Glossary entry (derived from question below)
English term or phrase:
guar gum
Chinese translation:
瓜爾膠
Nov 20, 2008 21:54
15 yrs ago
English term
guar gum
GBK
English to Chinese
Other
Food & Drink
Definition from
IFIC Foundation:
A substance made from the seeds of the guar plant which acts as a stabilizer in food systems. Is found as a food additive in cheese, including processed cheese, ice cream and dressings.
Example sentences:
As a result of its high water-binding capacity, guar gum provides extremely high viscosity in water-based systems even at low dosage levels. Guar gum is mainly used as a thickening agent. (Danisco A/S )
Guar gum is not just a thickening agent, but a binder and plasticizer as well. When untreated ice cream melts and refreezes, grainy ice crystals often form. Guar gum has the natural ability to bind with water molecules, preventing them from forming the unwanted crystals. (wiseGEEK)
Guar gum (E412, also called guaran) is extracted from the seed of the leguminous shrub Cyamopsis tetragonoloba, where it acts as a food and water store. (Martin Chaplin)
Proposed translations
(Chinese)
| 4 +2 | 瓜爾膠 |
Gertrude Tsau
|
| 5 +1 | 關華豆膠 |
GeoGenesis
|
Change log
Nov 20, 2008 21:54: changed "Stage" from "Preparation" to "Submission"
Nov 23, 2008 21:54: changed "Stage" from "Submission" to "Selection"
Mar 18, 2010 10:54: changed "Stage" from "Selection" to "Completion"
Proposed translations
+2
47 mins
Selected
瓜爾膠
Definition from
食品配料行業網:
瓜爾膠由豆科植物瓜爾豆的種子去皮去胚芽後的胚乳部分,乾燥粉碎後加水,進行加壓水解後用20％的乙醇沉澱，離心分離後乾燥粉碎而得。瓜爾豆膠的用途:各類食品,冰淇淋,肉製品,罐頭,奶酪,色拉醬,方便麵,調味汁,烘焙食品等(的增稠劑,穩定劑,持水劑,粘合劑。
Example sentences:
在瓜爾豆膠濃度低於0.04％時，隨著瓜爾豆膠濃度的增加，乳濁液的穩定性逐漸增加。當多糖濃度高於0.04％時，液滴發生排斥絮凝，體係的穩定性急劇下降，更高濃度的瓜爾豆膠因與乳濁液液滴間的熱力學不相容性而導致體係發生各向同性和各向異性相分離。 (中文電子期刊服務)
瓜爾膠；廣泛應用於、食品增稠、果汁類增稠、果凍膠主料。美蓉護膚品增稠，食品用紙張助留劑、屬天然植物膠類、無毒、無味、天然環保綠色增稠膠粘劑。 (中國電子電器網)
瓜爾膠的分子結構與纖維素分子相似性，易於粘附到纖維上，有利於上漿。瓜爾膠糖單元上平均有三個羥基，這個三個羥基在一定條件下可產生醚化、氧化等反應，生成衍生物，用於經紗上漿的CG70屬於醚化瓜爾膠，產品為淡黃色粉末。 (紡織專網)
4 KudoZ points awarded for this answer.
+1
167 days
關華豆膠
Definition from
Wikipedia:
半乳甘露聚醣（Galactomannan，簡寫GM）或稱半乳糖甘露聚糖，是一種包含了甘露醣骨幹與半乳醣旁基的多醣，更準確的一點來說，半乳甘露聚醣是直線狀(1-4)-連結的β-D型甘露醣（(1-4)-linked beta-D-mannopyranose ）骨幹於它們6-連接點連接到α-D型半乳醣（alpha-D-galactose）的多醣，即1-6-連結的α-D型吡喃半乳醣（1-6-linked alpha-D-galactopyranose）。部分的植物與真菌都含有半乳甘露聚醣的成分。<br /><br />依照甘露醣與半乳醣的比值，將半乳甘露聚醣種類按比值由小至大排列：<br /><br /> * 胡蘆巴膠，甘露醣比半乳醣大約一比一<br /> * 關華豆膠（guar gum），甘露醣比半乳醣大約二比一
Example sentences:
關華豆膠是從關華豆（Cyanopsis tetragonoloba）種子提取的膠質。吸水會膨脹形成黏稠液，加熱後變稀，但不會形成固體的膠質。 (Personal Homepage)
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