EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes

guar gum

Supplier Sponsors

Name:cyamopsis tetragonolobus l. gum
CAS Number: 9000-30-0
ECHA EC Number:232-536-8
Category:thickeners, gelling agents, stabalizers and emulsifiers
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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 FDA/DG SANTE Petitions, Reviews, Notices:
184.1339 Guar Gum View - review
EU SANCO Guar gum View - review
JECFA Food Additive: Guar Gum

Guar Gum (Clarified)
GSFA Codex: Guar gum (412)

Guar gum (412)
DG SANTE Food Additives:guar gum
DG SANTE Food Contact Materials:guar gum
FEMA Number:2537 guar gum
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Regulation:
Subpart B--Requirements for Specific Standardized Cheese and Related Products
Sec. 133.124 Cold-pack cheese food.

Subpart B--Requirements for Specific Standardized Cheese and Related Products
Sec. 133.178 Pasteurized neufchatel cheese spread with other foods.

Subpart B--Requirements for Specific Standardized Cheese and Related Products
Sec. 133.179 Pasteurized process cheese spread.

Subpart B--Requirements for Specific Standardized Fruit Butters, Jellies, Preserves, and Related Products
Sec. 150.141 Artificially sweetened fruit jelly.

Subpart B--Requirements for Specific Standardized Fruit Butters, Jellies, Preserves, and Related Products
Sec. 150.161 Artificially sweetened fruit preserves and jams.

Subpart B--Listing of Specific Substances Affirmed as GRAS
Sec. 184.1339 Guar gum.
Physical Properties:
Food Chemicals Codex Listed: No
Soluble in:
Insoluble in:
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found).
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: binding agents
emulsion stabilisers
film formers
viscosity controlling agents
For experimental / research use only.
Guar Gum and its derivatives
American International Chemical, LLC.
American International Chemical, LLC.
BOC Sciences
For experimental / research use only.
Guar gum
Bristol Botanicals
Guar gum Cyamopsis tetragonoloba
Camden-Grey Essential Oils
Guar Gum Powder, Bulk
Odor: characteristic
Use: Guar Gum Powder, sold by weight. Notes: Guar Powder is processed to yield exceptional creamy texture to both milk and water based systems (guaranteed bland). The result is creamier soups, richer tasting ice creams and smoother sauces and gravies. GuarNT 3500 F Powder is the product of choice where Guar Gum is being considered for use. Guar is an all-natural ingredient, unlike other common thickeners such as modified food starch and cellulose gum (CMC), and has been shown to provide important health benefits. INCI: Guar Gum. Typical Usage Level:0.1% to 1%. All Natural. Solubility: Cold Water Soluble. Main component: polysaccharide.
Cargill, Inc.
Viscogum® Guar Gum
Odor: bland
Use: Used alone, galactomannans such as guar and locust bean gum thicken and form viscous, shear thinning solutions. Locust bean gum contains more smooth zones making it insoluble at room temperature and, unlike guar, it can cross-link xanthan and kappa carrageenan to form mixed gels.
Covalent Chemical
Guar Gum
Foodchem International
Guar Gum
Odor: characteristic
Use: Syner-GX™ is a mix of guar and xanthan gums obtained by vegetal extraction and biotechnology. This 100% natural thickener stabilises and brings a soft and smooth touch to formulas.
Glentham Life Sciences
Graham Chemical
Guar Gum
Indenta Group
Guar Gum
Indo World Trading
Guargum Powder
Kraft Chemical
Guar Gum
Nactis Flavours
Guar Flour
Nectar Lifesciences
Guar Gum
Odor: characteristic
Use: Guar Gum is a multipurpose and effective bio-polymer which is being used in various industrial and food applications like Oil & Gas drilling, Mining & Explosive, frozen foods, dairy products, cosmetics, pharmaceuticals, paper industry, textile printing and sizing.
P.L. Thomas
P.L. Thomas
Pangaea Sciences
Penta International
Penta International
Guar Gum
Silverline Chemicals
Guar Gum
Sinofi Food Ingredients
Guar Gum
Flavor: characteristic
Top E412 Guar Gum powder manufacturer and supplier in China. Sinofi provides high quality Stabilizer E412 halal food additive and is 1st choice for you to buy Guar Gum powder at a low price. Guar Gum powder is a natural material derived from the ground endosperms of Cyamopsis tetragonolobus which consists of high molecular weight hydrocolloidal polysaccharide composed of galactomannan units. Guar Gum powder is widely in Asia, EU and North America. Guar Gum, a gluten free ingredient, is E412 food additive in EU. As a professional Guar Gum supplier, we hold extensive expertise in the application of Guar Gum halal ingredient in foods, beverages, feed, pharmaceutical and personal care industries. Any question on E412 Guar Gum price and specification, contact us via, we will reply within one working day.
TIC Gums
GuarNT® Bland 200 HV Powder
Flavor: characteristic
Typical Guar Gum has a beany or mealy odor and taste which can adversely affect finished products. GuarNT® Bland Powder is processed in such a way as to produce a bland tasting, low odor Guar Gum which allows the user much greater formulating freedom.
TIC Gums
GuarNT® Bland Powder
Flavor: characteristic
GuarNT® Bland Powder is obtained from the endosperm of the seed of the guar plant Cyamopsis tetragonolobus, family Leguminosae. Food grade guar consists mainly of a nonionic galactomannan. The gum hydrates in cold water yielding highly viscous solutions. Typical guar gum has a “beany” or “mealy” odor and taste which can adversely affect finished products. GuarNT Bland is processed in such a way as to produce a bland tasting, low odor guar gum which allows the user much greater formulating freedom.
TIC Gums
GuarNT® USA 8/22
Flavor: characteristic
GuarNT® USA 8/22 is a high viscosity, fine mesh guar gum that is made in the USA from imported Guar splits. With its rapid hydration, GuarNT® USA 8/22 can be used in a wide variety of applications to build viscosity and/or control water migration. Typical usage level varies from 0.1% - 0.5%. GuarNT® USA 8/22 is stable over a wide pH range, but performs best within a neutral pH range. Hydrates in cold water and can be used in cold or heated applications.
TIC Gums
GuarNT® USA Flavor Free 5000
Flavor: characteristic
GuarNT® USA Flavor Free 5000 is a flavorless, odorless guar gum that is made in the USA from imported Guar splits. The process for making GuarNT® USA Flavor Free 5000 generates a significant reduction in beany and grassy notes that are traditionally associated with guar gum. This allows for expanded use in delicately flavored applications. Guar gum is a low cost all-purpose thickener that is used in a wide variety of food applications.
TIC Gums
Pre-Hydrated® Guar Gum 8/24 Powder
Flavor: characteristic
Pre-Hydrated® Gum Guar 8/24 is guar gum obtained from the endosperm of the seed of the guar plant Cyamopsis tetragonolobus. The gum hydrates in cold water yielding highly viscous solutions. Pre-Hydrated Guar 8/24 is processed in such a way as to promote fast hydration and good cold-water viscosity. As with all agglomerated gums, Pre-Hydrated Gum Guar 8/24 is virtually dust-free and disperses with virtually no lumping. These characteristics make it ideal for liquid products with limited agitation and dry mixes with limited solids (i.e. sugar-free).
TIC Gums
Pre-Hydrated® GuarNT® Bland Powder
Flavor: characteristic
This reduced odor, medium viscosity Guar Gum is a suitable replacement for regular Guar Gum in many, many application. It is Pre-Hydrated® for greater ease in use.
TIC Gums
TIC Pretested® Guar Gum 8/24 Powder
Flavor: characteristic
Fine mesh suitable for dry mixes where rapid hydration required. High Viscosity, Blander Taste & Low Microbial profile.
TIC Gums
TIC Pretested® Gum Guar 8/22 A Powder
Flavor: characteristic
A good mixture of dispersion (very little lumping) and rapid hydration. Recommended where Guar is added to liquid mixing (i.e. sauces, dairy products).
TIC Gums
TIC Pretested® Gum Guar 8/22 Powder
Flavor: characteristic
TIC Pretested® Gum Guar 8/22 Powder is a high viscosity, fine mesh Guar Gum. Used for where rapid hydration required, Guar Gum 8/22 is used in instant soup mixes, instant gravies and also in liquid sauces and baked goods, where either viscosity or water control is required. Typical usage level varies from 0.1% to 0.5%. Guar 8/22 is stable over a wide pH range, but in liquid products should not be used when the pH is below 4.0. Hydrates in cold water, but actually performs better when heated and cooled.
TIC Gums
TIC Pretested® Gum Guar TICOLV Powder
Flavor: characteristic
TIC Pretested® Gum Guar TICOLV is a low viscosity guar gum that is appropriate for applications requiring higher solids for film forming or greater uniformity.
TIC Gums
Ticaloid® GR-8700
Flavor: characteristic
Ticaloid GR 8700 is a 100% replacement for guar gum in certain applications. It is a low viscosity solids builder and is useful in film type applications like breath, energy and vitamin strips and in some health beverages, like those for people suffering from dysphagia. It can also be used for instant cereal, nutrition bars and other types of beverages.
TIC Gums
Ticaloid® Tortilla
Flavor: characteristic
Ticaloid® Tortilla is a guar gum replacement that improves machinability, moisture control, and flexibility in flour and corn tortillas. The standard usage for Ticaloid Tortilla is four to eight ounces per 100 pounds of flour. TIC Gums recommends the addition of five parts of water for every one part of gum used. More water will provide the needed moisture for flexible, shelf stable tortillas.
TIC Gums
TICorganic® Guar Gum 3500 F Powder
Flavor: characteristic
TICorganic® Guar Gum 3500 F Powder is a fine mesh guar gum. TICorganic Guar Gum 3500 F hydrates rapidly and is suitable for a wide range of applications, including, but not limited to: dairy products, sauces, marinades, salads, meats, baked goods and canned foods. Typical usage level is the same as for other grades of guar gum.
Safety Information:
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 6770 mg/kg
Food and Cosmetics Toxicology. Vol. 19, Pg. 287, 1981.

