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Mudgil D, Barak S, Khatkar BS. Guar gum: processing, properties and food applications-A Review. J Food Sci Technol. 2011;51(3):409-18doi: 10.1007/s13197-011-0522-x.
Mudgil, D., Barak, S., & Khatkar, B. S. (2014). Guar gum: processing, properties and food applications-A Review. Journal of food science and technology, 51(3), 409-18. https://doi.org/10.1007/s13197-011-0522-x
Mudgil, Deepak, et al. "Guar gum: processing, properties and food applications-A Review." Journal of food science and technology vol. 51,3 (2014): 409-18. doi: https://doi.org/10.1007/s13197-011-0522-x
Mudgil D, Barak S, Khatkar BS. Guar gum: processing, properties and food applications-A Review. J Food Sci Technol. 2014 Mar;51(3):409-18. doi: 10.1007/s13197-011-0522-x. Epub 2011 Oct 04. PMID: 24587515; PMCID: PMC3931889.
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J Food Sci Technol. 2014 Mar;51(3):409-18. doi: 10.1007/s13197-011-0522-x. Epub 2011 Oct 04.

Guar gum: processing, properties and food applications-A Review.

Journal of food science and technology

Deepak Mudgil, Sheweta Barak, Bhupendar Singh Khatkar

Affiliations

  1. Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, 125001 India.

PMID: 24587515 PMCID: PMC3931889 DOI: 10.1007/s13197-011-0522-x

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.

Keywords: Cholesterol; Cluster bean; Dietary fiber; Guar gum; Hydration rate; Viscosity

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