I watched a demo clip of a guy who simply tossed a tbsp of guar gum powder into a cup of cold water and 5 minutes later, it looked and acted like a glass of slightly opaque jello. Yet, when I've tried to replicate this with white grape juice, both hot and cold, it keeps turning out lumpy and 'snotty', with tapioca-like beads of undissolved gum suspended in it. Any ideas on how to avoid this? I'd rather use juice since we're touting "100% fruit popsicles", so I'm hoping somebody's got a better plan than 'buy a mixing bat'. Maybe, slaking it gradually, like mixing plaster? Grazie …
How can I get guar gum to smoothly blend in juice
food-sciencefreezing
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Best Answer
Basically your issue will be clumping. Guar gum powder and most other fine powders are so fine (micro fine ) they insist on clumping together. The way round this is either, as previously mentioned, blend it which will likely cause a massive amount of air bubbles OR the preferred method (for chef's ) is by using equal amounts of maltodextrin, which is basically processed starch somewhere between it's original state and glucose. As a result it has a purposely 'nothing' taste, neither sweet or savoury. This combined with any micro fine powder prevents clumping (just check the pack of your preferred gravy thickener). As a trained pastry chef this is a product I've used for years.
Source: the kind lady at MSK held a introduction course to their products.
OR Just Mix the powder with a bit of icing sugar and hope for the best. There's no real reason this shouldn't work but I've never tried it. It also will sweeten your sauce/juice a bit.
Edit
Sorry I missed the part about 100% fruit juice. I'm sure there is work arounds I.e use a fruit derived sugar?
Edit2
Can you say 100% fruit juice and still be adding guar gum?