Fenugreek Gum Powder Review of Important Secondary Phytochemicals

Posted on October 17, 2019 by Ajit Patel

The fenugreek plant is well adaptable to a wide range of atmospheric conditions, temperatures and soils and therefore it is adaptable to different habitats. The plant grows in more than 20 countries around the Asia continent, Europe, Africa and America.

Fenugreek Gum Powder

The fenugreek gum powder is extracted from the fenugreek seeds. The seeds are rectangular to oval in shape, dirty orange to golden color and they have two endosperms which are galactomanans in nature. The powder is obtained from the milled endosperm of these seeds. It is a unique galactomannan with a high rate of galactose substitution since the mannose to galactose ratio is 1:1. This makes it have more solubility in cold water compared to other galactomanans.

The fenugreek gum powder is obtained through a series of mechanical processes including;

Washing and hydrating the splits
Flaking using roller mills to obtain better solubility
Drying
Grinding
Separation; done using sifters of 100 mesh,200 mesh and 300 mesh.
Blending and packaging.

Phytochemicals of Fenugreek Gum Powder

The main chemicals contained in the fenugreek gum powder are the galactomannans, steroidal sapogenins and isoleucine.

Recently, studies have been conducted that highlight the biological and therapeutic properties of the fenugreek plant. These are attributed to several active secondary metabolites present in the plant including alkaloids, flavanoids, steroids, and saponins. The presence of phytochemicals called diosgenin and steroidal saponins are seen to be the main contributors for the plant being used in the productions of steroidal hormones.

The alkaloids together with other volatile compounds are responsible for the bitter taste and characteristic aroma of fenugreek. It is also a significant source of vitamin B, iron, silicon, sodium, protein, amino acids, fatty acids and dietary fiber. The fenugreek gum powder is also rich in soluble fiber, mucilage and the galactomannan that affect the uptake of bile salts and starch absorption.

The fenugreek plant is also a good source of antioxidants. Research has also reported that fenugreek fiber creates a satiety feeling in the body, has an effect on the blood glucose, insulin response and energy intake. The fenugreek fiber has also been observed to bind to and eliminate carcinogens in the intestines.

Diosgenin

This is the most important of all the secondary metabolites found from the fenugreek gum powder. It has been found to have estrogenic activity and is also the most bioactive of the phytochemicals in the plant extracts. In industrial manufacturing, the compound is the active ingredient enabling large scale production of steroidal drugs and hormones such as testosterone, norethisterone, glucocorticoids and progesterone. It has also been seen to exhibit anti-cancer and anti-aging activities as well as cardioprotective and contraceptive action.

Other Industrial Applications of Fenugreek Gum Powder

Due to the effect of the fenugreek gum powder on the viscosity of fluids, it has gained various industrial applications in the food industry whereby it aids in texturization of baked goods, moisture retention and thickener in sauces. It also acts as a stabilizer in frozen products. The fenugreek gum powder is used as a food ingredient, flavoring agent, herb and spice.

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Cassia Powder: Review on Ethnobotany and Phytochemical Profiles for Future Development

Posted on October 11, 2019 by Ajit Patel

Cassia powder is derived from the cassia tora plant. This is small annual herb that grows as a common weed in the Asian countries and found throughout India. The plant extract is most famous for use in traditional medicines to cure various disease as well as emerging industrial applications.

The cassia plant is a well known ayurvedic medicine plant acting as a laxative, expectorant, action on cardiac diseases liver tonic and many other conditions.

The cassia powder is derived from the grounded and purified endosperm of the seeds of cassia tora plant. Seeds are de husked and degermed through thermal and mechanical treatment followed by milling and screening of the endosperm , further purification is done using isopropanol and the end product is an off white fine cassia powder.

Phytochemistry in Cassia Powder

The medicinal value of the cassia powder extract is due to the Phytochemicals present in the seeds that produce definite physiological action to the human body. These bioactive compounds are alkaloids, carbohydrates, saponins, glycosides, proteins, tannins, phenols, anthraquinones, terpenoids and many others.

