Guar gum
A polysaccharide obtained from the endosperm of the legume Cyamopsis tetragonolobus.
A polysaccharide obtained from the endosperm of the legume Cyamopsis tetragonolobus.
The grains of this leguminous plant are ground to obtain a flour. This flour undergoes a process of solubilization and subsequent precipitation to remove the insoluble material, leaving it as a gum, which undergoes a washing process and is finally dried and ground to obtain a powdered product.
It is used to thicken and stabilization food products, without forming gels (sauces, purees, pastry preparations…). It is resistant to heat and freezing and resists a wide range of pHs.
It is used to thicken drinks, dressings, creams and sauces. It is also used in frozen products to control water crystallization and improve textures.