A Comparison of Xanthan Gum and Guar Gum

Xanthan Gum was discovered by a USDA researcher Allene Rosalind Jeanes and her team. The Kelco Company was the first to produce it commercially. They started producing it in the early 1960s and in 1968, it was approved for use as a food additive in the U.S., Canada, and Europe.

Guar is native to the Indian subcontinent, but the technology of guar gum extraction was commercialized in the U.S. In 1953.

Xanthan gum and guar gum are popular food additives that play an important role in gluten-free baking. Their characteristic properties make them versatile. They are commonly used as thickeners, binders, volume enhancers, stabilizers, and emulsifiers in foods, beverages, cosmetics, and medicines.

Manufacturers may use different processing techniques to produce these gums, taking into consideration the type of final product for which they are going to use it.

These food additives do not affect the color and flavor of the food to which they are added, provided they are used in proper proportions.

They are widely used in bakery products as they imitate gluten. A very small quantity of these gums helps increase the viscosity and elasticity of the dough. Moreover, they improve the texture of the food. Both these additives have almost similar properties, and you may use a combination of both gums to achieve the desired result.

✦ It is a type of polysaccharide secreted by the bacterium Xanthomonas campestris. Usually, soy, wheat, or corn sugar is used for its production. It is a man-made product and is quite expensive as compared to guar gum.

✦ It is a galactomannan, a polysaccharide, or in simple words, a fiber from the seed of the guar plant, Cyamopis tetragonolobus . It has significantly more thickening ability than cornstarch, and it is remarkably inexpensive. It is a natural product made from legume seeds.

As it contains more soluble fiber than xanthan gum (made from corn), it is healthier too.

✦ Cornstarch is processed to form sugar. The bacteria Xanthomonas campestris are added to this sugar. The fermented mixture is dried and ground to produce this gum. Various products such as corn, wheat, dairy, or soy are used to manufacture this gum.

✦ After removing the husk from guar seeds, they are thoroughly examined and ground to get the powder.

✦ It can be whitish or pale yellow powder. When combined with water, it easily binds and forms a viscous gel.

✦ It is available as an off-white or cream-colored powder.

✦ It is a hetero-polysaccharide and has a high molecular weight. Glucose units compose its main chain, while the side chain is a trisaccharide which consists of alpha-D-mannose that contains an acetyl group, beta-D-glucuronic acid, and a beta-D-mannose terminal unit, linked to a pyruvate group.

✦ It is a polysaccharide made up of the sugars galactose and mannose. The backbone is a linear chain of β 1,4-linked mannose residues to which galactose residues are linked at every second mannose, forming short side-branches.

● Xanthan gum carries skin hydrating properties (helps retain the moisture in the skin).
● A change in temperature and pH does not affect its performance.

● It is an invariable part of salad dressings and sauces, because its viscosity decreases with higher shear rate. But application of shear forces (mixing, shaking, squeezing) makes it less viscous, and it flows easily like water.
● When added, it produces a texture which is more similar to gluten (as compared to guar gum). The dough can hold more air.

● Guar gum helps keep large particles suspended in the mixture.
● Being a thermogenic substance (produces heat), it brings about an increase in the basal metabolic rate and helps increase the energy level of the person.
● Above 1% concentration, it is very thixotropic (exhibits shear thinning property).

✦ When ingested, it absorbs water and swells in the intestine. This gives a feeling of satiation. This also initiates pushing of stool by the digestive tract. It helps prevent constipation.

✦ Being a fiber, it helps soften the stool by maintaining its moisture content. Thus, it promotes formation of bulky stool and also prevents constipation. In case of diarrhea, it absorbs the excess liquid.

● Xanthan gum is used to thicken drilling mud in the oil industry.
● It is used in liquid cleaners, paints and pigments, construction chemicals, ceramics, fertilizers, pesticides, fire foams, liquid polishers, printing inks, adhesives, etc.

● To prevent washout, it is added to the concrete that is used to build underwater structures, as it increase its viscosity.
● It is used as a thickening, binding, and stabilizing agent in toothpastes. It facilitates easy extrusion from the container tube.
● Along with bentonite clays, it is used to make water gels in the cosmetics industry.