oral-rabbit LD50 7000 mg/kg
Food & Drug Research Laboratories, Inc., Papers. Vol. 124, Pg. -, 1976.

oral-mouse LD50 8100 mg/kg
Food & Drug Research Laboratories, Inc., Papers. Vol. 124, Pg. -, 1976.

oral-hamster LD50 6000 mg/kg
Food & Drug Research Laboratories, Inc., Papers. Vol. 124, Pg. -, 1976.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
Safety in Use Information:
thickeners, gelling agents, stabalizers and emulsifiers
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
 average usual ppmaverage maximum ppm
baked goods: -2900.00000
beverages(nonalcoholic): 47.00000100.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -5000.00000
fruit ices: -5000.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -10.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -2500.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
Safety References:
European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on a request from the Commission related to an application on the use of partially depolymerised guar gum as a food additive
View page or View pdf

Re-evaluation of guar gum (E 412) as a food additive
View page or View pdf
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
Carcinogenic Potency Database:Search
EPA GENetic TOXicology:Search
EPA Substance Registry Services (TSCA):9000-30-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:1
cyamopsis tetragonolobus l. gum
EPA/NOAA CAMEO:hazardous materials
RTECS:MG0185000 for cas# 9000-30-0
 cyamopsis tetragonolobus l. gum
Canada Domestic Sub. List:9000-30-0
Pubchem (sid):135281910
Other Information:
FDA Substances Added to Food (formerly EAFUS):View
FDA Indirect Additives used in Food Contact Substances:View
Export Tariff Code:1301.32.0000
FDA Listing of Food Additive Status:View
Potential Blenders and core components note
None Found
Potential Uses:
 appetite depressant
 binding agents
 emulsion stabilisers
 film formers
 viscosity controlling agents
Occurrence (nature, food, other):note
 cyamopsis tetragonoloba
Search Trop Picture
cluster bean gum
 burtonite v-7-e
 cyamopsis psoraloides gum
 cyamopsis tetragonoloba gum
 dolichos fabiformis gum
 dolichos psoraloides gum
 fibraclear partially hydrolyzed guar gum
 guar flour
 guar gum
 guar gum FCC 100 mesh edicol 30-40
 guargum powder
 guarNT 3500 F powder
 guarNT bland 200 HV powder
 guarNT bland powder
 guarNT flavor free 4000
 gum cyamopsis
 lupinus trifoliatus gum
 nutriloid 200-LV2 powder
 pre-hydrated guar gum 8/24 powder
 pre-hydrated guarNT bland powder
 psoralea tetragonoloba gum
 supercol guar gum
 TIC pretested guar gum 8/24 powder
 TIC pretested gum guar 8/22 A powder
 TIC pretested gum guar 8/22 powder
 TIC pretested gum guar TICOLV FCC powder
 TICorganic guar gum 3500 F powder
 viscogum guar gum


