Application of guar (Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action

Abstract

With the world continuing to push toward modernization and the consumption of processed foods growing at an exponential rate, the demand for texturizing agents and natural additives has also risen as a result. It has become increasingly common to use thickening agents in food products to modify their rheological and textural properties and enhance their quality characteristics. They can be divided into (1) animal derived (chitosan and isinglass), (2) fermentation produced (xanthan and curdlan), (3) plant fragments (pectin and cellulose), (4) seaweed extracts (agar and alginate), and (5) seed flours (guar gum and locust bean gum). The primary functions of these materials are to improve moisture binding capacity, modify structural properties, and alter flow behavior. In addition, some have another responsibility in the food sector, such as the main ingredient in the delivery systems (encapsulation) and nanocomposites. A galactomannan polysaccharide extracted from guar beans (Cyamopsis tetragonolobus), known as guar gum (GG), is one of them, which has a wide range of utilities and possesses popularity among scientists and consumers. In the world of modernization, GG has found its way into numerous industries for use in food, cosmetics, pharmaceuticals, textiles, and explosives. Due to its ability to form hydrogen bonds with water molecules, it imparts significant thickening, gelling, and binding properties to the solution as well as increases its viscosity. Therefore, this study is aimed to investigate the characteristics, mechanisms, and applications of GG in different food technologies.

Natural Polymers as Carriers for Encapsulation of Volatile Oils: Applications and Perspectives in Food Products

“…They are soluble in alcohol and water mixes but insoluble in water alone [ 35 ]. Unlike many other food proteins, these wheat-derived proteins are very hydrophobic, which makes it possible to encapsulate hydrophobic substances without the requirement for oily phases in the development of food-grade delivery systems [ 35 , 70 ]. Glycidin’s amphiphilic structure consists of two hydrophobic terminal domains that include several hydrophobic amino acids (phenylalanine, leucine, tryptophan, etc.)…”

Current Innovations in the Development of Functional Gummy Candies

“…In addition, Renaldi et al [15] showed almost high sensory score ranges (6.9-7.5) for GCs formulated with 1.42:8.58% pectin-gelatin mixture. Guar gum is another natural polysaccharide derived from the seeds of the guar plant, which has been widely used in the food industry for its unique thickening, stabilizing, and emulsifying properties [16,17]. Guar gum can swell and disperse in both cold and hot water; while, other gums such as locust bean gum, disperse Pectin is one of the most popular alternative gelling agents in the production of jams and jellies, which is commonly derived from different fruits.…”