Guar gum

• Guar gum
• Guar
• Guar gum
• E 412

Polysaccharide

Yellowish- white powder

Fixed

Soluble in water

6770 mg · kg -1 ( LD50, rat, oral)

Guar gum is a vegetable mucilage. The chemical compound is selected from the group of polysaccharides is the main constituent of guar gum (E 412).

Chemistry

Guar gum consists of D- mannopyranose units on the β - are like a chain linked glycosidic bonds. In addition, each second Mannopyranoseeinheit carries a binding α -D - galactopyranosyl residues.

Production

Guar gum is ( scientifically Cyamopsis tetragonoloba ) extracted from the seeds of the guar plant by removing the outer layers and germ and then grinding the remaining parts. In addition to the guar gum 10 to 15% water, 5% protein, 2.5% crude fiber and less than 1 % of ash contained in the guar.

A functionally similar food additive class of galactomannans provides the carob tree.

Use

Guar gum is used in the pharmaceutical, cosmetic, paper and food industry and also as a tobacco additive. It serves, for example, as an emulsifier ( for example, in ice cream) or natural thickening agent and is also about frequent component of hair gel. In the EU, guar gum is a food additive ( E number 412) for food in general ( also for "organic " products) limited license.

In addition, guar gum is used in the oil industry in the fracking process as shear stress-dependent viscous solution used.

Health aspects

The inactivation of harmful substances (such as saponins, fluoro acetic acid or allergenic proteins) can be achieved by heating and extracting only partially, so that the thickener guar gum (E 412) favor the development of allergies or may even promote allergic reactions.

Consumed in large amounts, it may also alter the intestinal flora and cause abdominal cramps and bloating. Due to numerous reports of damage to the esophagus, stomach and intestines, it was classified by the FDA as risky slimming. A determination of the allowable daily dose was not performed.