Processed

Guar Gum

Guar gum is a galactomannan hydrocolloid milled from the endosperm of guar beans (Cyamopsis tetragonoloba), a drought-tolerant legume grown widely in India and Pakistan. Cold-water soluble and highly efficient, it thickens ice cream, sauces, soups, gluten-free doughs, plant milks, and baked goods while binding water and slowing ice-crystal growth. Alone it builds viscous sols; with xanthan it can form soft gels useful in dressings and dairy alternatives. Food-grade guar is a cream to pale powder graded by viscosity, particle size, and purity (protein and husk residue). Rapid hydration can clump without proper dispersion—blending with sugar or oil, or using high shear, improves results. Overdosing creates pasty mouthfeel; typical food use levels are well below one percent. Organic and non-GMO streams follow agricultural supply from major guar belts.

Also known as: E412, Guar Gum, E412, Guar Gum