In baking applications, Guar Gum is primarily utilized as a thickening agent as well as a stabilizer. Guar gum is highly useful because the gum has close to eight times the water retaining capacity as cornstarch. Therefore, guar gum is more effective in increasing viscosity or thickness of the dough or batter. As a stabilizer, guar gum is useful in baking gluten-free products by providing the necessary emulsification to bind together the liquid and solid ingredients. Weight: 75 Gms
