Commercial food-grade guar gum is reported to contain usually about 80% guaran, 5–6% crude protein, 8–15% moisture, 2.5% crude fiber, 0.5–0.8% ash, and small amounts of lipids composed mainly of free and esterified plant fatty acids.
Guar gum is insoluble in organic solvents. The gum is soluble in cold water without heating to form a highly viscous so1ution. Guar gum solutions have buffering capacity and are very stable in the pH 4.0-10.5 range.
Guar gum is practically undigested, not absorbed intact, but significantly fermented by enteric bacteria in humans.
It is largely used in the form of guar gum powder as an additive in food, pharmaceuticals, paper, textile, explosive, oil well drilling and cosmetics industry. Industrial applications of guar gum are possible because of its ability to form hydrogen bonding with water molecule. Thus, it is chiefly used as thickener and stabilizer.
For example: Guar gum is added to various dairy products, such as ice cream (for preventing ice crystal growth and for textural improvement), milk shakes (for preventing serum separation and adding viscosity and shear resistance) and yogurt (for improved texture and mouthfeel and for preventing syneresis).
It is also beneficial in the control of many health problems like diabetes, bowel movements, heart disease and colon cancer.
Guar is used as: thicker, stabilizer, emulsifier, formulation aid, viscosity builder, firming agent.
Guar gum as food additive
