Stabilizers (xanthan gum, guar gum)

Xanthan gum and guar gum are popular stabilizers, thickeners, and emulsifiers, often used in gluten-free baking, sauces, and frozen desserts, but they differ in properties: Xanthan gum offers superior pH/temperature stability (hot & cold) and forms elastic structures, ideal for baked goods/sauces, while Guar gum excels in cold systems (ice cream, dressings) for creamy textures and is more cost-effective.