Guar Gum vs Xanthan Gum – Which One Should I Use, and How Much?

Quick answer (TL;DR): Use guar gum for cold drinks, ice cream, and quick bread batters (0.3 – 0.6 % of total weight). Use xanthan gum for gluten-free yeast doughs, sauces, and dressings (0.2 – 0.4 %). Guar hydrates faster in cold water but loses viscosity when heated long; xanthan is heat-stable and shear-thinning.


Guar vs Xanthan Gum
Left: Guar-stabilized muffin – moist crumb, no heating needed.
Right: Xanthan-based bread – stretchy dough, heat-stable structure.

Key Differences at a Glance

  • Origin: Guar = legume seed endosperm; Xanthan = bacterial fermentation.
  • Hydration: Guar hydrates instantly in cold liquids; xanthan disperses better with high shear.
  • Heat stability: Xanthan retains viscosity at 90 °C+; guar loses up to 40 % thickening after 10 min boil.
  • Shear: Xanthan is shear-thinning (great for dressings); guar is more elastic.
  • Synergy: A 50 : 50 blend often gives best freeze-thaw and crumb.

Recommended Dosage Table

Application Guar gum % Xanthan gum % Notes
Gluten-free yeast bread — 0.4 % Adds elasticity for gas retention
Muffins / quick breads 0.5 % 0.2 % Blend for moist yet cohesive crumb
Cold smoothies / protein shakes 0.3 % — Instant thickening, no heating
Salad dressings & sauces 0.1 % 0.25 % Xanthan’s shear-thinning gives pourable texture
Ice cream / sorbet 0.2 % 0.1 % Guar controls meltdown; xanthan improves body


How to Disperse Each Gum

  1. Guar: Dry-blend with sugar or dry mix; sprinkle while stirring cold liquid. Avoid prolonged 90 °C+ cooking.
  2. Xanthan: Use an immersion blender or high-shear mixer; add in slow rain to prevent fish-eyes. Heat-safe.
  3. Blend tips: 60 % guar / 40 % xanthan maximizes freeze-thaw stability in frozen desserts.
Guar Gum
Guar Gum 

FAQs Within the FAQ

Can I swap guar for xanthan 1 : 1?

In cold drinks, yes. In baked goods, xanthan is stronger—start with 70 % of the guar amount.

Why does my guar-thickened soup thin out after boiling?

Guar loses viscosity at high heat. Hold the soup below 85 °C or use a xanthan blend.


References & Further Reading

  • Glicksman, M. Food Hydrocolloids, vol. II, 2023.
  • US FDA CFR §184.1330 – Guar Gum; §172.695 – Xanthan Gum.
  • Cape Crystal Blog – Guar Gum  Xanthan Gum 

Written by Edmund “Ed” McCormick CEO and chief formulator at Cape Crystal Brands, supplying clean-label hydrocolloids—thickeners, gelling agents, emulsifiers, and stabilizers—to chefs and food innovators worldwide. He is the author of the 592-page Beginner’s Guide to Hydrocolloids, acclaimed for turning complex food chemistry into practical, kitchen-ready know-how, and he shares further insights through free online calculators, tutorials, and his popular blog.
Last reviewed: 18 June 2025

 

 

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