Document Detail


Safety Assessment and Caloric Value of Partially Hydrolyzed Guar Gum.
MedLine Citation:
PMID:  23347282     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
Guar gum and partially hydrolyzed guar gum (PHGG) are food ingredients that have been available for many years. PHGG is the partially hydrolyzed product produced from guar gum obtained from the Indian cluster bean (Cyanopsis tetragonolopus). The gum (CAS RN 9000-30-0) is composed of galactomannan, a gel-forming polysaccharide with a molecular weight ranging from 200 to 300 kilodaltons (kDa). The intact and partially hydrolyzed forms have multiple food applications. The intact material can be used to control viscosity, stability and texture of foods. PHGG is highly soluble and has little physical impact on foods. Both forms are indigestible but are excellent sources of fermentable dietary fiber. The caloric value of intact guar gum is accepted as 2.0 whereas the caloric value of PHGG has not been firmly established. It is the goal of this paper to review the chemistry, the safety, the in vivo effects and the caloric value of PHGG.
Authors:
John Westcott Finley; Adriana Soto-Vaca; James Heimbach; T P Rao; Lekh R Juneja; Joanne Slavin; George C Fahey
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2013-1-24
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2013 Jan 
Date Detail:
Created Date:  2013-1-25     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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