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

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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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Authors and Affiliations

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

    Deepak Mudgil, Sheweta Barak & Bhupendar Singh Khatkar

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  1. Deepak Mudgil
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  2. Sheweta Barak
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  3. Bhupendar Singh Khatkar
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Correspondence to Bhupendar Singh Khatkar.

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Mudgil, D., Barak, S. & Khatkar, B.S. Guar gum: processing, properties and food applications—A Review. J Food Sci Technol 51, 409–418 (2014). https://doi.org/10.1007/s13197-011-0522-x

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