Guar Gum

Guar gum is used as a gel but also as an emulsifier and a thickener. Its thickening power is eight times stronger than cornstarch and sixteen times stronger than flour; for this reason it is also used in gluten-free doughs to improve their elasticity. It is also very good at preventing the formation of large ice crystals in ice cream. It can often be used interchangeably with xanthan gum because it has similar properties.