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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.