PubMed:Sensory optimization of broken-rice based snacks fortified with protein and fiber.
PubMed:Hypocholestrolemic and hypoglycemic effects of dietetic flour in rats.
PubMed:Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs.
PubMed:Evaluation of the technological and sensory properties of durum wheat spaghetti enriched with different dietary fibres.
PubMed:Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels.
PubMed:Gelling properties of chia seed and flour.
PubMed:Comparison of different gum-based thickeners using a viscometer and line spread test: a preliminary study.
PubMed:Characterization of a new biodegradable edible film made from salep glucomannan.
PubMed:Green stabilization of microscale iron particles using guar gum: bulk rheology, sedimentation rate and enzymatic degradation.
PubMed:Guar gum: processing, properties and food applications-A Review.
PubMed:Macromolecular and functional properties of galactomannan from mesquite seed (Prosopis glandulosa).
PubMed:Directed modification of the Aspergillus usamii β-mannanase to improve its substrate affinity by in silico design and site-directed mutagenesis.
PubMed:Synthesis, characterization and evaluation of the antioxidant potential of vanadium encapsulated guar gum nanoparticles.
PubMed:Implications of partial conjugation of whey protein isolate to durian seed gum through Maillard reactions: foaming properties, water holding capacity and interfacial activity.
PubMed:Cost-effective endo-mannanase from Bacillus sp. CFR1601 and its application in generation of oligosaccharides from guar gum and as detergent additive.
PubMed:Determination of bile acids by hollow fibre liquid-phase microextraction coupled with gas chromatography.
PubMed:High-fat diet reduces the formation of butyrate, but increases succinate, inflammation, liver fat and cholesterol in rats, while dietary fibre counteracts these effects.
PubMed:Role of PHGG as a dietary fiber: a review article.
PubMed:Chitosan-guar gum-silver nanoparticles hybrid matrix with immobilized enzymes for fabrication of beta-glucan and glucose sensing photometric flow injection system.
PubMed:Improving adhesion of seasonings to crackers with hydrocolloid solutions.
PubMed:Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality.
PubMed:Radiation dose dependent change in physiochemical, mechanical and barrier properties of guar gum based films.
PubMed:Effects of the amylose-amylopectin ratio on starch-hydrocolloid interactions.
PubMed:Effects of soy-soluble fiber and flaxseed gum on the glycemic and insulinemic responses to glucose solutions and dairy products in healthy adult males.
PubMed:Sonication-based improvement of the physicochemical properties of Guar Gum as a potential substrate for modified drug delivery systems.
PubMed:In vitro characterization of the impact of selected dietary fibers on fecal microbiota composition and short chain fatty acid production.
PubMed:Fermentation profiles of wheat dextrin, inulin and partially hydrolyzed guar gum using an in vitro digestion pretreatment and in vitro batch fermentation system model.
PubMed:Effect of soluble polysaccharides addition on rheological properties and microstructure of chitin nanocrystal aqueous dispersions.
PubMed:Hydrophobic derivatives of guar gum hydrolyzate and gum Arabic as matrices for microencapsulation of mint oil.
PubMed:Effect of sweeteners and hydrocolloids on quality attributes of reduced-calorie carrot juice.
PubMed:Propionic and butyric acids, formed in the caecum of rats fed highly fermentable dietary fibre, are reflected in portal and aortic serum.
PubMed:[Assessment of three methods for the identification of enzymatically hydrolyzed guar gum].
PubMed:Responses of dietary ileal amino acid digestibility to consumption of different cultivars of potatoes and conventional fibers in grower pigs fed a high-fat basal diet.
PubMed:Phase stability-induced complex rheological behaviour of galactomannan and maltodextrin mixtures.
PubMed:Safety assessment and caloric value of partially hydrolyzed guar gum.
PubMed:On the possibility to affect the course of glycaemia, insulinaemia, and perceived hunger/satiety to bread meals in healthy volunteers.
PubMed:Effects of dietary fibers with different fermentation characteristics on feeding motivation in adult female pigs.
PubMed:Dietary fibers reduce food intake by satiation without conditioned taste aversion in mice.
PubMed:Gene cloning and enzymatic characterization of an alkali-tolerant endo-1,4-β-mannanase from Rhizomucor miehei.
PubMed:Steady and dynamic shear rheological properties of gum-based food thickeners used for diet modification of patients with dysphagia: effect of concentration.
PubMed:Dietary fibers solubilized in water or an oil emulsion induce satiation through CCK-mediated vagal signaling in mice.
PubMed:Partially hydrolyzed guar gum characterization and sensitive quantification in food matrices by high performance anion exchange chromatography with pulsed amperometric detection--validation using accuracy profile.
PubMed:Irradiation depolymerized guar gum as partial replacement of gum Arabic for microencapsulation of mint oil.
PubMed:Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese.
PubMed:Emulsifying, rheological and physicochemical properties of exopolysaccharide produced by Bifidobacterium longum subsp. infantis CCUG 52486 and Bifidobacterium infantis NCIMB 702205.
PubMed:Effect of enzymatic depolymerization on physicochemical and rheological properties of guar gum.
PubMed:Steady and Dynamic Shear Rheological Properties of Buckwheat Starch-galactomannan Mixtures.
PubMed:Predicting guar seed splitting by compression between two plates using Hertz theory of contact stresses.
PubMed:The effects of bulking, viscous and gel-forming dietary fibres on satiation.
PubMed:Mechanistic investigation of food effect on disintegration and dissolution of BCS class III compound solid formulations: the importance of viscosity.
PubMed:Effects on cognitive performance of modulating the postprandial blood glucose profile at breakfast.
PubMed:Effect of guar gum on glucose and lipid metabolism in white sea bream Diplodus sargus.
PubMed:Functional and anionic cellulose-interacting polymers by selective chemo-enzymatic carboxylation of galactose-containing polysaccharides.
PubMed:Nanocomposites based on plasticized starch and rectorite clay: structure and properties.
