Golden Peanut Gourmet® Xanthan Gum

Locust Bean Gum – when you want creamy and stable textures Want to give a sauce a beautifully smooth consistency, add more body to a dressing or make your homemade ice cream finer and creamier? Golden Peanut Gourmet® Locust Bean Gum is a plant-based binding, thickening and stabilising agent that helps you fine-tune the texture of your recipes. It binds water and is especially useful whenever you want to create a smooth, creamy and stable texture. Locust Bean Gum E 410 – what is behind the name? Locust bean gum is obtained from the seeds of the carob tree (Ceratonia siliqua). You may also know it as Locust Bean Gum or LBG; as a food additive, it is identified as E 410. Locust bean gum belongs to the hydrocolloid family. These functional ingredients can bind water and help you control the viscosity, stability and texture of your preparations. Versatile for sauces, creams, desserts and ice cream You can use locust bean gum in sauces, soups, dressings, dips, creams, desserts, dairy-based preparations, ice cream and frozen desserts. It works in both warm and cold preparations, giving you plenty of flexibility when adjusting the consistency of your favourite recipes. Locust bean gum is particularly useful in homemade ice cream. As a stabiliser in ice cream production, it can help reduce the formation of larger ice crystals and support a finer, more uniform texture. Even more possibilities with guar gum If you enjoy experimenting with texture, you can also combine locust bean gum with guar gum. Both hydrocolloids can help you fine-tune water binding, viscosity, stability and mouthfeel – especially in ice cream, desserts and other creamy preparations. With Golden Peanut Gourmet® Locust Bean Gum, you get 100% Locust Bean Gum E 410, gluten-free, vegan and with no added ingredients – for recipes where the right texture makes all the difference.

Guar Gum 5000 cps – when you want extra strong thickening Want to thicken a sauce intensively with only a small amount, give a cream more body or bring a recipe to a higher viscosity? Golden Peanut Gourmet® Guar Gum 5000 cps is our high-viscosity quality for particularly intensive thickening – almost neutral in aroma and flavour, highly effective and suitable for both cold and warm preparations. With approximately ten times the thickening power of conventional starch, you only need a small amount. Start very sparingly and gradually increase the quantity until you reach the consistency you want. 5000 cps – what does that mean for your recipe? The cps value describes viscosity. The 5000 cps quality is particularly high in viscosity. In practical terms, this means you can achieve intensive thickening with a comparatively small amount of guar gum. From strongly thickened sauces to baking ideas You can use guar gum in sauces, soups, dressings, dips, mayonnaise, creams, desserts, milk- and cream-based preparations and fruit preparations. It does not need to be boiled in order to thicken, so you can use it in both cold and warm recipes. Guar gum can also help you bind water and support the structure of doughs and baked goods. This makes it particularly interesting for gluten-free baking ideas. 3500 or 5000 cps – which thickening strength do you need? If you are looking for a versatile all-rounder, 3500 cps is a good choice. If you want particularly intensive thickening with a low usage level, the 5000 cps quality gives you the stronger option. Golden Peanut Gourmet® Guar Gum 5000 cps gives you a high-viscosity, gluten-free and vegan quality for your sauces, creams, desserts and baking ideas.

Arrowroot starch was originally extracted from the tropical arrowroot tuber from the rainforests of Brazil and has many uses. The South American Arawak people are even said to have used the starch flour to treat wounds caused by poisoned arrows. Today, the arrowroot species are native to the warm and humid tropics to subtropics of South and Central America, southern Mexico, the Caribbean islands and Central America to South America. The genus Maranta was listed by Carl von Linné in the 16th century in honour of the Italian botanist, physician and writer Bartolomeo Maranta (1500-1571). This is how the arrowroot got its name, the Maranta family. The snow-white, gluten-free Paleo flour, also known under the English name "arrowroot", is particularly popular in English and American cuisine due to its purity and high binding quality. Unlike tapioca starch, arrowroot starch has no flavour of its own. Arrowroot flour is particularly good at binding casseroles, soups, sauces as well as puddings, jellies, jams, groats, couvertures and glazes that must not be allowed to boil because, unlike corn or potato starch, it thickens at lower temperatures.To ensure that the arrowroot powder binds without lumps, it should first be mixed with a little cold water until smooth. Recommendation: Stir 2-3 tbsp. arrowroot flour into 2-3 tbsp. cold liquid. Then stir the mixture into the simmering liquid to be bound with a whisk. Simmer, stirring constantly, until the desired consistency is reached. Corn or potato starch often clouds the dishes after setting. Arrowroot starch, on the other hand, binds sauces, soups and jellies very clearly and leaves no taste of its own. Moreover, arrowroot flour binds about twice as strongly as wheat flour. The fine starch is also excellent as breadcrumbs. To give baked goods an airy structure, you can replace 10 percent of the flour with arrowroot flour. Important: Arrowroot starch should always be combined with other binding agents, such as oils and fats, so that the baked goods remain nice and moist. In vegan cooking, arrowroot flour also serves as an ideal egg substitute. 1-2 teaspoons of vegan vegetable cream or margarine mixed with 1-2 teaspoons of arrowroot flour until smooth is equivalent to about one medium-sized egg.