Guar gum is a product in the form of off-white powder, odorless and tasteless, resulting from processing the plant Cyamopsis tetragonolobus (L.) Taub., has the property of absorbing water in food and is used in baking and cooking as a thickening agent, as it homogenizes and stabilizes the ingredients of the recipes. It behaves like corn flour but has a larger absorption capacity of fluid, dissolves in both hot and cold liquids and blends easily with all the recipe ingredients. It is used in the making of ice creams as well as in bakery products to increase the cohesiveness of their mixture and improve their texture.
How to use guar gum
Guar gum is used in recipes as a thickener and stabilizer. Dissolve the quantity indicated in your recipe in water and add it to soups, sauces, dressings, puddings, creams, confectionery glaze, and syrups.