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Applications: In baked goods, it increases dough yield, gives greater resiliency, and improves texture and shelf life; in pastry fillings, it prevents "weeping" (syneresis) of the water in the filling, keeping the pastry crust crisp. In dairy products, it thickens milk, yogurt, kefir, and liquid cheese products, and helps maintain homogeneity and texture of ice creams and sherbets For meat, it functions as a binder. In condiments, it improves the stability and appearance of salad dressings, barbecue sauces, relishes, ketchups and others. It is also used in dry soups, instant oatmeal, sweet desserts, canned fish in sauce, frozen food items and animal feed. |
The largest market for guar gum is in the food industry. In the U.S., differing percentages are set for its allowable concentration in various food applications. In Europe, guar gum has EU food additive code E412. Xanthan gum and guar gum are the most frequently used gums in gluten-free recipes and gluten-free products.
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