{"id":414,"date":"2022-02-02T06:05:25","date_gmt":"2022-02-02T12:05:25","guid":{"rendered":"https:\/\/www.ulprospector.com\/knowledge\/?p=414"},"modified":"2022-03-02T15:32:03","modified_gmt":"2022-03-02T21:32:03","slug":"guar-gum-instability-alternatives-part-1","status":"publish","type":"post","link":"https:\/\/ulprospector.ul.com\/414\/guar-gum-instability-alternatives-part-1\/","title":{"rendered":"Guar Gum: Instability &#038; Alternatives, Part 1"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-421\" src=\"https:\/\/ulprospector.ul.com\/media\/2014\/04\/jelly_guargum-300x185.jpg\" alt=\"jelly_guargum\" width=\"300\" height=\"185\" srcset=\"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2014\/04\/jelly_guargum-300x185.jpg 300w, https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2014\/04\/jelly_guargum.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><em>Original article by Jill Frank &#8211; published Apr. 4, 2014<br \/>\nUpdated by Gavin Van De Walle on Feb. 2, 2022<\/em><\/p>\n<p>Natural gums are hydrophilic polysaccharides derived from plant or microbial source. Depending on the source from which they are derived, they can be classified as plant exudate gum, seed gum, microbial gum, or marine gums like <a href=\"https:\/\/www.ulprospector.com\/en\/na\/Food\/Product\/search?k=Carrageenan&amp;st=31&amp;utm_source=KnowledgeCenter&amp;utm_medium=article&amp;utm_campaign=2022fbn&amp;utm_term=guargum&amp;utm_content=VanDeWalle\" target=\"_blank\" rel=\"noopener\">carrageenan<\/a>.<\/p>\n<p>Of these types, <a href=\"https:\/\/www.ulprospector.com\/en\/na\/Food\/search?k=seed+gum&amp;st=31&amp;utm_source=KnowledgeCenter&amp;utm_medium=article&amp;utm_campaign=2022fbn&amp;utm_term=guargum&amp;utm_content=VanDeWalle\" target=\"_blank\" rel=\"noopener\">seed gums<\/a> are particularly rich in galactomannan, which binds water, prevents ice crystals in frozen products, emulsifies, moisturizes, thickens, stabilizes, and suspends many liquid-solid solutions.<\/p>\n<p>While many plants contain galactomannan, <a href=\"https:\/\/www.ulprospector.com\/en\/na\/Food\/Product\/search?k=Guar+Gum&amp;st=31&amp;utm_source=KnowledgeCenter&amp;utm_medium=article&amp;utm_campaign=2022fbn&amp;utm_term=guargum&amp;utm_content=VanDeWalle\" target=\"_blank\" rel=\"noopener\">guar<\/a> is one of the few gums manufactured commercially.<sup>1<\/sup><\/p>\n<p><a href=\"https:\/\/www.ulprospector.com\/en\/na\/Food\/Product\/search?k=Guar+Gum&amp;st=31&amp;utm_source=KnowledgeCenter&amp;utm_medium=article&amp;utm_campaign=2022fbn&amp;utm_term=guargum&amp;utm_content=VanDeWalle\" target=\"_blank\" rel=\"noopener\">Guar gum<\/a> hydrates rapidly in cold water. It produces a uniform, high viscosity gel that aids in thickening a wide variety of food categories.<\/p>\n<p>Here are a few examples<sup>1<\/sup>:<\/p>\n<ul>\n<li>In frozen foods, it aids in crystal growth, separation and syneresis control.<\/li>\n<li>In fried products, it helps reduce oil uptake.<\/li>\n<li>In condiments like ketchup and dressings, it helps in reducing phase separation in oil-water matrixes, maintains the free flow of the product, and improves consistency.<\/li>\n<li>In beverages, it aids in improving mouthfeel and viscosity.<\/li>\n<li>In dairy foods, it maintains viscosity, improves texture and controls ice crystal formation.<\/li>\n<li>In baked goods and confectionery, it prolongs shelf life and improves freeze-thaw stability. It also controls moisture, stabilizes the crystallization of sugars. In gluten-free baked goods, guar gum mimics the structure-building visco-elastic properties of gluten.<\/li>\n<li>In pet foods, it aids in moisture retention, thickening, and stabilizing.