About This Product
Louis Francois Galligum Guar, also known as guar gum, is a versatile stabilizer, thickener, and emulsifier made from the endosperm of guar seeds. This nearly odourless, white to yellowish-white powder is known for its quick hydration and ability to easily disperse in both cold and warm water with minimal stirring.
Galligum Guar enhances gel strength and works synergistically with other stabilizers and gelling agents such as xanthan gum, carrageenan, and starches. Compared to similar products, it provides superior texture stability and smoother incorporation.
Galligum Guar is particularly valued for its ability to prevent lump formation by pre-blending with sugar or starch, making it ideal for use in desserts, confectionery, ice creams, sauces, and baked goods. It works best in pH environments between 5 and 9, offering excellent versatility across a range of culinary applications.
Use:
Incorporation:
Galligum Guar should be pre-blended with sugar or starch to avoid lumps, then dispersed gradually into cold or warm water under gentle stirring. It hydrates quickly and works well when incorporated at any stage of preparation. For best results, add slowly while mixing to ensure uniform distribution.
Application:
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Dairy and Non-Dairy Desserts: Improves texture and stability in puddings, mousses, and soft desserts.
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Ice Creams and Frozen Desserts: Enhances creaminess and prevents ice crystal formation.
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Baked Goods: Acts as a binder and thickener, improving dough elasticity and moisture retention.
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Sauces and Dressings: Provides a consistent, smooth texture without separation.
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Confectionery: Stabilizes texture in sweets, chocolates, and fillings.
Recommended Dosage:
Quantum satis – Use as needed according to desired consistency and product requirements. Typically, small amounts (0.2% to 1%) are sufficient to achieve the desired thickening effect.
Observations:
- White to yellowish-white powder
- Nearly odourless
- Disperses well in cold or warm water
- Quick hydration
- Compatible with other thickeners and gelling agents
- Best pH range: 5 to 9
Elaborations:
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Creamy Soups: Add Galligum Guar for a velvety texture without separation.
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Gluten-Free Bread: Enhance structure and moisture retention for a soft, airy crumb.
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Low-Fat Ice Cream: Improve creaminess and stability while reducing fat content.
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Fruit Fillings: Maintain a thick, consistent texture in fruit-based desserts.
Difference from Similar Products:
Galligum Guar outperforms comparable products by offering faster hydration and more consistent results, especially when used with other hydrocolloids. It provides a smoother, more stable texture and is less prone to lumping when properly incorporated.
Origin:
Guar gum obtained from the ground endosperm of guar seeds (Cyamopsis tetragonolobus).
Maison Louis Francois: A Legacy of Culinary Innovation
Maison Louis Francois has a long-standing reputation for excellence and innovation in the culinary world. Their range of professional-grade ingredients is crafted to meet the highest standards, enabling chefs and artisans to achieve exceptional results in both traditional and modern applications.
