Guarzoon (guar gum), Biozoon, E 412

Guarzoon® consists of guar gum (E 412), which is extracted from the seeds of legumes. Guar gum has comparable properties to carob seed flour. It is used as a thickening agent and stabilizer, which in particular liquids high viscosity and a pseudoplastic behavior (almost like a gel) tempts. However, this texture can be destroyed with even the slightest shearing forces associated with light stirring, eating, shaking or even pouring the liquid. After a long while, the Guarzoon® solution regains its texture. Guarzoon® works in a wide range of pH (acid stable) and is used to make viscous sauces or stable foams of vinegar and reductions. For example, in sauces, plastic forms can be achieved that help keep herbs and other particles in suspension. Foams are obtained by foaming the viscous liquid with the aid of a cream siphon. In addition, Guarzoon® prevents the formation of ice crystals and gives better mouthfeel for frozen products. Unlike Locuzoon®, Guarzoon® does not formulate gels, but is more soluble, freeze-thaw and defrost-resistant, and has better emulsifying properties, which is used in foam stabilization. The combination with Xanthazoon® allows strong, elastic textures.