Comments on: Guar Gum (thickener, emulsifier & stabiliser)

By: amie-sue

amie-sue — Wed, 13 Jun 2012 03:29:53 +0000

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.

By: Elaine

Elaine — Wed, 13 Jun 2012 02:09:42 +0000

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.

By: amie-sue

amie-sue — Wed, 18 Jan 2012 18:16:36 +0000

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

By: Irene

Irene — Wed, 18 Jan 2012 18:06:23 +0000

Powdered Milk and yoghurt starter/culture

By: amie-sue

amie-sue — Wed, 18 Jan 2012 17:27:14 +0000

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?

By: Irene

Irene — Wed, 18 Jan 2012 16:56:52 +0000

i wanted to know if i can use Guar Gam for fresh yoghurt ?

By: amie-sue

amie-sue — Mon, 22 Aug 2011 00:58:56 +0000

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

By: RICHARD CAVALLI

RICHARD CAVALLI — Mon, 22 Aug 2011 00:48:18 +0000

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

By: amie-sue

amie-sue — Fri, 12 Aug 2011 16:51:45 +0000

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

By: Pacia

Pacia — Fri, 12 Aug 2011 15:07:40 +0000

Would guar gum
be considered a raw product? Is it heated during processing or just ground?