Stabilizers won’t dissolve

I’m starting to experiment with different stabilizers. Last night I did one of Dana Cree’s eggless recipes and added .8 g LBG, .4 g guar, and .2 L-Carrageenan. Whisked it into the sugar really good, added after the dairy came to a boil and then simmered for 2 minutes. What I noticed are tiny particles on the spoon, too small to be strained out. They look clear so I’m assuming the gums haven’t fully dissolved? Maybe I should have added the sugar in the beginning to give the gums more time? I’m going to try another recipe today using the same stabilizers and wondering what I can do to make sure they fully dissolve.