Scott,
I am attemtping to use Guar Gum and Xanthan Gum as stabilizer agents combined with Citric Acid, Sodium Benzoate, High Fructose, and Water basically making a thicker "Simple Sugar" to be used for Italian Water Ice or Sorbet. I am trying to find out how much Xanthan and Guar Gum I need to add to produce 1 gallon of this Simple Sugar to give my Italian Water Ice the smooth texture without making it runny or slimey. Your wisdom is greatly appreciated!!