Originating from the mysterious lands of India and Pakistan, guar gum, also known as guar gum resin, is a unique natural polysaccharide obtained from the seeds of the guar bean plant (Cyamopsis tetragonoloba).
For centuries, local residents have used guar as a food product and a source of dietary fiber, but with technological advancements, its potential has been fully realized.
To produce guar gum, guar seeds are cleaned, ground, and processed to extract water-soluble cellulose – galactomannan.
Today, guar gum is valued for its thickening and stabilizing properties, making it an indispensable ingredient in cooking, cosmetics, and even the oil drilling industry.
The impact of guar gum on metabolism is not fully understood, however, due to its high content of soluble fibers, it may contribute to slowing down the absorption of nutrients.
Nutritional Value
In the context of a keto diet, guar gum is often used as a carbohydrate substitute, as it has a low glycemic index and does not significantly affect blood sugar levels.
The calorie content of guar gum is extremely low, and it contains almost no proteins, fats, or carbohydrates.
Substitution options in recipes
Xanthan gum. 0.6 parts of guar gum. Xanthan thickens more strongly and is stable at acidity. In gluten-free bread, reduce the dosage, otherwise the crumb will become "rubbery."
