Abstract

Partially hydrolyzed guar gum (PHGG) is a natural prebiotic fiber, which can be produced through controllable enzymatic hydrolysis of guar gum. Compared with guar gum, PHGG has a smaller molecular weight and lower viscosity. Besides, PHGG enjoys quite a few supplement ingredients’ advantages including clean taste and texture, storage stability, and resistance to heat, acid, salt, and digestive enzyme. Guar gum-based prebiotic fiber products on the current market are monotonous, simple, and embedded with sparse brands. We put forward and invoke that product development team should make full use of different actives, flavors, dosages, and processes to diversify the guar gum product profile on the market of dietary supplement.

Keywords: Partially hydrolyzed guar gum; Prebiotic; Fiber; Diversification