Showing papers on "Guar gum published in 1980"

Dietary fibers: V. Binding of bile salts, phospholipids and cholesterol from mixed micelles by bile acid sequestrants and dietary fibers.

Abstract: Mixed micelles were prepared containing combinations of either taurocholate or taurochenodeoxycholate, monoolein, oleic acid, dioleylphosphatidylcholine (lecithin) and cholesterol. These were incubated with commercial bile-acid-sequestering resins, cholestyramine and DEAE-Sephadex, or various dietary fibers and fiber components including wheat bran, cellulose, alfalfa, lignin and 2 viscosity grades of guar gum. Binding was determined as the difference between the radioactivity of each micellar component added and that recovered in the centrifugal supernatant after incubation. In general, the extent of bile salt sequestration was characteristic and reproducible for each bile salt, and was largely unaffected by the presence of one or more additional components of the micellar mixture, including the other bile salt. Cholestyramine bound 81-92% of the bile salts and 86-99% of the phospholipid and cholesterol present in micelles. DEAE-Sephadex sequestered only 49% of the taurocholate and 84% of the taurochenodeoxycholate, but completely removed all of the phospholipid and cholesterol from micelles containing either bile salt. Among the dietary fibers, guar gum of either viscosity bound between 20-38% of each micellar component, whereas lignin, alfalfa, wheat bran and cellulose were progressively less effective in sequestration of individual components of mixed micelles. The extent of sequestration of micellar components by these resins and fibers is reasonably correlated with the effects of these same materials on lymphatic absorption of lipids and to their suggested hypocholesteremic properties.

Improved glucose tolerance four hours after taking guar with glucose.

Abstract: To gain some insights about the possible cumulative metabolic effect after a high-fibre meal, 6 subjects took two 80 g oral glucose loads, 4 h apart Addition of 223 g guar to the first load decreased the rise in blood glucose and insulin after the second (guar-free) load by 50% (p<0002) and 31% (p< 002) respectively This corresponded with decreased 3-hydroxybutyrate levels at the start of the glucose tolerance test after guar (by 20%, p<002) When no guar was added to the first glucose load, both 3-hydroxybutyrate and non-esterified fatty acids tended to rise before the second test No significant effect was seen in the responses of the gut hormones, gastric inhibitory peptide and enteroglucagon Spreading the intake of the first 80 g of glucose over the initial 4 h (2 subjects) similarly flattened the glycaemic but increased the insulin response The effect of guar on carbohydrate and fat metabolism, therefore, lasts at least 4 h and may result in improved carbohydrate tolerance to subsequent guar-free meals

The measurement of gastric transit time in obese subjects using 24Na and the effects of energy content and guar gum on gastric emptying and satiety.

Abstract: 1. A new method has been used to measure mean gastric transit time. 2. This method, based on the absorption of 24Na from the proximal small bowel, is simple, non-invasive and can be used at the bedside. 3. The mean transit time was increased by adding guar gum to a test meal. 4. There was a significant correlation between mean gastric emptying time and a subjective measure of satiety.

The effect of stabilisers on the viscosity of an ice cream mix.

Abstract: The effect of locust bean gum, guar gum, sodium carboxymethylcellulose and carrageenan on the viscosity of an ice cream mix has been investigated over a range of shear rates. The effect of temperature on mix viscosity was also determined. The behaviour of the added polysaccharides was compared with their behaviour in other systems and carrageenan was found to show the most significant changes. The relative viscosity of mixes containing anionic polysaccharides increased with decreasing temperature; the relative viscosity of mixes containing neutral polysaccharides was independent of temperature.

Role of guar and dietary fibre in the management of diabetes mellitus

Abstract: High-fibre diets, particularly with the addition of guar gum, have been reported to improve control of blood glucose concentration in diabetics. These studies are reviewed, and the results of a study of 22 obese, poorly controlled, poorly compliant diabetic outpatients are presented. In a random, single-blind controlled trial, either guar, or bran, or placebo were added to the previous diet. Over a three-month period, there were no changes in weight, fasting blood glucose levels, or random blood glucose levels. Problems of tolerance were experienced with guar gum. Therefore, supplementation of the diet of such patients with guar gum or bran does not produce long-term improvements in diabetic control in a clinical context. The use of naturally occurring high-fibre foods may slightly improve diabetic control in motivated patients, but further long-term trials are required to establish whether dietary fibre will have any significant role in the practical management of diabetes.

