Showing papers on "Guar gum published in 1969"

Long-lasting troche containing guar gum

Abstract: A COMPRESSED POWDER, LONG-LASTING, TROCHE CONTAINING 3% TO 6% OF GUAR GUM, 15% TO 85% OF DRY SKIN MILK POWDER AND AT LEAST 9% OF A WATER-SOLUBLE PHARMACEUTICALLY ACCEPTABLE TABLETTING DILUENT.

Blasting agents containing guar gum

Abstract: Granular water-resistant blasting compositions containing a water-soluble inorganic oxidizing agent, fuels, densifiers and guar gum.

Gum guar stabilised suspensions - of insoluble medicaments for treati gastrointestinal disorders

Abstract: Stable homogeneous aqs. suspensions contain guar gum and a therapeutically active substance (not a barium salt) insoluble in water. These are useful for treating intestinal disorders; the guar gum enables stable suspensions to be made from substances previously difficult to suspend in water. The active substance may be a Ca, Al, Mg or Bi salt (pref. aluminium tetrbasic phytate, bismuth subnitrate, or tricalcium phosphate) or an organic substance (pref. terpinol or benzonaphthol). An adjuvant, such as pectin, sorbitol, glycerine, or propylene glycol, which improves the properties of gels, may also be present. In examples, 0.3% aqs. soln. of guar gum is used, and the gum forms 0.20-0.45% of the weight of the active ingredient.

Dense explosive slurry compositions of high energy containing a gum mixture

Abstract: A DENSE EXPLOSIVE COMPOSITION OF HIGH ENERGY IS MADE UP IN HEAVY SLURRY FORM PRIMARILY OF CONCENTRATED AWUEOUS SOLUTION OF A PERCHLORATE, PERFERABLY SODIUM PERCHLORATE, FINELY DIVIDED METALLIC ALUMINUM, A SELV-EXPLOSIVE SUCH AS TNT OR RDX, AND A LONG TERM STABLE THICKNER COMPRISING A GUAR GUM OR STARCH IN COMBINATION WITH AA XANTHAN GUM. SODIUM NITRATE MAY BE ADDED TO REDUCE FUDGE POINT.

Process for preparing frozen whipped topping composition

Abstract: 1,173,827. Frozen whipped toppings. GENERAL FOODS CORP. 17 Oct., 1967, No. 47377/67. Heading A2B. A process for preparing a frozen whipped topping composition comprises blending fat, protein, emulsifier and water, homogenising the blend, cooling, whipping and freezing, at least part of the homogenisation being carried out at at least 6,000 p.s.i.g. The homogenising step is preferably effected in two stages, the first using 6000-10000 p.s.i.g, and the second using about 500 p.s.i.g. The blending and homogenising steps may be carried out at 110‹-160‹F. and the whipping step at 35‹-75‹F. During the whipping step air, nitrogen, carbon dioxide or nitrous oxide may be incorporated in the food. The composition may include a stabiliser, a carbohydrate, a colouring material, a vitamin and a mineral. The composition may comprise coconut, palm kernel, cottonseed, peanut, olive and corn oils, hydrogenerated oils and fats, margarine, lard, non-fat milk solids, soya protein derivatives, hydroxylated lecithin, egg albumen, gelatin, sodium caseinate, calcium caseinate, monostearin, dipalmitin, polyoxyethylene ethers of sorbitan monostearate and disterate, sorbitan monostearatepropylene glycol mono-stearate and-palmitate, glyceryl lacto-palmitate and-oleate, carrageenan, guar gum, alginate, carboxymethyl cellulose, methyl cellulose ether, sucrose, dextrose, fructose, lactose, maltose, invert sugar, vanilla, chocolate, coffee, maple, spice, mint, butter and caramel.

Textile printing pastes

Abstract: 1,240,404. Printing pastes. SCHOLTENHONIG RESEARCH N.V. 11 Feb., 1970 [12 Feb., 1969], No. 7520/69. Heading D1B. Textile printing pastes comprise water, a dye, at least one polymeric organic thickening agent which is substantially completely dissolved in water, at least one cold-water swelling cross-linked starch derivative which is substantially insoluble in cold or hot water, the granules of which are swollen in water to at least such an extent that they do not exhibit a polarisation cross section crossed nicols but not to such a degree that they have disintegrated, the dry substance ratio between the thickening agent and the starch derivative being from 0.11 to 9 parts by weight of polymeric organic thickening agent per 1 part by weight of cold-water swelling crosslinked starch derivative. Cross-linked starch derivatives include starch ester or ethers containing hydrophilic sulphate, phosphate, hydroxyalkyl, carboxyalkyl and sulphoalkyl groups, polymeric organic thickening agents include alginate, acrylamide homo-or copolymer or water soluble salts of acrylic or methacrylic acid homo-or copolymers exudate gum, carob bean gum ether, guar gum ether and British gum. Dyes used include reactive, acid and mordant dyes or cotton, nylon and rayon fabrics.

Drag Reduction on a Rotating Disk Using a Polymer Additive

Abstract: The characteristics of frictional drag on a disk rotating in an enclosure filled with water containing various concentrations of guar gum have been investigated.

Dividing Bulk Food stuffs into Portions.

Abstract: 1,154,143. Dividing bulk food material into portions. UNILEVER Ltd. 5 April, 1967 [15 April, 1966], No. 16604/66. Heading A2E. A method of dividing bulk food material (e.g. soups, beverages, desserts) into portions comprising substantially the same proportions of components, comprises mixing the liquid and particulate solid phases of the bulk food material with a decomposable edible thickening agent so as to obtain the solid phase substantially uniformly distributed through the thickened liquid phase, dividing the material into portions and decomposing the thickening agent. The portions may be diluted prior to use. The portions ready for consumption have a viscosity of 1-20 centipoises measured at 60‹C. with an Epprecht viscometer. The thickening agent may be decomposed by heating or by use of an enzyme. The enzyme may be added to the bulk material in encapsulated form, added to the portions in liquid form or sprayed on to frozen bulk material or portions. The enzyme may be activated in the portions by heating and then deactivated after the thickening agent is decomposed, by heating to a higher temperature, e.g. during sterilization, or by altering the pH. The thickening agent may be potato starch, wheat flour, locust bean flour, guar gum, alginates, gum tragacanth, carboxymethylcellulose and gelatin. The enzyme may be alpha-amylase (e.g. from a bacteria or malt), cellulose enzymes, enzyme from guar beans, and proteinase. The Examples disclose a chicken soup comprising broth, spices, salt, meat extract, vermicelli, chicken meat cubes, and a vegetable soup comprising spices, meat extract, salt, vermicelli, meat balls, peas, beans and carrots. The thickening agent is potato starch and the enzyme is in the form of a solution of bacterial alpha-amylase or malt flour.