Guar Gum, 65g

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%