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

被引：635

作者：

Mudgil, Deepak ^{[1
]}

Barak, Sheweta ^{[1
]}

Khatkar, Bhupendar Singh ^{[1
]}

机构：

[1] Guru Jambheshwar Univ Sci & Technol, Dept Food Technol, Hisar 125001, Haryana, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2014年 / 51卷 / 03期

关键词：

Cholesterol; Cluster bean; Dietary fiber; Guar gum; Hydration rate; Viscosity; SIZE-EXCLUSION CHROMATOGRAPHY; RHEOLOGICAL PROPERTIES; MOLECULAR-WEIGHT; HYDROCOLLOIDS; GALACTOMANNAN; VISCOSITY; BEHAVIOR; GELATION; QUALITY; STORAGE;

D O I：

10.1007/s13197-011-0522-x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：409 / 418

页数：10

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