Guar gum (guaran): what it’s, uses and unwanted effects

Gum or is a carbohydrate extracted from the legume whose properties have expanded its use within the food industry. It is obtained by roasting, grinding and sieving its seeds until a concentration of 80% of the polysaccharide galactomannan.

Gum is certainly one of the industry’s favorite additives as a stabilizer and thickener. It may be used to make sausages, cakes, biscuits, cheeses, sauces and salad dressings, amongst others.

In addition, because it is a component of dietary fiber, it has health advantages, comparable to helping to manage diabetes and helping with intestinal health. However, high doses can have laxative effects.

What is guar gum?

According to a group of food technologists, or gum is a polysaccharide-type carbohydrate composed of indigestible glucomannan molecules. From a chemical standpointit’s a linear chain of mannose which branches through the sugar galactose.

It is obtained from the crushed endosperm of the seed of the Indian bean plant, known to science as It belongs to the legume family and is cultivated in India, Africa, Australia, Pakistan and within the USA.

In his industrial forms, the gum is odorless and tasteless and is a white powder which, when hydrated, forms a thick solution. It has the flexibility to form chemical bonds with water, which allows it to rework into gels at low concentrations. Therefore, it’s used as a thickener and stabilizer.

On the opposite hand, it’s an indigestible carbohydrate that’s included in soluble dietary fiber. In this sense, a crucial property of is its ability to delay gastric emptying and decelerate the absorption of nutrients.

It can be utilized in the cosmetics, textiles, pharmaceutical, paper, explosives and oil well drilling industries. Next we are going to comment on its wide range of jobs.

Uses of Guar Gum

Gum applications are quite a few within the food industry, healthcare and other manufacturing sectors. We detail the properties which have made it certainly one of the favourite ingredients.

As a food additive

In the food industry, gum is used as an additive in a wide range of food products, as a stabilizer and as a source of fiber. Morris explain that has the property of modifying the behavior of water. Additionally, it is taken into account a BOLD or .

Drinks

In beverages it’s used as a thickener and to manage viscosity. It resists the low pH present in these foods as a result of the addition of certain organic acids.

It is soluble in cold water, making it easy to make use of in beverage processing plants. In addition, it improves the useful lifetime of these products.

Dairy products

The stabilizing and water retention property of gum allows its application within the processing of ice creams. In these dairy products, improves body, texture, chewiness and resistance to thermal shock.

The case of yogurt is when hydrolyzed gum is used between 2 and 6%, which decreases water loss from the gel and improves other textural properties. In cheeses, the constant leaking of water from the curds can be an issue. But adding gum prevents the whey from leaking out. The yield of this dairy derivative can be increased, particularly in low-fat cheeses.

Processed meat products

retains water at each high and low temperatures. In meat products it’s effective as a binder and lubricant for sausages and stuffed derivatives.

In meat emulsions, the gum controls water and fat loss during storage and maintains the viscosity of the liquid phase. Ham, sausages, mortadella and salami turn into more stable.

Dressings and sauces

Ideal amounts of gum for thickening sauces are between 0.2 and 0.8%. In emulsions, it acts as a stabilizer, stopping the separation of water and oil. According to some researchersthis gum has turn into a brand new thickener for tomato sauce.

Bakery products

Adding to cake and cookie dough makes it easy to remove from the pan and slice it without falling apart. When combined with starch, it’s effective in stopping dehydration, shrinkage and cracking of frozen pie fillings.

In wheat bread dough, the addition of gum increases the quantity of the bread when baked. By bonding with other gums, comparable to , it maintains the freshness of rice cakes.

Il delayed also taking other baked goods, having the ability to control the lack of water through starch, often known as .

Health Benefits of Guaran

Previous studies have shown that gum has some health advantages. We share a few of them:

Gut health

Partial hydrolysis of the gum reduces its size and converts it right into a recent soluble fiber, with applications for intestinal health. For example, le magazines comments that any such gum replaces using laxatives.

Other experts also comment that it reduces symptoms of irritable bowel syndrome, comparable to constipation and diarrhea.

Aid in weight reduction

Due to the gelling capability of the gum greater satiety is achieved with reduced gastric emptying. It decreases appetite, hunger and the need to eat, which promotes weight reduction in obese people.

Reduces blood lipid levels

And Expert Group points out that adequate intake of gum not only helps maintain bowel regularity, but additionally helps control blood lipid levels.

This gum acts like every soluble fiber by having the ability to improve the production of bile acids from cholesterol and increase its excretion within the stool. This lowers total cholesterol and LDL cholesterol, or cholesterol.

Dietary lipids are significantly reduced within the blood since the absorption of triglycerides is slowed. Additionally, it decreases the activity of an enzyme that helps release fatty acids from the liver.

Controls blood sugar levels

The rubber slows down gastric emptying by increasing the viscosity of ingested foods and forming gels during digestion. There is a delay within the absorption of sugar from the small intestine and a discount within the glycemic index.

Dartois and other colleagues, in a laboratory study, found that gum can slow the digestion of starch, acting as a barrier that stops the activity of enzymes that break it down. This minimizes your calorie intake.

Side effects of guarana

Gum may be considered protected when it’s lower than 0.5 to 1% in foods. Above this concentration it’s going to show negative effects, comparable to increased viscosity, decreased protein efficiency and lipid utilization. In this proportion, the sensory characteristics of the product are also affected.

Very high concentrations of gum may cause diarrhea, bloating, nausea and excessive gas production. When used orally, it must be diluted with roughly 250 milliliters of water.

Gum represents certainly one of the rare additives that not only improve the sensory and technological characteristics of food products, but also provide health advantages. You must be a bit of careful to not overdo the quantities.