A Guide to Gums  

Can I use versawhip in my soufflé pancake or fuwa fuwa pancake recipe ?

I need help with a binder for a nutrition bar. I have xanthan gum, guar gum and I jus purchased ultra Tex 3. Upon completion the bar falls apart . I need some help please!

I’m a hobbyist who loves to cook & bake. I’m trying to find a gummies or jellies recipe that tastes like professional candies. (Basic gelatin recipes on the internet don’t come close). I’m seeking that same “chew”. I’ve tasted some amazing candies in Belgium & I believe it’s because they use Gum Arabic.
Recently purchased some of your Gum Arabic.

How do I substitute gum Arabic for gelatin or pectin in a fruit gummy recipe? And Do you have any gum Arabic recipes?

Thank you! Love your interesting site!

Hi I bought your Kitchen Alchemy Locust bean Gum to use in home made ice cream. I am not good with math and decimals percentages. Can you tell me how to translate your recommendations of percents of this product into my batch. for instance i am making a batch size total weight liquid and solids about 1,000 grams. thanks in advance, john

Is there a substance that will help keep tiny particles suspended in warm/hot liquids, e. g. lucuma powder in coffee?

Why does your Perfect Gelato powder require heating to 180 when this page says that locust bean gum is soluble at 165? I would like to use LBG for my gelato and heat to the lower temperature if possible.

Can Xanthan gum be used in sponge cakes …like the Japanese Cheesecake?

When dissolving locust bean gum powder into water, I can’t avoid the formation of patches of gel instead of a homogeneous mixture. I tried different mixing conditions, with unsuccessful results so far.

What is a suitable replacement for cornstarch or wheat flour as a thickener in cheesecake?

What’s best to use as a thickener for almond milk? We are using sunflower lectin to make sure the solution holds together but unsure what the differences are between Gellan Gum and Guar Gum

I’m creating a gluten and starch free all purpose baking flour. I’d like to use xanthan and tara gums. Can you advise me on how much of each per cup of flour?

Hi. I am trying to make a vegan marshmallow and the recipes on the internet call for agar. I keep failing. I get a mushy texture. Can agar work? I saw there is a vegan gelatin that you sell but its not available here in South Africa. What can i use. We get xanthum gum , guar gum and agar

I want to make something similar to the very popular tapioca boba pearls but I want them to retain their gummy texture when very cold. Traditional boba pearls will get very hard if they sit in a frozen drink for too long. What combination of gels or gums could I use to create a “cold-stable” boba-like pearl which remain chewy, jelly-like or gummy texture to add to drinks? Love your products and your channel!

What is the best emulsifier/thickener for beverages with oily flavour enhancers such as lemon oil or orange oil?

Hi, what do you recommend for replicating the sticky and velvety mouthfeel of gelatin in a vegetarian/vegan soup (which will be served near boiling)? I’ve used xanthan gum in the past, which was great for the thickness, but it doesn’t have the same sensation that gelatin does. I tried agar agar but I noticed the soup start to set as it got slightly colder which was not ideal. I was reading a patent application describing a mixture of xanthan and guar gum which results in a gelling agent with a low melting point, which may contribute to that mouthfeel? What can you recommend?

Hi! I would like to know if there is really an aftertaste when using Xanthan gum?

I would like to make a low sugar marshmallow, not sugar-free, just less sugar. I’d still like to use gelatin and possibly egg whites if needed. What would be a good gum to help stabilize the marshmallow without as much sugar in it? Thank you!