Galligum Guar
Applications : Ice cream, cream, desserts, sauces, gluten-free products, yellow pastry
Properties : Thickener, freeze-stable, can be used cold, anti-crystallizing
Dosage : 2 to 20 g/kg of mass
The
product in detail
Description
Galligum Guar (or Guar gum) binds, thickens and stabilizes preparations, even when cold.
It has a very good synergy with xanthan gum, with which it forms a gel.
Galligum Guar can be used in a wide range of pH and solids.
Dosage and application
Dosage: 0.2 to 2% of total mass
Processing :
- Galligum Guar has excellent solubility in water, whether hot or cold, and is characterized by rapid hydration. On the other hand, it is insoluble in alcohol and ether.
- The formation of lumps is easily avoided by dry pre-mixing with sugar or starch. Can also be easily dispersed by sprinkling in cold water without stirring.
Availability
Kosher
Use
Freeze-resistant
Can be used cold
Heat-resistant
Packaging and storage
Packaging options
- 1kg (item code: 720A)
- 25kg (item code: 720G)
Packaging :
1 kg; 25 lg ;
Storage conditions: Store in original, closed packaging, away from heat and moisture.
Applications
Applications on offer
Ice creams, creams, desserts, sauces, gluten-free products, yellow dough
Do you have any questions about this product?
Louis François tip
Gradual dosage: start at 0.3% and adjust according to desired texture. Too high a dose and the texture becomes pasty or jelly-like.
Textures
