Guar gum – composition, properties, impact on health, harmfulness. The use of guar gum in the kitchen,

Proven content

Guar gum, known by various names including Goma Guar, Gauran Goma Guar, and Gomme Guar, is a natural fiber derived from the Indian Cyamopsis tetragonolobus plant, better known as the Guar plant. Thanks to its emulsifying properties, guar gum combines equally well with both solids and liquids, helping to make the formula thick and fluffy. What other properties does guar gum have? Is it harmful to health?

Guar gum – what is it?

Guar gum (E412, sometimes called gellan gum) is a common white powder product used to stabilize, emulsify and thicken the texture of some food and industrial products. Guar gum can be found in products such as: bottled coconut or almond milk, yoghurts, soups and even body lotions.

Guar gum is made by shelling, grinding and sorting a legume called guar beans. The “guar plant” used to make this product is called species Cyamopsis tetragonolobus .

Guar gum used as a food additive is usually in powder form. Guar gum has a high water absorption capacity and quickly increases viscosity, even in cold water. In fact, research shows that guar gum’s water-holding capacity and tendency to form a gel allow it to swell 10 to 20 times!

While it has some benefits and can improve food texture, on the other hand, like other emulsifiers that are added to many processed foods, consuming guar gum may have potential disadvantages.

See: The average Pole eats two kilograms of chemicals contained in food additives a year

Guar gum – composition

The guar plant produces beans that contain an endosperm rich in polysaccharides, galactomannans, mannose and galactose. Depending on the application, once made from guar bean endosperm, it can be cleaned with alcohol or another cleaning agent to prevent the growth of bacteria.

When combined with water or liquid, it thickens to a gel-like consistency that can usually be kept well with moderate changes in temperature or pressure.

The powder is white to yellowish white in color which does not normally change the appearance of other ingredients in recipes. It doesn’t have much taste or smell either – in fact, it’s considered virtually odorless – therefore it is a convenient addition to many types of different food products.

Since guar gum works in the same way as highly processed thickeners or stabilizers such as carrageenan, it makes a good natural alternative in the food and industrial industries.

Finally, the unique feature of guar gum is that it is insoluble in oils, fats, hydrocarbons, ketonach and strachwhich means that it is very useful for stabilizing fatty substances.

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Guar gum in food and cosmetics

Due to the structure of guar gum, it has a variety of uses and can be found in food, household and cosmetic products. Here’s more information about how guar works and where to find it:

1. adds texture, thickness and / or creaminess to dishes such as soups or stews. It can be useful at home, but avoid canned processed soups filled with preservatives and soda.
2. binds the ingredients of yoghurts, ice cream and other dairy products,
3. prevents separation and deposition of solid particles in dressings, marinades or other mixtures,
4. prevents clotting or separation of ingredients found in plant milk (linseed, almond, coconut, soy),
5. can help slow down the absorption of glucose,
6. thickens hair washing products such as shampoo or conditioner. It also prevents the texture of lotions from changing,
7. creates a gel consistency in products used on the hair or body,
8. adds volume to toothpastes,
9. increases the volume of laxatives and can help treat constipation
10. helps to keep the ingredients of drugs or supplements bound and free from separation.

In addition to its food use, other important uses for guar gum worldwide are found in the mining, textile, explosives, and paper industries.. Guar activation has been found to lead to favorable changes in chemical properties, including reduced hydrogen bonding, increased solubility in the water-alcohol mixture, and improved electrolyte compatibility.

Here is a list of products where guar gum is used:

1. ice-cream,
2. yoghurts,
3. salad dressings,
4. gluten-free products,
5. ready-made sauces,
6. kefir,
7. breakfast cereals,
8. pudding.

The editorial board recommends: Exposure to pesticides during pregnancy can lead to attention problems later in the baby’s life

Guar gum – application

Guar gum is one of the most widely used binding gums in most gluten-free recipes and baking. It can be used in place of wheat flour or other binding products. It works by keeping water and air in place, making gluten-free cakes less crumble.

Given that maintaining a uniform texture is a major obstacle to gluten-free baking, guar gum is an easy way to add crunchiness, bounce to things like gluten-free muffins, pizza dough, or bread without using high-gluten products.

If you plan on ever trying to make probiotic-rich kefir or homemade yogurt, guar gum will come in handy for thickening and maintaining a homogeneous texture.

The same goes for homemade fruit sorbet, ice cream, almond milk or coconut milk. It is very useful for keeping thinner ingredients (such as water) evenly combined with thicker ingredients (such as coconut cream or oil).

Also read: Afraid of gluten? This is only recommended in some cases

Guar Gum – Potential Health Benefits

There is evidence that guar gum’s high carbohydrate content causes it to swell in the digestive tract and provide a feeling of fullness. For this reason, it is often used as a filler or as an additive to fiber supplements or laxatives.

One of the reasons guar gum can help you feel full after a meal is that it increases viscosity in the gut, which causes the absorption of carbohydrates to be slower and stimulates the production of bile.

Some studies have found guar gum to be beneficial for diabetics or people with high cholesterol and heart disease. One of the other effects of consuming guar gum is that it reduces the rate at which sugar is absorbed in the small intestine after a meal, while slowing down gastric emptying.

There is evidence of guar gum’s anti-diabetic effects suggesting that it has at least a mild positive effect, helping some patients avoid drastic spikes and drops in blood sugar levels.

