E412

Guar gum

  • Our verdict: 2 - relatively ok
  • Latest update & fact check: 2024.7.18 - Rebecca Taylor, CNP
  • Origin: It is produced from natural sources that are not further chemically treated.

Guar gum is a natural polysaccharide extracted from guar beans (Cyamopsis tetragonoloba). It is a galactomannan that consists of a linear chain of mannose units with galactose side branches. Guar gum is known for its high viscosity and thickening properties and is widely used in various industries including food, pharmaceuticals and cosmetics.

Origin

Guar gum is of natural origin. It is obtained from the seeds of the guar plant, which is mainly grown in India and Pakistan. The process involves peeling, grinding and sorting the guar seeds to obtain the final product. This extraction process preserves the natural integrity of the gum and makes it a desirable thickener and stabilizer.

Characteristics and uses in the food industry

Due to its unique properties, guar gum is used in a variety of applications:

  • Thickener: Guar gum can significantly increase the viscosity of liquids even at low concentrations.
  • Stabilizer: Helps stabilize emulsions and suspensions and prevents separation of ingredients.
  • Water Retention: Improves moisture retention in food products, improving their texture and shelf life.
  • Binding agent: Guar gum acts as a binder in the formulation, improving the consistency and cohesion of the product.
  • Itforms a film: It can form a thin film which is useful in coating and encapsulation.

Use in ultra‑processed foods

Guar gum plays several important roles in ultra‑processed foods:

  • Texture improvement: Guar gum improves the texture of food products, making them more attractive to consumers. In products such as ice creams, yogurts and sauces, it provides a creamy and smooth mouthfeel.
  • Stabilisation: In products such as salad dressings and condiments, guar gum stabilises the mixture, preventing the separation of oil and water, thus maintaining a uniform consistency.
  • Moisture retention: guar gum helps retain moisture in baked goods and processed meats, preventing them from drying out and extending their shelf life.
  • Fat Replacement: In low‑fat or fat‑free products, guar gum can mimic the texture and mouthfeel of fat, making these products more palatable without the added calories.
  • Suspension: In beverages and soups, guar gum helps to evenly suspend solid particles in the liquid, ensuring consistent flavor and texture from the first sip to the last.
  • Gluten Replacement: In gluten‑free products, guar gum can provide the necessary elasticity and texture that gluten usually provides, making these products more like their gluten‑containing counterparts.

Effects on human health

Although guar gum is generally recognised as safe (GRAS) by regulatory bodies such as the FDA, there are some health aspects to be aware of:

  • Effects on digestion: Consuming large amounts of guar gum can cause digestive problems such as bloating, gas and diarrhea due to its high fiber content.
  • Allergic reactions: Allergic reactions to guar gum may occur in some people, although they are rare.
  • Bloodsugar levels: Guar gum can affect blood sugar levels by slowing the absorption of carbohydrates due to its fiber content. This can be beneficial for managing blood sugar spikes, but may require monitoring in people with diabetes.
  • Drug interactions: Guar gum may interfere with the absorption of some medications, reducing their effectiveness. It is recommended to take medications separately from products containing guar gum.

Sources

  1. Majid, I., Nayik, G.. A., Nanda, V., & Mohammad, F. (2018). guar gum: processing, properties and food applications‑A Review. Journal of Food Science and Technology, 55(6), 2350‑2363.
  2. Mudgil, D., Barak, S., & Khatkar, B. S. (2014). physicochemical and functional properties of guar gum: An overview. Critical Reviews in Food Science and Nutrition, 54(3), 281‑298.
  3. Williams, B.A., Grant, L.J., Gidley, M.J., & Mikkelsen, D. (2013). Dietary fiber and its role in improving the health of young children: A review. Journal of Clinical Nutrition and Metabolism, 98(2), 388‑396.
  4. Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C., & Attia, H. (2011). Dietary fiber and fiber‑rich by‑products of food processing: Characterization, technological functionality and commercial applications: A review. Food Hydrocolloids, 25(2), 181‑192.
  5. These references provide a comprehensive understanding of guar gum, its uses, and health considerations, grounded in scientific research and regulatory guidelines.