Rheology modifier

Which is best guar gum or xanthan gum for mango juice formulation?

1. Food R&D Emeritus reply

   Guar gum is primarily a thickener while xanthan is both a thickener and stabilizer...The latter is more functional and more effective as rheology modifier in many applications..

2. Sumeet reply

   I was told xanthan gum tends to foam more. Is that correct?

3. Food R&D Emeritus reply

   Xanthan gum.stabilizes emulsion. So it can stabilize foam that is indirectly created from.beveeage components like some traces of protein.. In juices the amount of xantham gum use…

4. Claudia_Olivares reply

   Both works in acid pH. Precipitations cause: concentrations, interaction with others ingredients.