Louis Francois Galligum Guar is a natural guar gum thickener and stabilizer made from guar seed endosperm. It hydrates quickly, disperses in cold or warm water, and helps improve texture, stability, and consistency in a wide range of sweet and savoury applications.
Use
Pre-blend with sugar, starch, or other dry ingredients to help prevent lumps, then add gradually while mixing. It can be used in both cold and warm preparations and hydrates with minimal stirring.
Recommended Dosage
Use as needed depending on the texture you want. A typical usage range is 0.2% to 1%.
Applications / Practical Uses
- Desserts, puddings, mousses, and soft dairy or non-dairy preparations
- Ice cream and frozen desserts for improved creaminess and reduced ice crystal formation
- Baked goods for better moisture retention and dough texture
- Sauces and dressings for smooth, stable consistency
- Confectionery and fillings where texture stability matters
- Gluten-free breads, creamy soups, and fruit fillings
Observations
- White to yellowish-white powder
- Nearly odourless
- Quick hydration
- Disperses well in cold or warm water
- Compatible with other thickeners and gelling agents
- Best performance in a pH range of 5 to 9
Differences from Other Gums
Compared with some other thickeners, guar gum hydrates quickly and is easy to use in both cold and warm preparations. It also works especially well alongside other hydrocolloids such as xanthan gum, carrageenan, and starches when you want smoother texture and more stable results.
Origin
Guar gum obtained from the ground endosperm of guar seeds (Cyamopsis tetragonolobus).
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Inventory Last Updated: Jun 14, 2026
