Guar Gum E412 – thickener, stabilizer, emulsifier (Sosa)

Guar Gum E412 – thickener, stabilizer, emulsifier (Sosa)

Guar gum allows us to stabilize ice creams whithout the need of heating up

Dose: 2-10 g / kg
Freezability: Freezable
Thermo-reversibility: Irreversible
Origin: Natural
Base type: All liquids
Preparation: Hot and cold

Guar Gum - thickening and stabiliser agent. It is obtained from a vegetable Cyamopsis tetragonolobus native to India.
A powdered emulsifier made from pulses.
For optimal use, mix the product with liquid whilst heating.
Suitable for use with all liquids, it is heat-resistant, freezable and of natural origin.
You can use this product to make coulis, sauces and purées.

PROPERTIES

Produces very viscous and stable solutions when integrated into aqueous liquids or emulsions. Helps to reduce syneresis by thawing. Improves mixing of whipped doughs by reducing mixing time.

USE

Mix cold or hot into aqueous liquids with strong agitation.

REMARKS

Thickens and stabilises liquids with a high percentage of fat. Texture is not affected by the presence of salts. It is able to hydrate in cold water, although the increase in temperature aids hydration.

ELABORATIONS

Stabiliser in sauces, creams, foams, mousses and ice creams, in products that must undergo high temperature sterilisation treatments and in other dairy derivatives.

PRODUCT ADVANTAGES
– Natural origin
– High thickening and stabilising power
– Can be used hot or cold
– Helps to reduce syneresis in frozen preparations
– Allows to thicken liquids with high fat content