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Updated Product Information for Guar Gum Fibre VIDOFIBRES GF 25 A.

Prebiotic, soluble dietary fibre from partially de-polymerised guar gum.

VIDOFIBRES GF 25 A  is a galactomannan based soluble dietary fibre made from de-polymerised guar gum (PDGG). It is a powder that can be easily added to a wide variety of foods, beverages and supplements and hardly impacts the flavour, colour or texture of the products it is added to. Partially de-polymerised guar gum (PDGG) is an excellent prebiotic for maintaining digestive health and microflora balance.

  • High fibre content of min. 70%.
  • Low viscosity.
  • Water holding capacity: 5 – 10 g water / g of fibre.
  • Free-flowing powder, good solubility.
  • Odourless, tasteless, off-white colour.
  • Vegan, Non-GMO.
  • Good heat- and low-pH stability.

Dietary fibre is either soluble or insoluble. Insoluble fibre creates the bulk in your stool. VIDOFIBRES GF 25 A is a soluble, low-FODMAP fibre. Sources of insoluble fibre are the skins of fruits and grains, nuts, and seeds. Soluble fibre dissolves in water, aids digestion, feeds beneficial bacteria, moderates glucose absorption, lowers cholesterol and increases satiety. Some soluble fibres may lead to additional gas, bloating and loose stools.

FODMAPs (Fermentable Oligo-saccharides, Disaccharides, Mono-saccharides and Polyols) are a group of dietary sugars which are poorly absorbed in the small intestine. They are known to cause gas-related pain, intestinal distention and constipation and diarrhoea in people suffering from functional gastrointestinal disorders (FGIDs) and irritable bowel syndrome (IBS). Low-FODMAP diets help to reduce these symptoms.

Many high-fibre foods are also high in FODMAPs. People with FGID and IBS typically have difficulty meeting the recommended daily intake of fibre in their diets, and they may not get enough soluble fibre which is essential for gut health and regularity.

Guar gum is a water-soluble carbohydrate made from the guar plant seed. It is used in the food industry for its thickening, gelling and stabilizing properties based on its high viscosity. While guar gum and VIDOFIBRES GF 25 A come from the same source, VIDOFIBRES GF 25 A has a low viscosity and is used as a fibre source rather than a textural ingredient or stabilizer.

De-polymerisation is a controlled thermal (or enzymatic) process that breaks the guar gum down into smaller units, resulting in a much lower viscosity, while maintaining the original fibre content.

Guar gum fibre is a prebiotic fibre that is different from non-galactomannan based fibres; it produces “short-chain fatty acids” (SCFA) in the gut via a fermentation process. Guar gum fibre prolongs the fermentation process resulting in a higher(Cyamopsis tetragonoloba) total amount of SCFAs that are produced over a more extended period of time, leading to significantly less gas, bloating and discomfort.

There are three main types of SCFA; Acetates, Propionates, and Butyrates. The acetates and propionates tend to transfer through the walls of the intestine and get metabolized in muscle or liver. Still, the butyrates remain in the digestive system, and the beneficial microflora uses these as a food/energy source.

Here is a summary of a review article that explains in more detail the prebiotic function of partially hydrolysed guar gum: Rao, Theertham Pradyumna, and Giuseppina Quartarone. “Role of guar fibre in improving digestive health and function.” Nutrition (2018).

European Commission, Nutrition Claims Database, searchable PDF

public EU Register of Nutrition and Health Claims lists all permitted nutrition claims and all authorised and non-authorised health claims, as a source of reference and so that full transparency for consumers and food business operators is ensured.

Download it using the button at the end of this post, or use the link in the above paragraph and use the database online.

We also have added the link to our website, under the ‘Applications’ tab, click here Tools and helpful links – UNIPEKTIN Ingredients AG to find the link.

Locust bean gum’s newfound success in food stymied by supply shortages. Article in Food Dive.

“Locust bean gum is a victim of its own success.
The ingredient, which comes from the locust bean tree, functions as a thickener, stabilizer, emulsifier and gelling agent while providing texture.

In addition to these applications, locust bean gum hits on a number of other attributes in demand with consumers, including the fact that it is plant-based and natural. The tree, according to ingredient supplier International Flavors & Fragrances, also reduces soil erosion, restores carbon to the ground and requires little, if any, fertilizer or irrigation, making it a valuable tool when it comes to sustainability.

Together, these attributes have created a spike in prices for locust bean gum following a shortage in the market for the popular ingredient that is unlikely to end anytime soon.”

Rising commodity prices: the next NPD challenge for the industry? Article in FoodNavigator

“”LBG was always an exclusive ingredient in the sense that it has very unique functionality,” Linda Yvonne Friis, Global Business Development Manager (systems) at IFF, told FoodNavigator. “Now the prices have skyrocketed. It’s around 7 or 8 times more expensive now than it was five years ago.”

But despite this challenging situation, some manufacturers are reluctant to find alternatives due to concerns over potential quality decreases and the challenge of having to test new ingredients or recipes and all the processes involved, she told us. “You would have expected food manufacturers would have wanted to move away from LBG, but that’s not what we’ve seen so far. You also have to remember that LGB is a tiny part of a food recipe, so you can argue, ‘is it still worth the hassle to change now’? But I do expect, with the prices really increasing significantly still, we will reach a tipping point.””

New VIDOPECTINE Application Bulletin: Low Methylester Amidated Pectin in Cup and Stir Yogurts

No fat or low-fat yogurts often lack mouthfeel and stability. The most common defect is whey separation, which is difficult to overcome as the yogurt curd is very sensitive to changes. The charge of the milk protein changes from negative to positive during fermentation/acidification.
Low methylester amidated pectin is suitable (if permitted) to improve the texture of fermented cup yogurts and can replace milk powder often added for this reason, without a negative impact on mouthfeel and texture.

Hydrocolloids: Delivering Healthy Supplements

As supplements diversify, hydrocolloids are key to producing capsules and foods that deliver active ingredients.

An informative article from Nesha Zalesny, a hydrocolloids technical consultant and co-author of The Quarterly Review of Food Hydrocolloids produced by IMR International since 1991, mentioning

  • Citrus fibre and low viscosity guar gum in bars.
  • Carob bean protein as novel source of plant-based protein.
  • LBG and guar, available also in organic form, as viscosifiers in plant-based protein drinks.

VIDOPECTINE – Trouble-Shooting Guide for Jams, Jellies, Preserves

Our quick-reference trouble-shooting guide and recommendations should assist QC, Product Development and Production staff in identifying and clarifying process/production and finished product problems and faults and giving them possible solutions and options for overcoming the problems.

It is separated into the sections ‘Incidents during production‘ and ‘Incidents in finished product‘.

The columns in the guide are:

  1. Observations, problems and incidents occurring in production or in the product.
  2. Possible reasons for the incident.
  3. Possible causes affecting the performance of the used pectin.
  4. Possible actions to solve the problem or to prevent it in future. 

Texturizing Beverages for Stability and Mouthfeel

An informative article from Nesha Zalesny, co-author of the Quarterly Review of Food Hydrocolloids from IMR International, mentioning LBG, guar and tara gum “to modify the mouthfeel of the beverage”, and “HM pectin and citrus fibre with native HM pectin for the stabilization of the protein in low pH beverages with protein”.