Typically used for: thickening, emulsifying and stabilizing mixtures.
Origin: Polysaccahride extracted from the seeds of the legume cyamopsis tetragonolobus.
Characteristics/Application: Very stable, quick acting thickener. Tolerates salt and sugar.
Viscosity is high in cold and low in hot. Used with xanthan gum in gluten free dough recipes. 8 times the
thickening power of cornstarch and 16 times the thickening power of flour. Synergies with locust bean
gum and xanthan gum.
pH tolerance; 4-10.
Usage level: 0.2-0.5%