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Manufacturer: Dayelet
Dayelet Guar Gum powder texturizer, a thickener and stabilizer.
This Guar is a purified naturally extracted polysaccharide from a legume plant grown in India and the southwestern United States.
It comes in the form of a fine, slightly yellow powder.
It disperses very well in water or milk by stirring both cold (high viscosity) and hot (low viscosity), forming viscous solutions with a long and thin texture.
In recipes with flour it is mixed dry with it, providing greater elasticity to the dough and always softening the final texture.
This thickener has a great capacity to hydrate and stabilize liquids, so it is widely used in bakery, pastry, ice cream, beverages, dairy desserts, gastronomy, etc.
Guar texturizer is very effective in controlling the final water of many foods and beverages, such as jams, jellies, marmalades, fruit purees, "baby food", fresh or melted cheeses, curds, cakes, corn doughs, pitas, pizzas , gluten-free dough, ice cream, sorbets, chocolate syrups, etc.
It also has the property of slowing down the absorption of carbohydrates in our metabolism, making it perfectly tolerable by all diabetic people.
Sugar free, gluten free, lactose free, egg free, soy free and salt free.
How to use: Its doses of use always range between 1 and 10 grams per kilo or liter of finished product, that is, from 0.1 to 1% of the weight of the final product.
Glycemic index = 0
Goma Guar de Alta Viscosidad E-412.
| Energetic value | 190 kcal/798 kJ |
| Lipid fats | 0,7% |
| Carbohydrates | 0% |
| Dietary fiber | 80% |
| Protein | 5% |
| Salt | 0% |
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