Critical Review of Guar Gum Powder and SWOT Analysis

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.

guar gum powder

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

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.

Thickening and Gelling Agent of cassia tora for Canned mammal feed

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

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.

guar gum powder

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

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 powderGuar 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

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.

guar gum powder for food industry

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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Application of Cassia Gum Powder in Beverages

Cassia gum powder is extracted from the endosperms of the seeds of Senna obtusifolia and Senna Tora. They are also known as Cassia obtusifolia & Cassia tora respectively. Cassia gum comprises at least 75% polysaccharide with the mainly composed of galactomannan. It has a mannose: galactose ratio of 5:1 that results in a higher molecular mass.

The colour of cassia gum powder is off-white and odorless in nature. Its structure imparts it several properties that make it suitable for application in numerous industries. The cassia tora plant also consists of around 1-2% cassia oil that imparts a spicy aroma and improves the food taste.

Properties of Cassia Powder

Cassia powder comprises of 75% polysaccharides by weight. This makes it highly soluble in hot water to form a full stable viscous gel. It thus finds application in industries to be used as emulsifiers, thickeners, and stabilizer additives. Cassia gum powder is used extensively preferred for use in the food industry. It is used as an additive for human feed as well as pet and cattle feed products. The cassia seedling constitutes of resins, sugars, tannins, gums, mucilage, oils, and cinnamaldehyde that makes the cassia powder a very natural choice for its use as food additives. Additionally, it is also used as pesticides, since it is a natural ingredient. The cassis powder, therefore, is used as an additive in pet food and cattle feed products as well as the powder does not cause any toxic effects on the animals. It is considered safe to be used for both animal feed and human food thickening.

cassia gum powderCassia Powder in Beverages

Cassia powder is the most preferred natural ingredient in the food industry. It is used as a thickener, foam stabilizer, and water retention agent for making different beverages. It is also used as a food additive in making cheese, frozen dairy desserts, meats, and poultry products. The seeds of cassia have several health benefits in them. For long, cassia gum powder has been preferred for ayurvedic applications for the treatment of several diseases. Cassia seed along with haw, pollen, honey, and jasmine are utilized in preparing the healthy beverage. It helps in lowering the blood fat & blood pressure and exhibits curing effect for diseases, like photophobia, constipation, cerebral vascular sclerosis, neurasthenia, gastroenteritis disorder, climacteric syndromes, prostatitis, etc.

Additionally, the bark of cassia induces hot taste and is thus preferred in winters to make the body warm. Cassia tora tea is prepared from the cassia seeds and is in high demand in Korea. A health drink made from cassia seed holds great medical importance in China. The preparation of this drink involves a series of procedures, like impurity removing, toasting, peeling, and powdering. It is made sure that the concentration of the main component of this drink, i.e. Cassia seed, is kept high in order to have a greater utilization ratio. This drink can be considered for long-term consumption and has no side effect.


The Bottom Line:

The structure of cassia gum powder imparts it several benefits that make it suitable for various industrial applications. Cassia gum has several health benefits and is used in the preparation of beverages that have great nutritional advantages. The fact that the cassia powder is a great thickening, foam stabilizing and water retention agent highlights its importance as an ingredient in the preparation of numerous beverages.

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Application of Guar Gum Powder in Making Kefir

Guar gum, chemically, is an exo-polysaccharide that is composed of the sugars- galactose and mannose. The backbone of the structure is a linear chain comprising of β 1,4-linked mannose residues to which galactose residues are 1,6-linked at every second mannose. As a result, they form short side-branches. Guar gum has the ability to withstand high temperatures of 800c for around five minutes. The presence of extra galactose points makes the guar gum more soluble in water. There are a number of other properties of guar gum powder that makes it suitable for wide industrial applications. Guar gum is used in the food industry, textile industry, paper industry, explosives industry, pharmaceutical industry, cosmetics & toiletries industries, hydraulic fracturing.

What is Kefir?