Ongoing scientific researches on the cassia powder suggest huge biological potential of the plant. Studies on the Phytochemicals and biological properties of the extracts show enough evidence for therapeutic value. The efficacy of the phytochemicals from the cassia is affected by the geographical locations where the plant occurs and extraction techniques.

Phytochemical Action

Antioxidant Activity: the methanolic extracts from the seeds shows strong antioxidant with the phenolic active ingredient being alaternin.

Antibacterial effects: these are brought about by the presence of phenolic glycoside and their aglycones and have been seen to have effects on E.Coli and other pseudomonas strains as well as some strains of staphylococcus.

Anthelmintic Activity: this has been shown due to the presence of flavanoids in the cassia gum extract. This action has been seen against Pheretima Posthuma and ascardia galli species.

Other Properties of Cassia Powder

The cassia gum powder is comprised of 75% polysaccharide with a ratio of mannose to galactose of about 5:1.these results are obtained from sugar analysis tests using the high performance liquid chromatography procedure. It has fewer galactose molecules next to the mannose chain. This has a significant effect on the synergy of food grade cassia powder with other anionic food gums like the carrageenan or Xanthan gum. This translates to lesser amounts of cassia powder being required for gelling effect, as to when the carrageenan is used alone.

Some of the applications in foods include emulsifying, stabilizing, thickening, gelling and water retention properties. The foods processed using cassia powder includes cheeses, frozen dairy desserts, meat products and manufacturing of poultry products.

With the increasing shift towards use of natural based chemicals for food and therapeutic purposes, the cassia powder economic potential grows every day. The traditional medicinal value of the cassia gum as herbal remedy has stimulated further research on the phytochemicals of the plant and active ingredients of economic importance. More clinical and pharmacological studies with standardized extracts are needed to uncover the unexploited potential of the cassia gum plant in the food and pharmaceutical industry.

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Research and Development on the Guar Gum Value Chain for Food Industry

Posted on October 8, 2019 by Ajit Patel

With a high year to year variation in production and exports of the guar gum and derivatives, there is need for closer review of the whole value chain to identify priority areas where focus can be directed. Guar gum is used in the food and bakery industry since a good number of food stuffs and food related product compositions require the usage of colloids to alter the behavior of water compared to other components. The guar gum is an effective stabilizer, binder, thickener and water proofing agent in various food products.

Sector Wise Applications of Guar Gum

The sector wise application of guar shows that the food industry consumes approximately 25 – 30 % of guar gum produced from India, 60% of the production is up taken by petroleum and mining industries while the remaining 10 – 15% is up taken by the textile industry. Over 80% of the global guar production and export comes from India in the form of refined splits, gum powder and guar meals.

Emerging Issues and Constraints Related to Guar Gum Powder

Production Technologies

There have been a number of technologies developed for improved production of the guar gum. These include improved seed varieties, better / improved planting methods, better agronomical practices, soil fertility management, moisture conservation and other quality aspects. It has been shown from research that adoption of line sowing method enhances grain yield by over 35%.

Production in Non-Traditional Areas and Seasons

Cultivation has now been transferred to regions where it was not done previously in India. These new areas have potential for better moisture conservation and have been able to produce over 1800kg/ha of grain yield.

Dissemination of Technology

Most producers lack the knowledge of the emerging technologies in guar production and processing. This constraint is also attributed to lacking financial resources to access information.

High Gum Content and Varied Viscosity Levels

There is little variation in the gum content among the various guar varieties which ranges from 29 – 30% only. There is need for this content to be increased to about 35% which will increase the guar gum yield and the ultimate profitability of the crop. This can be achieved through more biotechnological research aimed at acceleration of gum content and viscosity.

