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。
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)。
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。
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。
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。
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。
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。
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。
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。
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。
The structure and character of guar gum and progress in studies on amendatory guar gum were discussed in this article.
论述了瓜尔胶结构和性质以及改性瓜尔胶的研究进展，为瓜尔胶进一步开发研究提供参考。
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。
For a type of modified guar gum being used in acidic and CO2-foam fracturing, its main properties is evaluated in this paper.
为使一种改性胍胶能用于酸性压裂和CO2泡沫压裂，对其主要性能进行了评价。
The structure and characterizations of guar gum are reviewed, with emphasis on the progress in various methods of modification.
本文综述了瓜尔胶的结构和性质，重点介绍了化学改性研究方法方面的研究进展。
The results showed:when guar gum was added into one-component soy protein isolate system, surface hydrophobicity value decreased.
结果表明：瓜尔胶多糖加入到单组分大豆分离蛋白体系后，会使体系表面疏水值降低；
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。
How to design and modify the chain of guar gum polymer, to improve its solubility and thickening efficiency has always been one of the issues of concern.
如何对瓜尔胶高分子链进行分子设计和修饰，提高其溶解性能和增稠效率一直是备受关注的问题之一。
This paper discussed retention and drainage properties of a series of cationic-hydroxypropyl guar gum derivatives(CHPG), which were successfully synthesized in our lab.
合成了阳离子羟丙基瓜尔胶（CHPG），研究了该系列瓜尔胶衍生物对旧报纸脱墨浆的助留助滤作用。
Guar gum derivatives are used as retention and drainage AIDS, as well as dry strength agent in the papermaking industry. The potential application in the future is pointed out.
论述了瓜儿胶衍生物在造纸湿部作为助留助滤剂、增强剂的应用，并指出今后的发展前景。
These 3 kinds of fracturing fluids may seriously contaminate Putaohua reservoir. The damage rate of sesbania gum, fenugreek gum and guar gum were 27.89%, 18.51%, 26.06% respectively.
目前的3种压裂液对葡萄花油层污染均较为严重，田菁胶、香豆胶、瓜胶压裂液对岩心渗透率损害率分别为27.89%，18.51%，26.06%。
The application test of guar gum as a new strengthening agent in cultural paper was carried out in laboratory scale. Its strengthening effect was compared with that of cationic starch.
对新型造纸增强剂瓜尔胶在文化纸中的应用进行了实验室小试，并与浆内添加阳离子淀粉的增强效果进行了对比；
The different effects of 5 kinds of dietary fibers, including multifunctional soybean fiber ( MSF) , wheat fiber, cellulose, pectin and guar gum on glucose tolerance in rats were compared.
本文选择多功能大豆纤维（MSF）、小麦纤维、纤维素、果胶和瓜儿胶等5种膳食纤维，对其影响小鼠葡萄糖耐量结果作了比较与分析。
There’s a good reason dairy-free yogurt has a combination of cornstarch, rice starch, tapioca dextrose, guar gum, or xanthan gum added to it as a thickener, and now I’ve experienced it first-hand.
将玉米淀粉，米粉，木薯粉，瓜儿豆胶，或黄原胶作为浓缩原料混合起来制作不含酪蛋白的酸奶是相当有据可循的。 这不，我可深深体会到了这一点。
There’s a good reason dairy-free yogurt has a combination of cornstarch, rice starch, tapioca dextrose, guar gum, or xanthan gum added to it as a thickener, and now I’ve experienced it first-hand.
将玉米淀粉，米粉，木薯粉，瓜儿豆胶，或黄原胶作为浓缩原料混合起来制作不含酪蛋白的酸奶是相当有据可循的。 这不，我可深深体会到了这一点。
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