Guar gum is a novel agrochemical processed from endosperm of cluster bean. It is largely used in the form of guar gum powder as an additive in food, pharmaceuticals, paper, textile, explosive, oil well drilling and cosmetics industry. Industrial applications of guar gum are possible because of its ability to form hydrogen bonding with water molecule. Thus, it is chiefly used as thickener and stabilizer. It is also beneficial in the control of many health problems like diabetes, bowel movements, heart disease and colon cancer. This article focuses on production, processing, composition, properties, food applications and health benefits of guar gum.

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Guar gum: processing, properties and food applications—A Review

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A comparative study was carried out on the viscosity behavior of three new water-soluble chemically modified guar gum derivatives with different functional lateral groups, including O-carboxymethyl-O-hydroxypropyl guar gum (CMHPG), with anionic character, O-2-hydroxy-3-(trimethylammonio)propyl guar gum (HTPG), with cationic character, and O-carboxymethyl-O-2-hydroxy-3-(trimethylammonio)propyl guar (CMHTPG), with amphoteric character. It was found that the shear rate, concentration, temperature, added salt and surfactant affected the viscosity properties of these new guar gum derivatives in aqueous solutions. Regardless of the functional lateral groups, all sample solutions behaved as non-Newtonian shear-thinning fluids, and their viscosity increased with the increase in their concentration but decreased with the increase in temperature. Aqueous CMHTPG solution had the strongest shear-thinning property, and aqueous CMHPG solution investigated had the greatest viscous flow activation energy. In contrast to cationic HTPG or anionic CMHPG, amphoteric CMHTPG had an enhanced viscosity property in aqueous salt solutions, exhibiting an unusual anti-polyelectrolyte viscosity behavior. The addition of sodium dodecylsulfate was found to result in a decrease in the viscosity of aqueous HTPG solution and an increase in the viscosity of aqueous CMHPG solution or CMHTPG solution.

A comparative study on viscosity behavior of water-soluble chemically modified guar gum derivatives with different functional lateral groups

Semi-dilute solutions of hydroxypropyl guar gum (HPGG), the most widely used derivative of naturally occurring guar galactomannan, were investigated with respect to their viscosity, yield stress and thixotropy. It was found that the shear-dependent viscosity behaviour under various HPGG concentrations, added salts and temperature could be well described by the Cross viscosity model. The zero-shear-rate viscosity was observed to change with HPGG concentration according to a power-law function, and decease with the increase of temperature according to an Arrhenius-type equation. The addition of salts (KCl and CaCl2) lowered the zero-shear-rate viscosity. The HPGG solutions of high concentration showed a higher degree of thixotropy while the addition of salt lowered the thixotropic property. Copyright © 2007 Society of Chemical Industry

Li-Ming Zhang

Papers

A comparative study on viscosity behavior of water-soluble chemically modified guar gum derivatives with different functional lateral groups

Semi-dilute solutions of hydroxypropyl guar gum: Viscosity behaviour and thixotropic properties