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GUAR GUM 500g
Description
It is a polysaccharide of natural origin derived from the guar plant.
It has thickening, stabilizing and emulsifying properties.
Origin:
Vegetable, guar plant.
Properties:
Stabiliser.
Thickener.
Mode of use:
Dissolve in hot or cold medium.
Mix with hand blender.
Technical note:
Has more strength in a dairy-based product.
Works well with locust bean gum 50/50, better resistance to temperature change of ice creams.
Recommended dosage: 2 g to 10 g per L.
GUAR GUM
Guar gum and other gums used as food additives come from substances produced naturally by plants.
Guar gum is obtained by macerating the seed of the guar plant, known as Cyamopsis tetragonoloba. Guar is grown primarily in India, where it is used as a cooking ingredient. In the west, guar gum is more commonly used as a natural food additive to make other products due to its excellent thickening and gelling properties.
It’s a gluten-free, odourless and tasteless ingredient added to food in small quantities as a bulking agent to enrich, emulsify and stabilise them. It’s also a perfect natural thickener.
Guar is more effective than corn starch or tapioca.
It’s a white to yellowish-white powder. Before using it, it’s mixed with a hand blender into cold or hot water to dissolve it.
Guar is an ionic polymer compatible with most vegetable hydrocolloids such as karaya gum, gum arabic, alginates, xanthan gum, and others. Note that it does not thicken in preparations with high sugar content.
It can be frozen, and mixed with salt, sugar and even alcohol.
It’s used to make sauces, pastry, baked goods, dairy products, nectars, beverages, and more.
It’s used to make sauces, pastry, baked goods, dairy products, nectars, beverages, and more.
For ice-cream making
It prevents the appearance of crystals during freezing. It also helps to disperse fats and proteins in dairy products, creating a thick, creamy consistency.
For pastry making
It is used to make doughs more elastic and spongier.
In confectionery, gluten-free and chocolate powder preparations, cakes and sponge cake doughs, it provides a softer end result that’s easy to remove from moulds and slice.
For baking
When defrosting (fillings, for example), it helps to reduce water loss and facilitates the mixing of bread doughs.
It produces a softer texture for kneading and bread-making in general.
For cheeses and other dairy products
It’s used to make soft, processed and pasteurised cheeses.
For beverages
It’s used to thicken fruit drinks and sugar-free diet drinks, providing better texture and stable viscosity.
For dressings and sauces
Las propiedades para espesar de la goma guar se usan para mantener la estabilidad y apariencia en aderezos y salsas, entre otros.
Directions
Dissolve hot or cold. Mix with hand blender.
Bring to a boil and eliminate any lumps.
Leave to cool.
Recommended dosage: 2 to 10 g per litre
Nutrition
Guar gum is a soluble dietary fibre. In combination with water, it forms a gel-like substance that prevents the absorption of sugar, fats and cholesterol in a healthy way.
The dietary fibre expands when combined with water, which is why it is used to treat obesity, since it increases the feeling of fullness and so helps to reduce calorie intake.
Guar is essential for low-fat foods, and the real secret of low-calorie foods.
How is guar gum made?
There are several ways to make guar gum, which involve separating the endosperm from the husk of the germ. The seeds are soaked or roasted to separate them from the husk. They are then ground to separate the germ from the endosperm. The separated endosperm contains 80% galactonate which, when ground, is the guar gum offered by SOC CHEF.
