GUAR GUM

Description

Guar gum, also known as guara, is a substance made from guar beans in a variety of industries, traditionally in the food industry, but with increasing thickening and stabilizing properties that are useful in the hydraulic cracking industry. Guar seeds are eliminated, ground and screened to obtain guar gum. It is usually produced as a free-flowing, off-white powder. It is classified as a galactomannan.

Chemically, guar gum is a polysaccharide composed of the sugars galactose and mannose. The backbone is a linear chain of β 1,4-linked mannose residues, with galactose residues 1,6-linked on every second mannose and forming short side branches.

Guar gum clearly shows a low shear plateau in the flow curve and has strong shear thinning. The rheology of guar gum is typical for a random coil polymer. It does not show the very low low shear plateau viscosities seen in more rigid polymer chains such as xanthan gum. More than 1% concentration is very thixotropic, but below 0.3% the thixotropy is mild. Guar gum shows viscosity synergy with xanthan gum. Guar gum and micellar casein blends may be somewhat thixotropic if a biphasic system is formed.

Usage areas

• Textile industry – Sizing, finishing and printing
• Paper industry – improved sheet formation, more dense surface in folding and printing
• Explosives industry – ammonium nitrate as a waterproofing agent, nitroglycerin, etc. It is mixed with .
• Pharmaceutical industry – as a binder or disintegrant in tablets; Main ingredient in some bulk-forming laxatives
• Cosmetic and toilet industries – thickener in toothpastes, conditioner in shampoo (usually in a chemically modified version)
• The hydraulic fracturing Shale oil and gas extraction industries consume about 90% of the guar gum produced from India and Pakistan.
• In baked goods it increases dough yield, gives greater flexibility, and improves texture and shelf life; As the pie filling, it prevents “oozing” (syneresis pastry Brittle crust retention, filling water). It is primarily used in hypoallergenic recipes using different grain flours. Because the consistency of these flours allows the gas released by baking to escape, guar gum is necessary to increase the thickness of these flours to allow them to rise like regular flour. [14]
• In dairy products, it thickens milk, yogurt, kefir, and liquid cheese products and helps maintain the homogeneity and texture of ice creams and sherbets. It is used for similar purposes in plant milk products.
• For meat works as a binder.
• In condiments, it enhances the stability and appearance of salad dressings, barbecue sauce, grout, ketchups, and others.
• In canned soup, it is used as a thickener and stabilizer.
• It is also used in dry soups, instant oatmeal, sweet desserts, canned fish with sauce, frozen foodstuffs and animal feed.