Guar Gum

Chef Lab Guar Gum is a 100% plant-based natural hydrocolloid extracted from the endosperm of guar plant seeds (Cyamopsis tetragonoloba). It stands out for its extraordinary ability to thicken liquids and provide very high viscosity with very low dosages, without the need for heat.

It allows texturizing sauces, creams, and juices while keeping the original flavor intact, as it is palate-neutral. Furthermore, it is an excellent stabilizer that prevents the formation of ice crystals in ice cream and provides the necessary elasticity and moisture retention in gluten-free doughs and baked goods.

FORMAT: 300 gr.

INGREDIENTS:

Guar gum (E-412). Natural polysaccharide obtained from Cyamopsis tetragonoloba seeds.

DOSAGE AND USE:

Add preferably cold or during mixing to avoid lumps. Mix vigorously until completely dispersed.

Approximate dosages:

• Light thickening: 1–3 g/l
• Medium thickening (sauces and creams): 3–6 g/l
• High viscosity (ice creams, plant-based drinks, doughs): 6–10 g/l

Technical properties:

• Increases viscosity even when cold.
• Stabilizes emulsions and prevents syneresis.
• Compatible with acidic media.
• Tolerant to freezing/thawing.

APPLICATIONS:

Ice creams, sorbets, and cold drinks

Sauces, creams, and purees

Gluten-free doughs

Emulsions and smoothies

Pastry and modern cuisine