Premium
Guarnt® bland, a reduced odor stabilizer and soluble dietary fiber
Author(s) -
Ward Florian M.
Publication year - 1999
Publication title -
macromolecular symposia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.257
H-Index - 76
eISSN - 1521-3900
pISSN - 1022-1360
DOI - 10.1002/masy.19991400111
Subject(s) - guar gum , odor , flavor , thickening agent , food science , guar , chemistry , fiber , stabilizer (aeronautics) , aroma , materials science , thickening , composite material , polymer science , mechanical engineering , organic chemistry , engineering
The odor and flavor of guar gum may emanate from the breakdown of lipid, protein and/or isoflavones. Guar gum is a galactomannan isolated from the annual plant, Cyamopsis tetragonolobus , Guar is widely used as a thickening agent but due to its characteristic off‐flavor and odor, its usage level has been limited. GuarNT bland, subjected to a proprietary process to reduce its off‐flavor and odor, offers the food formulator more options. GuarNT bland can be subjected to a prehydration process to improve its dispersion and increase hydration rate and avoid lumping problems during large‐scale production. It is used as a thickening agent, suspending agent and a “natural” source of soluble dietary fiber (80% minimum, dry basis). Rheological data using a programmable Brookfield rheometer, hexanal levels (index of grassy flavor), PCA analyses (Aroma Scan, Foss NA) and sensory tests by trained panelists were obtained. Prototype formulations using GuarNT Bland are available and usage levels permitted by CFR are included.