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Research & Investigations in Sports Medicine

Partially Hydrolyzed Guar Gum, an Organoleptically-clean Prebiotic Fiber Ingredient for Dietary Supplements

  • Open or Close Ji Li*

    Nutraceutical Corporation, USA

    *Corresponding author: Ji Li, Nutraceutical Corporation, 550 West 2nd Street, Ogden, UT 84404, USA, Fax: 800-767-8514; Tel: 801-334-1864; Email:

Submission: May 25, 2018; Published: May 29, 2018

DOI: 10.31031/RISM.2018.03.000555

ISSN: 2577-1914
Volume3 Issue1


Partially hydrolyzed guar gum (PHGG) is a natural ingredient produced through controllable enzymatic hydrolysis of guar gum [1]. Various enzymes such as mannanse, pectinase, cellulose etc. can be used to chop the mannose-mannose linkage and generate PHGG [2]. Guar gum individually, is a galactomannan polysaccharide composed of (1→4)-β-D mannopyranosyl units and (1→6)-α-Dgalactopyranosyl units [3]. The plant of guar bean is exclusively grown in India, Pakistan, U.S., Australia, and Africa. Among those countries, United States has manufactured approximately 10,000 tons of guar in the past five years. Major demand of guar gum comes from industrial applications, including: stabilizer or thickener in consumer goods such as juice, ice cream, sauce, salad dressing, toothpaste, and shampoo; binder and disintegrant in supplement such as swallow able tablet [4,5]; and waterproofing agent used with ammonium nitrate in explosive products. In addition to those uses, the high viscosity of guar gum due to its high molecular weight makes it challenging to be integrated into more popular products (e.g., beverage, drink mix), and then depreciates its own value as supplement.

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