Editing Guar (section)

====Food====
In several food and beverages guar gum is used as additive to change its viscosity or as fiber source.
{| class="wikitable"
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! Food !! Function
|-
| Baked goods || Dough improver <ref>{{cite journal | last1 = Kohajdova | first1 = Z. | last2 = Karovicova | first2 = J. | year = 2008 | title = Influence hof hydrocooloids on quaality of baked goods | journal = ACTA Scientiarum Polonorum Technologia Alimentaria | volume = 7 | pages = 42–49 }}</ref>
|-
| Cheese || Texture improver <ref>{{cite journal | last1 = Klis | first1 = J.B | year = 1966 | title = Woody's Chunk O'Gold cold-pack chees food weeps no more | journal = Food Processing Marketing | volume = 27 | pages = 58–59 }}</ref>
|-
| Ice Cream || Smaller ice crystals <ref>{{cite journal | last1 = Sutton | first1 = R.L. | last2 = Wilcox | first2 = J. | year = 1998 | title = Recrystallization in ice cream as affected by stabilizers | journal = Journal of Food Science | volume = 63 | pages = 104–107 | doi=10.1111/j.1365-2621.1998.tb15686.x}}</ref>
|-
| Fried Products|| Oil uptake reduction <ref>{{cite journal | last1 = Sakhale | first1 = B.K. Badgujar J.B. | last2 = Pawar | first2 = V.D. | last3 = Sananse | first3 = S.L. | year = 2011 | title = Effect of hydrocolloids incorporation in casing of Samosa on reduction of oil uptake | journal = Journal of Food Science | volume =  51| issue = 3 | pages =  409–18| doi = 10.1007/s13197-011-0522-x | pmid=24587515 | pmc=3931889}}</ref>
|}

'''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 [[Dalton (unit)|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. Commercial PHGG is approximately 75% dietary fiber and has minimal effect on taste and texture in food and beverage items. 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 bacterial cell mass and water. Clinical studies have demonstrated a [[prebiotic (nutrition)|prebiotic]] effect of PHGG. Studies have 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.
[[File:Gawar Phali With Aaloo (Guar Bean With Potatoes).JPG|thumb|250px|Gawar phali with aaloo (guar bean with potatoes) (India)]]
[[File:Guar Chibhad ji bhaaji.jpg|alt=Guar Chibhad ji bhaaji is a popular Thari dish|thumb|333x333px|'''''Guar chibhad ji [[Curry|bhaaji]]''''' is a popular [[Tharparkar|Thari]] dish]]