PubMed:[Physico-chemical properties of microbial and plant polysaccharides structurants].
PubMed:Partially hydrolyzed guar gums reduce dietary fatty acid and sterol absorption in guinea pigs independent of viscosity.
PubMed:Occupational rhinitis caused by concurrent sensitization to two different allergens.
PubMed:Boundary lubrication by sodium salts: a Hofmeister series effect.
PubMed:Fish meal replacement by plant protein substitution and guar gum addition in trout feed. Part II: Effects on faeces stability and rheology.
PubMed:Antihyperglycemic and antihyperlipidemic effects of guar gum on streptozotocin-induced diabetes in male rats.
PubMed:X-ray diffraction, IR spectroscopy and thermal characterization of partially hydrolyzed guar gum.
PubMed:Biomaterial film for soluble organic sorption and anti-microbial activity in water environment.
PubMed:Food gels: gelling process and new applications.
PubMed:Comparison of konjac glucomannan digestibility and fermentability with other dietary fibers in vitro.
PubMed:Effect of hydrocolloids incorporation in casing of samosa on reduction of oil uptake.
PubMed:Influence of thickeners on the fragmentation of fish meat sausage by mastication.
PubMed:Effect of hydrocolloids on selected properties of gluten-free dough and bread.
PubMed:Mechanisms underlying the cholesterol-lowering properties of soluble dietary fibre polysaccharides.
PubMed:In vitro retardation of glucose diffusion with gum extracted from malva nut seeds produced in Thailand.
PubMed:In vitro hypoglycemic effects of selected dietary fiber sources.
PubMed:Antifungal effectiveness of potassium sorbate incorporated in edible coatings against spoilage molds of apples, cucumbers, and tomatoes during refrigerated storage.
PubMed:New water resistant biomaterial biocide film based on guar gum.
PubMed:[Analysis of thickening polysaccharides by the improved diethyldithioacetal derivatization method].
PubMed:Purification and characterization of Aspergillus terreus α-galactosidases and their use for hydrolysis of soymilk oligosaccharides.
PubMed:Rheological interactions between Lallemantia royleana seed extract and selected food hydrocolloids.
PubMed:Characterization of the mannan synthase promoter from guar (Cyamopsis tetragonoloba).
PubMed:Hydrocolloid interaction with water, protein, and starch in wheat dough.
PubMed:Comparative analysis of a large panel of non-starch polysaccharides reveals structures with selective regulatory properties in dendritic cells.
PubMed:Acidulant and oven type affect total anthocyanin content of blue corn cookies.
PubMed:Mass transfer and nutrient absorption in a simulated model of small intestine.
PubMed:Relationship between the rheological properties of thickener solutions and their velocity through the pharynx as measured by the ultrasonic pulse Doppler method.
PubMed:An alpha-galactosidase from an acidophilic Bispora sp. MEY-1 strain acts synergistically with beta-mannanase.
PubMed:Development of low-fat mayonnaise containing polysaccharide gums as functional ingredients.
PubMed:Evaluation of certain food additives.
PubMed:Isolation of beta-mannanase from Cocos nucifera Linn haustorium and its application in the depolymerization of beta-(1,4)-linked D-mannans.
PubMed:Oxidation of polysaccharides by galactose oxidase.
PubMed:Purification and characterization of endo-beta-1,4 mannanase from Aspergillus niger gr for application in food processing industry.
PubMed:Pathophysiology, diagnosis and management of postoperative dumping syndrome.
PubMed:Characterization of phase separation behavior, emulsion stability, rheology, and microstructure of egg white-polysaccharide mixtures.
PubMed:One hundred years of commercial food carbohydrates in the United States.
PubMed:Sorption of water vapor, hydration, and viscosity of carboxymethylhydroxypropyl guar, diutan, and xanthan gums, and their molecular association with and without salts (NaCl, CaCl2, HCOOK, CH3COONa, (NH4)2SO4 and MgSO4) in aqueous solution.
PubMed:Hydrolyzed guar gum decreases postprandial blood glucose and glucose absorption in the rat small intestine.
PubMed:Soluble dietary fiber protects against nonsteroidal anti-inflammatory drug-induced damage to the small intestine in cats.
PubMed:Optimization of gluten-free formulations for French-style breads.
PubMed:Effect of various encapsulating materials on the stability of probiotic bacteria.
PubMed:Fibre in beverages can enhance perceived satiety.
PubMed:Sensory optimization of broken-rice based snacks fortified with protein and fiber.
PubMed:Gastrointestinal effects of low-digestible carbohydrates.
PubMed:Spatiotemporal mapping of the motility of the isolated chicken caecum.
PubMed:Assessment of dietary fiber fermentation: effect of Lactobacillus reuteri and reproducibility of short-chain fatty acid concentrations.
PubMed:Characterization of an extracellular polysaccharide produced by a Pseudomonas strain grown on glycerol.
PubMed:Physicochemical properties of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir.
PubMed:Characterization of the Bacillus subtilis WL-3 mannanase from a recombinant Escherichia coli.
PubMed:Optimization of the production of thermostable endo-beta-1,4 mannanases from a newly isolated Aspergillus niger gr and Aspergillus flavus gr.
PubMed:Chemical and physical properties, safety and application of partially hydrolized guar gum as dietary fiber.
PubMed:Fresh pasta quality as affected by enrichment of nonstarch polysaccharides.
PubMed:Influence of deacetylation on the rheological properties of xanthan-guar interactions in dilute aqueous solutions.
PubMed:Evaluation of certain food additives and contaminants.
PubMed:Anaphylactic shock to guar gum (food additive E412) contained in a meal substitute.
PubMed:Industrial yogurt manufacture: monitoring of fermentation process and improvement of final product quality.
PubMed:Characterization of flow and mixing regimes within the ileum of the brushtail possum using residence time distribution analysis with simultaneous spatio-temporal mapping.
PubMed:Guar gum: a miracle therapy for hypercholesterolemia, hyperglycemia and obesity.
PubMed:Concentrated oat beta-glucan, a fermentable fiber, lowers serum cholesterol in hypercholesterolemic adults in a randomized controlled trial.
PubMed:High definition mapping of circular and longitudinal motility in the terminal ileum of the brushtail possum Trichosurus vulpecula with watery and viscous perfusates.
