Guar Gum - 750g - Sosa
Guar Gum - 750g - Sosa
Guar Gum - 750g - Sosa
Guar Gum - 750g - Sosa
Guar Gum - 750g - Sosa
Guar Gum - 750g - Sosa
Black Forest revisited by Jason Tan: texture stability and premium mouthfeel.
Mango & Coconut Petit Gâteau: perfect texture achieved with SOSA texturisers and technical sugars.
Strawberry & Basil Tartlet by Jason Tan: using Guar Gum for oven-stable fruit spherification.
Sosa Guar Gum (750g) - High-performance natural thickener and stabiliser.

Guar Gum - 750g - Sosa

48682
27.70 € excl. VAT
29.22 € incl. VAT
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Guar Gum - Natural Thickener & Stabiliser - 750g Jar - Sosa

Guar Gum is a highly potent natural texturiser extracted from the seeds of the Cyamopsis tetragonolobus plant. It is widely valued for its ability to create high viscosity even in cold liquids and its exceptional stability in high-fat or high-salt environments.

  • Usage: Thickener and stabiliser for aqueous preparations and emulsions.
  • Properties: Cold or hot hydration, salt-stable, high viscosity.
  • Dosage: 2-10 g / kg (0.2% to 1%).
  • Dietary: Vegan, Vegetarian, Gluten-Free, 100% Natural, Kosher and Halal Certified.

🎥 Chef's Corner: Don't miss the video and recipe for the Strawberry & Basil Tartlet in the dedicated tabs! Discover how Guar Gum allows for the creation of heat-resistant fruit spheres.
You can also find the other recipes from the Jason Tan collection (SOSA Ambassador) on our Trehalose and Prosorbet 5 Natur product pages.

Uncompromising stability and creaminess

Sosa Guar Gum is an essential tool for chefs to stabilise complex emulsions. Unlike other gums, its texture is not affected by the presence of salts, making it indispensable in both pastry and savoury cooking.

Applications & Creative Possibilities

  • Emulsions & Sauces: Ideal for thickening and stabilising liquids with a high fat content, preventing separation in sauces and dressings.
  • Ice Cream & Sorbets: Improves texture by preventing ice crystal formation, resulting in a creamier mouthfeel.
  • Bakery & Gluten-Free: Provides softness and elasticity to gluten-free doughs by mimicking the properties of gluten.
  • Application: Mix cold or hot using high agitation (a stick blender is recommended) to ensure a smooth, lump-free dispersion.

Technical Tip: Guar Gum works in synergy with other gums. When used alone, it is perfect for stabilising dairy preparations and ice cream bases.

Technical Characteristics

Key Point Details
Origin Guar Seed (100% Natural)
Hydration Cold or Hot
Dietary & Certifications Vegan, Vegetarian, Gluten-Free, Kosher and Halal Certifications - Clean Label

Allergens: May contain traces of eggs, peanuts, soy and soy based products, milk and its derivatives, nuts, celery, mustard, sesame and sulphites.

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  • Image utilisateur Pascale D.
    Published 23/03/2025 à 17:21 (Order date: 13/03/2025)
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Delivery times mentioned on each product only concern shipments in France:

  • 24/48h delivery: This product is currently in stock and will be shipped within 24 hours.  This delivery time is valid only for shipments in Metropolitan France.  The estimated delivery time for Corsica is of 3 to 5 working days.
  • Delivery from 3 to 10 working days: This product requires restocking.  It will be shipped within 3 to 10 days according to the time mentioned on the product sheet. If you have an emergency or mandatory reception date, please contact us by email or phone.
  • Orders placed before 12:00 noon will be shipped the same day (for order containing only products available in 24/48h).

Foreign countries: 

  • European countries: Estimated delivery time between 5 and 10 working days.
  • Switzerland: Estimated delivery time between 5 and 10 working days.

For a precise estimate of delivery times or for delivery outside of EU/Switzerland, please contact us.

Strawberry, Lemon and Basil Tartlet: SOSA recipe by Jason Tan

Strawberry, Lemon & Basil Tartlet

Jason TAN, SOSA Ingredients Ambassador Chef

A masterclass in high-end pastry, playing with textures and thermal resistance for an explosive fruity heart.

"Technology allows us to capture the fragility of fresh fruit and protect it from the fire, offering an explosion of intact flavours at the heart of a warm pastry."

For approximately 10 to 12 individual tartlets (10 cm rings)
Steps: 8

1 - Shortcrust Pastry

  • 215g Plain flour
  • 85g Icing sugar
  • 30g Almond powder
  • 114g Unsalted butter
  • 50g Eggs

Mix the dry ingredients with the butter until the texture resembles breadcrumbs. Incorporate the eggs. Roll out to 4mm between two sheets of greaseproof paper and deep-freeze. Cut 10cm circles, line the rings and bake at 150°C for 15-20 mins.

2 - Strawberry Spherification (Core for baking)

Blend the purée with the sugar, gluconolactate and Guar Gum (this stabilises the sphere for baking). Pour into 4cm semi-sphere moulds and freeze.

3 - Alginate Bath

Blend all ingredients cold. Let it rest for 30 mins in the fridge. Lightly heat the bath and submerge the frozen spheres. Once the membrane has formed, rinse in a clean water bath.

4 - Almond Cream

  • 150g Unsalted butter
  • 150g Brown sugar
  • 150g Eggs
  • 150g Almond powder
  • 10g Vanilla extract

Cream the butter with the sugar. Add the eggs, almond powder and vanilla. Mix until smooth.

5 - Vanilla Whipped Ganache

Boil the cream (1) with the glucose, vanilla and Guar Gum. Pour over the chocolate and emulsify. Add the cold cream (2). Rest in the fridge overnight before whipping.

6 - Raspberry Veil

Mix the powders, add to the liquids and bring to the boil. Pour thinly onto a tray. Let it set and cut into 8cm discs.

7 - Lemon-Basil Gel & Compote

For the gel: blend all ingredients and rest for 10 mins.
For the compote: boil the purée with the sugar and pectin mixed together.

8 - Assembly & Finishing

Fill the baked tart shell with almond cream. Insert the strawberry sphere in the centre.
Baking: 15 mins at 160°C.
After cooling, add the lemon-basil gel. Pipe the whipped ganache, fill the centre with strawberry compote. Place fresh strawberries and cover with the raspberry veil.

The Emotional Pastry of Jason Tan

We are honoured to present a series of exclusive creations by Chef Jason Tan, Sosa Ingredients Ambassador. For Jason, technique is not an end in itself, but a means to connect diners with their emotions and memories.

"Being able to connect emotionally, by revisiting a classic and tapping into memories, is the epitome of being a chef." — Jason Tan

Strawberry, Lemon & Basil Tartlet

A masterclass in technique: Jason uses Guar Gum to thicken the membrane of a strawberry spherification, making it irreversible and capable of withstanding oven temperatures up to 160°C. (Detailed recipe available in the "Recipes" tab).

Revisited Black Forest: Hukambi & Cherry

A personal reinterpretation of the great classic. Jason plays with contrasting temperatures and textures to awaken the palate. (Chocolate alternative: Weiss Oricao 58%).

Mango & Coconut Petit Gâteau

"A great representation of Singapore's tropical flavours." A dessert that balances fruit freshness with coconut creaminess through the mastery of technical sugars.

About Jason Tan: Graduating with honours from Le Cordon Bleu Australia, Jason led the pastry programmes at the At-Sunrice GlobalChef Academy in Singapore. Having represented his country at the World Gelato Cup, he now shares his expertise as a SOSA Technical Ambassador.

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