Stabilizers: Guar Gum

It is harvested from the endosperm of the seeds from the guar bush, grown in India and also Texas. It is often used in combination with locust bean gum and carrageenan, because if used alone it is not as quick to react to changes in the environment (heat shock). It is widely used because it is a relatively inexpensive stabilizer, it dissolves well in water and moderate fat concentrations, and it contributes to the body of the product. The amount used ranges from .07 to .2 percent of the total weight of the formula. Some pastry chefs do not like the bean-like flavor it can give. Guar gum is recommended for ice creams, sorbets, and sherbets.