Kefir is a type of fermented milk drink, which is quite similar to yogurt. It first originated in the Caucasus, Eastern Europe, and Russia, and was prepared by inoculating cow, goat, or sheep milk with kefir grains. The grains of kefir are fermented overnight at ambient temperatures that yields sour, carbonated, and slightly alcoholic beverage having taste & consistency similar to yogurt. It contains a symbiotic culture of lactic acid bacteria and yeasts embedded in a matrix of proteins, lipids, and polysaccharides. This pattern resembles that of small cauliflower grains and is formed due to the result of microbial activity.

During the fermentation of kefir grains, the ingredient composition changes. Lactose or the sugar present in the milk is converted into lactic acid by the bacteria causing acidification of the product. This lactic acid is further broken into propionic acid. Other compounds that play a major role in flavor addition of kefir are pyruvic acid, acetic acid, diacetyl, acetoin, citric acid, acetaldehyde, and amino acids.

guar gum powderGuar Gum Powder in Kefir

Guar gum powder is used as an additive in making kefir. It is an important component for making dairy products. It is used in making cheese and improves its texture and tenderness. Guar gum powder also adds a mouthfeel to the dairy products and hence is widely preferred in the industry.

Guar gum powder is used in kefir as a thickening agent. Apart from kefir, it is preferred as a thickener in milk, yogurt, and liquid cheese products and help to maintain the homogeneity & texture of ice-creams. The structure of guar gum imparts it a number of properties that makes it suitable for numerous applications as gelling, viscosifying, thickening, clouding, and binding agent.

How to Make Kefir?

The first step of making coconut milk kefir includes mixing of kefir grains in the coconut milk and stirring it with a non-metal spoon. Then, cover the mixture with a coffee filter or a cloth and secure it by a rubber band. It is then cultured at room temperature, between the range of 68°-85°F. Guar gum powder is added before the solution is kept for culture in place of other additives and sweeteners as they can be hard on the kefir grains. Start checking the condition of culture after 12 hours. Once the coconut kefir has achieved the required consistency remove the milk kefir grains from it.

The Bottom Line: Guar gum powder is the most preferred additive in making Kefir. It is used as a thickening agent and should be added to the solution (before being kept for culture) in place of other additives and sweeteners who have the tendency to be hard on kefir grains. Guar gum has the ability to be used as a gelling, viscosifying, thickening, clouding, and binding agent in numerous industries.

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Global Hydrocolloid Market in the Food Industry

Hydrocolloid is a substance that creates a gel by making use of water. It has several applications in many industries like food processing industry. Hydrocolloids are very popular and are a wafer type dressing with agents that form a gel in an adhesive compound. It is a heterogeneous group of long-chain polymers that has the ability to modify the rheology of food systems. It affects the viscosity (flow behaviour) and texture (mechanical solid property).

There has been a rise in demand for hydrocolloid market which is mainly due to the processed food industry. Several statistics suggest that the hydrocolloid market will reach $108.5 billion by 2020. There are many applications in several other industries like pharmaceutical, mining, tobacco, textile, oil drilling, and more.

Importance of Hydrocolloid

Cassia Gum Powder is comparatively new food hydrocolloids. Caesalphiniacease is a wild crop found in several parts of the Indian Subcontinent and is useful to produce cassia gum powder. It is also found in several other regions like China, Indonesia. It is useful as a thickening agent, emulsifier & texturizer and has several applications in many different industries.

There are many applications for Hydrocolloids including that for medical treatment. A dressing created with the help of hydrocolloids has an ability to provide an optimal healing environment. The fact that it is moist and insulating is an added advantage. If a wound is free from infection, the use of hydrocolloids is very useful; since it allows the enzymes of the body itself to heal a wound. Some of the popular properties of hydrocolloids include:

  • Waterproof backing
  • Consists of gel-forming agents
  • It is available in several shapes and sizes.
  • There is an adhesive border which is optional.

It also has several applications in the food industry besides the medical industry. Some of the popular hydrocolloids are Guar Gum Powder and Cassia Gum Powder. The popular applications of hydrocolloids in the food industry include use as a food additive and health promoter. It has several useful properties that are vital to the food industry.

