Guar gum and xanthan gum powders, both are common ingredients in foods and gluten-free recipes and serve equally well as general thickeners and emulsifiers.
Their differences, however, are as varied, if not more so, than their similarities, and these differences are why more and more consumers and manufactures are increasingly choosing Guar over Xanthan.
The choice of one gum over the other will most likely affect the end result of the baked product.
Generally speaking, it can be said that guar gum is best for cold foods, such as ice cream or pastry fillings, while xanthan gum, some say, is better for baked goods.
The Guar gum is more versatile as compare to xanthan gum. The versatility, popularity and chemical properties of guar gum sets it apart from its competitors. In fact, guar extracts are utilized in a myriad of industries besides food, which include: the animal feed; farming; horticulture; cosmetic; pharmaceutical; petrochemical, textile; paper production, mining and construction industries.
Xanthan gum is generally a little more expensive than guar gum, with prices running about $5 more than guar for an 8-ounce package. Due to the increasing demand for guar as an application in oil drilling applications particularly, there have been some price fluctuations over the last few years. That said, Guar still remains the most efficient and cost-effective thickening agent on the market today.
As taste naturalize the guar’s taste is more natural. Taste is an important difference between the two gums and is often the deciding factor on which one will be purchased. Due to the fact that xantham gum is man-made, its taste is controlled, and the chemicals that are used in production can render an unpleasant aftertaste.
This is never the case with guar gum powder, which at most may retain a beanie/earthy taste.
And with consumers’ interest increasingly shifting towards products they perceive as “natural” or “less processed,” guar is becoming a preference as an emulsifier and stabilizer in foods over Xanthan or other artificial ingredients.
In its dry form and when properly warehoused, xanthan gum can last indefinitely. However, its shelf life is limited, and it is not recommended for use after the expiration date because it doesn’t work as well.
On the other hand, guar gum powder can retain its properties for as long as 12 to 18 months, and this time can even be extended with the addition of certain preservatives.
Guar is A Much More Effective Thickening Agent
It is estimated that guar gum has almost 8 times the thickening power of cornstarch, which has twice the thickening strength of flour. In terms of recipe applications, for every 2 tablespoons of flour per cup of liquid, about 3/8 teaspoon of guar gum would be required.
The popularity of guar continues to grow in many diverse applications and industries including: manufacturing, food production and cooking and pharmaceuticals, just to name a few.
For those who are in the gluten-free know, guar gum powder is fast becoming as common a staple in kitchen cabinets as salt and pepper. Guar gum reigns supreme in its capabilities for cold applications such as: ice-cream, shakes and smoothies, and far exceeds the capacity of other gums used in gluten-free cooking.