GUAR GUM
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Your go-to Jams & Sauces’ thickener.Guar gum is derived from the endosperm of guar beans. The seeds of the Guar plant consists of three main parts – the germ, the endosperm and the husk. Guar gum is processed by removing the husk, followed by milling and filtering to produce a slightly yellow powder that has a good flow.It is useful as a thickening agent, emulsifier and stabiliser.Features of Guar Gum
Ability to hydrate rapidly in cold water and attain very high viscosity with low concentrations.
Soluble in cold water but insoluble in several organic solvents.
Strong hydrogen bonding properties.
Guar Gum increases the shelf life of all baked products to its ability to absorb excess water. It is useful in enhancing the softness and quality of bread and also helps reduce time and effort for preparation of batter. Guar gum is also economical because it has a better the water-thickening ability than other agents (e.g. cornstarch) and only a small quantity is needed for producing sufficient viscosity.
