Harm of guar gum to human body. Guar gum is a kind of food additive, which is harmless to human body. Its main function is to make food sticky and lubricious. As dietary fiber, they are safe. Let's share the harm of guar gum to human body.
Harm of guar gum to human body 1 guar gum is harmless to human body.
Thickeners can increase the viscosity of food or form gels, so that food has viscosity and proper taste. The most common thickeners are modified starch and gum, such as sodium carboxymethyl starch, hydroxypropyl starch, guar gum, xanthan gum, pectin and gelatin. Many of them belong to dietary fiber, such as gum, guar gum and so on.
There are about 30 kinds of thickeners in food additives, which can give food a strong and suitable taste. Thickeners are generally safe and can be regarded as dietary fiber. Even the so-called synthetic and chemical products have to undergo strict inspection before they can be served on the table.
Extended data
The function of thickener:
Thickeners are very safe, so there is no limit to their use in many foods. On the contrary, if there is no thickener, yogurt is easy to agglomerate and whey will precipitate, making the taste rough; Ice cream melts easily and drips everywhere like popsicles; The pulp in the juice can't be suspended, and the taste is uneven when drinking.
It should be noted that some thickeners are dextrin and modified starch produced by starch hydrolysis, which are nontoxic and harmless, but they are as easy to raise blood sugar as sugar. Some people's blood sugar rises after drinking sugar-free yogurt, which is probably caused by thickener. Therefore, before buying sugar-free products, be sure to read the ingredient list carefully and beware of the influence of thickener on blood sugar.
Harm of guar gum to human body 2 What is guar gum?
Guar gum, also known as guar gum, guar gum or guar gum, is obtained by washing, drying and crushing the endosperm part of guar seeds of leguminous plants, adding water, carrying out pressure hydrolysis, precipitating with 20% ethanol, centrifugal separation, drying and crushing. The main component of guar gum is galactomannan, which is generally white to yellowish brown free-flowing powder, almost odorless and has no other peculiar smell. Guar gum and its derivatives have good water solubility.
Colloidal introduction
Guargum, also known as guar gum, guar gum or guar gum, is a kind of nonionic galactomannan extracted from the endosperm of the leguminous plant guar bean, which generally contains 75% ~ 85% of polysaccharide, 5% ~ 6% of protein, 2% ~ 3% of fiber and 0/%of ash/kloc, and is produced in India and India.
Guar gum characteristics
Guar gum is a kind of free-flowing powder from white to light yellow brown, which is almost odorless. It can be dispersed in hot water or cold water to form a viscous liquid. The viscosity of 1% aqueous solution is about 3000 MPa·S, and it will become gel when a small amount of sodium tetraborate is added. Guar gum showed strong viscosity after being dispersed in cold water for about 2 hours, and then the viscosity gradually increased and reached the highest point in 24 hours. The viscosity is 5 ~ 8 times that of starch paste, and it quickly reaches the highest viscosity when heated; The aqueous solution is neutral, with the highest viscosity at pH 6 ~ 8, and the viscosity decreases rapidly above pH 10. In the range of pH 6.0 ~ 3.5, with the decrease of pH, the viscosity also decreases. When the pH value is lower than 3.5, the viscosity increases.
Guar gum structure
The main component of guar gum is galactomannan with a molecular weight of 50,000-800,000, which is a high molecular weight hydrolyzed colloidal polysaccharide composed of galactose and mannose (65,438+0: 2).
Guar gum can be fully hydrated in hot water and cold water to form a translucent solution. After guar gum is completely dissolved, its viscosity reaches the maximum. Long-term high temperature treatment will lead to the degradation of guar gum itself and the decrease of viscosity. Guar gum with the highest viscosity is insoluble in organic solvents such as ethanol. Guar gum solution is a pseudoplastic fluid, which has the characteristics of non-Newtonian fluid, stirring effect and good compatibility with inorganic salts.
Storage and transportation conditions of guar gum
Guar gum should be placed in a dry, ventilated and cool place, and pay attention to moisture. Do not mix with toxic substances. Do not mix with toxic substances during transportation to avoid pollution.
Application and dosage of guar gum
Application of guar gum in dairy products and bean products
Guar gum plays a stabilizing role in fruit milk and yogurt, and plays a role in thickening, emulsifying and improving taste in tofu and soybean milk.
