Guar gum 5.000 cps

GLUTEN-FREE BINDER

€47.90*

Content: 10 kg (€4.79* / 1 kg)

Prices incl. VAT plus shipping costs

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Available, delivery time: 1-3 days*

Packaging sizes

10 kg Sack

Stk.

Product number: 11100-10-GI

Info VAT abroad: The price shown is valid for Germany. For deliveries abroad, the item price will be adjusted to the applicable VAT rates.

Benefits

100 % natural product
10 x more effective than starch
binds why and cold

Clean Label

Ballaststoffreich

Ohne Gentechnik

Ohne Zusätze

Vegan

Leicht löslich

Product information "Guar gum 5.000 cps"

Guar gum is a natural alternative to conventional starch-based binders. It is 10 times more effective than food starch and gives a soft, smooth texture. The guar flour is obtained from the seeds of the guar seed bean, which is mainly native to India and Pakistan. The fine flour is characterised by the fact that it is almost odourless, tasteless and easy to handle. It is soluble hot and cold, making it ideal for a variety of preparations.

It is the perfect kitchen aid for

Soups
Sauces
Whipped cream
Dessert creams
Pudding
Ice cream

and many other products that should be creamy and easy to prepare.

What does the Cps value mean? Cps describes the viscosity of guar gum. The higher this cps number, the thicker the end product will be when combined with water. 5000 cps describes a high viscosity.

Benefits

purely vegetable
perfect for vegan diets
gluten-free
10 x more effective than starch
can be used sparingly
10 kg value pack
filled in Germany

Shelf life and storage

When stored under dry, cool conditions, the product has a shelf life of at least 2 years after the production date.

Our products are always packaged in pre-packaged containers, which are marked with a batch number and a best-before date. Until the date of the best-before date, the manufacturer guarantees unchanged properties of the product in terms of appearance, taste and behaviour during processing. It is not an expiry date as with fresh produce, for example.

Nährwertangaben

Unprepared per 100 g

Calorific value kj	850,00 kj
Calorific value kcal	203,00 kcal
Fat	0,50 g
Of which saturated fatty acids	0,20 g
Carbohydrates	1,00 g
Of which sugar	1,00 g
Fibers	83,90 g
Protein	5,00 g
Salt	0,03 g

Ingredients

Ingredients

Guar gum (E 412) 100%

Recommended use

Starch can be replaced with guar gum in recipes. One-tenth of the amount of starch normally used is sufficient for guar gum with a viscosity of 5000 cps.

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Guar gum 3.500 cps

Guar gum is a natural alternative to conventional starch-based binders. It is 8 times more effective than food starch and gives a soft, smooth texture. The guar flour is obtained from the seeds of the guar seed bean, which is mainly native to India and Pakistan. The fine flour is characterised by the fact that it is almost odourless, tasteless and easy to handle. It is soluble hot and cold, making it ideal for a variety of preparations.It is the perfect kitchen aid for Soups Sauces Whipped cream Dessert creams Pudding Ice cream and many other products that need to be creamy and light.What does the Cps value mean? Cps describes the viscosity of guar gum. The higher this cps number, the more viscous the end product will be when combined with water. 3500 cps describes a normal viscosity.

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Guar gum is a natural alternative to starch to thicken food. This natural product is 8 times more effective than conventional corn starch binders and produces a soft, gentle and homogeneous texture It is obtained from the seeds of the guar bean, which is grown mainly in northwestern India and western Pakistan. The almost odourless and tasteless vedickungsmittel is soluble in both cold and hot food and is therefore suitable for a variety of preparations. Guar gum is particularly suitable for: Soups Sauces Mayonnaise Mixed spices Pasta Desserts Cake glaze Dairy drinks Whipped cream Jam Preserves Ice cream production Similar to lactose products, guar gum in sauces and dressings ensures that solid components do not separate from liquid components. Guar gum prevents the formation of ice crystals during the production of ice cream. Products which are mixed with guar gum thicken and obtain a creamy consistency. The specification 5000 cps. describes the viscosity of the product. The higher the viscosity, the thicker the product becomes when mixed with water or liquid. There are two common VIskosities for guar gum: 3500 cps and 5000 cps. 3500 cps is designated as normal viscosity.

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