Processed
Partially Hydrolysed
B tier
Partially hydrolysed guar (PHGG) has been clipped by acid or enzymes into shorter chains. It no longer ropes a sauce the way native guar does; instead it dissolves into a low-viscosity, almost drinkable fibre used in clinical nutrition, fibre drinks, and some baked goods that want soluble fibre without slime. Japanese and clinical brands popularised it as a gentle galactomannan that ferments more calmly than raw gum. Do not reach for PHGG when a recipe says "guar gum" for ice-cream body or gluten-free structure—you will get fibre, not a thickener. The powder is paler and more soluble, with little of native guar's slick pull. Label it as a fibre ingredient, not a 1:1 hydrocolloid swap.
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Characteristics
Preparations
Traits
History
Japanese food chemists hydrolysed guar into a low-viscosity soluble fibre for drinks and clinical feeds.
PHGG entered Western medical-nutrition formulas as a well-tolerated galactomannan fibre.
Fibre-fortified beverages used PHGG where native guar would have been unacceptably thick.
Clean-label fibre claims kept PHGG in bakery and dairy drinks as a separate SKU from thickening guar.