PubMed:Study of galactomannose interaction with solids using AFM, IR and allied techniques.
PubMed:Effects of a combination fiber system on appetite and energy intake in overweight humans.
PubMed:Thickened fluids and water absorption in rats and humans.
PubMed:Effect of eicosapentaenoic/docosahexaenoic fatty acids and soluble fibers on blood lipids of individuals classified into different levels of lipidemia.
PubMed:Production of galacto-manno-oligosaccharides from guar gum by beta-mannanase from Penicillium oxalicum SO.
PubMed:Molecular weight of guar gum affects short-chain fatty acid profile in model intestinal fermentation.
PubMed:[How much does partially hydrolyzed guar gum affect the weight, moisture and hardness of feces?].
PubMed:Cancer chemopreventive and anti-inflammatory activities of chemically modified guar gum.
PubMed:Long-term measurement of gastric motility using passive telemetry and effect of guar and cellulose as food additives in dogs.
PubMed:Colon targeted delivery systems: review of polysaccharides for encapsulation and delivery.
PubMed:Severe contact urticaria to guar gum included as gelling agent in a local anaesthetic.
PubMed:Dietary fibre, glycaemic response, and diabetes.
PubMed:Comparison of different fibers for in vitro production of short chain fatty acids by intestinal microflora.
PubMed:New method of DNA isolation from two food additives suitable for authentication in polymerase chain reaction assays.
PubMed:Adverse events of herbal food supplements for body weight reduction: systematic review.
PubMed:Differentiation of carbohydrate gums and mixtures using fourier transform infrared spectroscopy and chemometrics.
PubMed:Nutrient-stimulated GLP-1 release in normal-weight men and women.
PubMed:Application of antibodies for the identification of polysaccharide gum additives in processed foods.
PubMed:Water-extractable and water-unextractable arabinoxylans affect gluten agglomeration behavior during wheat flour gluten-starch separation.
PubMed:Common dietary supplements for weight loss.
PubMed:Identification of two additives, locust bean gum (E-410) and guar gum (E-412), in food products by DNA-based methods.
PubMed:In vivo imaging of intragastric gelation and its effect on satiety in humans.
PubMed:Influence of polysaccharides on the rate of coalescence in oil-in-water emulsions formed with highly hydrolyzed whey proteins.
PubMed:Developing a quantitative approach for determining the in vitro prebiotic potential of dietary oligosaccharides.
PubMed:Suppressive effects of dietary fiber in yogurt on the postprandial serum lipid levels in healthy adult male volunteers.
PubMed:Hypocholestrolemic and hypoglycemic effects of dietetic flour in rats.
PubMed:Suppressive effect of viscous dietary fiber on elevations of uric acid in serum and urine induced by dietary RNA in rats is associated with strength of viscosity.
PubMed:Increased binding of LDL and VLDL to apo B,E receptors of hepatic plasma membrane of rats treated with Fibernat.
PubMed:[Effect of chronic intake of dietary fiber complex on the intestinal structure and function in hypercholesterolemic rats].
PubMed:Effects of different emulsifier types, fat contents, and gum types on retardation of staling of microwave-baked cakes.
PubMed:Effects of a beverage containing an enzymatically induced-viscosity dietary fiber, with or without fructose, on the postprandial glycemic response to a high glycemic index food in humans.
PubMed:The addition of locust bean gum but not water delayed the gastric emptying rate of a nutrient semisolid meal in healthy subjects.
PubMed:Partially hydrolyzed guar gum: clinical nutrition uses.
PubMed:Dietary fibres ameliorate decreased synthesis of heparan sulphate in streptozotocin induced diabetic rats.
PubMed:Effect of dietary fiber on the lipid metabolism and immune function of aged Sprague-Dawley rats.
PubMed:Oral shear stress predicts flavour perception in viscous solutions.
PubMed:Role of hydrocolloids in the creaming of oil in water emulsions.
PubMed:Butyric acid modulates activities of intestinal and renal disaccharidases in experimentally induced diabetic rats.
PubMed:Selected gelling agents in canned dog food affect nutrient digestibilities and fecal characteristics of ileal cannulated dogs.
PubMed:Combinations of indigestible carbohydrates affect short-chain fatty acid formation in the hindgut of rats.
PubMed:Comparison of two direct bioassays using 3-week-old broilers to measure the metabolisable energy of diets containing cereals high in fibre: differences between true and apparent metabolisable energy values.
PubMed:Modulatory effect of butyric acid-a product of dietary fiber fermentation in experimentally induced diabetic rats.
PubMed:Effect of dietary fibres on constituents of complex carbohydrates in streptozotocin induced diabetic rat tissues.
PubMed:Increased incidence rate of colorectal tumors due to the intake of a soluble dietary fiber in rat chemical carcinogenesis can be suppressed by substituting partially an insoluble dietary fiber for the soluble one.
PubMed:The seeds from Plantago ovata lower plasma lipids by altering hepatic and bile acid metabolism in guinea pigs.
PubMed:Analyses of degradation products from lipid and protein hydrolyses in the small intestine of broiler chickens fed on maize-based diets containing guar gum, or wheat-based diets.
PubMed:Associations between spontaneous meal initiations and blood glucose dynamics in overweight men in negative energy balance.
PubMed:Flow behavior characteristics of ice cream mix made with buffalo milk and various stabilizers.
PubMed:Hydrocolloid interferences in the determination of pectin by the carbazole method.
PubMed:The prebiotic effects of biscuits containing partially hydrolysed guar gum and fructo-oligosaccharides--a human volunteer study.
PubMed:Guar gum reduces trichloroethylene accumulation in the body by reducing TCE absorption and fat tissue mass.
PubMed:Effect of thickening agents, based on soluble dietary fiber, on the availability of calcium, iron, and zinc from infant formulas.
PubMed:Analysis of variability in nutrient digestibilities in broiler chickens.
PubMed:Nutrient digestibility and intestinal viscosities in broiler chickens fed on wheat diets, as compared to maize diets with added guar gum.
