Güar
Thickener low in elasticity (cold or warm).
GUAR GUM POWDER
Güar is especially recommended for cold thickening to obtain sauces with a fresh flavor. It is the alternative to Xanthän for cold thickening.
Fiber-like carbohydrate of the galactomannan group, used in powder form as a thickener and stabilizer.
In gastronomy it is used to make fresh cheeses, ice cream, croquettes, sauces, bakery products, jams, jellies, marmalades, etc.
Description
GUAR GUM POWDER
Güar is especially recommended for cold thickening to obtain sauces with a fresh flavor.
It is the alternative to Xanthän for cold thickening.
Fiber-like carbohydrate of the galactomannan group, used in powder form as a thickener and stabilizer. Its properties make it a hydrocolloid.
It comes from the seeds of a leguminous plant (Cyamopsis tetragonolobus), similar to the pea and native to India and Pakistan.
Characteristics and applications:
- Güar thickener is soluble in cold water and provides high viscosity.
- It is applied to products that have to be subjected to high temperatures and, in general, as a complement to other thickening ingredients.
- In gastronomy it is used to make fresh cheeses, ice cream, croquettes, sauces, bakery products, jams, jellies, marmalades, etc.
- Usual doses: 5 g/kg of liquid.
- Available in 750 gr. and 150 gr. packages.
Additional information
| Tamaño | M, S |
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