● It is present in the fake blood that is used in theatrical or cinematic performances.
● It is used to prepare slime.
● It helps stabilize the emulsions that contain oil and water.
● It is added to skin lotions and shaving creams.

● Guar gum is used in the manufacture of paper, textile, fire-retardant, nanoparticles, and various processes in the mining industry.
● In skin care products, creams, and lotions, it acts as a thickening agent and protective colloid.
● It is used in toothpastes and shampoos.

● When mixed with certain compounds, it acts as a water-proofing agent, and hence, is used in explosives.
● The gas extraction industry uses this gum for hydraulic fracturing (breaking of rocks by a highly pressurized liquid).

● Xanthan gum is widely used in salad dressings and sauces.
● It is used to produce gluten-free bakery products, and also provides the required stickiness to the dough.
● It promotes perfect blending of spices.
● It helps maintain the pleasant texture of foods like ice creams, frozen yogurts, and various desserts.

● When added to commercial egg substitutes, it helps attain the required thickness. These substitutes are made from egg whites, and do not contain the fat and emulsifiers that are present in yolks.
● It is used in pet foods.

● Guar gum is used as a thickening, stabilizing, suspending, and binding agent in various items such as meat, baked foods, condiments, dairy products, sherbets, instant meals, dried or canned soups, etc.
● Not as an emulsifier, but as a stabilizer, it helps prevent oil separation by stabilizing the emulsion.

● It is used in pet foods too.
● It is better for cold foods like ice creams and pastry fillings.

● Xanthan gum helps lower total blood cholesterol, especially in people with diabetes.
● Because it exhibits hydrating properties, it is used to lubricate and wet the mouth, if the person is incapable of producing enough saliva.

● It is believed that it slows down the absorption of sugar from the digestive tract and prevents abnormal rise and fluctuations in blood sugar levels.
● It is also used as a laxative as it helps relieve the symptoms of constipation.
● It is present in some sustained-release pills.

● It is used to thicken the liquids and foods prepared for patients who are diagnosed with dysphagia, or have difficulty in swallowing.

● Guar gum acts as a binding agent in tablets.

● It is used to alleviate the symptoms of diarrhea, irritable bowel syndrome (IBS), diverticulosis, Crohn's disease, colitis, constipation, etc.

● Because of its low digestibility, it acts as a filler. So, it is used to suppress the appetite and treat obesity. In the U.S., use of guar gum in over-the-counter weight loss products is banned as certain serious side effects were seen in some people.

● It is used to thicken liquids and foods for patients with dysphagia.
● It is believed that it promotes low blood cholesterol and glucose levels, especially in diabetics.

✦ The source products (wheat, soy, dairy, and corn) being common allergens, one should first check the labels. Those who are sensitive to these foods should avoid its use. They may choose the foods that contain guar gum or locust bean gum.

✦ If people working in an industry constantly inhale the air that contains excessive amount of particles of guar gum, they may develop an allergy towards it. Moreover, the gum may contain soy protein as an impurity (can be up to 10%). So, those who are sensitive to soy, should not consume it.

✦ It is safe when taken in proper proportions. One should consult a physician for correct dosage. Minor side effects like bloating and excessive gas can be experienced. Inhaling the powder may lead to irritation of the respiratory tract. One may experience flu-like symptoms.

✦ It is safe when taken in proper proportions. Side effects like bloating or loose motions disappear on their own as your body gets used to it. But one should consult a physician for correct dosage. Inhaling the powder may trigger an allergic reaction.

Those who consume these gums regularly, should drink plenty of water and other liquids. This lowers the chances of developing a blockage in the intestine. To be on the safer side, pregnant and lactating women should avoid use of these gums.

Those who are about to undergo a surgery, should stop taking them at least 15 days before the surgery. Those diagnosed with gastrointestinal obstruction should also avoid them.

Disclaimer: This story is for informative purposes only and does not in any way attempt to replace the advice offered by an expert on the subject.