Guar gum is a common bulk-forming ingredient in laxative supplements – it helps create stool by retaining water in the intestines. This can help reduce constipation.

Although little research has been done to prove this, adding more soluble fiber such as guar to your diet can help treat symptoms of Crohn’s disease, ulcerative colitis, or irritable bowel syndrome (IBS). Some studies have found that guar gum can help with weight loss and appetite control.

Overall, fiber travels through the body undigested and can help promote satiety while reducing appetite (13 Trusted Source).

Guar gum in a gluten-free kitchen

Guar gum and gluten-free pastries go hand in hand. Often, after switching to a gluten-free lifestyle, making their favorite pastries is one of the biggest challenges they face. Since gluten plays such a key role in creating the right consistency in baked goods, it can be difficult to get the structure right in traditional baked goods without it. This is where guar gum comes into play!

If you’re baking with gluten-free flours, adding guar gum to your recipe can help make the dough elastic – the kind of flexibility that gluten usually provides. Guar gum allows you to make a gluten-free delicacy that has the same texture as a traditional one, which is why we love it so much. The recipe you choose to create will make a big difference in how much guar gum you need to use.

Read: Tapioca – a gluten-free and hypoallergenic substitute for traditional flour

Guar gum to thicken sauces

At the beginning of a gluten-free diet, thickening your sauces may seem like an easy task. After all, flours and starches such as corn starch and tapioca can be added to your favorite soup recipe. Problem? All of these flours and starches have different properties and knowing which to use can be difficult. Additionally, if you are following a low-carb or keto diet, even a tablespoon of these starches can drastically affect the nutritional content of a dish.

Guar gum is an excellent replacement thickener, and because it is tasteless, it can be added to almost any recipe. In fact, guar gum has a significant advantage over other thickeners: it is not affected by heat! Temperature can drastically affect the molecules in the starches. When added to a dish that is too hot or cold, these thickeners don’t always get the job done. Since guar gum does not need heat to work properly, it can be added to hot and cold dishes while maintaining its thickening properties.

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Guar gum and improving the consistency of frozen products

Now that you know guar gum doesn’t need heat, you might be wondering if it works just as well in frozen recipes. It does! Guar gum is an excellent ingredient to have on hand if you are working with certain dietary restrictions.

In a gluten-free, vegan, or ketone-free diet, guar gum can help you overcome some of the most stringent dietary restrictions. Adding guar gum to frozen desserts such as ice cream and smoothies provides a smoother and softer texture. Guar gum can also be used when making jams. Just add a dash of guar gum to sweet berries or fresh fruit for the perfect jam.

While guar gum has several benefits, mostly when it comes to gluten-free cooking, it can have some potential downsides. Again, due to its high fiber content, too much guar gum can cause digestive upset in sensitive individuals. For this reason, it is not recommended to consume a lot of it. However, when used in moderation, it is a much more natural choice than other options.

Guar gum – recipes

Gluten-free chocolate chip cookies

Ingredients:

1. 1 1/4 cup of rice flour,
2. 1 1/4 cup sorghum flour,
3. 1/2 teaspoon baking powder
4. 2 1/2 teaspoons of salt
5. 1 teaspoon of guar gum,
6. 1 1/2 cups light brown sugar,
7. 1/4 cup plus 1 tablespoon of sugar
8. 1/2 cup of butter at room temperature
9. 3 eggs,
10. 4 teaspoons of vanilla extract,
11. 2 cups of semi-sweet chocolate pieces.

Preparation:

1. In a mixer with a paddle attachment, combine 2 flours, baking powder, salt, gum and both sugars and beat until well combined.
2. Add softened butter and beat until combined; then add eggs and vanilla and combine. Beat for an additional minute, then add the chocolate pieces,
3. Cover and refrigerate for at least 2 hours,
4. Preheat the oven to 325 degrees,
5. Line the dough, make balls, put them on the parchment or silicone mat,
6. Slightly flatten each ball as the dough does not melt too much when baking,
7. Bake for 13 minutes if soft biscuits are preferred and for up to 17 minutes if you want them crunchy.

Gluten-free banana and ginger muffins

Ingredients:

1. 2 cups of chopped banana
2. 1/3 cup of melted coconut oil,
3. 1/2 cup honey or agave nectar
4. 2 eggs,
5. 1/2 teaspoon of vanilla or almond extract,
6. 2 glasses of gluten-free all-purpose flour,
7. 2 spoons of baking powder,
8. 1 1/8 teaspoon of baking soda,
9. 1 teaspoon of guar gum,
10. 1 teaspoon of ground ginger
11. 1/4 teaspoon of salt.

Preparation:

1. Preheat the oven to 170 degrees Celsius. Prepare 10 – 12 muffin molds,
2. Mash the bananas with a fork or potato masher, leaving them slightly compact. Mix with coconut oil, honey, eggs and vanilla.
3. Combine the remaining ingredients in a large bowl. Blend bananas with dry ingredients and gently mix until combined.
4. Divide the dough into 10 – 12 molds. Put in a preheated oven and bake for 28 minutes or until the toothpick comes out clean.

Guar gum – harmful

Rubber guar is considered a substance safe for health, although the standards of its consumption in food have not been strictly defined. Reasonable amounts and a balanced diet will certainly not contribute to unpleasant ailments. In excess, guar gum can cause abdominal discomfort, including nausea, diarrhea and gas. It is a substance that raises some controversy and although officially recognized as safe, it is best to use moderate consumption.