Guar gum thickens liquids like sauces and dressings without altering their taste or appearance. In gluten-free baking, it provides structure to doughs and batters.
In gluten-free baking, guar gum acts as a binding agent, ensuring cohesion in doughs and batters.
Guar gum enhances texture and mouthfeel in dairy products, preventing ice crystal formation in ice cream and adding creaminess to yogurt.