Partially Hydrolysed Guar Gum (PHGG)
A soluble guar-derived fibre with low viscosity for beverages, nutrition powders and foods where fibre enrichment needs limited textural impact.
Ingredient overview
PHGG is produced by controlled enzymatic hydrolysis of guar gum, a galactomannan obtained from guar seed endosperm. Hydrolysis shortens the polymer chains and reduces the thickening behaviour associated with native guar.
The result is a soluble fibre that integrates into the water phase without creating the same high-viscosity system as the original gum. This distinction defines PHGG's formulation role: fibre contribution in formats where fluidity, reconstitution and a relatively light mouthfeel are important.
Functional characteristics
| Characteristic | Technical profile |
|---|---|
| Solubility | Dissolves into the water phase rather than remaining as insoluble fibre particles. |
| Viscosity | Chain shortening produces a much lower thickening effect than native guar gum. |
| Dispersion | Powder structure influences wetting and the rate of incorporation. |
| Texture | Supplies soluble fibre without the husk-like gel texture of psyllium. |
| Composition | Retains a guar-derived galactomannan structure with a reduced molecular-size distribution. |
Applications
| Application | Ingredient role | Contribution to the product |
|---|---|---|
| Ready-to-drink beverages | Soluble fibre enrichment | Preservation of a relatively fluid format. |
| Nutrition powders | Fibre within a multi-ingredient blend | Reconstitution alongside protein, flavour and minerals. |
| Cultured dairy and alternatives | Fibre addition | Limited direct thickening contribution. |
| Bars and soft foods | Soluble fibre solids | Composition adjustment within a binder or hydrated matrix. |
Formulation behaviour
PHGG's low-viscosity behaviour makes dissolved fibre and overall product thickness separate formulation variables. Proteins, starches and other hydrocolloids can still give the complete system substantial body. PHGG primarily changes the fibre and dissolved-solids composition.
Powder wetting depends on particle format and how it enters the liquid. Distributing particles through a dry blend changes the local concentration during hydration. In bars or concentrated foods, water availability and the binder composition govern how much of the ingredient becomes part of the dissolved phase. Native guar and PHGG consequently produce very different results at the same ingredient mass.
Material forms
PHGG is generally handled as a powder. Preparations can differ in particle format, moisture, fibre concentration and molecular-size distribution. These distinctions influence handling and composition without changing the defining production step: partial hydrolysis of guar galactomannan.
Comparison with related ingredients
Acacia fibre also provides a low-viscosity soluble route but has a different botanical source and polymer architecture. Resistant dextrin is derived from starch and contains glucose-based structures. Psyllium creates a much more pronounced hydrated mucilage and serves a different texture function.