Guar Gum Ground Powder Food Grade ~ Cyamopsis Tetragonoloba

Origin:India

Guar gum (in the form of a fine powder from the plant Cyamopsis tetragonoloba) is a natural polysaccharide widely used as a thickening agent, stabilizer and emulsifier.

Uses in Cooking and Confectionery

Guar gum is extremely effective even in very small quantities, as it has up to 8 times greater thickening capacity than corn starch. 

Gluten-free baking : Replaces gluten by giving elasticity and structure to the dough, preventing breads and cakes from crumbling.

Ice Cream and Dairy Products : Prevents the formation of ice crystals, giving a smooth and creamy texture.

Sauces and Dressings : Stabilizes mixtures by preventing the separation of oil from water.
Smoothies and Beverages : Adds body and uniformity without altering the flavor, as it is odorless and tasteless. 

Instructions for Use

Due to its strong action, caution is required in dosage:

Dosage : Usually 1/8 to 1/4 teaspoon per cup of liquid is enough for thickening.

Mixing : It is best to mix it first with the solid ingredients (e.g. flour) or with oil before adding it to the liquids, to avoid the formation of lumps.

Temperature : It is soluble in both cold and hot water.

Excessive consumption may cause digestive disorders such as bloating or gas due to the high fiber content.

Disclaimer: These statements and products have not been evaluated by the FDA. They are not intended to diagnose, treat, cure, or prevent any disease or condition. If you have a health concern or condition, consult your doctor. Always consult a medical doctor before modifying your diet or using any new product.