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At first glance, this white powder certainly does not look like much – but it conceals great powers! A tiny amount of guar gum is enough to thicken liquids and create jelly textures. The cause for guar gum's incredible properties is its being a polysaccharide, which means its particles are made of long chains of glucose.
The perfect thickener
Guar gum is the binder you were looking for to upgrade your every preparation – whether it be liquid, firm, cold or warm. You can even freeze and unfreeze your delicacies without losing the bond. Just like David and Victoria Beckham. Or William and Kate. But let's focus and get back to the topic! Guar gum is a wonderful binder.
More than a gelatin substitute
Guar gum has no odour nor strong taste of its own, and is vegan and gluten-free.
It can replace gelatin without problems in your recipes, thickening and binding your liquids with no need for animal body parts and skin. Guar gum does way more than replacing gelatin; some recipes are actually improved by it! Ice cream will result much creamier, as using guar gum prevents the formation of crystals. And your homemade bread will turn out wonderfully fluffy and keep fresh longer – and all thanks to guar gum.
Ideas for recipes with guar gum
Its fantastic binding powers allow for great variety of uses. Obviously, it is perfect for preparing smooth and creamy sauces and soups, or for giving your cakes a frosting so beautiful that you won't believe your own eyes. Moreover, it will allow you to achieve the ideal texture for your homemade puddings. Another secret tip: with the help of guar gum, you will be able to prepare an incredible homemade jam skipping the cooking and heating!
What makes our guar gum so special
So that you can experiment with all the possibilities offered by guar gum without having to contain neither your creativity nor your enthusiasm, we deliver this special, amazing binder to you in abundance and for a really good price. Made only of ground guar beans from India, our guar gum has successfully passed all our strict quality tests, and, if stored properly, it keeps for up to 18 months.
In this chart, you can see the price per base unit (mainly 100g). In addition, you will learn the reason for a price reduction or increase by clicking on the information circles.
Why is the price fluctuating?
Most annual product crops have an impact on the relationship between supply and demand in the market. In the event of a bad harvest, we must also pay a higher price for raw materials. Due to the strong impact of external factors such as wind, weather, climate and natural events on the harvest, we are refusing long-term cross-harvest contracts with our producers.
Why are we communicating price changes at KoRo?
Open communication is very important to us and therefore part of our vision. For this reason, we would like to keep you informed of the evolution of our prices. Thus, the KoRo price chart provides a transparent overview of the evolution of the products prices over time.
The KoRo price-letter
Keep up-to-date: get the latest changes to our prices every month.
* No transfer of data to third parties, cancellation possible at any time.
Guar gum is a powerful binder. As it is even stronger than locust bean gum, you have to dose it carefully.
One or two teaspoons are enough to thicken about a litre of liquid – depending on the texture you want to have. For soups or sauces, one teaspoon is enough, while desserts with a firmer texture might need a bit more. For binding cold liquids, normally one teaspoon should do the trick.
To use guar gum correctly, you have to stir it in the liquid you need to thicken, and let it rest for a short while.
What does guar gum taste like?
Guar gum has no strong taste or smell of its own. And, as you will need very little of it to thicken rather large quantities of liquid, its descreet taste will be completely covered up by the other ingredients of your creations. Guar gum is normally colourless or slightly yellow, therefore it is not going to alter the colour of your food.
What is the difference between guar gum and locust bean gum?
Guar gum and locust bean gum are not the same substance, despite their both being binders formed by long chains of carbohydrate molecules, plant-based and gluten-free. You can sobstitute the one for the other, but the thickening power of guar gum is greater - therefore, be careful with the dosage!
Some recipes use both guar gum and locust bean gum. The reason for this, is that each substance enhances the binding power of the other.
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