Guar gum powder has high viscosity, which may help slow the movement of glucose during digestion.
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Guar gum forms a gel in water, which may influence the rate of glucose absorption.
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The galactose and mannose content of guar gum may support a controlled release of glucose.
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As a hydrocolloid, guar gum may affect carbohydrate behaviour in food systems.
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Food-grade guar gum powder is used in foods where it may support blood glucose balance.
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