Showing papers on "Guar gum published in 1985"
TL;DR: Alginate and guar gum were fed in different concentrations in dry, moist and wet diets to rainbow trout and both binders reduced the apparent digestibility of protein and fat and increased the moisture content of the faeces.
201 citations
TL;DR: In this paper, the non-Newtonian behavior and dynamic viscoelasticity of a series of aqueous mixtures of xanthan and guar gum were measured with a rheogoniometer.
84 citations
Patent•
01 Jul 1985TL;DR: Aqueous liquid cleansing compositions comprise about 8% to 50% of primary surfactant selected from anionic, cationic, zwitterionic, amphoteric and semi-polar surfactants.
Abstract: LIQUID CLEANSING COMPOSITION ABSTRACT Aqueous liquid cleansing compositions comprise about 8% to 50% of primary surfactant selected from anionic, cationic, zwitterionic, amphoteric and semi-polar surfactants, from about 0.1% to 6% of C6-C13 alcohol ethoxylate and from about 0.1% to 2% of a water-soluble nonionic polymeric thickening agent, preferably guar gum or derivatives thereof. The compositions have desirable foaming, product stability and skin feel characteristics.
69 citations
Patent•
03 Apr 1985
TL;DR: In this paper, a novel molded article exhibiting a gradual disintegration effect is prepared with pullulan and the effect is imparted by incorporating heteromannan into a pull-ulan molded article in an amount not exceeding the weight of the used Galactomannans (eg guar gum, tara gum, and locust bean gum) and glucomannan (eg konjak mannan) are feasible as the heteromANNan.
Abstract: A novel molded article exhibiting a gradual disintegration effect is prepared with pullulan The effect is imparted by incorporating heteromannan into a pullulan molded article in an amount not exceeding the weight of the pullulan used Galactomannans (eg guar gum, tara gum, and locust bean gum) and glucomannans (eg konjak mannan) are feasible as the heteromannan The molded article is advantageously usable for industrial materials, pharmaceuticals, consumers' products, etc
59 citations
TL;DR: Neither alpha-galactosidase I nor enzyme II was able to remove galactose residues from intact guar gum, but both were capable of removing galactOSE residues from guar Gum which had been degraded into large fragments by mannanase.
Abstract: When Bacteroides ovatus is grown on guar gum, a galactomannan, it produces alpha-galactosidase I which is different from alpha-galactosidase II which it produces when grown on galactose, melibiose, raffinose, or stachyose. We have purified both of these enzymes to apparent homogeneity. Both enzymes appear to be trimers and have similar pH optima (5.9 to 6.4 for alpha-galactosidase I, 6.3 to 6.5 for alpha-galactosidase II). However, alpha-galactosidase I has a pI of 5.6 and a monomeric molecular weight of 85,000, whereas alpha-galactosidase II has a pI of 6.9 and a monomeric molecular weight of 80,500. alpha-Galactosidase I has a lower affinity for melibiose, raffinose, and stachyose (Km values of 20.8, 98.1, and 8.5 mM, respectively) than does alpha-galactosidase II (Km values of 2.3, 5.9, and 0.3 mM, respectively). Neither enzyme was able to remove galactose residues from intact guar gum, but both were capable of removing galactose residues from guar gum which had been degraded into large fragments by mannanase. The increase in specific activity of alpha-galactosidase which was associated with growth on guar gum was due to an increase in the specific activity of enzyme I. Low, constitutive levels of enzyme II also were produced. By contrast, enzyme II was the only alpha-galactosidase that was detectable in bacteria which had been grown on galactose, melibiose, raffinose, or stachyose.
55 citations
TL;DR: There was a significant negative correlation between peak circulating gastrin levels and the corresponding GIP levels, and the observed augmentation of gastrin secretion by guar gum following a protein meal could be due either to the buffering capacity of guar Gum or to the attenuation of GIP secretion.