PubMed:Improving effect of feeding with a phosphorylated guar gum hydrolysate on calcium absorption impaired by ovariectomy in rats.
PubMed:Effect of galactomannans on the thermal and rheological properties of sago starch.
PubMed:Comparative gastrointestinal and plasma cholesterol responses of rats fed on cholesterol-free diets supplemented with guar gum and sodium alginate.
PubMed:In vitro study of possible role of dietary fiber in lowering postprandial serum glucose.
PubMed:Effect of freezing and frozen storage of doughs on bread quality.
PubMed:Determination of locust bean gum and guar gum by polymerase chain reaction and restriction fragment length polymorphism analysis.
PubMed:Rappaport-Vassiliadis medium for recovery of Salmonella spp. from low microbial load foods: collaborative study.
PubMed:Improved hypolipidemic effects of xanthan gum-galactomannan mixtures in rats.
PubMed:On the galactosyl distribution of commercial galactomannans.
PubMed:Characterization of galactomannans by capillary electrophoresis.
PubMed:The effects of hydrocolloids on some physico-chemical and sensory properties and on the yield of Kashar cheese.
PubMed:Arabinoxylan fiber from a by-product of wheat flour processing behaves physiologically like a soluble, fermentable fiber in the large bowel of rats.
PubMed:Guar gum effects on food intake, blood serum lipids and glucose levels of Wistar rats.
PubMed:Detection of adulteration of locust bean gum with guar gum by capillary electrophoresis and polarized light microscopy.
PubMed:Low levels of viscous hydrocolloids lower plasma cholesterol in rats primarily by impairing cholesterol absorption.
PubMed:Viscous solutions, networks and the glass transition in high sugar galactomannan and kappa-carrageenan mixtures.
PubMed:Effects of cholecystokinin on appetite and pyloric motility during physiological hyperglycemia.
PubMed:Influence of guar gum on the thermal stability of Listeria innocua, Listeria monocytogenes, and gamma-glutamyl transpeptidase during high-temperature short-time pasteurization of bovine milk.
PubMed:Effects of guar gum and cellulose on cecal enzyme activity and cecal short-chain fatty acids in young and aged mice.
PubMed:Relative effectiveness of selenite cystine broth, tetrathionate broth, and Rappaport-Vassiliadis medium for the recovery of Salmonella spp. from foods with a low microbial load.
PubMed:Effects of soluble dietary fibers on lipid metabolism and activities of intestinal disaccharidases in rats.
PubMed:Effect of hydrolyzed guar fiber on fasting and postprandial satiety and satiety hormones: a double-blind, placebo-controlled trial during controlled weight loss.
PubMed:Addition of guar gum and soy protein increases the efficacy of the American Heart Association (AHA) step I cholesterol-lowering diet without reducing high density lipoprotein cholesterol levels in non-human primates.
PubMed:Immunonutrition: role of biosurfactants, fiber, and probiotic bacteria.
PubMed:Effect of different varieties of pectin and guar gum on plasma, hepatic and biliary lipids and cholesterol gallstone formation in hamsters fed on high-cholesterol diets.
PubMed:Psyllium, not pectin or guar gum, alters lipoprotein and biliary bile acid composition and fecal sterol excretion in the hamster.
PubMed:Soluble non-starch polysaccharides derived from complex food matrices do not increase average lipid droplet size during gastric lipid emulsification in rats.
PubMed:Dietary supplementation of nucleotides and arginine promotes healing of small bowel ulcers in experimental ulcerative ileitis.
PubMed:The effectiveness of long-term fibre supplementation on weight maintenance in weight-reduced women.
PubMed:Dietary guar gum improves insulin sensitivity in streptozotocin-induced diabetic rats.
PubMed:Glucoamylase gene fusions alleviate limitations for protein production in Aspergillus awamori at the transcriptional and (post) translational levels.
PubMed:A new breakfast cereal containing guar gum reduces postprandial plasma glucose and insulin concentrations in normal-weight human subjects.
PubMed:Usefulness of cellulase in recovery of Salmonella spp. from guar gum.
PubMed:Effects of partially hydrolysed guar gum on feeding behaviour and crop emptying rate in chicks.
PubMed:Fermentable carbohydrates elevate plasma enteroglucagon but high viscosity is also necessary to stimulate small bowel mucosal cell proliferation in rats.
PubMed:Fluoroacetate content of some species of the toxic Australian plant genus, Gastrolobium, and its environmental persistence.
PubMed:Effects of pelleting, lactose level, polyethylene glycol 4000, and guar gum compared to pectin on growth performances, energy values, and losses of lactose, lactic acid, and water in chickens.
PubMed:Influence of non-starch polysaccharides on gastrointestinal endocrine mechanisms.
PubMed:[Food-induced anaphylaxis. A new French multicenter survey].
PubMed:Effect of oat saponins and different types of dietary fibre on the digestion of carbohydrates.
PubMed:The effects of and interactions between fermentable dietary fiber and lipid in germfree and conventional mice.
PubMed:Interaction between physical structure and amylose:amylopectin ratio of foods on postprandial glucose and insulin responses in healthy subjects.
PubMed:Dietary fiber for dogs: IV. In vitro fermentation of selected fiber sources by dog fecal inoculum and in vivo digestion and metabolism of fiber-supplemented diets.
PubMed:[Food-induced anaphylaxis. A new French multicenter study].
PubMed:Does the canning process alter the physiological effects of dietary fiber in the dog?
PubMed:Fecal bile acid excretion and taurine status in cats fed canned and dry diets.
PubMed:Energy balance and expenditure while consuming guar gum at various fat intakes and ambient temperatures.
PubMed:Effects of liquid preloads with different fructose/fibre concentrations on subsequent food intake and ratings of hunger in women.
PubMed:The effects of dietary sugar-beet fibre and guar gum on lipid metabolism in Wistar rats.
PubMed:Validation of a simple technique for the detection of abnormal mucosal cell replication in humans.
PubMed:Influence of partially hydrolyzed guar gum on constipation in women.
PubMed:Viscous indigestible polysaccharides reduce accumulation of pentachlorobenzene in rats.
PubMed:Effective reduction of LDL cholesterol by indigenous plant product.
PubMed:Resistant starch decreases serum total cholesterol and triacylglycerol concentrations in rats.
