Guar Gum

A powerful thickener, guar gum (D)

is best used in combination with other thickeners; if not, at higher concentrations it tends to develop a slick mouthfeel. It can be dissolved in either hot or cold water. It makes a stronger gel when combined with agar, but in sauce making this is largely irrelevant. When used as a thickener, it typically is used in concentrations of 0.4% to 0.9%. When being used as an emulsion stabilizer, the percentage is lower (0.1% to 0.6%). Guar gum hydrates in both cold and hot water.