Constraints and Development Opportunities of Guar Gum

Growth period: Currently, the available varieties of guar gum mature in 90 days. There is need for developing early maturing varieties. Research shows that the S. Serrata, a wild guar species can be used as a source for earliness in the guar crop.
Plant type Improvement: there is ongoing research on producing crops with less biomass and more reproductive area, as well as crops that will achieve greater synchronization of flowering for greater grain yields.
Improved gum quality for specific applications: Guar gum for food manufacturing requires high gum content and should also have good viscosity.

Production of odorless and tasteless guar for food and feeds applications can also be a key area of research. For gelling applications, depletion of the galactose molecules can also be an area of innovation.

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Phytochemical Constituents of Cassia Gum that Have Changed Lives

Posted on October 8, 2019 by Ajit Patel

It is estimated that a high percentage of people living in the developing countries rely on various forms of traditional medicines for primary health care needs. The medicinal properties of these plants have made a great contribution in the development of traditional herbal therapies. The cassia gum contains a wide variety of phyto-pharmaceuticals that have become very important in various industries such as agriculture, human and vetinary medicines.

It is believed that herbal medicines have lesser side effects and less costly compared to the allopathic medicine. The cassia tora plant is well known for its extracts having high laxative and purgative purposes. The cassia gum powder is always utilized in research for its photochemistry and pharmacological properties ranging from anti – diabetic action to anti viral activity in the body. The powder has been reported in ancient ayurvedic literatures against skin diseases such as ring worms, eczema and scabies.

Phytochemical Constituents of Cassia Gum

Some of the important Phytochemicals of the cassia tora seeds include the cinnamaldehyde, gum, tannins, mannitol, coumarins pinene and eugenol. The leaves and seeds have been found to have laxative, antiperiodic, anthelmintic, ophthalmic, liver tonic, cardio tonic and expectorant properties. The chemicals have also been found to have anti leprosy activity, anti flatulence, anti bronchitis effect and high anti cough effects.

In the sub continent of India, the cassia plant extracts are used as natural pesticides in farms operating organic farming techniques.

Life Changing Cassia Gum Powder Medication on Malaria Parasites

In a detailed research on the Phytochemicals of the cassia tora plant, the cassia gum powder extract, processed through various chemically advanced methods also showed the presence of Glycosides and Saponins. The cassia gum powder extracted from the cassia tora plant showed to have strong larvicidal activity against the Anopheles stephensi mosquito species. The maximum action has been shown to occur when the alcoholic extraction method is used for the active ingredient in the cassia gum.

Tablet Binder Properties of Cassia Gum Powder

There is a lot of research going on for the usage of the cassia powder in the process of tablet binding during tablet manufacturing. This is due to the presence of the gluco-mannose chemicals on the seeds of the plant. The dried and coarse powder seeds of the cassia tora show a high percentage of mucilage that is useful in the tablet binding process. Furthermore the data shows that the mucilage has a favorable PH of 5.6 – 6.5, that has no effect on the gastro intestinal tract and the gum is suitable for use in uncoated tablets.

Other Functional Uses

The processed cassia gum galactomanan has important differences from other related galactomanans. The presence of a high number of galactose side chains prevents the synergistic gelling effects with other anionic polymers. Due to this fact, a smaller amount of the hydrocolloid blend of cassia gum is required to achieve similar effect, compared to when carrageenan alone is used. This translates to high savings on cost when large scale manufacturing is done.

As a result of this, the cassia gum powder has gained popularity in food industries such as in the manufacturing of cheeses, frozen dairy desserts, meat products such as salads and sandwiches and in the making of poultry products.

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Guar Gum Derivatives Manufacturing and Marketing for Industrial Usage

Posted on October 7, 2019 by Ajit Patel

Guar gum derivatives are high valued products obtained through chemical engineering processes and chemical reactions to enhance the action of the guar molecules in various industrial processes.

The petroleum industry is the biggest consumer of the various guar gum powder derivatives. With the deepening oil and gas wells, the conditions for oil and gas extraction have become more demanding in respect to pressure, temperatures, Ph levels and other conditions. The stability of the guar gum is critical with these conditions and development of stable derivatives is important.

