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I purchased Guar gum as a thickening agent

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!!

Aug 07, 2008
ItalianIceGuy in Home Cooking