logosssen

Use of Vegetable Gums

Xanthan Gum

The xanthan gum we use is produced through bacterial fermentation of corn. It is primarily used as a thickening and binding agent. It can also serve as a stabilizer and emulsifier.

Guar Gum

Guar gum is extracted from a bean that is rich in soluble fibres. Its uniform texture and gelling properties make is useful as a thickener, stabilizer and emulsifier in foods. It is used in foods such as soups, sauces, ice creams, sorbets, baked goods and desserts. Some people do not tolerate guar gum well because of its high fibre content. If you have problems digesting guar gum, choose from products prepared using xanthan gum.

Below are the quantities used in our preparations:

Use of Vegetable Gums

Food

Xanthan Gum

Breads

1 to 1½ tsp per cup of flour

Pizza crusts

2 tsp per cup of flour

Salad dressings

⅛ to ¼ tsp per cup of liquid

Cakes and cookies

¼ tsp per cup of flour

Muffins

¾ tsp per cup of flour

Thickening for sauces

1 tsp to replace each tbsp of the original thickener

Food

Guar Gum

Breads

1 tsp per cup of flour

Others

½ to ¾ tsp per cup