Showing papers on "Guar gum published in 1979"

Borated polysaccharide absorbents and absorbent products

Abstract: Guar gum as an exemplification of cis-1,2-diol polysaccharides is first hydrated then thickened by cross-linking with borax and finally dried to powder to flake form, preferably by freeze drying The resulting particles can absorb up to 100 times their weight or more of aqueous fluids such as urine Absorbent articles, such as disposable diapers, bandages, and the like are formed with the borax-cross-linked guar gum as absorbent In a preferred diaper the dry absorbent particles of the borax cross-liked guar gum are placed in the cells of a cellular or bubble-type substrate

Guar gum and reduction of post-prandial glycaemia: effect of incorporation into solid food, liquid food, and both.

Abstract: 1. The influence of the dose and the form in which guar gum was given on the degree of "flattening" of blood glucose curves was studied in five subjects using meals of bread and soup containing 5 or 10 g guar gum. 2. When 5 g guar gum was added to bread the peak increase of blood glucose was reduced by 41% (P less than 0.002), with 5 g guar in soup, the reduction was 54% (P less than 0.001) while a reduction of 68% (P less than 0.001) was seen with 10 g guar gum (5 g in bread and 5 g in soup). The corresponding reduction in insulin peak increases were 37% (P less than 0.002), 50% (P less than 0.001) and 65% (P less than 0.001) respectively. 3. The difference between the two 5 g doses was significant with respect to the reduction of the peak increases in blood glucose and serum insulin; however the difference between the 5 g dose in bread and the 10 g dose was significantly different (P less than 0.02 for glucose, P less than 0.01 for insulin). 4. The results indicate that as little as 5 g guar gum may reduce the glycaemia following a 45 g carbohydrate meal, but perhaps due to earlier and more complete mixing, guar gum is most effective when added to the liquid phase of the meal.

Effects of Guar Gum and Wheat Bran on Lipid Metabolism of Rats

Abstract: The effects of guar gum and wheat bran on blood and liver lipid levels of rats were measured. In experiment 1, rats were fed ad libitum a 55% sucrose diet containing 0, 15 or 25% wheat bran for 3 weeks. Postprandial plasma triglyceride, liver triglyceride and liver cholesterol values in rats fed the sucrose diet with wheat bran were significantly lower than values for rats fed the diet without wheat bran. Neither fasting plasma triglyceride nor cholesterol values were altered by wheat bran. In experiment 2, rats were meal-fed one of four experimental diets for 3 weeks: sucrose, sucrose-cholesterol, sucrose-cholesterol-bran or sucrose-cholesterol-guar gum. Rats fed sucrose-cholesterol-guar gum diet had significantly lower fasting plasma total cholesterol, liver triglyceride and liver cholesterol values, but higher plasma high density lipoprotein (HDL) cholesterol values than those fed sucrose-cholesterol diet. These values were similar for the sucrose-cholesterol and sucrose-cholesterol-bran groups. Fasting plasma triglyceride levels were not altered by wheat bran or guar gum. These studies indicate that while guar gum lowers fasting plasma total cholesterol and raises HDL cholesterol, wheat bran does not.

The effect of shear rate on the viscosity of solutions of guar gum and locust bean gum

Abstract: The apparent viscosities of aqueous solutions of guar gum and locust bean gum have been measured over a range of shear rates from 14 to 1142 s−1. Comparable measurements were also made on gum solutions to which glucose, sucrose or glucose syrup had been added. For all the solutions the variation of relative viscosity with shear rate fits a power law equation. Addition of sugar has no effect on the non-Newtonian behaviour of the gum solutions. The relative viscosity of the gum in the sugar solutions is lower than in water. The ratios of the relative viscosities closely correspond with the ratios of the intrinsic viscosities. This is interpreted in terms of a smaller extension of the gum molecule in the sugar solution.

Process of increasing viscosity in agitated milk systems

Abstract: A process for increasing the viscosity of cold milk under agitation is provided, which comprises of adding a blend of a phosphate such as sodium hexametaphosphate, sodium tripolyphosphate, or tetrasodiumpolyphosphate (TSPP) and a gum such as guar gum, carboxymethyl cellulose, or xanthan gum to milk. Preferably, approximately equal weights of the TSPP and xanthan gum are used, and about 0.05-1% of xanthan gum is in the final cold milk mix.

The effect of casein on the viscosity of solutions of hydrocolloids

Abstract: The apparent viscosities of aqueous solutions of guar gum, locust bean gum, sodium carboxymethylcellulose and k-carrageenan have been measured over a range of shear rates from 14 to 1142 s−1. Comparable measurements were made on solutions to which different quantities of casein (10-40 g litre−1) had been added. For all the solutions a power law equation describes the variation of relative viscosity with shear rate. Addition of casein has no effect on the solutions of guar and locust bean gum, but does affect the rheology of solutions of sodium carboxymethylcellulose and k-carrageenan. The behaviour of k-carrageenan indicates a dependence on the polyanion:casein ratio, reaching a maximum at a concentration ratio of 1:4. The only significant solute-solute interactions in the hydrocolloid-casein solutions are electrostatic in nature.

Novel blend of algin, TKP, and guar gum

Abstract: Novel blends of algin, TKP and guar gum are disclosed. The blends are useful in commercial gum applications where thickening, suspending, emulsifying, stabilizing, film-forming, and gel-forming properties are needed. They are particularly useful in the paper industry.

Pharmaceutical formulation of guar gum

Abstract: The gellation of polysaccharide gums such as guar or locust bean gum is inhibited by gelatin hydrolysates, at alkaline pH. Formulations of gum, gelatin hydrolysate and alkaliniser are reconstituted by shaking with water, and are easily inbibed. The inhibition is reversed by pH change in the stomach allowing gellation to occur. The formulation is useful in treatment of hypercholesteraemia, gastric disorders and as an adjunct to insulin therapy.

