Comes in a 500gram Tub.
Guar gum is a flour made from part of the seeds of an Indian legume plant called Cyamopsis tetragonolobus. These seeds contain large amounts of a polysaccharide called « guaran » a neutral thickener with many applications in the food and fine chemicals industry.
Guar is a powerful short texture thickener even in cold water. It is neutral in smell and taste and has little affinity with other molecules either long chain or small sugars and salts, even when charged. Guar can be added to any formula for adding viscosity, binding ingredients and reducing water leakage. Guar combines with xanthan and provides a synergistic viscosity but no significant gel like other members of the legume family (botanical and chemical parentage): Tara, cassia or LBG. Guar gum is indigestible.
Guar is easy to use. The same proportions are suitable for most applications - 3 to 5g per litre. Guar is insensitive to pH and tolerant to salts. Guar is used in bread and sweet dough for a softening effect, in gels, fruit preparations and frozen products to prevent water leakage, in place of starch, syrups and sugars as a low calorie source of viscosity, in place of eggs, protein... and as a binder in vegetarian food.
How to use
At high concentrations, guar is very sticky and is rarely used above 10g per litre. Above this concentration solutions of Guar becomes very thick almost thixotropic. Blend with three to five times its weight in sugar (or another main ingredient from the recipe) then disperse into a vortex of liquid during vigorous stirring.
Additive in EU assigned number E412
Some special qualities of guar have a food ingredient status. Use of this product is not recommended for babies and young infants. For all commercial use, please follow our disclaimer and advice and refer to regulatory texts for limitations to use.
Store in a dry, cool place, away from direct sunlight in its original packaging.
Best before: refer to date indicated on packaging.
After opening: keeps for 6 months.
Guar gum, thickener - E412