<\/li>\n<\/ul>\n<p>And although guar gum is one of the cheapest <a href=\"https:\/\/www.ulprospector.com\/en\/na\/Food\/search?k=hydrocolloid&amp;st=31&amp;utm_source=KnowledgeCenter&amp;utm_medium=article&amp;utm_campaign=2022fbn&amp;utm_term=guargum&amp;utm_content=VanDeWalle\" target=\"_blank\" rel=\"noopener\">hydrocolloids<\/a> with a strong safety profile when used in permitted levels by regulatory agencies, <a href=\"https:\/\/www.ulprospector.com\/en\/na\/Food\/Product\/search?k=Guar+Gum&amp;st=31&amp;utm_source=KnowledgeCenter&amp;utm_medium=article&amp;utm_campaign=2022fbn&amp;utm_term=guargum&amp;utm_content=VanDeWalle\" target=\"_blank\" rel=\"noopener\">guar gum<\/a>\u00a0prices have taken a roller coaster ride. Over the last few years, guar gum prices have steadily decreased but have recently begun to increase to new highs, in part from a revived demand from the oil exploration sector and poultry and animal feed industry.<\/p>\n<p>As such, manufacturers have sought alternatives with similar proprieties to offer cost and product stability, while prices in the entire\u00a0<a href=\"https:\/\/www.ulprospector.com\/en\/na\/Food\/search?k=hydrocolloid&amp;st=31&amp;utm_source=KnowledgeCenter&amp;utm_medium=article&amp;utm_campaign=2022fbn&amp;utm_term=guargum&amp;utm_content=VanDeWalle\" target=\"_blank\" rel=\"noopener\">hydrocolloid<\/a>\u00a0industry have the potential to fluctuate.<\/p>\n<p>Alternatives should be considered for their use rate, as well as impact on taste and texture of the finished product. It is possible to blend multiple alternatives together to match or exceed individual system functionality requirements and to build a system that may help buffer any future cost issues. Suppliers may make custom blends as well.<\/p>\n<p>Here are viable alternatives to guar gum:<\/p>\n<ol>\n<li><a href=\"https:\/\/www.ulprospector.com\/en\/na\/Food\/Product\/search?k=Xanthan+Gum&amp;sug=1&amp;st=31&amp;utm_source=KnowledgeCenter&amp;utm_medium=article&amp;utm_campaign=2022fbn&amp;utm_term=guargum&amp;utm_content=VanDeWalle\" target=\"_blank\" rel=\"noopener\"><strong>Xanthan gum<\/strong><\/a> can provide many similar properties of guar related to the ability to control moisture in finished products and remain soluble in cold water.\u00a0 Xanthan gum can aid in emulsion stabilization, is usually not impacted with pH or temperature changes, and offers synergistic viscosity increases when used with locust bean or guar gums.<\/li>\n<li><a href=\"https:\/\/www.ulprospector.com\/en\/na\/Food\/search?k=locust+bean+gum&amp;st=31&amp;utm_source=KnowledgeCenter&amp;utm_medium=article&amp;utm_campaign=2022fbn&amp;utm_term=guargum&amp;utm_content=VanDeWalle\" target=\"_blank\" rel=\"noopener\"><strong>Locust bean gum<\/strong><\/a> is a good choice for systems where heat is applied and works well as a thickener where smooth, creamy textures are needed, like ice creams. When combined with other gums like xanthan gum, locust bean gum produces a synergistic effect to create firmer, stronger gels.<\/li>\n<li><a href=\"https:\/\/www.ulprospector.com\/en\/na\/Food\/search?k=tara+gum&amp;st=31&amp;utm_source=KnowledgeCenter&amp;utm_medium=article&amp;utm_campaign=2022fbn&amp;utm_term=guargum&amp;utm_content=VanDeWalle\" target=\"_blank\" rel=\"noopener\"><strong>Tara gum<\/strong><\/a> has similar properties to guar gum related to its ability to hydrate rapidly in cold water systems to provide highly viscous solutions. Tara gum also provides good air and gas entrapment and can help suspend solids in baked goods.\u00a0 It can also be blended with ingredients like <a href=\"https:\/\/www.ulprospector.com\/en\/na\/Food\/search?k=carboxymethylcellulose&amp;st=31&amp;utm_source=KnowledgeCenter&amp;utm_medium=article&amp;utm_campaign=2022fbn&amp;utm_term=guargum&amp;utm_content=VanDeWalle\" target=\"_blank\" rel=\"noopener\">carboxymethylcellulose (CMC)<\/a> and <a href=\"https:\/\/www.ulprospector.com\/en\/na\/Food\/Product\/search?k=Xanthan+Gum&amp;sug=1&amp;st=31&amp;utm_source=KnowledgeCenter&amp;utm_medium=article&amp;utm_campaign=2022fbn&amp;utm_term=guargum&amp;utm_content=VanDeWalle\" target=\"_blank\" rel=\"noopener\">xanthan gums<\/a> to provide a smooth texture for sauces or reduce ice crystal size.