Guar Gum is a natural galactomannan extracted from the seed of the guar plant, capable of producing highly viscous and stable solutions when integrated into aqueous liquids or emulsions. Its strong thickening power is effective in both hot and cold applications, while remaining resistant to salts and suitable for liquids with high fat content. It also helps reduce syneresis in frozen products and maintains stability even after high-temperature treatments.
Use
Guar Gum is ideal for stabilising sauces, creams, foams, mousses, ice creams and dairy products. It is also effective in preparations requiring high-temperature sterilisation treatments, maintaining texture and stability even under extreme conditions.
Mix Guar Gum into hot or cold aqueous liquids using strong agitation to ensure proper dispersion. Although it hydrates in cold water, increasing the temperature accelerates the hydration process. Particularly suitable for thickening and stabilising high-fat liquids.
Technical
