Guar Gum
Price range: $6.00 through $20.00 Including GST
Guar gum is derived from the endosperm of the Guar or Cluster bean. It is a water-soluble, non-ionic thickener making it useful in a wide range of products
Food Use
Guar gum is a natural food thickener used in cooking and baking to bind, thicken and emulsify gluten-free ingredients. It has significantly more thickening ability than cornstarch. Guar gum is ideal for anyone looking for a thickener, emulsifier and firming agent in baked goods, jams and jellies, soups, salad dressings, sauces, syrups, juices and dairy products. Suggested usage rate ranges between 1/2 to 1 teaspoons per cup of flour
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Dead Sea Mineral Mud powder
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Potassium Sorbate
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Stearic Acid
Stearic acid is a fatty acid found in many plant oils. Due to it's molecular structure it is widely used in cosmetics as an emulsifier and can also be found in soaps, solid shampoo bars, body washes, creams and lotions,. It helps to bind and thicken the products so they adhere smoothly to the skin
It penetrates the skin, providing emollient, skin-softening properties. It has become a primary choice for many bath & body manufacturers as it is used to emulsify, thicken, or otherwise bind and stabilize lotions and creams.
It is particularly useful on cleansers as it allows for dirt and oils to be lifted from the skins surface by water.
As Stearic acid is a waxy solid, it also helps to harden soap bars. This same property makes it useful for candles, adding firmness, a longer burn-time.
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Xanthan Gum
Xanthan gum is a natural emulsifier, thickener and stabilizer, derived from bacterial fermentation of corn sugar. With amazing properties including solubility in both hot and cold water, tolerance to salt, tolerance to pH and temperature changes, it is ideal for making gels and for thickening and adding volume to lotions and creams. Use at 0.5-1%. For quick easy dispersion, mix Xanthan Gum with vegetable glycerin (this prevents lumps and reduces mixing time)
Food Use
Xanthan gum is also used as a substitute for wheat gluten in gluten-free breads, pastas and other flour-based food products. The Xanthan gum will help give the dough or batter a sticky consistency that would normally be achieved with gluten.
Use at 1-2 tsp per cup on gluten free flour.
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