I have guar, lbg and xanthan in the pantry. I would like to do 2 things :
thicken whole milk to make "creamy" sauces (would like to try a chicken champagne recipe I found but replace the 30pct fat cream with thickened milk)
give a more traditional "pate" (or rillettes) texture to a "silken tofu + mushroom pate" (texture is more like yogurt...). Shall I use xanthan only or a combo of 2 or 3 Thickeners?
More generally speaking: when does one mixes xanthan + guar?
Thanks a bunch!