{"id":32123,"date":"2022-05-30T17:56:14","date_gmt":"2022-05-30T14:56:14","guid":{"rendered":"https:\/\/www.biopapa.lt\/produktas\/eco-friendly-guaro-rubber\/"},"modified":"2025-11-25T13:37:22","modified_gmt":"2025-11-25T11:37:22","slug":"organic-guar-gum","status":"publish","type":"product","link":"https:\/\/www.biopapa.de\/en\/producte\/organic-guar-gum\/","title":{"rendered":"Organic Guar gum"},"content":{"rendered":"

Guar gum<\/strong> is derived from the seeds of the guar plant Cyamopsis tetragonoloba<\/em>, native to India and Pakistan. Lithuanian name Kampuotoji pupene.
\nGuar gum is similar in properties to locust bean gum (made from the powdered seeds of the locust bean), also known as carob gum. Like guar gum, this powder is made from the endosperm of the seed of a legume plant. However, there are differences between the two types. While guar gum dissolves quickly in water at room temperature, and for carob resin, water needs to be heated to around 85 \u00b0C to dissolve well.
\nTo avoid confusion, the much-loved ‘chocolate’ Carob powder<\/a> is made from the carob pods, and caron resin is made from the seeds of the carob.
\nGuar gum is a natural thickening and stabilising agent (E412) widely used in the food, pharmaceutical and cosmetic industries.
\nIn addition to its culinary uses, guar gum has attracted attention for its potential health benefits.<\/p>\n

Attention<\/em>
\nAlthough organic guar gum is safe for most people, excessive use can cause side effects such as bloating, gas and abdominal discomfort.
\nIt is very important to use guar gum sparingly and to take into account individual needs.<\/p>\n

Use of<\/em>
\nGuar gum improves the texture and volume of baked goods such as breads, cakes and pastries, leading to improved quality and longer shelf life.
\nGuar resin is commonly used in plant-based dairy and yoghurt products to give a creamy consistency and prevent the separation of ingredients.
\nGuar gum is an excellent thickener for sauces, gravies and dressings, creating a smooth and consistent texture.
\nUsed in desserts and ice cream.
\nGuar gum can be used as a substitute for gelatine, which is neutral in taste and smell.<\/p>\n

Recommended use<\/em>
\nFor hot food (sauces, stews, puddings) – use 1-3 teaspoons of powder per 1 litre of liquid.
\nFor cold foods (salad dressings, ice cream, puddings) – use 1-2 teaspoons of powder per 1 litre of liquid.<\/p>\n

For internal use, guar gum is safe for most people, but it is recommended to be used for no more than two years.
\nPregnant women. Guar gum can be safe for up to 4 weeks.
\nFor breastfeeding. There is not enough reliable information to know whether guar gum is safe to use when breastfeeding.
\nFor children. Guar gum is safe for children aged 4 years and older.<\/p>\n

Sources:<\/em>
\nhttps:\/\/www.healthline.com
\nhttps:\/\/www.ncbi.nlm.nih.gov<\/p>\n

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