Journal of Food Science and Technology

, Volume 51, Issue 3, pp 409–418

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

  • Deepak Mudgil
  • Sheweta Barak
  • Bhupendar Singh Khatkar
Review

DOI: 10.1007/s13197-011-0522-x

Cite this article as:
Mudgil, D., Barak, S. & Khatkar, B.S. J Food Sci Technol (2014) 51: 409. 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

CholesterolCluster beanDietary fiberGuar gumHydration rateViscosity

Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  • Deepak Mudgil
    • 1
  • Sheweta Barak
    • 1
  • Bhupendar Singh Khatkar
    • 1
  1. 1.Department of Food TechnologyGuru Jambheshwar University of Science and TechnologyHisarIndia