Stabilizers & Fibers
Guar Seed Flour in gelato
Guar seed flour (guar gum, E412) is a galactomannan polysaccharide milled from the seed endosperm of Cyamopsis tetragonolobus. In gelato it acts purely as a stabilizer, binding free water and boosting viscosity at very low doses without adding sweetness or lowering the freezing point.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 90% |
| Water | 10% |
| Sugars | 0% |
| Fat | 1% |
| MSNF | 0% |
| Protein | 5% |
| POD (sweetening power) | 0 |
| PAC (anti-freezing power) | 0 |
Typical use: 0.1-0.4% of the total mix (about 0.2% is the common target).
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Open the balancerHow to use it in gelato
Guar gum is used to bind free water, raise mix viscosity, slow ice-crystal growth and improve body and meltdown resistance. Because it is a high-molecular-weight fiber, it contributes essentially zero POD and zero PAC, so it does not change sweetness or the serving temperature and can be ignored in the sugar/anti-freeze balance. It hydrates fully only above ~40 C and works best blended with locust bean gum or carrageenan to prevent wheying-off. Overdosing produces a gummy, chewy, slow-melting texture.
Origin & background
Guar has been cultivated for centuries in India and Pakistan, which still supply roughly 80% of the world crop, originally as cattle feed and a green vegetable. Its endosperm gum was commercialized as a food and industrial thickener in the mid-20th century and is authorized in the EU as additive E412, re-evaluated as safe by EFSA in 2017.