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This hydrocolloid is made from the endosperm of the guar bean plant, Cyamopsis tetragonolobus. It is an extremely versatile ingredient, capable of thickening, emulsifying, and stabilizing mixtures. It is used in some ice cream stablilzers to prevent the formation of ice crystals and is effective in preventing water from weeping out of pastry fillings. When guar gum is used in combination with xanthan gum, the thickening power of each is increased.