Guar

Fibrous carbohydrate, from the group of galactomannans, used in powder as thickening and stabilizing agent.

Due to its properties it is considered an hydrocolloid.

It is extracted from the seed of a leguminous plant (Cyamopsis tetragonolobus), similar to pea and grown in India and Pakistan.

Characteristics and uses:
This plant has been used as a food ingredient, for centuries. The gum contained in the seed is soluble in cold water and it has high viscosity. It is applied to products that has to be exposed at high temperaturas
and, in general, in combination with other thickening agents.

Highly recommended to thicken at cold temperatures, obtaining fresh tasting sauces.  An alternative thickener to Xanthan, in cold conditions.

In gastronomy it is used to make fresh cheeses, ice creams, croquettes, sauces, pastry products, confitures, jellies, jams, etc.

Suggested ratio: 5 g/kg liquid.