Effects of Drilling Fluids on Soils and Plants: I. Individual Fluid Components

Abstract: The effects of 31 drilling fluid (drilling mud) components on the growth of green beans (Phaseolus vulgaris L., Tendergreen) and sweet corn (Zea may var. saccharata (Sturtev.) Bailey, Northrup King 199) were evaluated in greenhouse studies. Plants grew well in fertile Dagor silt loam soil (Cumulic Haploxeroll) when the soil was mixed with most soil-component mixtures at disposal proportions normally expected. Vinyl acetate and maleic acid polymer (VAMA) addition caused significantly increased growth at the 95% confidence level. No statistically significant depression of plant growth occurred at normal rates with asbestos, asphalt, barite, bentonite, calcium lignosulfonate, sodium polyacrylate, a modified tannin, ethoxylated nonylphenol, a filming amine, gilsonite, a Xanthan gum, paraformaldehyde, a pipe dope, hydrolized polyacrylamide, sodium acid pyrophosphate, sodium carboxymethyl cellulose, sodium hydroxide added as pellets, and a sulfonated tall oil. Statistically significant reductions in plant yields (at the 95% confidence level) occurred at normal disposal rates with a long-chained aliphatic alcohol, sodium dichromate, diesel oil, guar gum, an iron chromelignosulfonate, lignite, a modified asphalt, a plant fibersynthetic fiber mixture, lignite, a nonfermenting starch, potassium chloride, pregelatinized starch, and sulfated triglyceride. Thirteen drilling fluid components added individually to a fluid base (water, bentonite, and barite) and then to soilmore » were also tested for their effect on plant growth. Only the sulfated triglyceride (Torq-Trim) and the long-chain (high molecular weight) alcohol (Drillaid 405) caused no plant growth reductions at either rate added. The modified tannin (Desco) caused minimal reduction in bean growth only when added to soil in excess levels.« less

Effect of Guar Gum on 24-hour Insulin Requirements of Insulin-dependent Diabetic Subjects as Assessed by an Artificial Pancreas

Abstract: The effect of guar gum on insulin requirements, mean blood glucose (MBG), and mean amplitude of glycemic excursions (MAGE) was investigated in seven insulin-dependent diabetic subjects without endogenous insulin secretion by means of an artificial pancreas (Biostator). Fifty-four hours after the withdrawal of long-acting insulin, the patients were controlled for two consecutive days by the artificial pancreas, under standardized and identical conditions, except for the ingestion of guar gum before meals on the second day. The 24-h insulin requirements were significantly reduced by 12.4% on the day with guar gum (P

Inhibition of the intestinal absorption of iron by sodium alginate and guar gum in rats.

Abstract: Na-alginate as well as guar gum inhibit the absorption of a 59Fe-labelled iron dose (360 nmol) from tied-off jejunal segments of either normal or iron-deficient rats. In order to inhibit th

Preparation of guar gum

Abstract: Guar gum is prepared by hydrating guar splits with sufficient water to provide a total moisture content of 25-80%, extruding the hydrated splits, and grinding them, while wet, preferably to a finely divided state. For most uses the ground gum is then dried, preferably in a flash dryer. Typically the hydration is carried out at 5°-95° C. for at least 1/4 hour; the preferred conditions are 20°-80° C. for 0.5 to 2 hours. The extrusion is conveniently carried out in an extruder provided with a rotatable screw for transporting and working the hydrated splits. Typically grinding is carried out in a hammermill.

Rheological properties of hydrocolloids in the presence of sucrose and milk

Abstract: Apparent viscosities of guar gum, locust bean gum, and sodium carboxymethylcellulose were measured at shear rates of 16-2620s-1 in water, sucrose, milk, and sucrose/milk solutions. The effect of different heat treatments was also studied. For all solutions, a power law equation described the variation of relative viscosity with shear rate allowing comparison of their non-Newtonian behaviour. With the neutral hydrocolloids, the hydration was limited by the presence of sucrose and milk which reduced the effective length of the polymer molecules. The behaviour of the polyanionic hydrocolloid, Na CMC, although influenced by milk and sucrose separately, was controlled by milk in a milk/sucrose mixture. This is due to milk salts which reduced the intramolecular repulsions along the polyanion and substantially lowered its effective hydrated length.

