What is the Difference Between Guar Gum and Partially Hydrolyzed Guar Gum?

Guar gum and partially hydrolyzed guar gum (PHGG) are both derived from the guar bean plant, but they have different chemical makeups, properties, and approved usage limits. The key differences between guar gum and PHGG are:

1. Viscosity: Guar gum is extremely thick, with a viscosity approximately 250 times greater than PHGG. PHGG has lower viscosity due to its enzymatic treatment, which breaks down the guar gum molecules.
2. Chemical Structure: Guar gum is a polysaccharide obtained from guar beans. PHGG is a derivative of guar gum made via microbial beta-endo mannanase, which reduces the high viscosity of guar gum.
3. Applications: Guar gum is used as a thickener or emulsifier in various food products, but its high viscosity limits its use in certain applications. PHGG is a water-soluble, prebiotic, FDA-approved dietary fiber that is used in beverages, food stabilizers, and dietary supplements.
4. Safety: High-viscosity guar gum can cause obstruction of the esophagus or small bowel due to its ability to swell in water. The FDA has implemented stringent guidelines on its inclusion in foods as a thickener. PHGG, on the other hand, is considered safe for consumption.
5. Prebiotic Properties: PHGG has prebiotic properties, which means it can promote the growth of beneficial bacteria in the gut. Guar gum does not have the same prebiotic properties.

Comparative Table: Guar Gum vs Partially Hydrolyzed Guar Gum

Guar gum and partially hydrolyzed guar gum (PHGG) are derived from the same plant, the guar bean (Cyamopsis tetragonoloba), but they differ significantly in their chemical makeup, properties, and approved usage limits. Here is a comparison table highlighting the differences between guar gum and partially hydrolyzed guar gum:

Guar gum is used as a thickener or emulsifier in food products, while PHGG is considered safe and effective in promoting gut health and treating certain digestive issues. The lower viscosity of PHGG, compared to guar gum, makes it more suitable for use in various food and beverage applications.