Organic Guar gum

Guar gum is obtained from the seeds of the guar plant Cyamopsis tetragonoloba, native to India and Pakistan. Guar gum is similar in properties to locust bean gum (made from locust bean seed powder). Only when guar gum dissolves quickly in water at room temperature, gingerbread gum needs to be heated to at least 85 °C to dissolve. Guar gum is a natural thickener and stabiliser (E412) widely used in the food, pharmaceutical and cosmetic industries. In addition to its culinary uses, its potential health benefits have attracted attention.

Usage: Guar gum improves the texture and volume of baked goods such as pastries, cakes and pies, resulting in better quality and longer shelf life. Guar gum is commonly used in plant-based dairy and yoghurt products to achieve a creamy consistency and to prevent separation of ingredients. Guar gum is an excellent thickener for both hot and cold dipping sauces, creating a uniform texture. It is used in desserts and ice cream. Guar gum can be used as a substitute for gelatine with a neutral taste and smell. Kfor rich foods (sauces, stews, puddings), it is recommended to use 1-3 teaspoon of powder per 1 litre of liquid, or 1-3 teaspoon per 1 litre of liquid.for sweet foods (salad dressings, ice cream, puddings) 1-2 teaspoon powder per 1 litre of liquid.

For regular use, guar gum is safe for most people, but it is not recommended for use for more than two years in a row. For pregnant women, guarkummi may be safe for use for up to 4 consecutive weeks. There is not enough reliable information to know whether guar gum is safe to use during breast-feeding. Guar gum is safe for children 4 years of age and older.

Sources:

https://www.healthline.com,

https://www.ncbi.nlm.nih.gov,

https://www.webmd.com

NB! The information provided here should not be interpreted as a recommendation for treatment or other types of health problems. We encourage you to make personal health decisions after evaluating different sources of information.