Guar gum (E412) - The Kitchen Lab
1429-12693
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About Guar Gum Guar gum is used as a thickening and stabilising agent in the production of, for example, ice cream and sauce. The powder is also called guar seed meal and is a carbohydrate extracted from the seeds of a guar plant (Cyamopsis Tetragonolobas), a legume similar to the soybean. It neither tastes nor smells, and passes through the digestive tract without being absorbed. It therefore has no impact whatsoever on your body and there is also no recommended daily intake. It can be used in everything from bread and dough to jellies and to prevent frozen products from releasing liquid. It is not pH sensitive and can be exposed to salt. Use Guar gum is very effective – 3 to 5 grams of powder per liter is usually enough. The powder can be used for both hot and cold liquids and can replace eggs as a binding agent in vegetarian cooking. It can also be used as a supplement to xanthan gum. For a less food-focused application, you can use it to make slime. Content: Guar gum, E412. Store in a dry, cool and dark place. Should not be consumed in its pure form. The powder is both gluten-free and vegan, as well as kosher and halal-friendly.
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