GUAR GUM

Guar gum (also sometimes called gellan gum) is a common powdered product used to stabilize, emulsify and thicken the texture of certain foods and industrial products. Guar gum is a polysaccharide made of the sugars galactose and mannose. Guar gum comes from the endosperm of the seed of the legume plant Cyamopsis tetragonolobus.

RECOMMENDED USE

Dependent on application but in very low percentages 0.1 – 2.0%.

Guar gum is used as a thickener in sauces, salad dressings, as an agent in ice cream that prevents ice crystals from forming, and as a fat substitute that adds the "mouth feel" of fat. In pastry fillings, it prevents "weeping" (syneresis) of the water in the filling, keeping the pastry crust crisp. It has a very high viscosity (thickness) even when very little is used. When mixed with xanthan gum or locust bean gum, the viscosity is more than when either one is used alone, so less of each can be used.

PRODUCT MAY CONTAIN 

Produced in a facility where the following allergens are also used and therefore traces of Soy, MSG, Gluten and Milk Derivatives may be found.