<\/li>\n<\/ol>\n<p><strong>Sources<\/strong><\/p>\n<p>Mudgil D, Barak S, Khatkar BS. Guar gum: processing, properties and food applications \u2014 a review. J Sci Technol. March 2014;51(3): 409-218.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Original article by Jill Frank &#8211; published Apr. 4, 2014 Updated by Gavin Van De Walle on Feb. 2, 2022 Natural gums are hydrophilic polysaccharides derived from plant or microbial source. Depending on the source from which they are derived, &hellip; <a href=\"https:\/\/ulprospector.ul.com\/414\/guar-gum-instability-alternatives-part-1\/\">Continued<\/a><\/p>\n","protected":false},"author":4,"featured_media":421,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"episode_type":"","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[2],"tags":[],"ppma_author":[1254],"class_list":{"0":"post-414","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-beverage-nutrition","8":"entry"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Guar Gum: Instability &amp; 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Jill serves as a consultant to all departments and monitors food industry trends and regulatory changes around the world. Her articles on these topics provide timely and relevant information for Prospector's\u00a0food industry members. In addition, Jill has played an integral role in optimizing and reorganizing the categorization of food ingredients within the Prospector\u00a0search engine. Her efforts help to provide an enhanced user experience that is customized to meet the needs of R&amp;D professionals in the food, beverage and nutrition industry. Prior to joining Prospector, Jill was a Bakery Applications Specialist for Dupont Nutrition &amp; Health, formerly Danisco USA, where she worked with the company\u2019s sales team and with the global development team to analyze and develop new products, custom solutions and sales literature. She has worked as a consultant for nutrition products, and has acted as a Manager and Director of Research and Development at companies in the bakery and nutrition fields. Jill held multiple titles with Gerber Products Company from 1995 \u2013 2004. During her tenure, she managed and developed formulas relating to bakery, cereal and dry blended products. Jill worked to create, improve and reformulate products, mindful of ingredient origins, nutritional value and consumer acceptability. Jill holds a B.S. in Bakery Science and Management from Kansas State University. She is a Certified Food Scientist, and is the President\u00a0of her local chapter of the Institute of Food Technologists. Jill is also an accomplished seamstress, textile designer and costume maker. She lives in Spring Hill, Kansas with her husband and daughter.","sameAs":["https:\/\/ulprospector.ul.com"],"url":"https:\/\/ulprospector.ul.com\/author\/jill-frank\/"}]}},"authors":[{"term_id":1254,"user_id":4,"is_guest":0,"slug":"jill-frank","display_name":"Jill Frank","avatar_url":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2013\/09\/Jill-Frank1.jpg","0":null,"1":"","2":"","3":"","4":"","5":"","6":"","7":"","8":""}],"_links":{"self":[{"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/posts\/414","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/comments?post=414"}],"version-history":[{"count":0,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/posts\/414\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/media\/421"}],"wp:attachment":[{"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/media?parent=414"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/categories?post=414"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/tags?post=414"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/ppma_author?post=414"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}