Manufacturing Guar Gum Powder Derivatives

Modification by chemical reaction is the most widely used process in manufacturing of guar gum powder derivatives. These processes include;

Carboxymethylation of guar gum

Research has shown that carboxymethylation improves the properties of crude guar gum. Its usage is very important in the hydraulic fracturing process due to the resulting high viscosity of the aqueous solution and the ability to reversibly cross link the material. The resulting single derivative is called carboxy methyl guar (GMG) and has high industrial demand. Double derivative of guar gum has also been produced called carboxy methyl hydroxyl propyl guar (CMHPG) for industrial usage.

Cross linked guar gum

Dialdehyde cross linking guar gum is blend using phosphorus oxychloride, sodium periodate and ethanol. Cross linking of the guar gum also reduces the viscosity and swelling power of the guar gum from the increased molecular weight and cross linkages formation.

Modification of Guar Gum through Mechanical Processes

Normal manufacturing of guar gum powder is a mechanical process where guar splits are made through conventional milling process and converted to a fine 200 mesh powder.

Slow hydrating guar gum: Guar splits are grinded in coarse particle size and reduced prehydration, and higher pore sieves to achieve coarser powder with dehydrating properties.
Fast hydrating guar gum: In this stage, prehydrated over swelled guar splits are grind to fine particle size to achieve fast hydrating properties.
Hydrophobically modified guar gum: This is a new development in guar gum derivatization that resulted to a new category called hydrophobically modified polysaccharides (HMPS). This class of polymers possesses both hydrophilic and hydrophobic parts. It has been observed that the HMPS are very efficient viscosifier of aqueous media.

Industrial Importance of Guar Gum

The synthesized guar derivatives have extraordinary features. When compared to the parent polymer, the low viscosity of the grafted guars makes them less damaging to the underground formations.

In addition to the oil and gas extraction industry, guar gum powder and guar derivatives have applications in the paint and ink manufacturing. They may work as dispersants and thinning agents due to ability to lower viscosity and reduce the shear thinning. Synthesis of surfactants can also be done from the hydrophobic modified products of carboxy methyl guar.

Conclusion

The guar gum powder has numerous physical and chemical properties that make it a suitable product in various industries. The chemical structure allows it to be modified to obtain derivatives of desirable properties that are much less expensive, bio degradable and eco friendly.

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Critical Review of Guar Gum Powder and SWOT Analysis

Posted on October 4, 2019 by Ajit Patel

The Global guar gum exports continue to grow rapidly with the biggest importer being to the United States of America. Other major importers include Canada, Europe and other nations. In terms of production, the sub continent of India is the largest producer of the guar gum, contributing approximately 80% of the total world production. This is closely followed by Pakistan making approximately 15% of the total production.

Guar Gum Powder Processing

The guar seed has three important parts that contribute to making of the guar gum powder. These are the seed coat, the endosperm and the germ. The guar gum which is the prime and marketable processed product from the guar seed is derived from the endosperm. The polished endosperm is separated from the fibrous material to obtain the Guar splits. The refined splits are pulverized and treated in several stages to obtain the guar gum powder. The gum is further refined to make yellowish white powder.

Important Properties of Guar Gum

The properties of the guar gum powder that make it useful for various applications include;

Good solubility in cold and hot water
Film formation properties
Has resistance to oils, greases and solvents
It is a good thickening agent
Water binding capacity
High viscosity
Ability to function at low temperatures

The commercially important end products of the guar gum powder include the hydroxyl alkylated guar gum, oxidized guar gum, acetates of guar gum, sulphated guar gum, cationic derivatives of guar gum, guar gum acrylamide and reticulated guar gum.