  • Thickener
  • Gelling Agent
  • Fat Replacer
  • Emulsifier
  • Clarifying Agent
  • Whining Agent
  • Flocculating Agent
  • Clouding Agent

 Hydrocolloids in the Food Industry

Demand for Cassia Gum Powder

The global market for food stabilizer has been growing and is likely to grow further. In fact, as per several statistics, it grows at a CAGR of 4% by 2020. Ready to eat or processed food is becoming more popular and the growth of the global hydrocolloid market is likely to increase  demand for such convenient food. The food market in India and China are the main targets for such food items due to rapid urbanization and number more of working women.

Here are several statistics and facts that help understand the rise in demand for hydrocolloids:

  • Hydrocolloids market has estimated to account for 8.8 Billion USD in 2018.
  • It is projected to grow at a CAGR of 5.3% between 2018 & 2023 and reach a value of 11.4 Billion USD by 2023.
  • Hydrocolloids are increasing in demand due to the rise in demand for convenience food.
  • The change in lifestyle and eating habits of consumers across the globe is contributing to increase in demand of hydrocolloids.
  • The people are becoming more conscious about their diet and nutrition hence this too has been a contributing factor.
  • Although, food & beverages sector is the fastest growing segment that has resulted in  high demand for hydrocolloids, there are several other sectors that have also contributed. This includes cosmetics & personal care products and pharmaceutical industry as well.
  • Some of the common food products that have contributed to the increase in demand are dairy products, confectionery, meat & poultry products, beverages, bakery items, sauces and dresses.
  • The main application in food products is as in the form of an emulsifier, fat replacer, gelling agent and stabilizer.
  • There is a steady increase in demand since 2016 and it is expected to grow rapidly till 2023. This rise is global and includes countries in North America, Europe and the Asia Pacific.

Thus, the global hydrocolloid market is on the rise and it is mainly due to the food industry. This trend is likely to continue into the future thus increasing the demand for hydrocolloids like Cassia Gum Powder.

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Global Food Regulatory Information for Cassia Gum Powder

Cassia Gum Powder is produced from the seed of a crop known as Caesalpiniaceae, that grows in many parts of India. It happens to be a natural gelling agent and has several applications in the food industry and several other industries as well. Cassia has several useful properties, it acts as a stimulant, carminative, and tonic. Cassia also contributes to the spicy aroma and taste. It is a natural pesticide for organic farms and is also very popular in the pet industry.

This article goes on to provide important statistics and facts about Cassia Gum Powder which makes it evident that it is in demand; as well as the regulatory information for different countries.

Important Stats and Facts

  • Cassia Gum Powder market was valued at 10.1$ million US in 2015.
  • Between 2018 and 2023 there is expected to be a CAGR of 6.7%.
  • There is expected to be a CAGR of more than 6% by 2022.
  • Dog food is expected to account for a fair share of the demand by 2023.
  • The use of Cassia-Gum Powder has been approved in several countries in Europe, as well as China and Japan.
  • This market is segmented into North America, South America,, Europe, Asia-Pacific, Africa.
  • North America is likely to dominate the market share by approximately 30%.
  • The other top regions include Asia-Pacific, Africa with Western Europe being last.
  • Demand for Cassia is on the rise globally due to the change in the rules & regulations in several regions around the world. This includes countries like Japan, China, Europe, America.
  • It tops a list of food stabilizers in Europe.
  • There is high demand in countries like USA, Canada, China, Mexico, India, Australia, South Africa, Brazil and Turkey.

cassia gum powder

Regulatory information for Cassia Gum Powder

  • Europe: It is approved for use in Europe as a stabilizer, thickening agent, and gelling agent for the use as canned pet food (exclusively for cats and dogs). It has been approved by the Europe Commission Directive (ECC No. E 499). It has also been approved for use for human food applications as of 2010. It has also been recognized for use as “GRAS” in food for a maximum of 2%. It has approved for use mainly in baked foods, cheese, jams, and jellies.

  • Japan: Japan has also given the approval to use it as a food additive. This approval is by the Ministry of Health and Welfare as of August 1995.
  • United States: It has been analysed by the experts in several areas to ensure it is safe to use. Experts from toxicology, pharmacology and food science have reviewed the safety of cassia gum powder for use as a thickening agent. This analysis has been conducted for use by humans and for the purpose of pet food as well. The review has received ‘GRAS’ approval (General recognized as safe). for food products. The approval for use as a stabilizer is still pending.

