Guar Gum

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Increases dough yield, improves texture and shelf life; in pastry fillings it prevents syneresis, keeping the pastry crust crisp. In dairy products, it thickens milk, yogurt, kefir, and liquid cheese products, for meat, it functions as a binder, in canned soup, it is used as a thickener and stabiliser.

Ingredients

Guar Gum

 

Average Nutritional Information (per 100 g)

Proximate                 Amount/100g 

Energy                     1390 

Protein                     4.6

Fat                           0.5

- Saturated               0.06

Carbohydrates          77.3

- Sugars                   0

Sodium                    125

 

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