This special thickening agent ensures binding, prevents syneresis and is neutral in taste.
Guar gum is made from the seeds of the guar plant, which grows in India and Pakistan. The endosperm of the Indian guar seeds is processed into tasteless guar gum. Hydrolyzed guar gum is a viscosity-reduced guar gum in the range of 100-2000 Mpas. Higher dosages are therefore possible without creating too much viscosity. This offers many possibilities compared to highly viscous standard guar gum, e.g:
- Creamier mouthfeel (especially in fat-reduced products).
- Better release of aromas
- Better stabilization of essential oils
- Improved reduction of syneresis
- Freeze and thaw stability
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