Because of its chemical characteristics, guar gum is used in foods to impart a number of important functional attributes, including to create texture and gels; add mouthfeel and impart richness; improve volume and crumb structure; and act as a shelflife extender. Other key properties include freeze-thaw prevention, particle suspension and emulsion stabilization.
Guar gum has traditionally been economical, because it has almost eight times the water-thickening potency of an additive (such as cornstarch). Thus, only a small quantity is needed for producing sufficient viscosity. However, the price has increased significantly in the previous 12-18 months due to usage of guar in oil hydraulic fracturing (“fracking”). This has resulted in price volatility.
Glanbia Nutritionals has developed a highly functional hydrocolloid substitute for guar gum made from flax seed that can offer economical benefits over guar. High in fiber (32%) and protein (34%), Stieve noted the ingredient offers excellent moisture migration-control properties and the ability to bind both fat and water—for improved texture and crumb structure, increased volume and extended shelflife. (For the usage profiles of flax hydrocolloid in comparison to guar gum, see chart “Properties of Glanbia Flax Hydrocolloid vs. Guar Gum.”)
A number of case studies were described by Stieve which support the use of the novel flax hydrocolloid in breads and sweet baked goods, bagels, bakery mixes, breading and batters, pancakes and waffles, fillings and toppings, and sauces and dressings. For example, the inclusion of 0.5% flax seed hydrocolloid resulted in a white bread that maintained softness throughout its shelflife and a whole-wheat bread with improved softness in comparison to guar gum.
Commercial chicken batter with the addition of 0.55% flax seed hydrocolloid was compared with that prepared with 0.06 percent xanthan gum. Stieve reported that batter pick-up and post-fry weights were similar between the two systems. Further, total fat absorption was lower with flax hydrocolloid. The addition of the flax hydrocolloid (0.75%) was also shown to increase cake volume and moistness in comparison to 0.25% guar gum, when added to a commercial mix. Sensory attributes were equivalent.
Flax hydrocolloid at a level of 0.60% resulted in high-quality pancakes that remained intact even after microwaving for 1:30 seconds and syrup addition (20g). White flour tortillas made with 0.7% flax seed hydrocolloid showed comparable measures of texture and extensibility measure throughout their shelflife as tortillas made with 0.5% guar gum. In addition, Stieve showed that 51% whole-wheat pizza-crust dough made with 0.9% flax hydrocolloid had similar diameter, thickness and sensory characteristics as dough made with 0.5% guar gum.
Glanbia’s extensive research has shown their proprietary flax hydrocolloid offers equivalent functionality as guar and xanthan gum and gum Arabic in several food systems. These functional benefits are derived synergistically from protein, fiber and gum mucilage—constituents which also add significant nutritional properties. In addition, flax contains antioxidants and lignans, and its fiber yields a low glycemic index. The product is hypoallergenic, non-GMO, and free of cholesterol, gluten, lactose and trans fat.
