Guar gum 5.000 cps. high viscosity

NATURAL THICKENER HIGH VISCOSITY

€11.50*

Content: 1 kg

Prices incl. VAT plus shipping costs

(452)

6 Reviews

Available, delivery time: 1-3 days*

Packaging sizes

1 kg bag

5 kg bucket

pcs

Product number: 11100-01

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

8 x more effective than starch
almost odourless and tasteless
cold and warm soluble

Clean Label

Ballaststoffreich

Ohne Gentechnik

Ohne Zusätze

Vegan

Product information "Guar gum 5.000 cps. high viscosity"

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 viscosities for guar gum: 3500 cps and 5000 cps. 5000 cps is called high viscosity.

Benefits

purely vegetable natural product
authorised by the EU as a food additive (E 412)
8 x more effective than starch
almost odourless and tasteless
binds in cold and warm condition
gluten-free
suitable for a vegan diet
bottled 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 packages marked with a batch number and an MHD (imprint or additional label). Until the date of the MHD, the manufacturer guarantees the product's unchanged properties in terms of appearance, taste and processing behaviour. It is not an expiration date as is the case 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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19 October 2020 20:28
Written by: Christina S.

Gute Qualität, bindet super.

Bisher habe ich es für verschiedene Süßspeisen verwendet, die eine puddingartige Konsistenz haben sollen, außerdem für Cremesuppe. Mit dem Püstab eingerührt verteilt sich das Guarkernmehl wunderbar und bindet wie verrückt.

5 August 2019 12:06
Written by: Peter

SternenLow Carb Küche

Eignet sich besonders gut zum abbinden von Saucen, ist ein unbedingtes muss in der Low Carb Küche. Guarkernmehl ist geschmacksneutral klumpt nicht und ist sehr ergiebig. Der Vorteil ist das meist auch noch in die Sauce bringen kann wenn schon die ganzen Zutaten enthalten sind.

12 August 2020 21:08
Written by: Elektroniskfan

Super zum Eis machen.

Bisher habe ich es für verschiedene Süßspeisen verwendet, die eine puddingartige Konsistenz haben sollen, außerdem für Cremesuppe. Mit dem Pürrierstab eingerührt verteilt sich das Guarkernmehl wunderbar und bindet wie verrückt.

18 August 2020 21:10
Written by: D.Z.

Wunderbarer Ersatz für Stärke.

Für die low carb Ernährung wunderbarer Ersatz für Stärke zum Binden von Flüssigkeiten, da man ja keine riesigen Mengen davon verbraucht, sondern nur immer wieder mal einen halben Teelöffel. Der Umgang damit ist etwas komplizierter und bedarf der Übung, darf nur mit kalten Flüssigkeiten angerührt werden, und dickt sofort auf.

24 August 2020 18:17
Written by: Nine M.

Gute Qualität zum akzeptablen Preis. Tut was es soll - binden.

Man muss sich bewusst machen, dass es eine gelige Konsistenz gibt , wenn man mit dem Mehl andickt... außerdem muss man sehr vorsichtig dosieren. Qualität gut.

6 October 2020 20:54
Written by: Keksgeflüsterontour

Super für das Andicken von Diätshakes

Ich war auf der Suche nach einem Produkt um mir meine Diätshakes anzudicken, da diese dickflüssig länger satt machen und mir die handelsüblichen viel zu flüssig sind. Zuerst wollte ich Konjakmehl bestellen, jedoch hat mich der hohe Preis abgeschreckt (locker 4x so teuer, Wahnsinn) und so bin ich schließlich bei Guarkernmehl gelandet. Dieses hier hat eine besonders hohe "Bindekraft" (5000). Gekommen ist das Produkt innerhalb von 2 Tagen, gut und sicher verpackt. Besonders praktisch - das Mehl wird in einem wiederverschließbaren Beutel geliefert (anders als hier abgebildet, also quasi ein Upgrade). Ich war beim ersten Versuch erstaunt, wie wenig man von dem Mehl braucht, um einen spürbaren Effekt zu erzielen. Für 500ml Shake reicht ein Telöffel locker aus (will ja keinen stichfesten Pudding haben).

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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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Arrowroot starch

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.

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