Guar gum: processing, properties and food applications—A Review

Published on Mar 1, 2014in Journal of Food Science and Technology-mysore1.946
· DOI :10.1007/S13197-011-0522-X
Deepak Mudgil18
Estimated H-index: 18
(Guru Jambheshwar University of Science and Technology),
Sheweta Barak17
Estimated H-index: 17
(Guru Jambheshwar University of Science and Technology),
B.S. Khatkar19
Estimated H-index: 19
(Guru Jambheshwar University of Science and Technology)
Sources
Abstract
Guar gum is a novel agrochemical processed from endosperm of cluster bean. 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. It is also beneficial in the control of many health problems like diabetes, bowel movements, heart disease and colon cancer. This article focuses on production, processing, composition, properties, food applications and health benefits of guar gum.
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