THICKENING: GUAR GUM
Guar gum and its “sister,” locust bean gum (the artist formerly known as carob), are both from the family of seed gums. Both gums are produced by removing the outer coating of a seed, and grinding its endosperm. LBG, as it is commonly referred to, and guar are non-ionic galactomannans, which function as reserve carbohydrates in the cell walls of their parent seeds. Both are efficient thickening agents in water, hence falling into the category of hydrocolloids, or things that help water stick to itself.
Both guar and locust bean gum are invaluable in commercial applications such as ice cream, soft drinks, fruit juices, bread and pastry, preserves, instant pudding…and of course, baby food. The yet to be developed commercially, “pocket flan,” would no doubt utilize both of their star power.
Key bed buddies:
• Guar gum exhibits synergy with xanthan gum to increase viscosity.
• Locust bean gum makes elastic gels with xanthan gum and fortifies the strength and elasticity of both kappa carrageenan and agar agar.
Guar Gum key attributes:
Willpowder Guar is powered by patented pre hydrated technology, allowing it to be, well, hydrated in cold water. Dosages as little as .1% up to 1% (1 to 10 grams per kilo of formula), provide viscosity with limited agitation. This makes guar especially useful in dry mixes.
Guar gum fun facts:
The guar plant, like me, thrives in a hot and dry climate. Four in five of you will be using guar from India, with 7 out of 10 of those using guar from Rajasthan, whose inhabitants initially repelled the Mughals. In addition to Guar, Rajasthan is India’s largest wool-producing state, and its main opium producer. So, feel free to make an honorary garnish to the following meringue recipe with lamb or heroin.
Recipes Using this Product
Guaringue Suisse “Raja” >>