Guar gum (guar) is an ordinary powdery product, white or yellowish-white, practically odorless, used to stabilize, emulsify and thicken the texture of certain products, for example, coconut and almond milk, yoghurts, soups, body lotions, etc. There are many ways to use guar gum, they cover several industries.
It is obtained by grinding the endosperm (seeds) of guar beans - the pods of Indian acacia, which grows in India, Africa, Southeast Asia, Australia, Pakistan and the USA. The endosperm is rich in polysaccharides, especially galactomannans, mannose and galactose. In combination with water or liquid, the guar thickens, forming a gel-like texture that is well maintained with moderate changes in temperature or pressure.
Guar gum does not contain a large amount of essential nutrients, which is why it is a low-calorie product with a high fiber content. At the same time, like other emulsifiers added to many processed foods, guar gum can cause a number of side effects, such as digestive problems and various disorders of the gastrointestinal tract.
Guar gum absorbs a large amount of fluid in the digestive system. There is an established opinion that guar works well as a thickener in foods, much better than analogues: corn starch or other leguminous gum. In fact, guar gum can hold almost eight times more water than corn starch.
Useful qualities of guar gum
The general advantages and properties of thickeners and emulsifiers were discussed earlier in previous articles. However, guar gum has specific properties.
A unique property is that guar gum is insoluble in oils, fats, carbohydrates, ketones and esters - this means that it is very effective in stabilizing fatty substances.
Guar gum can be used instead of wheat flour in baking. It is able to hold air and water in place, making gluten free dough less crumbly and falling apart. Given that texture bonding is the main obstacle to gluten-free baking, guar gum is an easy way to make crispy bread or another baked product, such as a cupcake or pizza.
Guar gum also protects ingredients, such as fats and oils, from separation. This property can be useful if you want to make probiotic-rich homemade kefir (see the article on kefir mushroom) or yogurt. Guar gum in this case is useful for compacting and maintaining texture uniformity. The same goes for homemade fruit sorbet, ice cream, almond or coconut milk. Also, since guar exhibits the properties of an emulsifier, it can be used to store emulsions, napirimer, water with coconut cream or oil.
Guar gum contains a significant amount of carbohydrates, has a low digestibility, and also swells in the digestive tract, which can make a person feel full. For this reason, it is often used as a filler in various products. It has been found that guar foods can increase people's satiety, which can lead to less food, slow down digestion, and lower cholesterol absorption and glycemic index. Guar increases the viscosity in the intestines, which causes a slower rate of absorption of carbohydrates and stimulates the production of bile.
As a result, the absorption of glucose (sugar) slows down and cholesterol normalizes. This may be beneficial for prediabetics, diabetics, and people with high cholesterol. It is proved that the use of soluble fiber helps to lower cholesterol, and guar gum is a convenient way to get more of this component.
Guar works the same way as psyllium husk, chicory, or inulin fiber, reduces the rate of sugar absorption in the small intestine after eating, and promotes slower emptying of the stomach. Guar has a mild effect, which helps to avoid sudden surges and dips in blood sugar.
Another important advantage of guar is its ability to treat or prevent constipation. Guar gum is a common volume-forming ingredient in laxative supplements because it helps form stools by holding water in the intestines. This promotes regular bowel movement and alleviates the symptoms associated with constipation or diarrhea. Drinking guar can help treat symptoms of Crohn's disease, ulcerative colitis, or irritable bowel syndrome.
And yet, guar gum is often added to toothpastes.
Guar gum harm
Like any other food supplement, guar gum is best consumed in small quantities. First of all, pay attention to individual tolerance. If you find signs of any disorder, exclude guar from the diet.
Guar quickly gains volume and mass, which can be difficult to control when used in combination with a liquid. In large quantities, it is directly associated with serious problems, including death, as well as pulmonary embolism, obstruction of the lumen, mucus in the esophagus and small bowel obstruction. In some people, guar gum causes an allergic reaction that includes breathing problems, redness, itching, diarrhea, and asthma. The risk group includes those people who are allergic to soy, as well as those who are regularly exposed to guar in an industrial environment, while working in production.
Guar gum should be avoided in large doses in any form, including diet pills. Overuse can cause constipation, suffocation, obstruction of the esophagus or intestines due to persistent gel-like consistency.
The danger of using emulsifiers
Processed emulsifiers (see the article on emulsifiers), which are usually added to foods, have recently been closely associated with health problems. One of the reasons why this happens is that they can alter the normal (healthy) levels of bacteria in the human gut. This means that they (bacteria) can destroy the intestinal mucosa and contribute to low-level chronic inflammation.
In general, guar gum is a food stabilizer with the properties of a thickener and emulsifier, created from natural raw materials. Guar absorbs a lot of water, which can make a person feel full of food. He is also able to regulate blood sugar and cholesterol. Guar gum is used from baking gluten-free cookies, making sauces and cosmetics, before adding to conditioners and shampoos. For all its beneficial properties, large quantities of guar can cause many problems, some of which are even life threatening. Always use guar gum in very moderate amounts.