Potential use of fruit waste containing in vivo De‐esterified pectin as a thickener in canned products

Abstract: Orange peel and tomato skins were treated with sodium carbonate to pH 8.5 to cause in vivo pectin de-esterification principally by pectinesterase action. The resulting material was dried and powdered and then evaluated for thickening properties in canned systems. It was found that after autoclaving for 75 min at 121.1 °C in a rotating retort in the presence of guar gum, sodium tripolyphosphate and calcium sulphate dihydrate, high post process viscosities could be obtained when orange peel was included at a concentration of 0.5% provided the pectin degree of esterification was reduced below 20% and the intrinsic viscosity of the pectin measured after extraction was above 3 dl g−1. Thickening was also obtained with tomato skins providing these two conditions were fulfilled. The dependence of viscosity on the calcium level and the thixotropic nature of the solutions obtained after processing, demonstrate that a calcium pectate gel can be formed even after severe heat treatment at a neutral pH. It is suggested that fruit and vegetable material containing in vivo deesterified pectin may be of value as a thickener in canned foods.

Conversion of guar gum to gel-forming polysaccharides by the action of α-galactosidase

Abstract: Water-soluble polysaccharide guar gum, guaran, is altered to convert its properties from those of producing a highly viscous stable dispersion to enable production of a sequence of products that may be separately produced through the selective removal of D-galactopyranosyl side units so as to produce different lengths of molecular segments containing no derivatizing α-D-galactopyranosyl groups. The structure therefore yields a high viscosity polysaccharide with the ability to form gels of various strengths ranging from very weak gels to strong gels by appropriate selection of the extent to which the α-D-galactopyranosyl groups are removed.

Novel zwitterion polygalactomannan ether derivatives and a method for the preparation thereof

Abstract: Zwitterion polygalactomannan ether derivatives are prepared by reacting a polygalactomannan gum, such as guar gum or locust bean gum, with N-(2-haloethyl)iminobis(methylene)diphosphonic acid or with a N-(alkyl)-N-(2-haloethyl)aminomethylphosphonic acid. The derivatives contain aminophosphonic acid groups (or their salts) as zwitterion substituents which consist of either one or two anionic methylene phosphonic acid groups bound to a cationic nitrogen. Modified derivatives containing non-ionic, anionic, cationic, or cationogenic substituents may also be prepared.

Water soluble guar product and method for making it

Abstract: A water-soluble guar product is obtained by reacting guar gum with an aqueous phosphate solution and oxidizing the product in the presence of alkali. These two process stages can also be combined into a one-stage process. The desired product is also obtained by reaction of an already partially depolymerized guar gum with aqueous phosphate solution. The product whose viscosity in aqueous solution can be set very accurately is used as thickening agent, particularly in the paper industry.

Coating mix for frying bread crumb

Abstract: PURPOSE:A coating mix for frying bread crumb without peeling of the crumb before and during frying even preparation in the crumbing operation, comprising (A) bread crumb and (B) a specific additive having a high swelling characteristics or solubility in cold water. CONSTITUTION:(A) 60-90wt% bread crumb is mixed with (B) 1-20wt% one or two or more additives having a high swelling characteristics or solubility in cold water, selected from the group consisting of a natural binder, e.g. xanthan or guar gum a synthetic binder, e.g. sodium alginate, alpha-starch, e.g. gelatinized corn starch or wheat starch, dried egg white or whole egg, preferably (C) 0-30wt% wheat flour or starch, and if necessary a seasoning and spice.

Water-soluble phosphated guar product and method for making it

Abstract: A water-soluble phosphated guar product is provided which has a degree of substitution of 0.1 to 0.5 and which imparts a given viscosity to water. The product is obtained by reacting guar gum with an aqueous phosphate solution and oxidizing the product in the presence of alkali. These two process stages can also be combined into a one-stage process. The desired product is also obtained by reaction of an already partially depolymerized guar gum with aqueous phosphate solution. The product whose viscosity in aqueous solution can be set very accurately is used as thickening agent, particularly in the paper industry.

