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I've been looking at protein recipes (bars, icecreams, fluff) and many of them use Xaneth Gum, Guar Guar or Gelatin. For the most part they seem to be interchangeable but I'm wondering which one is the best, most versatile, cheapest and lowest calorie option? What do you use and what do you recommend?
Thanks, Rebecca
It will almost certainly not make a significant difference long term unless you are consuming really large amounts of them.
Xanthan gum: [url]https://www.healthline.com/nutrition/xanthan-gum#section5[/url]
Guar gum: [url]https://www.healthline.com/nutrition/guar-gum#section4[/url]
Gelatin: [url]https://www.healthline.com/nutrition/gelatin-benefits#section4[/url]
Well gelatine is pretty easy to find and is very versatile. Locally I can find xanthan gum in bulk for dirt cheap. But xanthan gum doesn’t seem to work for certain desserts to get the same consistency as jello.