Showing papers on "Guar gum published in 1968"
TL;DR: The hydrophilic colloid, carrageenan, stabilizes α s-casein against precipitation by calcium ions by an interaction between α s -casein and a component which may be present in both κ - and λ-carrageenan as mentioned in this paper.
36 citations
Patent•
05 Sep 1968
TL;DR: A GELLING FISH FOOD COMPOSITION COMPOSED OF AN EDIBLE FOOD SUBSTANCE, A BINDER, GUAR GUM, AND A CHELATING AGENT is described in this paper.
Abstract: A GELLING FISH FOOD COMPOSITION COMPOSED OF AN EDIBLE FOOD SUBSTANCE, A BINDER, GUAR GUM, AND A CHELATING AGENT.
17 citations
Patent•
08 Jul 1968TL;DR: In this article, a stabilizer system for developing, in frozen conditions, in FROZEN CONFECTIONS, BOTH EMULSIFIER and IMPROVED STABILIZER CHARACTERISTS without MATERIALLY INCREASING VISCOSITY in the CONFECTION MIX is presented.
Abstract: 1. A STABILIZER SYSTEM FOR PRODUCING, IN FROZEN CONFECTIONS, BOTH EMULSIFIER AND IMPROVED STABILIZER CHARACTERISTS WITHOUT MATERIALLY INCREASING VISCOSITY IN THE CONFECTION MIX, COMPRISING: (A) A STABILIZING GUM SELECTED FROM THE GROUP CONSISTING OF GUAR GUM, LOCUST BEAM GUM, SODIUM CORBOXYMETHYLCELLULOSE AND MIXTURES THEREOF COATED WITH (b) AN EMULSIFIER CONSISTING OF ESSENTIALLY FULLY SATURATED MONOGLYCERIDES TOGETHER WITH A MEMBER OF THE GROUP CONSISTING OF POLYOXYETHYLENE (20) SORBITAN TRISTERATE AND POLYOXYETHYLENE (20) SORBITANT MONOOLEATE AND MIXTURES THEREOF, (C) SAID EMULSIFIER BEING INCLUDED IN THE SYSTEM IN AN AMOUNT EQUAL TO BETWEEN ABOUT 15% TO 50% BY WEIGHT OF SAID STABILIZING GUM, (D) THE RATIO OF MONOGLYCERIDES TO SORBITAN ESTER BEING BETWEEN ABOUT 10 TO 1 AND 1 TO 1 BY WEIGHT.
8 citations
TL;DR: In this article, the electrophoretic characteristics of locust bean gum, guar gum, arabic gum, carboxymethylcellulose, K- and h-carrageenan, alginate and the non-dialyzable fraction of corn syrup solids were studied by moving boundary electrophoresis.
Abstract: SUMMARY— The electrophoretic characteristics of locust bean gum, guar gum, arabic gum, carboxymethylcellulose, K- and h-carrageenan, alginate and the non-dialyzable fraction of corn syrup solids were studied by moving boundary electrophoresis. The physical properties of these colloids require the use of modified techniques in order to eliminate boundary disturbances which otherwise might be interpreted as heterogeneity of composition.
A high degree of homogeneity was observed for carboxymethylcellulose, arabic gum, alginate and X-carrageenan. In contrast, K-carrageenan was composed of a mixture of migrating components. The colloidal fractions of guar gum, locust bean gum, and corn syrup solids did not migrate in the electrical field.
Mixtures of carboxymethylcellulose with guar gum or gum arabic could be separated at pH 7. Mixtures of carboxymethylcellulose with carrageenan could be effectively separated at pH 2. Electrophoretic separation at 23°C of different stabilizer mixtures was unsatisfactory and the patterns showed evidence of interactions.
1 citations