Many times the products of the guar plant are often mistaken with plant gums such as rubber, latexes, and resins. In general, the gum is a content that dissolves in water and develops colloidal dispersions. Guar gum is a natural substance and because of that its application in the various food preparation was discovered before its other industrial applications. The guar gum is used in a wide range of industrial applications because of its gelling and thickening properties. It is one of the most preferred choices for thickener when it comes to food products like salads, sauces, and salad dressings.
Unique Properties of Guar Gum for Culinary Uses
Many different studies have been conducted to understand the effectiveness of guar gum. As per the research, guar gum is almost eight times more powerful than the normal thickeners. One of the most important advantages it offers is that it doesn’t require heat for forming a gel. It doesn’t allow the formation of the ice crystals in the foods.
Guar gum is very popular for its application in pastries. It is so effective that a small quantity of it helps the dough in retaining the water, hence it remains crisp and delivers a high-quality final product. Guar gum and xanthan gum complement each other very well, so when it is used in the combination with xanthan gum, it effectively produces products with high viscosity.
Applications of the Guar Gum in Food
Guar gum has wide applications in the preparation of various food products. It is ideal for the cold dressings as it does not require heat for thickening. The other major benefit of using guar gum is that it does not affect the taste of the food product as mostly it is used in very small quantities in comparison to other ingredients. Especially while using it in sauces, it is advisable to add only one eighth to one quarter teaspoon increments. If guar gum is added more than the required amount, it can lead to a gummy texture in the food items.
Guar Gum Powder for Gluten-Free Baking
Gluten is a type of protein mostly found in grains like wheat and barley. It is also popularly known as Glutenin or Gliadin. Consuming foods with gluten can lead to health problems such as stomach discomfort, tiredness, diarrhea, bloating and depression. Gluten-free baking is most suitable for people who are sensitive to gluten. In this method, guar gum powder is used as a binder. It replaces the gluten and retains the physical properties of the food products. Guar gum powder is used in different quantities in various food products. However, generally, a half teaspoon of guar gum powder is mixed with a cup of flour-free of gluten. Some of the most popular gluten-free products are gluten-free chocolates, bread, cookies, pancakes, brown flour and many more.
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