Safety Assessment and Caloric Value of Partially Hydrolyzed Guar Gum
Abstract
Guar gum and partially hydrolyzed guar gum (PHGG) are food ingredients that have been available for many years. PHGG is the partially hydrolyzed product from guar gum obtained from the Indian cluster bean (Cyanopsis tetragonolopus). The gum (CAS Registry No. 9000-30-0) is composed of galactomannan, a gel-forming polysaccharide with a molecular weight ranging from 200 to 300 kDa. The intact and partially hydrolyzed forms have multiple food applications. The intact material can be used to control the viscosity, stability, and texture of foods. PHGG is highly soluble and has little physical impact on foods. Both forms are indigestible but are excellent sources of fermentable dietary fiber. The caloric value of intact guar gum is accepted as 2.0, whereas the caloric value of PHGG has not been firmly established. It is the goal of this paper to review the chemistry, safety, in vivo effects, and caloric value of PHGG.
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PHGG is safe, well-tolerated and does not affect the absorption of iron or other micronutrients.
“PHGG is safe, well-tolerated and does not affect the absorption of iron or other micronutrients (15, 16).”
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Chan, T.-C., Yu, V. M. W., Luk, J. K. H., Chu, L. W., Yuen, J. K. Y., & Chan, F. H. W. (2022) · The Journal of nutrition, health and aging · doi:10.1007/s12603-022-1747-2 · Cited by 20 · see citing works
- Authors
- Finley, J. W., Soto-Vaca, A., Heimbach, J., Rao, T. P., Juneja, L. R., Slavin, J., & Fahey, G. C.
- Affiliations
- Louisiana State University (US)
- Department of Food Science, Louisiana State University, Baton Rouge, Louisiana 70810, United States
- JHeimbach LLC, 923 Water Street, Port Royal, Virginia 22535, United States
- Taiyo Kagaku Co., Ltd. (Japan) (JP)
- University of Minnesota (US)
- Department of Animal Sciences, University of Illinois Urbana−Champaign, Urbana, Illinois 61801, United States
- Corresponding author
- Finley, John W.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2013-02-12
- Volume
- 61
- Issue
- 8
- Pages
- 1756-1771
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2144482033
- Cited by
- 29
- References
- 0
- Citations by year
- 2026: 2 · 2025: 2 · 2024: 1 · 2023: 3 · 2022: 3 · 2020: 2 · 2019: 1 · 2018: 4 · 2017: 2 · 2016: 4 · 2015: 2 · 2014: 2 · 2013: 1
- FWCI
- 4.16
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
- Keywords
- partially hydrolyzed guar gum, guar gum, galactomannan, polysaccharide hydrolysis, food safety, calorific value, dietary fiber, viscosity control, in vivo effects
- MeSH terms
- Caloric Tests, Galactans, Hydrolysis, Fabaceae, Mannans, Molecular Weight, Plant Gums, Food Safety
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