SWOT Analysis

Strengths

Approximately 80% production is India hence good economies of scale
The guar crop is drought tolerant, and sun loving hence suited to the semi arid growing conditions.
Multiple functions and industrial uses of the guar gum powder
Demand is always rising due to industrial use in the hydraulic fracturing process of oil shale gas production.
By products , the guar meal korma has important uses in the animal feed industry
90 % of the product is exported to other countries mainly for the oil shale gas exploration; hence there is a ready market for the guar gum powder.

Weaknesses

Community level organizations have poor participation in the value chain; hence maximum benefits go to the traders, processors, speculators and exporters.
Community processing systems are absent, and most processing done by private processors.
The business has high involvement of speculators who control the trade.
Producer income is low due to many intermediaries.
No grading at the farm leaves producers at the mercies of buyers.

Opportunities

Government subsidies to farm inputs will lead to reduced cost of production and more profits to the farmers.
Establishment of farmer led processing facilities, packing, storage and transport systems leads to greater returns to the farmer.
More uses are emerging for the guar gum powder, hence growing business opportunities.

Threats

Presence of substitutes for the guar gum powder in the hydraulic fracturing process negatively affects the total sales of guar gum powder.
Adverse climatic conditions affect the crop production and yields
Poor farm gate prices may affect farmer s interest in farming the crop.

Conclusion

The guar gum supply chain remains stable and is set to continue growing as more and more industrial uses emerge.

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Safety and Efficacy of Cassia Gum for the Pet Food Industry

Posted on September 30, 2019 by Ajit Patel

The cassia obtusifolia, also referred to as cassia tora is a weed crop plant belonging to the Caesalpinaceae family. The plant mostly occurs in India, Nepal, china, Pakistan, Afganistan, mynmar and may also be found in Bhutan. The product is manufactured through grinding the cassia tora seeds. It is now a recognized food additive containing repeating units of galactose and mannose in a ratio of 5:1 respectively.

Currently, the Indian sub continent is the biggest manufacturer and exporter of the cassia gum powder. The powder is increasing in demand across the globe due to increasing applications in the food and feed industry as well as the beverage industry.

Cassia gum is currently authorized in feed with moisture content less than 12% as an emulsifying and stabilizing agent, thickener and gelling agent. The gum is also authorized for similar technological purposes in some food stuffs such as edible ice; dairy based desserts, fermented milk products, cheese, dressings and dehydrated soups.

According to the European food safety authority (EFSA) the cassia gum is used in combination with other gelling agents such as the kappa- carrageenan or the Xanthan gum during manufacture of the pet foods.

Anthraquinones content

The cassia gum is recognized to contain anthraquinones in it. This is a group of functional and diverse aromatic chemicals that are structurally related to anthracene, and has a parent structure 9, 10-dioxoanthracene. They occur naturally in the cassia species in free glycone and glycosylated forms.

The introduction of purification steps in production of cassia gum has resulted in considerable reduction in the anthraquinones concentration. The use of more specific analytical methods such as the high performance liquid chromatography (HPLC) has enabled separation of individual anthraquinones. This has helped in better purification procedures to be developed. The specifications of cassia gum food additive allow a maximum content of total anthraquinones at 0.5mg/kg which is at the detection limit.

Stability and Homogeneity

Cassia gum powder is used as a food additive in combination with other gums in order to obtain the optimal gelling and stability. Research was conducted on the stability of the gel over a period of three months for canned dog food and showed no significant losses of gel strength.

Bio Availability

The anthraquinones present in the cassia gum are considered to be poorly bio available and hence minimal side effects to pet animals. It is also thought that where a fraction is absorbed, they undergo liver oxidative and conjugative bio transformation and finally excreted by the body.

Efficacy

Research has been done on the efficacy of the cassia gum powder, by studying the gel strength values of the complete canned dog food. It was observed after three months of storage that the products remains stable and it has no effect on other product ingredients hence remains very effective.

Safety to Pet Animals

Research has concluded that only semi refined cassia gum that meets specifications of cassia gum as a pet food additive should be used in the manufacturing of pet foods. The maximum allowable content should also be maintained as 13200 mg/kg complete feed.

