Guar gum

About: Guar gum is a research topic. Over the lifetime, 5611 publications have been published within this topic receiving 105940 citations.

Molecular weight of guar gum affects short-chain fatty acid profile in model intestinal fermentation.

Abstract: Dietary fiber exerts many beneficial physiological effects; however, not all types of dietary fiber display the same effects. Partially hydrolyzed guar gum (PHGG), a lower molecular weight form of guar gum, is more easily incorporated into food, but may have less pronounced physiological effects than the native form. The aim of this study was to identify differences in intestinal fermentability based on the molecular weight of guar gum. Guar gum of four molecular masses (15, 20, 400, and 1,100 kDa) was fermented using a batch in vitro fermentation system. Human fecal inoculum was the source of microbes. The 400-kDa fraction produced the greatest concentrations of total short-chain fatty acid (SCFA) at 8 h and the highest amounts of butyrate at 24 h. At 24 h, the 400-kDa fraction produced more total SCFA and propionate than the 15 kDa, but was not different than 20 kDa or 1,100 kDa fractions. The molecular weight of guar gum was positively correlated with acetate production and negatively correlated with propionate production. This study concludes that 400-kDa guar gum may be optimal for intestinal fermentability. In conclusion, the molecular weight of guar gum affects in vitro fermentability and should be considered when adding to a food or beverage.

Tea concentrate having freeze thaw stability and enhanced cold water solubility

Abstract: A tea concentrate which is stable against flake formation during cyclic freezing and thawing and which has enhanced solubility in cold water is disclosed. The tea concentrate comprises from about 0.4 to about 8% by weight tea solids, an edible gum selected from xanthan gum, cellulose gums, locust bean gum, guar gum and mixtures thereof in specified amounts, and optionally a solubilizer selected from the sugars, the polyols and mixtures thereof in specified amounts. The tea concentrate has a pH of about 4.6 or less at 20° C. and is therefore stable against the growth of most microbial pathogens without the use of preservatives. Tea beverages prepared from this tea concentrate also have low astringency, fresh brewed tea flavor, and an enhanced mouthfeel.

Effect of chia (Sativa hispanica L.) and hydrocolloids on the rheology of gluten-free doughs based on chestnut flour

Abstract: The rheological characterisation of chestnut flour doughs with chia flour at 4.0 g/100 g flour basis and a hydrocolloid (guar gum, hydroxypropyl methyl cellulose (HPMC) or tragacanth gum) at different concentrations (0.5, 1.0, 1.5, 2.0 g/100 g, f.b.) was carried out at 30 °C using a controlled stress rheometer. Previously, the mixing behaviour was determined using Mixolab® apparatus. Measurements of shear (0.01–10 s−1), oscillatory (1–100 rad s−1 at 0.1% strain), creep-recovery (loading of 50 Pa for 60 s) and temperature sweep (30–100 °C) were performed. The simultaneous presence of chia and hydrocolloids modified significantly the rheological properties of doughs. Apparent viscosity at constant shear rate and storage and loss moduli at constant angular frequency decreased with increasing hydrocolloid content, except for tragacanth gum which loss modulus exhibited a reverse trend. Creep-recovery data showed that doughs elasticity improved with the presence of guar (65.9%), HPMC (64.8%) or tragacanth (45.8%) at 1.0, 2.0 and 1.0 (g/100 g, f.b.), respectively. Flow curves, mechanical spectra and creep-recovery curves obtained experimentally were satisfactorily fitted using Cross, power and Burgers models, respectively. Gelatinization temperatures decreased with increasing additive content for all systems.