PubMed:Baked rye products modify cholesterol metabolism and crypt cell proliferation rates in rats.
PubMed:National adverse drug event reporting.
PubMed:Effect of a liquid diet with and without soluble fiber supplementation on intestinal transit and cholecystokinin release in volunteers.
PubMed:Dietary fiber in the management of diabetes.
PubMed:The effect of short-term dietary fibre administration on oro-caecal transit time in dogs.
PubMed:Viscosity and fermentability as attributes of dietary fiber responsible for the hypocholesterolemic effect in hamsters.
PubMed:Dietary guar gum halts further renal enlargement in rats with established diabetes.
PubMed:Dietary corn oil and guar gum stimulate intestinal crypt cell proliferation in rats by independent but potentially synergistic mechanisms.
PubMed:Gastrointestinal effects of modified guar gum and soy polysaccharide as part of an enteral formula diet.
PubMed:Esophageal and small bowel obstruction from guar gum-containing "diet pills": analysis of 26 cases reported to the Food and Drug Administration.
PubMed:Relationship between structure and function of dietary fibre: a comparative study of the effects of three galactomannans on cholesterol metabolism in the rat.
PubMed:Effect of fiber supplementation of liquid diet on cecal bacteria and bacterial translocation in mice.
PubMed:Dietary supplementation with pectin and guar gum on 1,2-dimethylhydrazine-induced colon carcinogenesis in rats.
PubMed:[Lowering cholesterol with Anticholest--a high fiber guar-apple pectin drink].
PubMed:[Dietary supplementation in the treatment of hyperlipidemia].
PubMed:Blood glucose, plasma insulin and sensory responses to guar-containing wheat breads: effects of molecular weight and particle size of guar gum.
PubMed:Energy values and energy balance in rats fed on supplements of guar gum or cellulose.
PubMed:Importance of the rate of hydration of pharmaceutical preparations of guar gum; a new in vitro monitoring method.
PubMed:Influence of dietary fiber on insulin receptors in rat intestinal mucosa.
PubMed:Esophageal obstruction after ingestion of a fiber-containing diet pill.
PubMed:Dietary fiber and gender: effect on postprandial lipemia.
PubMed:From the Food and Drug Administration.
PubMed:Alteration of gastrointestinal mucin by fiber feeding in rats.
PubMed:The biological effects and digestible energy value of a sugar-beet fibre preparation in the rat.
PubMed:The effect of soluble- and insoluble-fibre supplementation on post-prandial glucose tolerance, insulin and gastric inhibitory polypeptide secretion in healthy subjects.
PubMed:Contrasting effects of water-soluble and water-insoluble dietary fibers on bile acid conjugation and taurine metabolism in the rat.
PubMed:Effect of viscous indigestible polysaccharides on pancreatic-biliary secretion and digestive organs in rats.
PubMed:Metabolic problems after gastric surgery.
PubMed:Attenuation of the meal-induced increase in plasma lipids and adipose tissue lipoprotein lipase by guar gum in rats.
PubMed:Physicochemical properties and physiological effects of the (1----3)(1----4)-beta-D-glucan from oats.
PubMed:[Guar gum allergy].
PubMed:Effect of dietary fibers on glycemia and insulinemia and on gastrointestinal function in rats.
PubMed:The effects of intake of lucerne (Medicago sativa L.) and orchard grass (Dactylis glomerata L.) hay on the motility of the forestomach and digesta flow at the abomaso-duodenal junction of the sheep.
PubMed:Effect of guar gum on mineral balances in NIDDM adults.
PubMed:[Effect of the incorporation of additives on the aging of corn starch gels and "arepas"].
PubMed:Safety evaluation studies of SGF gum--a potential food additive from the seed of Sesbania cannabina.
PubMed:Alterations in colonic thymidine kinase enzyme activity induced by consumption of various dietary fibers.
PubMed:GI transit and absorption of solid food: multiple effects of guar.
PubMed:Glucose and lipid metabolism and insulin sensitivity in type 1 diabetes: the effect of guar gum.
PubMed:Concentration effect of soluble dietary fibers on postprandial glucose and insulin in the rat.
PubMed:Plasma enteroglucagon and small bowel cytokinetics in rats fed soluble nonstarch polysaccharides.
PubMed:Evaluation of guar biscuits for use in the management of diabetes: tests of physiological effects and palatability in non-diabetic volunteers.
PubMed:Dietary fiber in management of diabetes.
PubMed:Dietary fiber supplementation and fecal bile acids, neutral steroids and divalent cations in rats.
PubMed:The protective effect of nutrients against stress induced gastric ulcers in the rat.
PubMed:Study of the teratogenic potential of guar gum.
PubMed:Guar sprinkled on food: effect on glycaemic control, plasma lipids and gut hormones in non-insulin dependent diabetic patients.
PubMed:Viscosity of food gums determined in vitro related to their hypoglycemic actions.
PubMed:Postprandial hyperglycemia after different carbohydrates in patients with total gastrectomy.
PubMed:The effect of dietary protein source and guar gum on gastrointestinal growth and enteroglucagon secretion in the rat.
PubMed:Emptying of the terminal ileum in intact humans. Influence of meal residue and ileal motility.
PubMed:Low dose guar in a novel food product: improved metabolic control in non-insulin-dependent diabetes.
PubMed:Effect of guar gum on the arterial blood pressure.
PubMed:Food and guar decrease absorption of trimethoprim.
PubMed:Dietary fibre, diabetes and obesity.
PubMed:Food energy values of dietary fibre components and decreased deposition of body fat.
PubMed:Effects of different proportions of carbohydrates, polysaccharides/monosaccharides, and different fibers on the metabolic control in diabetic rats.
PubMed:Nutritional risk of high-carbohydrate, guar gum dietary supplementation in non-insulin-dependent diabetes mellitus.
PubMed:Nitrogen conversion factors for the proteinaceous content of gums permitted as food additives.
PubMed:Reversible obstructive sleep apnea caused by occupational exposure to guar gum dust.
PubMed:Gastrointestinal adaptation in response to soluble non-available polysaccharides in the rat.
PubMed:Fermentation of dietary fibre in the intestinal tract: comparison between man and rat.
PubMed:Relationship between colonic luminal pH, cell proliferation, and colon carcinogenesis in 1,2-dimethylhydrazine treated rats fed high fiber diets.
