2001 AACC Annual Meeting Charlotte, North Carolina October 14-18, 2001 Charlotte Convention Center

Guar gum, a plant polysaccharide from Cyamopsis species, is widely used in the food industry as a thickener and suspending agent. The objectives of this study involved the evaluation and validation of various methods of processing as well as physical and chemical modification of this plant polysaccharide. These process treatments aimed to improve the flavor, functionality and stability of guar gum as well as yield a variety of new applications. The processes included the following operations: done singly or in combination: milling,sifting, deodorization, hydrolysis and chemical modification of the galactomannan. Hydrolysis was done using an enzymatic breakdown or by pH control. Chemical conversion included an incorporation of a lipophilic moiety. Evaluation of the products involved sensory evaluation, rheological study and end-use applications as in bakery products, oil-in-water emulsions, cereal products, dressings, sauces, fiber sources and many others.