Guar gum ZZP ZP038
Characteristics:
Characteristics
Detailed product description
Guar
gum is a natural substance with emulsifying, stabilising and thickening properties. It is naturally gluten-free. It is
extracted from guar beans, which are a type of legume. Although it is called ‘gum’, it resembles flour in appearance.
Guar gum is a soluble fibre and has a greater thickening capacity than conventional starch. Thanks to its properties, it extends the shelf life of products, acts as a binder, and influences the colour, consistency and properties of the final product. You will particularly appreciate it when baking gluten-free products.
Guar gum is known by the designation E412. Guar gum is a highly viscous polysaccharide produced from guar beans, the seeds of the bean-like plant Cyamopsis tetragonoloba. It is a plant of the Fabaceae family, a legume grown mainly in Central Asia, particularly in India and Pakistan. It is a polysaccharide that is highly soluble in water and belongs to the group of so-called soluble fibres. In water, it forms a highly viscous solution even without heating, which is why it is used as a thickener and dispersion stabiliser in foodstuffs, as well as in the pharmaceutical and cosmetics industries.
Guar gum is a type of soluble fibre. Fibre refers to substances that pass through the digestive tract unchanged. Although they are neither absorbed nor further altered, they have a significant impact on human health. Only a very small amount of guar gum is needed to achieve the required viscosity (eight times less than maize starch), which is why it is used as a thickener in many types of food (dairy and frozen creams, yoghurts, ice cream, or in some custard or cream-based desserts, instant soups and sauces, bakery products, salads, mustard, tartar sauce, etc.).
Guar gum is added to frozen creams to increase their volume, improve their texture and enhance their resistance to thermal shock. Guar gum also extends the shelf life of bakery products, thickens salad dressings, instant soups and sauces, and is used to form a film on the surface of meat products. Suitable
for the Dukan Diet from Phase 1 onwards.
Ingredients:
Guar gum. Viscosity: min. 5000 cps
Nutrition (per 100 g):
| Nutrient | per 100 g / 100 ml |
|---|---|
| Energy | 824 kJ / 204 kcal |
| Fat | 1 g |
| of which saturates | 0,5 g |
| Carbohydrate | 1 g |
| of which sugars | 1 g |
| Fibre | 0 g |
| Protein | 5 g |
| Salt | 0 g |
Usage:
Mix a tablespoon of guar into 0.5 kg of gluten-free mix
Storage:
Store in a dry place at a temperature not exceeding 25°C.
Allergens:
When used as a food additive, it may cause an allergic reaction. However, in sensitive individuals, guar gum may cause hives on contact with the skin
Suitable for:
gluten-free, from phase 1 of the Dukan Diet without limits, for weight loss