Effects of Dietary Fiber on Serum Lipids and Cholesterol Metabolism in Man

Abstract: Dietary fiber consists of plant cell wall materials which are not digested by enzymes of the human upper gastrointestinal tract. Chemically they are mostly noncarbohydrate lignin or polysaccharides, i.e. cellulose, hemicellu- lose, pectic substances, gums, mucilages or algal polysaccharides. Fibers hold water and when purified they can form gel (or mucilages) in water as, e.g., pectin, guar gum and plantago ovata preparations. Natural fiber products, such as vegetables, salads, fruits and bran, also hold water but do not usually form gel. Accordingly, dietary fibers can be divided into gel-forming and nongel-forming ones. Since fibers also have adsorptive capacity and cation exchange nature they can interfere with many absorptive function in the small intestine. In fact, cholesterol and bile acid absorption has been assumed to be disturbed by a high fiber diet, resulting via enhanced fecal elimination of cholesterol in a decrease in serum cholesterol. On the basis of epidemiol- ogical studies dietary fiber deficiency has been claimed to promote development of coronary heart disease by modifying cholesterol metabolism. The present paper deals with the effects of dietary fibers on serum cholesterol, serum lipoproteins and some measures of cholesterol metabolism.

Novel food and its production

Abstract: PURPOSE:Fibrous meat or vegetable protein is mixed with a mixed solution of gelatin, agar-agar and thickener, tightly sealed in vessels and sterilized by heating to produce said food with unique taste and high nutrition. CONSTITUTION:To 90-70pts.wt of a mixed solution that is prepared by adding at least one selected from guar gum, locust gean gum, carrageenan, furcellaran, starch and others to a seasoned or unseasoned gelatin and/or agar-agar solution, are added 10-30 parts of fibrous meat or vegetable protein and they are mixed to homogeniety. The product is got into vessels such as can or casing, tightly sealed, sterilized by heating, then cooled to give the final product. The addition of gums and starch aims to control the viscosity of the gelatin and agar-agar solution for helping the uniform dispersion of the meat. Moreover, even when the thickener is not added, the aim of uniform dispersion can be attained by cooling the sterilized vessels under slow-speed rotation.

Stabilizer for ice and ice containing the same

Abstract: PURPOSE:A stabilizer that is specifically composed of xanthomonas gum, locust bean gum and guar gum is added to ices, thus improving water separation property, chewing property, shape retention and heat shock resistance. CONSTITUTION:Said stabilizer for ices comprises 10-30wt% of xanthomonas gum, 10-30wt% of locust bean gum and 40-80wt% of guar gum. The stabilizer is added to ices by 0.1-0.3wt%.

Thickening and shapeeretaining agent

Abstract: PURPOSE:To obtain a thickening and shape-retaining agent capable of giving good ductility and malleability, good plastic fluidity, and good shape retentin to products by using a thermally denatured guar gum of a specific swelling property CONSTITUTION:A thermally denatured guar gum of a swelling degree of 4-10ml, preferably 6-95ml, is obtained by heating natural guar gum powder or guar seed split at 80-200 degC, preferably 110-180 degC, grinding, denaturing to a desired swelling degree, and screening it as needed The thickening and shape-retaining agent thus obtained is resistant to change in properties even at high temperatures, and its bean odor has been removed Further, it is not denatured chemically and thus is suitable for foods in particular The foresaid swelling degree is measured by the procedure in which 01g of sample is accurately weighed in a test tube, 10ml of an aqueous solution containing 26% ammonium chloride and 10% zinc chloride are added to the test tube, the test tube is stirred and heated for 5min on a boiling water bath, and then the content is transferred to a 10ml mess cylinder and then allowed to stand at 25 degC for 24 hours to measure the volume (ml) of precipitated portion

Blend of algin, TKP and guar gum and pigmented or non-pigmented paper coating compositions comprising this blend

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.

Apparent Viscosity Characteristics of Guar Gum Sols

Abstract: Guar plants (Cyamopsis tetragonoloba) are found on the Indian subcontinent. Guar gum, a nonionic natural hydrocolloid, is obtained from the refined endosperms of guar seeds. Technically a galactomannan, it is more commonly referred to as a mannogalactan. When dispersed in water, it hydrates to provide sol (colloidal dispersion). The sol’s viscosity remains unaffected in the 1.0 – 10.5 pH range. It is used as a potable water clarifying agent, a gangue depressant in the beneficiation of several ores, and a filter aid for filtering ore concentrates. For all such purposes, sol is generally used in the concentration range from 2.5 to 5.0 kg/m3. Unfortunately, the literature does not provide any information on apparent viscosity properties of guar gum sols. This paper reports some useful information on apparent viscosity properties.