Abstract: The effect of incorporating guar gum into predominantly single-component meals of carbohydrate, fat or protein on liquid gastric emptying and on the secretion of gastric inhibitory polypeptide (GIP), gastrin and motilin, was studied in healthy human volunteers. Volunteers were given either 80 ml Hycal (carbohydrate meal), 150 g cooked lean minced beef (protein meal) or 200 ml double cream (fat meal) either with or without 5 or 6 g guar gum. Liquid gastric emptying was monitored in the fat and protein meals by taking 1.5 g paracetamol, consumed in water, with the meals and monitoring its appearance in circulation. Postprandial insulin and GIP levels were both significantly reduced by addition of guar gum to the carbohydrate meal. Postprandial GIP secretion was also reduced by addition of guar gum to the protein meal, but protein-stimulated gastrin secretion was enhanced by guar gum. There was a significant negative correlation between peak circulating gastrin levels and the corresponding GIP levels. Postprandial GIP secretion and plasma motilin levels were unaffected by addition of guar gum to the fat meal. 5 and 10 g guar gum/l solutions in water possessed buffering capacities between pH 2.75 and 5.5. Guar gum at 5 g/l caused no detectable change in liquid gastric-emptying time. The observed augmentation of gastrin secretion by guar gum following a protein meal could be due either to the buffering capacity of guar gum or to the attenuation of GIP secretion. It is possible that the chronic use of guar gum could be associated with changes in gastric acid secretion.
47 citations
TL;DR: The specific activities of the villus marker enzymes (invertase and alkaline phosphatase) tended to be higher in the proximal (but not middle or distal) intestines of the fiber-fed groups, while total activities were the same in all groups.
39 citations
TL;DR: In a comparison of enzyme hydrolysis and iodine complexation for the removal of starch the former was simpler and provided cleaner extracts than the iodine treatment, and both gave similar results.
37 citations
TL;DR: The suggestion that guar improves second-meal tolerance to glucose by decreasing absorption is supported, and whole body glucose turnover and absorption of a 50 g glucose drink was studied in six healthy volunteers.
Abstract: Whole body glucose turnover and absorption of a 50 g glucose drink was studied in six healthy volunteers on two occasions, 4 h after a 'breakfast' of 50 g of glucose, mixed on one occasion with 20 g of guar gum. Plasma glucose concentrations were significantly reduced with guar gum compared with those obtained without guar gum (P less than 0.0001). Whole body glucose turnover studied by an intravenous primed dose constant infusion technique using D-[3-3H]glucose showed no significant difference between the two groups: 353 +/- 15 mmol with guar and 350 +/- 9 mmol without guar. Total oral glucose absorption, followed with a D-[1-14C]glucose tracer, was significantly decreased by guar treatment, being 219 +/- 3 mmol with guar and 239 +/- 5 mmol without guar (P less than 0.05). Serum insulin levels were lowered by guar treatment (P less than 0.05) while those of C-peptide, gastric inhibitory polypeptide, glucagon, cortisol and pancreatic polypeptide did not differ significantly. Blood lactate concentrations were raised in the guar treated group (P less than 0.05) whereas pyruvate, alanine, glycerol and 3-hydroxybutyrate concentrations did not differ significantly. These results support the suggestion that guar improves second-meal tolerance to glucose by decreasing absorption.
36 citations
TL;DR: The results suggest that bagasse decreases the flux through some pathways of hepatic lipogenesis when mice are given high-sucrose diets.
Abstract: The effects of a 100 g/kg substitution of guar gum on the body-weight gain, food consumption and faecal dry weight of mice fed on a high-sucrose diet and on the activities of hepatic glucose-6-phosphate dehydrogenase (EC 1.1.1.49), 6-phosphogluconate dehydrogenase (EC 1.1.1.44), malate dehydrogenase (oxaloacetate-decarboxylating) (NADP+) (EC 1.1.1.40), ATP-citrate (pro-3S)-lyase (EC 4.1.3.8), 6-phosphofructokinase (EC 2.7.1.11), pyruvate kinase (EC 2.7.1.40) and fructose-1, 6-bisphosphatase (EC 3.1.3.11) were studied. Guar gum had no effect on body-weight gain or food consumption but increased faecal dry weight. Guar gum increased the activities of glucose-6-phosphate dehydrogenase, malate dehydrogenase (oxaloacetate-decarboxylating) (NADP+) and 6-phosphofructokinase expressed on a wet-liver-weight basis. Guar gum increased the activities of glucose-6-phosphate dehydrogenase, malate dehydrogenase (oxaloacetate-decarboxylating)(NADP+), ATP-citrate (pro-3S)-lyase and 6-phosphofructokinase expressed on a liver-protein basis. Guar gum increased the activities of glucose-6-phosphate dehydrogenase and malate dehydrogenase (oxaloacetate-decarboxylating)(NADP+) expressed on a body-weight basis. These results suggest that guar gum increases the flux through some pathways of hepatic lipogenesis when mice are fed on high-sucrose diets.
32 citations
TL;DR: Adolescent rats fed guar Gum or GBP diets gained less weight than the cellulose group; only the guar gum group displayed improved carbohydrate tolerance.
