Typical dose
Typically 5-15 grams per day, divided into 1-3 d...
Rating
0.0/5
Oral
Oral safety: harmless
About this supplement
Partially Hydrolyzed Guar Gum (PHGG) is a low-viscosity, water-soluble dietary fiber derived from guar gum (Cyamopsis tetragonoloba) through controlled enzymatic hydrolysis. This process breaks down the high-molecular-weight galactomannan polysaccharide into smaller, more soluble fragments while retaining its prebiotic properties. Unlike native guar gum, PHGG has minimal viscosity and gel-forming capacity, making it suitable for incorporation into beverages and foods without altering texture. It is resistant to digestion in the upper gastrointestinal tract and is fermented by colonic microbiota, primarily producing short-chain fatty acids like acetate, propionate, and butyrate.
How much to take
- Typical amount
- Typically 5-15 grams per day, divided into 1-3 doses.
- Suggested range
- 5-15 g daily
Potential benefits
Benefits linked to this supplement form:
Things to watch for
Possible side effects linked to this form:
Health goals
Needs and goals this form may help with:
- Gut Microbiome Balance Digestive health
- Digestive Enzymes & Breakdown Digestive health
- Nausea & Stomach Upset Ease Digestive health
- Regularity & Comfortable Transit Digestive health
- Bloat & Gas Relief Digestive health
- Digestive Regularity Support
- Blood Sugar Management Support
- IBS Management
- Microbiome Support
Other forms of Partially Hydrolyzed Guar Gum
Compare absorption and active amounts with sibling forms:
Technical details â–¼
Chemical ID (CAS)
9000-30-0 (for guar gum; specific CAS for hydrolyzed form may vary)
Physical properties
Fine, white to off-white powder. Highly soluble in cold and hot water, forming low-viscosity solutions. Odorless with a bland taste. Stable across a wide pH range (2-10) and under heat processing.
How it’s made
Produced from guar gum (extracted from guar bean endosperm) via controlled enzymatic hydrolysis using β-mannanase or other enzymes. The process cleaves the galactomannan backbone into shorter oligosaccharides and polysaccharides, reducing molecular weight and viscosity. The product is then purified, concentrated, and spray-dried into powder.