Guar gum binds water and milk fat, creating a smooth, rich texture in yogurts and ice creams, turning them into indulgent treats.
As a stabilizer, guar gum prevents ice crystals from forming in frozen desserts, ensuring a consistently soft and smooth texture.
Guar gum maintains the stability of dairy products, preventing ingredient separation and ensuring a uniform consistency throughout their shelf life.
Guar gum thickens yogurts, custards, and puddings without the need for extra fats or artificial thickeners, making products healthier and more natural.
By preventing ice crystal growth and maintaining product stability, guar gum extends the shelf life of dairy products, keeping them fresh longer.
Guar gum allows for fat reduction in dairy products by mimicking the mouthfeel and creaminess of higher-fat products, enabling healthier low-fat options.