Galligum Guar
Uses: Ice cream, custard, desserts, sauces, gluten-free products, yellow dough
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
Application:
– Galligum Guar has excellent solubility in both hot and cold water and hydrates rapidly. However, it is insoluble in alcohol and ether.
– Clumping can be easily prevented by dry premixing with sugar or starch. It can also be easily dispersed by sprinkling it into cold water without stirring.
Availability
Kosher, Halal
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 cream, custards, 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
