-carb GUAR GUM Flour 150 g
Our -carb guar gum is the ideal thickener for all sauces, desserts, cakes, cold dishes, dips and other low-carb dishes
HIGH IN FIBER
Our -carb guar gum is the ideal thickener for all sauces, desserts, cakes, cold dishes, dips and other low-carb dishes. And the water-binding power is enormous: 1 g of guar gum binds up to 200 ml of water. Therefore, guar gum should always be dosed very carefully. Stirred in through a sieve, the binding effect sets in after just a few minutes.
We sourced our guar gum from India and selected our suppliers very carefully. Due to the particularly high purity of 98%, the -carb guar gum is almost 100% tasteless. The slightly musty taste that we have tasted with some products from the health food store is completely missing here.
As with all imports from distant countries, we have had our goods examined intensively (link to Intertek's analyses). We can assure you that the guar gum complies with all legal requirements regarding germs, pesticides and heavy metals with a high safety margin. In particular, we had the exposure to PCBs that occurred in the past specially tested.
Recipes with guar gum at delicious-low-carb.de
Country of origin: India
The residual moisture is below 5%.
| Brennwert | 837 kJ / 200 kCal |
|---|---|
| Fettgehalt | <0,5 g |
| davon gesättigte Fettsäuren | < 0,2 g |
| Kohlenhydrate | 0 g |
| davon Zucker | 0 g |
| Eiweiß | 5 g |
| Ballaststoffe | 90 g |
| Salz | <0,001 g |
| Bemerkungen | Reduced carbohydrate content compared to wheat flour
Regarding the calorific value information: Many people may find the value given for the calories very high. However, we have to calculate the nutritional information according to the EU standard, which stipulates that fiber should always be taken into account with 2 kcal per g. Then a value just under 200 comes out. We're not happy about that either. The reality is probably mostly in the vicinity of 5-10 kcal since guar gum is really almost indigestible. The Americans distinguish between completely indigestible fibers (with 0 kcal) and those that are bacterially converted into fats and proteins (4 kcal). This brings results that come closer to reality. Unfortunately, this precise method of calculation is prohibited in the EU.
I wrote a <a href="https://www.l-carb-shop.de/index.php/naehrwertbedingungen">longer article</a> on the whole problem: it explains this and other problems in more detail.
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