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Description:
Premium quality extra fine Guar Gum in 500g tamper evident screw-pot. Guar gum is a natural gluten free food thickener, stabiliser, emulsifier and texture improver.
Guar Gum is a powerful short texture thickener and can be used even in cold water or liquids. It is neutral in smell and is tasteless. Guar Gum is used to thicken, bind ingredients and reduce water leakage. Guar Gum can be used in bread and dough for a softening effect, in gels, fruit preparations and frozen products to prevent water leakage or to thicken. In ice cream and sorbets to prevent ice crystals forming. Used in foams to improve stability and improve texture. It is can also be used in place of starch, syrups and sugars as a low calorie source thickener. Or in place of eggs, protein and as a binder in vegan and vegetarian food.
How to Use:
Guar Gum is easy to use - it is not sensitive to pH and is tolerant to salts making it a very useful thickener, emulsifier, stabiliser and texture improver.
Typical Dosage:
3g to 5g per litre.
Applications:
A natural thickener, emulsifier, stabiliser and texture improver.
Neutral in smell, tasteless and Gluten Free.
Can be used in cold applications.
Add to bread and dough to create a softening effect.
Add to Gels, Fruit preparations and Frozen products to prevent water leakage and ice crystals forming.
Guar Gum is not sensitive to pH and is tolerant to salts.
Use in gluten free and vegan cooking.
Storage:
Store in a dry, cool place, away from direct sunlight in its original packaging.
Best before: refer to date indicated on packaging.
Shelf life of 2 years.
Food Additive Information:
This product is a food supplement or additive and is highly concentrated. Should be diluted and not directly consumed in its concentrated form.
About Special Ingredients
Set up by food ingredients experts to focus on the growing demand from chefs for access to ingredients which until very recently had only been used by large food companies. From their factory in Derbyshire they now blend, prepare and produce a huge range of flavours and ingredients which you will now find in many of the top commercial kitchens around the world. In fact, if you saw the recent Bradley Cooper film 'Burnt', you will have noticed a lot of Special Ingredients products used in the kitchens!
Special Ingredients works closely with Westminster Kingsway College where they sponsor the Culinary Science & Kitchen Innovation Laboratory. Feedback from students using their products is used to develop new and exciting blends and innovative products.
Director Dan Booth says:
I like nothing better than developing new products. Working with Dr Rachel Edwards-Stuart has given additional scientific support to innovate and create completely new ingredients that satisfy the increasingly technical demands of todays chefs.
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