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What is Guar Gum?
Guar gum is the ground endosperm of the guar bean, an annual legume. The primary use for Guar Gum is as an emulsifier and thickening agent in many foods. It is neutral in smell and taste and can be used to bind ingredients and reduce water leakage.
Benefits of Guar Gum
Guar Gum is a gluten free food thickener, stabiliser, emulsifier and texture improver.
Who is Guar Gum Suitable for?
Guar gum is ideal for anyone looking for a thickener, emulsifier and firming agent in baked goods, jams and jellies, soups, salad dressings, sauces, syrups, juices and dairy products. It can also be used in replacement to starch , syrups and sugars as a low calorie thickener.
Dislcaimer: This herb should be ingested only with adequate liquid.We advise for this not to be used by people suffering with bowel obstruction.
The dietary choices of all our customers are extremely important to us. Whilst this product is manufactured using ingredients and processing aids suitable for the vegan diet, please note that dairy powders are also used within the same production facility and cross contamination may occur at very small levels.
Please note that the labelling on this product is provided in English as a minimum. French, Italian, German, Spanish, Danish, Swedish and Finnish may also be present on a product by product basis.
To improve the viscocity of your protein-based shakes try adding 1/2 of a small scoop (2g) to protein powder in a Myprotein shaker with water or milk.
Store in a cool, dry place away from direct sunlight. This product is intended to be used alongside an active lifestyle and a balanced diet. Suitable for vegetarians and vegans.
May also contain gluten, soy, milk and egg.
Unflavoured: Guar Gum (100%)
Serving Size - 2/3 Small Scoop (2g)
Servings Per Container - 125 (250g)
|Per 100g||Per Serving||*RI|
|Energy||680 kJ/170 kcal||14 kJ/3 kcal||0%|
|Fat||0 g||0 g||0%|
|of which saturates||0 g||0 g||0%|
|Carbohydrates||0 g||0 g||0%|
|of which sugars||0 g||0 g||0%|
|Fibre||85 g||1.7 g|
|Protein||5 g||0.1 g||0%|
|Salt||<0.01 g||<0.01 g||0%|
* Reference intake of an average adult (8400 kJ/2000 kcal)
The nutritional information is based on the Unflavoured version, when choosing an alternative flavour the nutritional values may vary by up to 10%
Where reviews refer to foods or cosmetic products, results may vary from person to person. Customer reviews are independent and do not represent the views of The Hut Group.
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makes anything thick and creamy, porridge ,protein shakes turns texture of water to thick mcdonalds milkshake a little bit goes a long way and adds no nasty chemical taste will be buying on a monthly basis well done my protein!Goes Well With:oats, protein powder yogurt milk etc.........
I wasn't initially sure about guar gum. On the one hand, there was no doubt that it was thickening my porridge, which is what I brought it for in the first place. On the other hand, I was on the fence about the texture it imparted - slightly gel-like. Weirdly enough, although chia seeds thicken by gelling, I prefer the texture of 1 tbsp of chia seeds in my porridge to a scant half-scoop of this guar gum. I also thought that guar gum might have been behind some unusual bloating I've been experiencing for the last couple of weeks. Today I was making thai curry, and the recipe seemed a little off. The spice mix smelled great, but it wanted me to add a litre of liquid to some onions and spices and then cook it for only ten minutes. I did so, and ended up with a wok full of spicy broth. I tried cooking it for longer in the hopes that the sauce would reduce, but it became apparent that I'd be there all day, and my vegetables would be mush. Next I tried adding cornflour. I've never had much success with it, so I wasn't surprised when I ended up with a wok full of spicy broth, now with clumps of flour floating in it. Enter guar gum. In desperation, I sprinkled about 2/3 of a scoop of guar gum over this massive wok full of liquid and stirred. Within about five minutes it had thickened to jarred sauce consistency, with no gross gelling. Dinner saved. (And delicious, I might add.) Whether I keep trying it in my porridge or not, I'm glad I bought this. I can see it rescuing my culinary failures for years.Goes Well With:Large quantities of liquid, desperation
I add half a teaspoon to my protein smoothies. I have found the best way to use it is to whizz it up as normal, let stand for a few minutes then whizz it again for about 10 seconds. The longer it stands the thicker it gets. Tried xanthan but you have to be really careful with the amount used or it turns into a thick gel. Guar makes it more smooth and creamy and is more easily adjusted, e.g. try 1/4 tsp, 1/2 tsp, etc.