PubMed:Absence of effects of dietary wheat bran on the activities of some key enzymes of carbohydrate and lipid metabolism in mouse liver and adipose tissue.
PubMed:Effects of certain dietary fibers on apparent permeability of the rat intestine.
PubMed:Independence of postprandial serum gastrin concentrations on gastric emptying rate in healthy subjects.
PubMed:Gas chromatographic determination of polysaccharide gums in foods after hydrolysis and derivatization.
PubMed:Dietary fiber and the glycemic response.
PubMed:Effects of nutrients and nonnutrients on food intake.
PubMed:The amino acid composition of the proteinaceous component of guar gum (Cyamopsis tetragonolobus).
PubMed:Guar: pharmacological fibre or food fibre?
PubMed:Guar gum consumption in adolescent and adult rats: short- and long-term metabolic effects.
PubMed:The effect of autoclaving and enzyme supplementation of guar meal on the performance of chicks and laying hens.
PubMed:Long-term ingestion of guar gum is not toxic in patients with noninsulin-dependent diabetes mellitus.
PubMed:Effects of meal viscosity on serum gastrin response and gastric emptying rate in duodenal ulcer patients.
PubMed:The effect of dietary guar gum on the activities of some key enzymes of carbohydrate and lipid metabolism in mouse liver.
PubMed:Does guar gum improve post-prandial hyperglycaemia in humans by reducing small intestinal contact area?
PubMed:Hydrocolloid food additives and rat caecal microbial enzyme activities.
PubMed:The preparation and use of guar bread in diet therapy.
PubMed:Fluoroacetic acid in guar gum.
PubMed:[Effect of guar flour on endogenous nitrogen excretion in rats determined by the 15N-tracer technic].
PubMed:Pancreatic and intestinal response to dietary guar gum in rats.
PubMed:Chronic effects of agar, guar gum, gum arabic, locust-bean gum, or tara gum in F344 rats and B6C3F1 mice.
PubMed:Guar gum and glycemic control of pregnant insulin-dependent diabetic patients.
PubMed:[Effect of guar on nitrogen balance, absorption of minerals and trace elements and food energy in 6 female test subjects].
PubMed:The rachitogenic effects of fractions of rye and certain polysaccharides.
PubMed:Carcinogenesis Bioassay of Guar Gum (CAS No. 9000-30-0) in F344 Rats and B6C3F1 Mice (Feed Study).
PubMed:The effect of dietary fibre on D-xylose absorption.
PubMed:Effects of locust bean gum on glucose tolerance, sugar digestion, and gastric motility in rats.
PubMed:Guar bread: acceptability and efficacy combined. Studies on blood glucose, serum insulin and satiety in normal subjects.
PubMed:Subchronic effects of guar gum in rats.
PubMed:Viscosity differences between various guar gums.
PubMed:Effect of detoxification treatments on the proteins of guar meal.
PubMed:Effect of dietary fiber on gastrointestinal motility and jejunal transit time in dogs.
PubMed:Dietary fibre in type II diabetes.
PubMed:High-fibre foods: a feasibility study using guar gum.
PubMed:Guar gum and reduction of post-prandial glycaemia: effect of incorporation into solid food, liquid food, and both.
bulk-forming appetite depressant; water-soluble component is guaran; see also record for locust bean gum (supercol); ctmans gene codes for the mannan synthase and alpha-galactosyltransferase adds galactosyl residues. Used in foods as emulsifier, stabiliser, thickener, gelling agent, formulation aid and firming agent; ice-cream stabiliser, used to improve the yield of curds in soft cheese, to increase the yield of doughs and baked products, as a binder and lubricant in sausages, and as thickener or viscosity control agent in beverages, salad dressings and relishes Chemically, guar gum is a polysaccharide composed of the sugars galactose and mannose. The backbone is a linear chain of ? 1,4-linked mannose residues to which galactose residues are 1,6-linked at every second mannose, forming short side-branches.; Guar gum has been considered of interest with regards to both weight loss and diabetic diets. It is a thermogenic substance. Moreover, its low digestibility lends its use in recipes as a filler, which can help to provide satiety, or slow the digestion of a meal, thus lowering the glycemic index of that meal. In the late 1980s, guar gum was used and heavily promoted in several weight loss products. The U.S. Food and Drug Administration eventually recalled these due to reports of esophageal blockage from insufficient fluid intake, after one brand alone caused at least 10 users to be hospitalized and a death. For this reason, guar gum is no longer approved for use in over-the-counter weight loss aids in the United States. Moreover, a meta-analysis that combined the results of 11 randomized controlled trials found that guar gum supplements were not effective in reducing body weight.; Guar gum is a water-soluble fiber that acts as a bulk forming laxative, and as such, it is claimed to be effective in promoting regular bowel movements and relieve constipation and chronic related functional bowel ailments such as diverticulosis, Crohn's disease, colitis and irritable bowel syndrome, among others. The increased mass in the intestines stimulates the movement of waste and toxins from the system, which is particularly helpful for good colon health, because it speeds the removal of waste and bacteria from the bowel and colon. In addition, because it is soluble, it is also able to absorb toxic substances (bacteria) that cause infective diarrhea.; Guar gum is more soluble than locust bean gum and is a better emulsifier as it has more galactose branch points. Unlike locust bean gum, it is not self-gelling. However, either borax or calcium can cross-link guar gum, causing it to gel. In water it is nonionic and hydrocolloidal. It is not affected by ionic strength or pH, but will degrade at pH extremes at temperature (e.g. pH 3 at 50C). It remains stable in solution over pH range 5-7. Strong acids cause hydrolysis and loss of viscosity, and alkalies in strong concentration also tend to reduce viscosity. It is insoluble in most hydrocarbon solvents.; Guar gum, also called guaran, is a galactomannan. It is primarily the ground endosperm of guar beans. The guar seeds are dehusked, milled and screened to obtain the guar gum. It is typically produced as a free flowing, pale, off-white colored, coarse to fine ground powder.
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