Showing papers on "Guar gum published in 1972"

Crystallization and Some Properties of Mannanase

Abstract: A mannan-hydrolyzing enzyme produced by a certain strain of Bacillus subtilis was purified from the culture broth and isolated in a crystalline state by being treated with several ion-exchangers. The optimal pH of the enzyme was 6.0. The enzyme was stable in a pH region of 5.0 to 9.5 and at temperatures less than 55°C. The enzyme attacked only β-1,4-mannosidic linkages in the main chain of galactomannan of soybean seed coat, guar gum and coffee bean, and of glucomannan of konjak (Amorphophalus konjac). Investigation of the hydrolysis mode revealed that the enzyme attacked coffee bean galactomannan endowise to form mannobiose, mannotriose and mannotetraose. The action patterns on several mannohomooligomers prepared from a partial hydrolysate of coffee bean galactomannan were also investigated, indicating that the enzyme preferentially attacked the β-1,4-mannosidic linkages that were present apart three to four mannose residues from the non-reducing end of the mannose chain.

Blends of xanthomonas and guar gum

Abstract: A blend of xanthomonas gum and guar gum which upon hydration exhibits viscosities in excess of the additive viscosities of the components. The xanthomonas gum in the blend is pretreated by heating.

Method of increasing cold water solubility of locust bean gum

Abstract: A method is provided for increasing the cold water solubility of locust bean gum which comprises adding a predetermined amount of water to the dry gum and subjecting it to an increase in temperature while applying agitation, compression and shear, as in a cooker-extruder. In a preferred embodiment, guar gum is mixed with the locust bean gum in order to enhance the solubility and viscosity characteristics of the final product.

Fractionation and identification of commercial hydrocolloid stabilising agents

Abstract: A rapid, simple procedure is described for the separation and identification of the individual components of a mixture of common stabilisers, including agar, alginate, gum arabic, carrageenan, carboxymethylcellulose, methylcellulose, pectate, pectinate, gum tragacanth, guar gum and locust bean gum. Separation of the anionic stabilisers from the neutral stabilisers is effected initially by precipitation with cetylpyridinium chloride. Complete fractionation of the two major groups is then performed by using selective precipitation techniques. Reliable confirmatory tests are reported for all the stabilisers.

Vulcanization accelerator for natural and synthetic rubber

Abstract: A fast wetting, rubber vulcanization accelerator composition is provided which comprises a major amount of the zinc salt of 2mercaptobenzothiazole and minor but effective amounts of: (a) a salt of a dialkyl (C5-C20) ester of sulfosuccinic acid, and (b) guar gum or starch. Dispersions of the composition in water are stable, fluid and substantially non-thixotropic such that they are storable and can be easily pumped and blended with a rubber latex.

Process for preparing a canned pressurized carbonated sherbetmix package

Abstract: 1. A PROCESS FOR PREPARING A PRESSURIZED CARBONATED SHERBET-MIX PACKAGE IN A CAN FOR PRODUCING A CARBONATED SHERBET HAVING A RIGID FOAMY STRUCTURE OF FINE ICE CRYSTALS, COMPRISING THE STEPS OF: PREPARING A SYRUPY MIX CONTAINING AS ITS MAIN COMPONENT SUGAR WITH ADDITIVES SELECTED FROM THE GROUP CONSISTING OF FRUIT JUICES, ORGANIC ACIDS, MILK PRODUCTS, AND FLAVORINGS, SAID SYRUPY MIX HAVING A TOTAL SOLIDS CONTENT BETWEEN ABOUT 10% AND 20%, PREPARING A GUM MIX OF BETWEEN ABOUT 0.05% AND 0.20% TOTAL SOLIDS CONTENT, SAID GUM BEING SELECTED FROM THE GROUP CONSISTING OF LOCUST BEAN GUM AND GUAR GUM, MIXING SAID GUM MIX WITH AN AQUEOUS PASTEURIZED SOLUTION OF BETWEEN 0.02 TO 0.1% OF CARRAGEENAN, PASTEURIZING AND COOLING SAID SYRUP MIX AND PARTIALLY PRE-FILLING A CAN THEREWITH, PASTEURIZING AND COOLING SAID GUM MIX AND DISSOLVING THEREIN CARBON DIOXIDE AT A PRESSURE OF ABOUT 0.1 TO 2.3 KG./CM.2 AT 15*C, FILLING THE UNIFILLED PORTION OF SAID CAN WITH SAID GUM MIX, AND PRESSURE SEALING, WARMING AND HOMOGENIZING THE CONTENTS THEREOF INTO A HOMOGENIZED MIXTURE, WHEREBY WHEN THE CAN IS FORZEN AND OPENED UNDER AMBIENT CONDITIONS CARBONATED SHERBET RISES THEREFROM IN A COLUMN EXPANDED TO 1.6 TO 1.8 TIMES THE VOLUME OF SAID MIXTURE.

