Xanthan gum and guar gum are combined in various foods due to their unique properties that enhance texture, consistency, and shelf stability. Here's a breakdown of why they are used and recommended amounts for different types of foods:

Xanthan Gum

1. Purpose:

   • Thickening Agent: Xanthan gum is effective in thickening sauces, dressings, and gravies.
   • Stabilizer: It helps to stabilize emulsions in products like salad dressings.
   • Gluten-Free Baking: Enhances texture and moisture retention in gluten-free baked goods.
   • Freeze-thaw Stability: Improves freeze-thaw stability in frozen foods.

2. Recommended Amounts:

   • Sauces and Dressings: 0.1% to 0.5% of the total weight.
   • Baked Goods: 0.5% to 1.5% of the flour weight.
   • Frozen Foods: 0.1% to 0.3% of the total weight.
   • Beverages: 0.01% to 0.3%, depending on desired viscosity.

Guar Gum

1. Purpose:

   • Thickener and Stabilizer: Commonly used in dairy products, sauces, and soups.
   • Volume Enhancer in Baked Goods: Improves texture and shelf life in gluten-free and low-gluten baking.
   • Ice Cream: Prevents ice crystal formation and improves creaminess.
   • Dietary Fiber: Acts as a source of soluble fiber in various products.

2. Recommended Amounts:

   • Dairy Products: 0.1% to 0.3% of the total weight.
   • Baked Goods: 0.5% to 1.0% of the flour weight.
   • Ice Cream: 0.2% to 0.5% of the total weight.
   • Sauces and Soups: 0.1% to 0.8%, depending on desired thickness.

General Guidelines

• Start Small: Both gums are potent thickeners, so it's best to start with a smaller amount and adjust as needed.
• Disperse Properly: Ensure proper dispersion to avoid clumping.
• Synergistic Effects: These gums can work synergistically with other hydrocolloids for enhanced effects.
• Experimentation: The perfect amount can vary depending on other ingredients, desired texture, and personal preference.

Important Considerations

• Allergies and Sensitivities: Some individuals might be sensitive to these gums, so it's important to consider this when preparing food for others.
• Texture Impact: Overuse can lead to unpleasant textures, such as too gummy or slimy.
• Dissolution: They need to be properly dissolved or dispersed in the mixture for optimal effect.

Each recipe may require adjustments, so it's advisable to experiment and fine-tune the quantities based on the specific application and desired outcome.