The role of guar gum on sensory perception, on food function, and on the development of dysphagia supplements – A review

Abstract

This review provides an overview of the emerging trends regarding the use of guar gum in the food industry with a focus on its induced sensory perception and oral texture modification. The first part presents an overview of the texture modification by food hydrocolloids and their oral processing; it then discusses the particular attributes that give guar gum its place as a leading ingredient for texture modification, including aspects of its physicochemical properties; the second part contains the state-of-the-art approaches concerning the incorporation of guar gum into food. It focuses on the in-mouth synergisms and antagonisms with other ingredients of the food matrix during oral processing, and the relevant modifications of the foods properties. The above are discussed under the light of guar gum's potential as basis for the development of dysphagia supplements and relevant specialty products.

Keywords

• Guar gum
• Oral processing
• Rheology
• Dysphagia
• Texture modification