Westpoint Guar Gum

Ever since the 1950s, the guar plant has been the source of the guar gum additive the food industry uses to thicken foods or keep various ingredients smoothly mixed together. It’s in everything from frozen pizza to ice cream, egg white substitutes, and baked goods. Guar plant is an annual crop and accommodative in growth even in dry regions. Not much fertile soil is required for cultivation as they can grow in sandy soils. Being a legume, it releases nitrogen into the soil making it more fertile giving it a great place in a crop rotation. In most of the places where drought condition is there, guar plants can grow easily. It is most commonly grown in India and Pakistan. Guar gum is a fibre from the seed of the guar plant. It is a fine, white, and cream-coloured powder with zero chemical additives. Guar gum has almost 8 times the water-thickening potency of similar products like corn starch. It can hinder ice crystal growth and shows good stability during freeze-thaw cycles. Guar gum doesn't need heat to work correctly, it can be added to hot and cold dishes, while still maintaining its thickening abilities. Add it to recipes like salad dressings, smoothies, or stews to create the perfect texture.

With so many applications to use Guar Gum, use these measurements as a guideline to help you get started experimenting in the kitchen! - For cold foods, Salad Dressing, Ice Cream, Puddings, and Custards add 1 - 2 teaspoons per litre of liquid - For hot foods such as gravy, stews, soups, use 1 - 3 teaspoons per litre of liquid - For gluten-free cookies use 1/4 to 1/2 teaspoon per cup of flour - For gluten-free cakes, pancakes, and muffins start with 3/4 teaspoon per cup of flour

Guar gum is primarily used as a thickener, stabilizer, and emulsifier in foods, especially in cold desserts like ice cream, as well as industrial products such as body lotions. It is safe for consumers with celiac disease and is often used in gluten-free recipes as a binding agent. Thicken Sauces and Salad Dressing - Guar gum powder doesn’t have much of a taste, but it’s one of the most potent natural thickeners out there. Improve the Consistency of Frozen Goods - Thickening vegan ice cream is one of the most popular guar gum uses today. It will give any sorbet a smooth and creamy texture. It also reduces the rate of ice crystal formation. That’s the reason why guar gum powder is often used in frozen goods production. Gluten-Free Baking - This product should definitely be included in any gluten sensitivity treatment plan as it’s a highly efficient agent for perfect baking Homemade Noodles - Adding guar gum powder to homemade noodles will improve their texture and increase the shelf life of the final product. Soups - Like sauces, soups will benefit from the thickening ability of the guar gum powder. It’s a perfect addition to creamy mushroom and bean soups. Jam - Guar gum powder uses in jams are so common, many products sold in stores include this thickener. It’s what will allow you to make a jam with the consistency of jellied fruits.

Product should be stored in a cool, dry area between 10-16˚C with a relative humidity of less than 50%. Under these conditions, the product should have a shelf life of 1 year.