Stable gelatin dessert and process for making same

Abstract: A gelatin dessert prepared from a dessert powder containing gelatin, sugar and optionally flavor and color is improved by adding to the powder from about 0.5 to 5%, by weight, of guar gum, based on the weight of the powder. The guar gum imparts low-temperature stable properties to the gelatin dessert without substantially adversely affecting the physical appearance and texture thereof.

Gum granulates, and their preparation and use

Abstract: Granulates of guar gum, locust bean gum, pectin, or a water-soluble non-toxic alkylcellulose consisting of particles having sizes within the range 100 to 1000 µ with less than 5% by weight of the particles having a size below the lower limit and having a water content of 5 to 25% by weight are useful for oral administration to patients to lower cholesterol and/or glucose levels in the blood. They can be dispersed in water to give easily drinkable mixtures.

The effect of shear rate on the viscosity of solutions of sodium carboxymethylcellulose and k‐carrageenan

Abstract: The apparent viscosities of aqueous solutions of sodium carboxymethylcellulose (NaCMC) and k-carrageenan have been measured over a range of shear rates from 14 to 1142 s−1. Comparable measurements were also made on gum solutions to which glucose, sucrose, or glucose syrup had been added. For all the solutions the variation of relative viscosity with shear rate fits a power law equation. Addition of sugars to the most concentrated solutions of NaCMC has no effect on the non-Newtonian behaviour but addition of glucose syrup to the most dilute solutions of NaCMC decreased the non-Newtonian behaviour. However, the general pattern of behaviour showed close similarity with that of guar gum and locust bean gum. In the more concentrated glucose and sucrose solutions the non-Newtonian behaviour of k-carrageenan was increased appreciably. There was no comparable effect on k-carrageenan in glucose syrup solutions. This different behaviour of k-carrageenan is attributed to the development of solute-solute interactions.

Stabilizing liquid composition for digging ground

Abstract: PURPOSE: To provide a stabilizing liquid compsn. for digging the ground by which good underground wall can be formed, by a method wherein xanthane gum is blended with locust bean gum or guar gum. CONSTITUTION: There is provided a compsn. consisting of (a) xanthane gum and (b) locust bean gum or guar gum in a mixing ratio of (a) to (b) of 1:9W9:1 (by weight). More stable performance of the stabilizing liquid can be ensured by blending 10W200pts.wt. of a dispersing stabilizer per 100pts.wt. of said compsn. depending upon the properties of the ground to be digged. Examples of the dispersing stabilizers are polysodium phosphates, sodium salt of org. polybasic acids, polysodium acrylate, sodium lignin sulfonate and nitrohumic acid. Examples of polysodium phosphates are sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate. COPYRIGHT: (C)1981,JPO&Japio

Food covering composition, its preparation, and preservation of food freshness

Abstract: PURPOSE: To obtain the titled composition capable of forming dried film for presserving food freshness, by emulsifying fats and oils to an aqueous solution comprising a) a starch hydrolyzate, b) sodium caseinate or its mixture with natural paste in the presence of an emulsifying agent CONSTITUTION: a) 100ptswt of a starch hydrolyzate having a grape sugar equivalent not more than 25, obtained by hydrolyzing starch with an acid on an enzyme is blended with b) 25W100ptswt of sodium caseinate or its mixture with natural paste, eg, gum arabic, tragacenth gum, xanthan gum, guar gum to prepare an equeous solution, c) 1W15wt% based on fats and oils of an emulsifying agent, eg, fatty acid ester of sucrose, fatty acid ester of glycerol, soybeam lecithin, etc and d) 100W150ptswt of fats (or oils), eg, soybean oil, corn oil, beef tallow, coconut oil, etc are added to the aqueous solution which is emulisified to give the desired food covering composition COPYRIGHT: (C)1980,JPO&Japio

High-fibre foods: a feasibility study using guar gum.

Abstract: Guar gum at different concentrations was incorporated into foods from six groups to establish some principles to aid the production of high-viscosity therapeutic foods. The amounts of gum that could be incorporated into a food, without major loss of acceptability, were higher in products with low final water content than those with high final water content. The domestic preparation of these recipes should be possible provided that recipe modifications are carefully followed.

Preparation of modified guar gum

Abstract: PURPOSE: To prepare modified guar gum with good platic flowability and improved rheological property by a method wherein guar gum powder or guar seed split is heated in a dry condition to modify the same to a specific swellable degree. CONSTITUTION: Guar gum powder or guar seed split is subjected to heat treatment at 80W200°C, preferably 110W180°C for 30minW48hr within an inert gas atmosphere and, in case of guar seed split, treated split is ground according to a conventional method, to modify the swellable degree to 4W10ml, preferably 6W9.5ml. COPYRIGHT: (C)1980,JPO&Japio

Production of processed meat

Abstract: PURPOSE: A binder containing bried albumin, activated wheat gluten or soybean protein is sprayed on the surface of two pieces of processed meat product and they are bound into one by drying with heat to produce titled product with increased commodity value because it has improved appearance and taste. CONSTITUTION: Dried albumin, activated wheat gluten or soybean protein alone or a mixture thereof with a salt of milk casein, powdered milk, sodium alginate or guar gum is used as a binder. The binder is sprayed on both or one of the surfaces of two pieces, of meat processed product such as hamburger, ham, sausage, bacon or boiled fish paste and they are piled and bound by heating to produce the objective product of processed meat denaturized with heat. COPYRIGHT: (C)1981,JPO&Japio