Ever since the 1950s, the guar plant has been the source of the guar gum additive the food industry uses to thicken foods or keep various ingredients smoothly mixed together. It’s in everything from frozen pizza to ice cream, egg white substitutes, and baked goods.
Guar plant is an annual crop and accommodative in growth even in dry regions. Not much fertile soil is required for cultivation as they can grow in sandy soils. Being a legume, it releases nitrogen into the soil making it more fertile giving it a great place in a crop rotation. In most of the places where drought condition is there, guar plants can grow easily. It is most commonly grown in India and Pakistan.
Guar gum is a fibre from the seed of the guar plant. It is a fine, white, and cream-coloured powder with zero chemical additives. Guar gum has almost 8 times the water-thickening potency of similar products like corn starch. It can hinder ice crystal growth and shows good stability during freeze-thaw cycles.
Product should be stored in a cool, dry area between 10-16˚C with a relative humidity of less than 50%. Under these conditions, the product should have a shelf life of 1 year.
Guar gum doesn’t need heat to work correctly, it can be added to hot and cold dishes, while still maintaining its thickening abilities. Add it to recipes like salad dressings, smoothies, or stews to create the perfect texture.
With so many applications to use Guar Gum, use these measurements as a guideline to help you get started experimenting in the kitchen!
– For cold foods, Salad Dressing, Ice Cream, Puddings, and Custards add 1 – 2 teaspoons per litre of liquid
– For hot foods such as gravy, stews, soups, use 1 – 3 teaspoons per litre of liquid
– For gluten-free cookies use 1/4 to 1/2 teaspoon per cup of flour
– For gluten-free cakes, pancakes, and muffins start with 3/4 teaspoon per cup of flour
|NUTRITION FACTS PER 100 G||AMOUNT||% DAILY VALUE|
|Saturated Fat||0.2 g||–|
|+ Trans Fat||0 g||1%|