Guar Gum is produced from seeds of guar beans that have been dehusked, milled and screened to obtain the guar gum. White to yellowish in colour, guar gum is odourless and has no adverse effects on other ingredients in a recipe. Guar gum is an excellent source of soluble fibre and is also low in carbohydrates and fat. Commonly used as a food additive, guar gum is generally considered to be a better thickener than other gums such as xanthan gum or locust bean gum. Guar gum works well at low temperatures making it well suited for cold foods.
• Contains high levels of soluble fibre.
• Great thickening, binding, emulsifying and anti-staling agent.
• Very high water-absorbing ability.
• Gives products a softer texture.
• Helps thicken and stabilize bakery products such as ice-cream, yoghurt, breads and salad dressings.
• Increases dough yield, gives greater resiliency and improves texture in baked goods.
• Used to help keep larger particles suspended in bakery mixes.
• Also used to boost the dietary fibre content of gluten free foods and other bakery products.