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Is there any way to figure out the potency of different binding agents, such as: Konjac, Xanthan Gum, Guar Gum, Corn Flour, before purchasing them?

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  • What do you mean by "potency"? Are you thinking of this as a relative measure of how different binding agents perform (like xanthan vs. guar gum)? Or as a means of sampling a specific batch of any given binding agent, prior to purchasing in bulk?
    – logophobe
    Commented Jul 20, 2018 at 18:12
  • Konjac? en.wikipedia.org/wiki/Konjac Interesting, hadn't heard of that one. Don't forget tapioca starch. Looking for something like "gel test konjac" with konjac replaced with the agent of your choosing will probably be helpful: duckduckgo.com/?q=gel+test+konjac&t=ffsb&ia=web Commented Jul 20, 2018 at 23:54
  • ...not sure I would consider xanthan or guar "binding agents". What is your goal?
    – moscafj
    Commented Jul 21, 2018 at 0:01
  • By potency I mean how they compare to each other relative to a specific property, which in this case is how well they bind together materials such as oil and water. Thanks!
    – Barbicane
    Commented Jul 21, 2018 at 10:56
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    I want to know how much Xanthan Gum to use in replacement of Konjac
    – Barbicane
    Commented Jul 21, 2018 at 11:15

1 Answer 1

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I'm not familiar with cornflour being used as a binding agent, but as a thickener or as a key ingredient in things like Turkish Delight as a gelling agent. When cooked it releases starch which gels things up.

Xanthan and guar gums are used as a substitute for gluten in flour blends that cater for coeliacs and other sufferers. Since they replicate gluten's role in baking it's safe to say that they're quite sticky when wet.

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