瓜尔豆

It presents historical demand data for 1997, 2002 and 2007 and forecasts to 2012 and 2017 by product (e.g., methyl cellulose, carboxymethyl cellulose, wheat proteins, collagen, starch blends, xanthan gum, hyaluronic acid, guar gum, gum arabic, carrageenan, alginates, polyterpenes), and market (e.g., food and beverages, medical, oilfield).

按照产品类型（如甲基纤维素，羧甲基纤维素，小麦蛋白，胶原蛋白，淀粉共混物，黄原胶，透明质酸，瓜尔豆胶等），市场（例如，食品和饮料，医药，油田）报告提供了历史需求数据（1997年，2002年及2007年）以及预测了2012年及2017年的需求。

INGREDIENTS: skim milk, sugar, cream, chocolaty chips (sugar, coconut oil, cocoa processed with alkali, partially hydrogenated coconut oil, cocoa, salt, soy lecithin, natural flavor), corn syrup, cocoa processed with alkali, whey protein, egg yolks, tapioca maltodextrin, soy protein, natural flavor, Propylene Glycol Monostearate, guar gum, carrageenan, cellulose gum, mono and diglycerides, salt, malt extract, xanthan gum, molasses, vitamin A palmitate, dextrose, caramel color

成分：脱脂牛奶，糖，奶油， chocolaty芯片（糖，椰子油，可可碱处理，部分氢化的椰子油，可可粉，盐，酱油，卵磷脂，天然香料），玉米糖浆，可可碱处理，乳清蛋白，蛋蛋黄，木薯麦芽糊精，大豆蛋白，天然香料，丙二醇酯，瓜尔豆胶，卡拉胶，纤维素胶，单声道和diglycerides ，盐，麦芽提取物，黄原胶，糖蜜，维生素A棕榈酸酯，葡萄糖，焦糖色

The isolated soy protein, guar gum and stearate acid was used to prepare synthetic edible film.

文中以大豆分离蛋白、瓜尔豆胶、硬脂酸为基质，制备复合型可食性膜。

With vital gluten, ascorbic acid, guar gum, glucerol monostearate, a multiple additive was gotten from the results of perpendicular tests, and it could obviously improve the dough rheological characters and the noodle quality.

以谷朊粉、抗坏血酸、瓜尔豆胶、单甘酯为原料，通过正交试验筛选得到的复合面粉品质改良剂，可以明显改善岐山县商品小麦的面团的流变学特性和面条的蒸煮品质。

Ingredients: Organic botanical blend of Lavender, Marshmallow, Rosehip, Marigold, Safflower oil, Macadamia nut oil, Wheatgerm oil, Guar gum, Palmitic acid, Zinc oxide, Rosehip seed oil, Chamomile Oil, Lavender flower oil, Jojoba oil, Evening Primrose oil, Lecithin, Grape seed extract, Vitamin E, Methyl 4-hydroxybenzoate.

成分： 有机耕种及调配之薰衣草、药属葵、玫瑰草、金盏花、红花油、坚果油、小麦胚芽油、瓜尔豆胶、棕榈酸、氧化锌、玫瑰果籽油、洋甘菊油、薰衣草精油、荷荷芭油、月见草油、大豆卵磷脂、葡萄籽萃取物、维他命E、4-羟基苯甲酸甲酯。

When this product mixtures with other thickner like Guar gum, the viscosity of water solution increases larger or the total content of thickners in water decreases.

与瓜尔豆胶等其他增稠剂复配使用，其水溶液的黏度会有大幅度的增加。因此可以用相对较少的添加量得到相同黏度的水溶液。

Resistant starch from extrudate containing guar gum showed higher swelling and solubility. This was attributed to frictional forces created by the gum, which contributed to the loosening of granular structure.

含有瓜尔豆胶的挤出物中的抗性淀粉具有较高的溶胀性和溶解性，这可归因于胶产生的摩擦作用及其导致的颗粒结构的松散。

Ifferential scanning calorimetry study showed that resistant starch residue from extruded starch without guar gum or chemical agent (S1) gave endothermic transition at 127. 41℃ due to recrystallization of amylose.

SC研究显示不添加瓜尔豆胶或化学试剂的淀粉挤压物中的抗性淀粉(S1)在127.4l℃具有吸热变化，这是由于直链淀粉的再结晶引起的。

Resistant starch contents of extrudates was (48. 51g kg〓) for extruded starch,(59. 73kg〓) for gum arabic with starch,(112. 59kg〓) for locust bean gum with starch and (105. 98kg〓) for guar gum with starch respectively.

不同处理条件下得到的挤压产物中抗性淀粉含量分别为：挤压淀粉（48.51g kg〓），添加了阿拉伯胶的淀粉（59.73 g kg〓），添加了刺槐豆胶的淀粉（112.59 g kg〓），添加了瓜尔豆胶的淀粉（105.98 g kg〓）。

Preferred natural resins include saccharides (especially starch, xanthan, guar) and proteins.

首选天然树脂包括糖（特别是淀粉，黄原胶，瓜尔豆）和蛋白质。

What are your goals and strategies for growth?

你的成长目标和策略是什么？

And unto the angel of the church in Sardis write; These things saith he that hath the seven irits of God, and the seven star I know thy works, that thou hast a name that thou livest, and art dead.

3：1 你要写信给撒狄教会的使者，说，那有神的七灵和七星的，说，我知道你的行为，按名你是活的，其实是死的。