane torch without actually melting. Refer to these websites for more details: Gellan was discovered and developed as a commercial biogum hydrocolloid product by Kelco, then a division of Merck & Co. In the United States, Kelco was responsible for obtaining food approval for gellan gum worldwide. In other markets that are fond of innovative food ingredients such as Japan, the process for obtaining food approval has been undertaken by local