Showing papers on "Guar gum published in 1978"

Textile conditioning compositions with low content of cationic materials

Abstract: A textile conditioning composition, especially a liquid composition, intended for use in the final rinse after a washing operation comprises a cationic surfactant, a substantially water insoluble nonionic textile softening agent and a small amount of a polymeric cationic salt, the weight ratio of cationic components to nonionic softener being less than 10:1. Preferred cationic surfactants are the substantially water-insoluble quaternary ammonium fabric softeners and preferred nonionic softening agents are the fatty acid esters of glycerol or sorbitan. Especially useful polymeric materials include the cationic galactomannan gums, especially guar gum.

Gelled acidic well treating composition and process

Abstract: Gelled acidic compositions suitable for either matrix-acidizing or fracture-acidizing of subterranean formations comprising water, a water-dispersible polymer selected from cellulose ethers and polymers of acrylamides, an acid, an aldehyde, and a phenolic compound capable of causing gelation of an aqueous dispersion of the polymer, acid, aldehyde, and phenolic compound are provided. In another embodiment, guar gum, polyvinylpyrrolidone and biopolysaccharides can also be used as the polymeric component in said compositions.

Textile conditioning compositions with low content of cationic guar gum

Abstract: A textile conditioning composition, especially a liquid composition, intended for use in the final rinse after a washing operation comprises a cationic surfactant, a substantially water insoluble nonionic textile softening agent and a small amount of a polymeric cationic salt, the weight ratio of cationic components to nonionic softener being less than 10:1. Preferred cationic surfactants are the substantially water-insoluble quaternary ammonium fabric softeners and preferred nonionic softening agents are the fatty acid esters of glycerol or sorbitan: Especially useful polymeric materials include the cationic galactomannan gums. especially guar gum.

Effect of stabilizing agents and aspartame on the sensory properties of orange sherbet

Abstract: An orange sherbet incorporating aspartame as a partial sweetener was formulated. Due to a significant reduction of the total solids content, the following stabilizers were used individually and in combination to determine their effectiveness in improving the sherbet quality: arabinogalactan, carrageenan, guar gum, gum arabic, gum tragacanth, locust bean gum, a proprietary ice cream stabilizer, a proprietary sherbet stabilizer, purified wood cellulose, microcrystalline cellulose, and xanthan gum. Preference tests and modified texture profiles were utilized to determine the desirability of the different sherbet formulations. After hardening and after 4 wk of −25°C storage, the formulations with 37.5% of the sweetness as aspartame with either xanthan gum or the combination of carrageenan and locust bean gum were equal in desirability to the control.

Effect of guar gum on the dissolution rate of ephedrine hydrochloride and sulphadimidine tablets.

Abstract: The effect of guar gum as a binder was studied in comparison with other commonly used binders namely: gun acacia, Carbopol 934, sodium carboxymethyl cellulose and Explotab on the disintegration time and the dissolution rate of tablets containing ephedrine hydrochloride and sulphadimidine The results revealed that the solubility of the drug as well as the concentration and the type of binder affect both the disintegration time and the dissolution rate of the tablet

Guar gum--its acceptability to diabetic patients when incorporated into baked food products.

Abstract: Guar gum was incorporated into 10 g carbohydrate portions of cheese biscuits and 20 g carbohydrate portions of pizza and egg and bacon flan. Their acceptability to diabetic patients was assessed by means of a taste panel. The results were favourable. Other diabetic patients were asked to judge three cheese biscuits of varying guar gum content. The biscuit with the lowest content was most favoured.

Explosive compositions containing sulphonated guar gum derivatives

Abstract: A slurry explosive composition is provided which has improved water resistance and thermal stability and resists segregation. The composition consists of an inorganic oxygen-supplying salt, a liquid carrier or solvent for the salt, a solid or liquid fuel and, as a thickener a sulfonated guar gum derivative.

Thickened aqueous slurry explosive compositions

Abstract: A thickened, aqueous slurry explosive composition containing a soluble organic nitrate sensitizer is provided which has improved rheological properties. Use in the composition as a thickener, of a mixture of an unmodified guar gum and a hydroxypropyl-modified guar gum provides a composition which retains flowability for an hour or more for easy extrusion packaging yet achieves a high level of gel strength and cartridge rigidity within a day after packaging.

Ice cream composition

Abstract: PURPOSE: An ice cream composition having improved stability, texture, and shape retention, comprising a uniform composite consisting of microcrystalline cellulose, a dispersing agent, and a disintegrator, together with galactomannan and carrageenan as stabilizers. CONSTITUTION: 50W95wt% of microcrystalline cellulose having an average polymerization degree ≤375, obtained by chemical treatment or mechamical grinding of linter or pulp, is ground and mixed with (B) 50W5wt% of the sum of (a) a sidpersing agent, e.g. guar gum or locust bean gum, and (b) a disintegrator, e.g. sucrose or fruit sugar, at a weight ratio of (b) to (c) of 9:1W1:9, in the presence of water, and dried to give a water-dispersible composite. 0.05W1wt% of the composite is incorporated with 0.1W0.3wt% of galactomannan and 0.01W0.1wt% of corrageenan as stabilizers to give the title compostion. COPYRIGHT: (C)1980,JPO&Japio

Method for producing improved gelatine explosive compositions

Abstract: A process is disclosed for preparing a gelatine explosive composition comprising the steps of adding at least one dispersing agent to a mixture of liquid nitric esters and ortho-nitrotoluene, adding the resulting mixture to blasting soluble nitrocotton to form a gel and subsequently adding oxidizing salts, fuels, and when desired, a water-proofing agent such as tamarind seed flour or guar gum to form a homogeneous mixture.

Dietary compsns. - contg. fibrous and amorphous dietary fibre and animal or vegetable protein

Abstract: Dietary compsn. comprises 10-90% vegetable and/or animal protein and 90-10% dietary fibre which is a mixt. of fibrous and amorphous forms in a proportion which may vary between 5% and 95% for each. Parent patent described similar compsns. in which the protein was soya protein. Used in the prevention and treatment of disorders caused by overeating, such as post-prandial glycemia, insulinemia, and seric cholesterol. In an example, the compsn consisted of 11.25% soya protein, 15% Na caseinate, 11.25% powdered lactoserum 37.5% wheat bran, 12.5% pectin and 12.5% guar gum.