Goma guar: un aliado en la industria alimentaria

Araceli Castañeda-Ovando; L. A.  González-Aguilar; M. A.  Granados-Delgadillo; U. J.  Chávez-Gómez

doi:10.29057/icbi.v7i14.4988

Araceli Castañeda-Ovando Universidad Autónoma del Estado de Hidalgo
L. A. González-Aguilar Universidad Autónoma del Estado de Hidalgo
M. A. Granados-Delgadillo Universidad Autónoma del Estado de Hidalgo
U. J. Chávez-Gómez Universidad Autónoma del Estado de Hidalgo

DOI: https://doi.org/10.29057/icbi.v7i14.4988

Keywords: guar gum, food additive, polysaccharide, texture, food industry

Abstract

Polysaccharides are polymeric molecules of several moiety sugars linked by glycosidic bond; which can have a high polymerization grade, and hence, high molecular weight. Vegetal polysaccharides are the most important in food, they are found in leaves, peels, exudates, fruits, seeds, etc. In this sense, guar gum is a polysaccharide extracted from Cyamopsis tetragonoloba plant, due to its characteristics, is widely used in food industry as texture improver in products like bread, yogurt, cakes, sausages, among others. In the present review, the main properties of guar gum, its stability, and its applications in several fields of food industry are presented.

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