Application of guar gum in meat products
Guar gum, such as ham sausage, lunch meat and various balls, plays a role in bonding, refreshing and increasing volume. Guar gum in canned meat products can reduce the boiling of meat and other auxiliary materials during cooking, control the viscosity of liquid phase, and the contents are easy to pour out after opening the can; Adding guar gum to sausage and stuffing meat products can quickly combine free water when making minced meat, improve the filling property of casing, eliminate the separation and movement of fat and free water during cooking, smoking and storage, and improve the firmness of cooled products.
Application of guar gum in condiment
In sauce and salad dressing, the basic property that guar gum produces high viscosity at low concentration is used, which makes the sensory quality of these products better in texture and rheology.
Application of guar gum in canned food
This kind of product is characterized by not containing running water as much as possible, and guar gum can be used to thicken the water in the product, so that the solid part of meat and vegetables is covered with a thick layer of gravy. Special, slowly expanding guar gum can sometimes be used to limit the viscosity when canning.
Application of guar gum in beverages
Guar gum plays the role of thickening and water-retaining stabilizer in peanut milk, almond milk, walnut milk, orange, fruit juice, fruit tea, various solid drinks and eight-treasure porridge, and improves the taste. Guar gum is a kind of colloidal polysaccharide bound by glycosidic bonds, which is odorless and tasteless. It can be dispersed in hot water or cold water to form a viscous liquid. Used in beverages, it has the functions of thickening and stabilizing, and can prevent the product from being layered and precipitated, so that the product is rich in greasy taste. The dosage of guar gum is 0.05-0.5%.
Application of guar gum in cold drinks
Guar gum is often used as a food thickener in food processing, and plays an excellent role as a stabilizer in ice cream, ice cream, frost and borneol, preventing the production of ice crystals and playing a role in thickening and emulsifying. Such as ice cream, frozen milk, frozen fruit, fruit juice jelly, yogurt and so on. Guar gum is used alone or in combination with other water-soluble colloids, starch, CMC, locust bean gum, etc. , can make condensation and adhesion, inhibit the formation of ice crystals, ensure smooth structure, make the finished product form uniform floating tissue, play the role of thickening and emulsification, improve the taste, and at the same time maintain stability during freezing and prevent rapid melting. The dosage of guar gum should not exceed 0.2%-0.5%. A small amount of guar gum can not obviously affect the viscosity of this mixture during the manufacturing process, but it can give the product a slippery and waxy taste. Another advantage is that the product melts slowly and the sudden heat resistance of the product is improved. Ice cream stabilized with guar gum can avoid the existence of particles caused by ice crystal formation.
Application of guar gum in flour products
Guar gum in noodles, dried noodles, instant noodles and vermicelli has excellent functions of anti-adhesion, water retention, strength enhancement, quality maintenance and shelf life extension. Guar gum is one of the cheapest and most widely used hydrocolloids in the world. Guar gum can be said to be the most ideal adhesive in vermicelli production. Adding 0.2-0.6% guar gum in the noodle making process can make the noodles smooth and not easy to break, increase the elasticity of noodles, prevent adhesion, reduce drying time and taste good. The prepared noodles are resistant to boiling and are not broken. In the production of instant noodles, 0.3% ~ 0.5% guar gum is added to make the dough flexible, and it is not easy to break when cut into noodles and burr when forming; On the other hand, when frying, the penetration of edible oil is prevented, and the edible oil is saved. The processed noodles are smooth but not greasy, which increases the toughness of the noodles and does not mix soup when cooking.
Harm of guar gum to human body 3 What is guar gum?
Guar gum is a high molecular natural hydrophilic colloid, which contains galactose and mannose. It belongs to natural galactomannan, and its appearance is generally white or yellowish free-flowing powder, which will become a gelatinous object when it meets water. Guar gum, as a food additive, is widely used in food processing industry. Can play the role of thickening and water-retaining stabilizer, so that food can obtain hard, soft, brittle, sticky, thick and other shapes and tastes in processing. The gluten-free baked cookies we usually eat are made by adding guar gum.
The difference between guar gum and xanthan gum
Generally speaking, guar gum is more suitable for frozen food, such as ice cream or pastry filling. Xanthan gum is more suitable for baking food, and xanthan gum is a good choice for making yeast bread. Foods with high acid content (such as lemon juice) will make guar gum lose its thickening performance. It is best to use xanthan gum or increase the amount of guar gum in the formula containing citrus.
How did guar gum and xanthan gum come from?
One of the differences between these two products is their place of origin. Guar gum is made from a seed in tropical Asia, while xanthan gum is made from a microorganism called Xanthomonas.