Guar gum
Guar Gum
Guar gum (pronunciation: /ˈɡwɑːr ɡʌm/), also known as guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in food, feed, and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
Etymology
The term "guar gum" is derived from the Sanskrit word "gau-ahar", which means "cattle food". This is a reference to the use of guar beans as fodder for cattle in the Indian subcontinent.
Related Terms
- Guar Beans: The plant from which guar gum is extracted.
- Galactomannan: A type of polysaccharide that makes up guar gum.
- Polysaccharide: A carbohydrate whose molecules consist of a number of sugar molecules bonded together.
- Thickening Agent: A substance which can increase the viscosity of a liquid without substantially changing its other properties.
- Stabilizer (food): Substances that maintain the uniform dispersal of substances in a food.
Uses
Guar gum is used in food as a thickening agent, and to help bind certain ingredients together. It's also used in industrial applications, such as in the mining and drilling industries. In the pharmaceutical industry, it's used as a binder in tablets and capsules, and as a thickening agent in lotions and creams.
Health Effects
While generally recognized as safe, excessive consumption of guar gum can lead to gastrointestinal issues such as bloating and gas. It may also interfere with the absorption of certain nutrients in the gut.
See Also
External links
- Medical encyclopedia article on Guar gum
- Wikipedia's article - Guar gum
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