Raw Food Alchemy by Amie Sue
Guar gum is a fine power made from grinding up guar beans which are principally grown in India and Pakistan. It can be used as a thickener, emulsifier and stabilizer. This product is not considered raw.
What is it?
Guar gum impedes the movement of water molecules, allowing it to act as a very effective thickening agent. In food manufacturing, it is primarily used as a thickening agent for dairy products, beverages, and soups. Because of its ability to thicken solutions very effectively, it is a good emulsifier as it helps prevent oil droplets from merging, keeping the emulsion stable. It can also act as a stabilizer as it provides viscosity that helps to suspend solid particles – for example in salad dressings. Guar gum remains stable over a range of pHs, however it will degrade and lose its thickening power in very acidic solutions, especially when heated.
How should it be used?
Guar gum is cold water soluble. It can be added to a variety of liquids to provide quick and effective thickening.
Would guar gum
be considered a raw product? Is it heated during processing or just ground?
Good morning Pacia,
Guar Gum is not considered raw. I wish it were. If you are looking to keep your recipe 100 % raw, let me know what recipe you looking to use it in and I can help find an alternative. I would love to help!
Blessings, amie sue
I AM MAKING FROZEN DESERTS WITH DIFFERENT FRUITS NUT, SEEDS AND PLANTS AND WOULD LIKE TO USE AN EMULSIFIER LIKE GUAR GUM THAT IS 100% RAW.
IS THERE SUCH A THING OR WHAT WOULD YOU RECOMMEND THAT IS RAW?
THANK YOU
Richard,
As far as a using a raw emulsifier, I would recommend lecithin. You can use soy lecithin or my favorite is sunflower lecithin. Here is a site that you can order it from. http://www.therawfoodworld.com/index.php?main_page=product_info&products_id=1002747.
I am not sure what kind of frozen desserts you are making to know for sure…but that is my recommendation. I hope that helps, amie sue
i wanted to know if i can use Guar Gam for fresh yoghurt ?
Good question Irene,
I really don’t know the answer to that one. I haven’t made yogurt before. What are all the ingredients that you are wanting to use to make it?
Powdered Milk and yoghurt starter/culture
Hmm Irene, I have no idea or experience when it comes to making yogurt and/or using powdered milk. You will have to google it..sorry that I am not any help. amie sue
Hi there,
I’m asking a personal preference question: I’m in the process of choosing a thickener (I have the Xanthum in my cabinet) but would like to know what do you prefer – Xanthum, Guar, or Lec. I have a cook book that lives by the Lecithin, but I’m assuming the Guar is also good because it’s not only a thickener but stabilizer as well as emulsifier.
Hi Elaine, my personal preference is lecithin. I never use Xanthum and only a few times have I implemented agar agar and that was for a “raw cheese”. Lec wouldn’t have given me the same outcome. It will always boil down to the recipe and if you want to use a raw or cooked ingredient. Irish moss is one that use often too.