Thickener and stabilizer.
Guarzoon comprises guar gum which is extracted from the seeds of leguminous plants.
180 g Can
|Used to produce viscuous sauces and stable foams from vinegar and wine reductions.
Makes it possible to suspend herbs and other particles.
Guarzoon has similar properties to locust bean gum (Locuzoon) and
is mainly used as a thickener and stabilizer. Especially liquids thus obtain
a high viscosity and a gel-like behavior.
This texture however disintegrates
under the impact of even the low shear forces which occur in gentle stirring,
eating, shaking or even pouring of the liquid. If left to stand for a longer
period, the Guarzoon solution regains its texture.
Guarzoon is acid-stable
and is used, amongst others, to produce viscous sauces or stable foams
from vinegar or wine reductions. Thus, for example, plastic forms can be
achieved with sauces which make it possible to suspend herbs and other
Foams are created by frothing up the viscous liquid with the
aid of a cream siphon.
Guarzoon also prevents the formation of ice crystals
so that frozen products generate a better mouth feel.
By contrast to Locuzoon,
Guarzoon does not form gels, but dissolves more easily, is freeze/thaw-stable
and displays very good emulsifying properties which are ideal, for example,
for stabilizing foams.
It's often used with Xanthazoon to thicken the mixture after it is consistent.
Guarzoon Application example: Preparation of dressings
1) Dissolve 3 flattened spoons of Guarzoon® completely in 200 ml of liquid
(broth, juice, etc.).
Homogenize the mixture using a hand blender.
Herbs and particles will be kept suspended.
We recommend the combination of Guarzoon® and Xanthazoon® to achieve
a very strong, but elastic texture.
Professional Food Texturizer for Molecular Gastronomy
Imported by Culinary Imports
- Made by Biozoon