Guar gum is more than just a thickener

Guar gum is more than just a thickener

When mention guar gum, you may immediately think of thickeners. In fact, in addition to being a thickener, it is also a very good water-soluble dietary fiber, a high-quality prebiotic. Therefore, in the field of food, people's understanding of guar gum is gradually changing from a "functional ingredient" for making food to a "functional ingredient" that adds nutritional value to food.

Guar gum (CNS No.: 20.025; INS No.: 412): Made from guar bean endosperm flakes, it is processed through hydration, crushing and other steps. It is almost tasteless or has a light beany smell, and is in white to light yellow powder.

Guar gum is mainly used as a thickener and water-holding agent in food processing, and is usually used alone or in combination with other edible gums. Guar gum forms a highly viscous and thixotropic solution after rapid hydration in cold water. The viscosity of its 1% dispersion system is about 6000cPs. It is the colloid with the best thickening effect among the known gums, and it also has the best water absorption. This ability to combine with a large amount of water makes it widely used in the food industry.

Guar gum has the following functions in food:

Stabilizing effect: It can stabilize multiphase systems (oil, water, solids), stabilize viscosity, stabilize colloids and reduce surface tension, so that emulsions and suspensions can remain stable, and can stabilize foam liquids.

Thickening effect: It increases the consistency of food and can enhance the gas retention of certain juices and beer.

Softening effect: It is used as an edible gum modifier together with xanthan gum, carob bean gum, etc.

Water retention effect: It prevents aging and water loss of baked products such as bread and cakes, prolongs the shelf life, and can also be used in frozen foods, puddings and yogurt.

Film-imparting effect: It is used in fast soups, instant beverages, microcapsule spices, etc.

Viscosity enhancement: Increase the viscoelasticity of food, improve the mechanical endurance and gas retention capacity of dough, and are often used in bread, noodles and other baked foods.

Prevent large crystallization: For example, prevent the formation of coarse sugar crystals in ice cream.

Galactomannan, the main component of guar gum, is a pure natural plant polysaccharide, a water-soluble dietary fiber, and one of the high-quality prebiotics.

Plant polysaccharides, also known as polysaccharides, are active macromolecules present in plants and are abundant biopolymers in nature. Polysaccharides are not only a nutrient component of organisms, but also participate in a variety of life activities. They have physiological functions such as energy storage, structural support, defense function and antigen qualitative identification, and are the material basis of life. It is widely present in nature and is one of the effective ingredients of many Chinese herbal medicines. It is an ideal immune enhancer that can significantly improve the function of the body's immune system without toxic side effects on normal cells. It has significant effects in anti-tumor, anti-virus, and anti-aging.

Guar gum has various functions of water-soluble dietary fiber in the human body, can reduce cholesterol in the liver and blood, can inhibit the rise of blood sugar levels in sugar load tests, and can regulate insulin and reduce insulin in the blood.

Guar gum has a very broad prospect. At present, it can be used as a natural water-soluble fiber in food, and can also be used in low-fat or fat-free foods to effectively improve their taste and texture.