Stabilizers & Fibers
Substitutes for 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. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
See the swap in a real recipe
Free balancer · no signup wall · watch PAC, POD and Total Solids move as you switch ingredients.
Open the balancer