Guar gum is a gummy substance obtained from the leguminous plant, Cyamopsis Tetragonoloba. It is a fine, white and cream-coloured powder with zero chemical additives. Guar gum has almost 8 times the water-thickening potency of similar products like corn starch. It can hinder ice crystal growth and shows good stability during freeze-thaw cycles.
Guar gum is primarily used as a thickener, stabilizer and emulsifier in foods, especially in cold desserts like ice cream, as well as industrial products such as body lotions. It is safe for consumers with celiac disease, and is often used in gluten-free recipes as a binding agent.
Product should be stored in a cool, dry area between 10-16?C with a relative humidity of less than 50%. Under these conditions, the product should have a shelf life of 1 year.