Processed

High Viscosity

S tier

High-viscosity guar is milled from well-separated endosperm so a pinch builds a long, heavy sol in cold water. Ice-cream plants, gluten-free bakeries, and sauce kitchens buy it when they need maximum body and ice-crystal control at the lowest dose—often well under half a percent. The trade-off is clumping: the powder hydrates so greedily that it must be blended with sugar or oil, or sheared hard, before it sees bulk water. A good lot is cream-white, almost scentless, and stretches into a slick, elastic string when you lift a spoon. Husk-heavy or protein-rich lots stay dull and grainy no matter the grade number on the sack. Pair with a little xanthan if you want a soft gel rather than a thick sol. Overdose and dressings turn pasty, not glossy.