Slurry explosives cross-linked with a compound of tellurium vi

Abstract: Slurry explosives and aqueous gels therefor containing, as thickener, a macromolecular compound containing vicinal cishydroxyl group (e.g., guar gum) cross-linked with compound of tellurium VI.

Explosive composition containing a glycol and guar gum ether

Abstract: A GELATINIZED EXPLOSIVE COMPOSITION COMPRISING A HIGH ENERGY SENSITIZER AND FROM ABOUT 3% TO ABOUT 50% BY WEIGHT OF A NON-EXPLOSIVE GEL COMPRISING AT LEAST ONE LOWER ALIPHATIC GLYCOL SELECTED FROM THE GROUP CONSISTING OF ETHYLENE GLYCOL, DIETHYLENE GLYCOL, PROPYLENE GLYCOL AND DIPROPYLENE GLYCOL THICKENED WITH A MATERIAL SELECTED FROM THE GROUP CONSISTING OF HYDROXYETHYL AND HYDROXYPROPYL ETHERS OF POLYSACCHARIDES AND MIXTURES THEREOF.

Slurries containing highly cross-linked thickeners

Abstract: 1281729 Explosive compositions IRECO CHEMICALS 26 Sept 1969 47409/69 Heading C1D An aqueous gel or slurry explosive composition contains an oxidizing salt and, by weight, 10-25% water, 0A01-5% of an organic thickener, and up to 1% of an oxidizing agent and reducing agent which together act as a crosslinking agent for the thickener. Suitable oxidizing salts are ammonium, sodium, barium and calcium nitrates, and ammonium and alkali metal chlorates and perchlorates. The preferred thickener is guar gum, but reference is also made to tapioca flour, starches, and carboxymethyl cellulose; ethylene glycol is used to incorporate the guar gum. The oxidizing part of the cross-linking agent may be sodium or potassium dichromate, hydrogen peroxide, chromates, or permanganates, and the reducing part potassium antimony tartrate, gallic acid, tannic acid, antimony lactate, antimony tartrate, tin chloride, pyrogallol, catechol, phenol, and resorcinol; other additives referred to are borax and sodium lignin sulphonate. Watermiscible organic liquids, e.g. lower alcohols, glycols, amines, or amides, may be present. The composition also includes fuels, for example aluminium powder or flake, sulphur, gilsonite, coal, coke, carbon black, wood particles, sugar, starches, flours, T.N.T., RDX, and smokeless powder. Ammonium phosphate may be added as a water-aluminium reaction inhibitor. The thickener may be added to an aqueous solution of the oxidizing salt and then a pre-mix of the solid ingredients added together with the cross-linking agent. Guar gum coated with pine oil or fuel oil may also be added to the dry pre-mix together with the cross-linking agent. In order to aerate the slurry, ammonium, sodium, or potassium nitrite or nitrous acid may be added, together with urea, urea nitrate, or thiourea to accelerate the formation of nitrogen bubbles; the nitrite acts as the reducing component of the crosslinking agent. Hydrogen peroxide or carbonates may also be used as aerating agents.

Calorie reduced starch-containing food products

Abstract: 1282145 Dry food products SLIMCEA Ltd 15 June 1970 [12 June 1969] 29798/69 Heading A2B A dry starch-containing food product which can be reconstituted and/or cooked in water or aqueous liquid to produce a calorie-reduced food, comprises particulate carboxymethylcellulose, carob gum, carragheenin guar gum and/or alginate. The food product may be a dried mashed potato product, corn flour based product, pasta, semolina, sauce, gravy or custard. Other substances which may be present in the dry food product are glyceryl monostearate, salt, monosodium glutamate, sodium pyrophosphate, calcium phosphate and sulphate, silica, calcium and sodium silicates and edible bone phosphate.