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Origin: Pakistan and India
Notes: Guar gum is made from the seeds of guar plants. The
drought-resistant guar bean can be eaten as a green bean or fed to
cattle.
One teaspoon contains 2g carbs and 2g fiber.
Typical uses:
Guar gum is economical because it has almost 8 times the
water-thickening potency of cornstarch - only a very small quantity is
needed for producing sufficient viscosity. Thus it can be used in
various multi-phase formulations: as an emulsifier because it helps to
prevent oil droplets from coalescing, and/or as a stabilizer because it
helps to prevent solid particles from settling.
Typical usage is around 1% in a product. Used in gluten free and whole
wheat baking as a stabilizer to increase the rising of the bread.
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