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Evaluation of Health Aspects of Guar Gum in Food

Posted on September 24, 2019 by Ajit Patel

The guar gum is the ground endosperm of the guar plant seed found mainly in India and Pakistan. It also occurs in Texas in the United States. It grows mainly in the arid and semi arid regions. Chemically, the guar gum is a polysaccharide composed of mannose and galactose units joined by glycosidic linkages. The guar gum is soluble in cold water and effectively acts as a non ionic hydrocolloid. This makes it an effective thickening agent for various food applications. Due to its relatively cheap cost and availability, it has gained widespread popularity not only in food but also in other industrial applications.

Health Aspects of the Guar Gum

Studies indicate the guar gum is beneficial for a few specific areas of health and provide some health benefits.

Digestive Health

Due to its high levels of fiber, it has been found to support a healthy digestive system. Studies have found that it can help relieve constipation through speeding up food movement through intestinal tract.

Blood Sugar

Since the guar is a type of soluble fiber, it can slow absorption of sugar and lead to reduction in the blood sugar levels. Research has shown that regular consumption of food with guar gum leads to a significant drop in blood sugar and a rapid decline in the level of LDL cholesterol in the body.

Blood Cholesterol

Research has found that soluble fibers such as the guar gum have a cholesterol lowering effect. The fiber binds the bile acids in the body and causes them to be excreted. This decreases the amount of bile acids in circulation and forces the liver to use up cholesterol and produce more bile acids. This leads to a decrease in the cholesterol levels in the body.

Weight Maintenance

This is mainly associated with the role of fiber in reducing the total food intake. The fiber moves through the body undigested, thus promoting a satiated feeling and reducing the person’s appetite. The guar gum has been found to cause reduction of appetite and reduced intake of calories from snacks consumption.

Food Processing Applications

The guar gum solutions show good stability in most food processing operations and recipes. They have also been found to have good thermal stability at neutral PH levels. The cold solubility and good freeze – thaw stability has also made the guar popular in cold processed / frozen foods. In ice cream formulation, it is used to provide that smooth melt down and reduce the thermal shock while in meat products it helps prevent fat migration and dripping of fats in sausages.

Control of Viscosity

The main property of guar gum is its ability to form the viscous colloidal solutions after hydrating with cold water. The resulting solutions exhibit a variance in viscosity versus the shear rate of the non – Newtonian fluids.
The guar gum is also used in viscosity control during processing whereby it prevents clumping at the filling heads during canning processes. It is also widely used as a flour additive in the backing industry.

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Guar Gum Powder as a Thickening Agent in Mayonnaise

Posted on August 23, 2019 by Ajit Patel

Guar gum powder is derived from Guar gum also known as guaran. Guar gum is extracted from guar beans. The Guar seeds are processed mechanically using several procedures like debusking, hydrating. They are later screened as per the application to produce a free-flowing powder (off-white in colour). The plant Guar Bean is mainly found in India and Pakistan. A large percentage of this is produced in India.

This article goes on to describe the properties of Guar Gum powder, how it is useful as a thickening agent and the role of a thickening agent in Mayonnaise.

Main Properties of Guar Gum Powder

It has several useful properties that make it vital for several applications in many different industries. Its ability to hydrate in quick time in cold water and attain a high level of viscosity even with low concentration is highly beneficial. The fact that it is soluble in cold water and also provides full viscosity in cold water is also taken advantage off for many applications.

Here are the main properties:

It is an excellent thickening agent.

It is an efficient and cost-effective stabilizer and emulsifier.

Provides good texture, water-binding and prevents crystal formation.

Soluble in cold water but not in many organic solvents.

It has good film-forming property.

Possess excellent hydrogen properties.

Guar Gum Powder as a Thickening Agent

The fact that guar gum powder has good chemical and physical structure makes it one of the chosen additives form several food products. Its water solubility capability helps create a thick structure. As an additive Guar Gum Powder is extremely useful as a thickening agent, binding agent, stabilizer and emulsifier. It is useful for several applications and has there are many advantages of using it.

