Guar Gum from Pastry Star is a fine, off white powder that thickens, stabilizes, suspends, and binds. A small measure swells in liquid to build body without changing the taste of what it goes into, which makes it one of the quieter workhorses in a pastry kitchen.

Stirred into a fruit sauce, it keeps the sauce clinging to the spoon instead of running thin across the plate. In fillings and batters, it binds moisture and holds fruit pieces suspended rather than letting them sink to the bottom. In ice cream and gelato mixes, it adds a smooth, full body to the finished scoop. The powder flows freely from the bag and disperses easily once blended with other dry ingredients.