Guar gum: processing, properties and food applications—A Review
Identifieur interne : 000485 ( Main/Curation ); précédent : 000484; suivant : 000486Guar gum: processing, properties and food applications—A Review
Auteurs : Deepak Mudgil [Inde] ; Sheweta Barak [Inde] ; Bhupendar Singh Khatkar [Inde]Source :
- Journal of Food Science and Technology [ 0022-1155 ] ; 2011.
Abstract
Guar gum is a novel agrochemical processed from endosperm of cluster bean. It is largely used in the form of guar gum powder as an additive in food, pharmaceuticals, paper, textile, explosive, oil well drilling and cosmetics industry. Industrial applications of guar gum are possible because of its ability to form hydrogen bonding with water molecule. Thus, it is chiefly used as thickener and stabilizer. It is also beneficial in the control of many health problems like diabetes, bowel movements, heart disease and colon cancer. This article focuses on production, processing, composition, properties, food applications and health benefits of guar gum.
Url:
DOI: 10.1007/s13197-011-0522-x
PubMed: 24587515
PubMed Central: 3931889
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PMC:3931889Le document en format XML
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