It can reduce the baking time.

Replaces flour in baked food making it easier to digest.

Helps increase the shelf life of food products.

Its excellent ability to absorb excess liquid makes it an excellent thickener.

It is optimal to produce low-calorie food and is useful in reducing oil content.

Role of Thickening Agent in Mayonnaise

Mayonnaise is a thick sauce that is made from oil (it is also creamy), egg yolk, lemon juice, vinegar and seasonings. Mayonnaise is essentially an emulsion of two liquids that will not mix where the ingredients may vary as per preference. The method of obtaining an emulsion is to gradually add one ingredient to another while rapidly mixing the ingredients.

A thickening agent is vital for mayonnaise to provide necessary viscosity. The main aim of the thickening agent is to improve good texture; the benefit being it will taste better and help the flavour have a greater impact on your taste buds. As far as mayonnaise is concerned it uses an emulsion of fats and liquids. It is optimal for use as a thickening agent in mayonnaise.

The fact that it is gluten-free makes it the optimal additive. It is derived from the cluster bean plant and is more effective (thickening power) as compared to cornstarch or locust bean gum. It helps increase the viscosity without causing any other reactions or changes in other properties. Besides which, it also helps improve the suspension of several other ingredients, provides extra binding, good to keep calories low and is one of the most popular natural additives.

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Guar Gum Powder in Baking Procedure of Biscuits

Posted on August 19, 2019 by Ajit Patel

Guar Gum is derived from the endosperm of guar beans (cluster beans). The seeds of a Guar plant consists of three main parts, the germ, endosperm and the husk. The way this is processed involves removing the husks, followed by process of milling, filtering to produce a slightly yellow powder that is flowable. Guar Gum Powder is derived from Guar Gum that is native to the tropical region of Asia.

Important Properties & Applications

Guar Gum Powder is useful as a thickening agent, emulsifier and a stabilizer. Here are the main properties listed here:

Ability to hydrate rapidly in cold water and attain very high viscosity with low concentrations.

Soluble in cold water but insoluble in several organic solvents.

Strong hydrogen bonding properties.

Very good thickening, emulsion, stabilizing and film-forming properties.

Viscosity depends on temperature, ph level, presence of salt.

Shows resistance to oils, greases and solvents.

It has several applications in mining industry, petroleum drilling, textile manufacturing and food industry. It has widespread applications in the food industry as an additive. It is invaluable for purpose of baking. The benefit being it increases the shelf life of all baked produces mainly due to its ability to absorb excess water. It is useful in enhancing the softness and quality of bread, it also helps reduce time and effort for preparation of the batter. Besides being very useful for baking products it is useful for several other food products like frozen foods, the meat industry and pet foods.

Use of Additives for the Baking procedure of Biscuits

Guar Gum can be used for many different baking purposes and there is a different amount for each recipe. For example, if used for bread & pizza dough recipes you need to add 1 teaspoon of guar gum powder per cup of gluten-free flour, if used for cake or muffin it is necessary to add half a teaspoon per cup of gluten-free flour. As for when baking biscuits it is also advisable to add half a teaspoon per cup of gluten-free flour that is being used.

Advantage of using guar gum powder is that it is odourless, easily soluble in cold water and is free-flowing. It provides texture to the flour and it also responsible for providing elasticity that ensures bread fluffiness and chewiness. It is very useful for purpose of baking especially for the dietary management of a diabetes patient.

It is very useful as a binder during the baking process of biscuits. The purpose of a binder is to bind protein and starch molecules to ensure a good structure is formed for the baked products. It is vital when using gluten-free flour since it can form a network. Using a binder can strengthen the protein networks in various flours used in gluten-free baking. A binder as the name suggests if the true glue that keeps everything in place and binds all ingredients together. A binder is responsible for keeping the biscuit in place and prevent it from falling apart.

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