  • Australia: It is approved by the Australian government to use in the Australian market.

The approval has been listed in the Annex of the Council Directive as approved by commission directive. The main purpose to the Annex of the Council Directive is to protect plants from any harmful organism as well as prevent it from spreading. This includes rules to prevent importing harmful organism from entering as well. The directive states that the substance should not endanger any animal or human health. In the case where it is found to be harmful to either animals or humans, it will be suspended for up to 4 months.

As per the Federal Food, Drug, and Cosmetic Act, the tolerance level for pesticide reside of the foods has been set. Thus, if any food contains a residue it will be seized by the Government; it is also possible for the Government to seize the commodity if necessary. The product also needs to be approved by the National Toxicology Program (NTP).  Any product approved by NTP is safe for humans and animals to consume. NTP states that the products are scientifically tested.

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Significance of Guar Gum Powder for Ice Cream & Other Food Industry

Guar is grown in several countries around the world. Countries like India, Pakistan, USA, Australia and Africa grow Guar. However, it is believed over 80% of the Guar production is from India. Guar Gum Powder that is grown in these countries has several useful properties and applications.

The important properties include thickening, stabilizing and its high low-shear viscosity. This make is optimal for several industries like food, textile, oil & gas industry, and many more.

Some of the common applications include usage as a natural thickener, emulsifier, bonding agent, stabiliser, hydrocolloid, soil stabiliser, gelling agent, soil stabiliser, natural fibre, fracturing agent and flocculants.

This article goes on to describe the use of Guar Gum in the food industry and several other industries and especially for Ice Cream.

Importance of Guar Gum Powder for Ice Cream

Guar Gum Powder is useful in the making of Ice Cream since it helps it increase mix viscosity. This helps create a smooth and creamy structure. This also help reduce the melting properties of an Ice Cream. The advantage of using Guar Gum is that it has a higher viscosity compared to other hydrocolloids.

The other properties that gives it an edge is a highly effective binder, plasticizer and stabilizer and emulsifier. The fact that it is a polysaccharide with high galactose and mannose is also of significance. These properties make it vital to the food industry, especially for Ice Cream.

As a stabilizer, Guar Gum Powder helps improve the creaminess and reduce wateriness in the Ice Cream besides which it has a water thickening capacity of up to eight times that of cornstarch. One of the other advantages being that it also reduced crystal growth, shrinkage, and melting during storage. It is also beneficial in decreasing the fat content and increasing water concentration in the formulation.

guar gum powder

Guar Gum Application in Other Food Products

It has several useful properties that make it invaluable to the food industry. For example, it is used as a moisture-preserving & fat retarding agent in the bakery. It also helps reducing water and aids oil separation sauces and salads. It is useful to produce high-grade confectionery, low-calorie beverages, and as a thickener in pet food.

Some of the popular applications in the food industry are listed here:

  • Increase in the shelf life bakery products and also helps improve texture, overall structure, crumb, moisture retention and dough yield.
  • Has better sheet formation of noodles and improves moisture retention.
  • It is a good viscosifier thus is vital to the pet food industry.
  • Absorbs free water and prevents excessive stickiness in pastry ices.
  • Improves the texture and flavour of processed cheese. It is useful as a stabilizer.
  • Improves feel, shelf life, the viscosity of beverages.
  • Fulfils the soups requirements with its application as a thickener and stabilizer.
  • Useful as a  binder for sausages. It is useful for several meat products since it absorbs free water and improves the flow rate and also helps prevent separation and migration.
  • Improves the flow properties in dressings and sauces and also helps as a thicker and emulsion stabilizer.

Guar Gum Powder is vital to several industries like the tobacco industry, pharmaceutical industry, etc. It also has several applications like for oil well stimulation, mud drilling, oil well fracturing, water-based & brine-based drilling fluids. It helps reduce friction in drilling holes and reduce the power requirements. It is also useful for drilling aid in water drilling, oil well drilling and geological drilling, explosives, etc. It has the right set of properties that also make it perfect for Ice Cream as well.

 

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