Guarzoon (guar gum), Biozoon, E 412

Guarzoon® consists of guar gum (E 412), which is extracted from the seeds of legumes. Guar gum has properties similar to locust bean gum. It is used as a thickening agent and stabilizer, giving liquids in particular a high viscosity and pseudoplastic behavior (almost like a gel). However, this texture can be destroyed by even slight shear forces, such as those that occur when gently stirring, eating, shaking, or even pouring the liquid. After standing for a longer period, the Guarzoon® solution regains its texture. Guarzoon® is effective over a wide pH range (acid-stable) and is used, among other things, to produce viscous sauces or stable foams of vinegar and reductions. For example, it can create plastic forms in sauces, allowing herbs and other particles to remain suspended. Foams are obtained by frothing the viscous liquid using a cream whipper. Furthermore, Guarzoon® prevents ice crystal formation and improves the mouthfeel of frozen products. Unlike Locuzoon®, Guarzoon® does not form gels, but it is more soluble, freeze-thaw stable, and exhibits better emulsifying properties, which is beneficial for foam stabilization. Its combination with Xanthazoon® enables the creation of strong, elastic textures.