A A C C   2 0 0 0   A n n u a l   M e e t i n g

Partially hydrolyzed guar gum (PHGG) is produced by the partial enzymatic hydrolysis of guaran, the galactomannan of the endosperm of guar seeds (guar gum). It is a neutral polysaccharide consisting of a mannose backbone chain with single galactose side units occurring on almost two out of every three mannose units. The average molecular weight is about 25,000 Daltons. This gives a PHGG that still assays and functions as a soluble dietary fiber. PHGG as sold commercially is completely soluble, acid and heat stable, unaffected by ions, and will not gel at high concentrations. PHGG is fully fermentable in the large bowel with a high rate of volatile fatty acid formation. The pH of the feces is lowered along with an increase in fecal bulk that mainly consists of bacteria cell mass and water. Clinical studies have demonstrated a bifidogenic affect of PHGG. Studies have also shown that PHGG can be used to maintain regularity. PHGG is used in foods for particulate suspension, emulsification, anti-staling, ice crystal control, and reduced fat baked goods.