Guar gum is used for thickening cold and hot liquids, for hot jellies, light foams, for example: ice creams, juices, cottage cheese, marmelade, soups, sauces etc. It is also used for gluten free baking – gellan gum acts as a binder and gives a softer texture.
Texture: jelly made with guar gum is tight, sticky, stable on PH 4-10, opaque. Guar gum will not bind well with alcohol.
With alginate and xanthan gum makes extra strong jellies.
Usage: For mild jellies (using opaque liquids, like milk) use 0,35% guar gum.
For warm jellies use 0,5 guar gum and 0,35% xanthan gum (hot soups, sauces).
For hot jellies, terrins, what can be cut, use 0,2% guar gum and 0,4% agar agar.