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Cautions and warnings:
Do not use pure essential oils. Essential oils are diluted in a vegetable oil when applied to the skin. Carry out a skin tolerance test in the crook of your elbow and wait 48 hours before using the oil on the skin. Do not use the essential oil if you notice a reaction such as redness, itching or stinging.
Keep out of reach of children.
If accidental ingestion occurs, seek urgent medical attention or contact a Poison Control Center.
Avoid contact with eyes and mucous membranes. Essential oils should not be applied to the eyes, the eye contour area, neither into the ears. In case of contact, apply a plenty of vegetable oil and take promptly medical advice.
If symptoms persist or worsen when using essential oil, consult a health care practitioner.
If you have epilepsy or asthma, consult a health care practitioner prior to use.
Avoid exposure of applied area(s) to the sun.
If you are pregnant or breastfeeding, do not use essential oils.
Known adverse reactions:
If you experience nausea, dizziness, headache or an allergic reaction, discontinue use.
Store in airtight, light-resistant container at room temperature.
The information contained on our site is presented purely for information purposes and cannot, in any case, bind the responsibility of the company. In no way does this information constitute a recommendation for preventive or curative treatment, prescription or diagnosis, nor should it be considered as such.
Guar gum powder produced in India.
Thickener of cosmetics, kitchen, etc.
It is recommended to use no more than one tablespoon of guar gum per 150g of mixture.
Use of guar gum in gluten-free products
Cookies ½ teaspoon for 150g of gluten-free flour
Cakes and pancakes 1 teaspoon for 150g of gluten-free flour
Muffins and cake 1 teaspoon for 150g of gluten-free flour
Bread 1 ½ to 2 teaspoons per 150g of gluten-free flour
Pizza dough 1 tablespoon for 150g of gluten-free flour
For sauces and stews 1 to 3 teaspoons per liter of liquid.
For vinaigrettes and ice creams 1 to 2 teaspoons per liter of liquid.
Guar gum has several benefits, primarily when used in gluten-free cooking, but too much of it can have some downsides.
Again, due to its high fiber content, too much guar gum can cause digestive upset in sensitive individuals.
This product should be used in moderation.
The four-winged cyamopsis (Cyamopsis tetragonoloba (L.) Taub.) is an annual plant of the Fabaceae family, 1 to 2 m high with hairy trifoliate leaves and pink flowers.
This species, which is resistant to drought, is cultivated for its seeds, as fodder or as a vegetable.
The plant is also called "guar" or "guar bean".
It is from West Africa
Guar gum is composed mainly of galactomannan, a soluble and calorie-free vegetable fiber.
Its function in the seed is to serve as a reserve of food and water.
Guar gum is a food additive (E412) widely used in the food industry.
Guar gum is mainly used as a binder, thickener and stabilizer in foods thanks to its uniform texture and its properties to form gels.
It can be used in sauces, ice creams and sorbets, bakery and pastry products, powders, etc. thanks to its uniform texture and its properties to form gels.
In particular, it makes it possible to lighten certain preparations by replacing the role of starch, sugars or fats.
Guar gum is effective both hot and cold.
This ability to hydrate without heating makes it very useful in many industrial applications.
It has a good synergy with xanthan gum, but does not form a gel with carrageenans.
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The availability and price of this product may vary without prior notice, if for some reason the quantity you have requested is currently unavailable, we will contact you shortly to discuss the best options to fulfill your needs.