Guar Gum - The ultimate ice cream stabilizer?

Guar gum ice cream stabilizer isn't just for ice cream, it's used in so many foods I simply couldn't list even 1% of them.
Made from the casings of the seed, inside the bean, the white powder is a very strong in ice cream and is excellent at absorbing water. 8x the absorbtion capacity of cornstarch, it doesn't take a lot to create a gooey, sticky mess instead of smooth ice cream.
Start with 0.1%-0.3% of total weight and go from there. Gelato can take more but still, don't go crazy with it.
It works very well in conjuntion with Locust Bean Gum, which I will go in to in the next video.
When used in gluten free baking recipes, it creates a drier product compared to that of Xanthan gum, so use which ever is needed for the result wanted.
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