ingredient information
Guar Gum Partially Hydrolyzed
AAA
A gummy substance obtained from legume-family plants, used as a thickener and STABILIZER in commercial food processing. Guar gum is a common ingredient used in soups, beverages, frozen desserts and certain cheeses. Guar gum is made from the guar plant and is used as a thickening agent in many manufactured foods and beverages. It consists of 10 percent moister, 80 percent galactomannan and 10 percent proteins, according to Zhion.com. Some forms of guar gum contain soy protein that makes up 10 percent of the ingredient. Someone with a soy allergy should also avoid consuming products containing guar gum. Hydrolysis is a chemical reaction during which molecules of water (H2O) are split into hydrogen (H) and hydroxide anions (OH-) in the process of a chemical mechanism.[1][2] It is the type of reaction that is used to break down certain polymers, especially those made by step-growth polymerization. Such polymer degradation is usually catalysed by either acid, e.g., concentrated sulfuric acid (H2SO4), or alkali, e.g., sodium hydroxide (NaOH) attack, often increasing with their strength or pH. Hydrolysis is distinct from hydration. In hydration, the hydrated molecule does not "lyse" (break into two new compounds). It should not be confused with hydrogenolysis, a reaction of hydrogen.