Abstract: Metabolic responses to short- and long-term guar gum consumption were studied in adolescent and adult rats. For the long-term study, male adolescent rats were divided into four groups (n = 60/group) and fed guar gum, cellulose, or bran diet for 67 weeks. Metabolic studies (food--water intake, feces--urine output, body weight, carbohydrate tolerance) were performed eight times during the 67 weeks. The guar gum group consumed less diet throughout the entire study and gained less weight over the first 20 weeks compared with the cellulose and bran groups. A second bran-fed group was food restricted over the first 20 weeks to match the reduced weight gain of the guar gum group and then fed ad libitum. Reduced plasma glucose excursions were measured for only the guar gum group after both fibre-free glucose and sucrose challenges at weeks 6, 12, and 18; from 24 to 64 weeks all four groups had similar glucose tolerance responses. Twenty-four hour urinary glucose excretion was similar during all eight metabolic studies up to 64 weeks for guar gum and cellulose groups. In the short-term study, male adolescent (200 g; n = 10/group) and adult (630 g; n = 15/group) rats were divided into five and four groups, respectively, and fed guar gum, guar by-product (GBP), cellulose, or bran diet for 6 weeks. A metabolic study was performed during the 6th week. Adolescent rats fed guar gum or GBP diets gained less weight than the cellulose group; only the guar gum group displayed improved carbohydrate tolerance.(ABSTRACT TRUNCATED AT 250 WORDS)
TL;DR: The time taken to reach the peak post-prandial plasma glucose and insulin concentrations was not significantly affected by dietary fat but it was increased by the addition of guar gum, although the differences were not always significant.
Abstract: Six growing pigs (30-75 kg) were fed on semi-purified diets containing either 30 g maize oil/kg diet (LFM), 30 g soya-bean oil-tallow mixture (1:1, w/w)/kg diet (LFST) or 160 g soya-bean oil-tallow mixture (1:1, w/w)/kg diet (HFST) without and with the addition of guar gum (40 g/kg diet). Plasma glucose and insulin concentrations following twice daily feeding at 09.00 and 21.00 h were measured, during 24 h periods, in blood sampled from a permanent indwelling vena cava catheter. The source and level of dietary fat had no significant effect on pre-prandial plasma glucose or insulin concentrations except for insulin with diet LFST in the morning (P less than 0.05). Addition of guar gum to the diets had no significant effect on pre-prandial plasma glucose and insulin levels. The peak post-prandial plasma glucose and insulin levels were not significantly affected by dietary fat. The addition of guar gum, however, significantly reduced (P less than 0.05) the peak post-prandial plasma glucose concentration with diets LFM and LFST and also the peak plasma insulin concentration for all diets except for diet HFST in the morning. The time taken to reach the peak post-prandial plasma glucose and insulin concentrations was not significantly affected by dietary fat but it was increased by the addition of guar gum, although the differences were not always significant.
TL;DR: The effect of physiological doses of guar gum and fiber-enriched wheat bran and Fiberform on gastric emptying was studied by two different methods in healthy subjects and indicated that Fiberform prevented a postprandial accumulation of the meal within the upper part of the stomach.
Abstract: The effect of physiological doses of guar gum (Guarem), 5 g, and fiber-enriched wheat bran (Fiberform), 10.5 g, on gastric emptying was studied by two different methods in healthy subjects: by a simple isotope localization monitor placed over the upper part of the abdomen and by gamma camera. The fiber preparations were added to a semisolid meal consisting of wheatmeal porridge and juice, using technetium-99 DTPA as a marker. The gamma camera showed no effect of fiber on gastric emptying. The isotope localization monitor, however, indicated that Fiberform prevented a postprandial accumulation of the meal within the upper part of the stomach. The simple isotope localization monitor cannot be recommended for measurements of gastric emptying.
TL;DR: It is concluded that consumption of 30 grams of guar gum per day for prolonged periods is without serious consequences.
01 Jul 1985-Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment
TL;DR: The amino acid profile for gum karaya differs greatly from those for gum arabic and for guar gum, which do not differ greatly in terms of their polysaccharide analytical parameters.
Abstract: Gum karaya, the exudate from trees of the genus Sterculia contains up to 1% of a proteinaceous component. Data are presented for the amino acid composition of commercial gum karaya samples and for reference specimens of the gum collected from Sterculia setigera trees in the Sudan and from Sterculia urens and Sterculia villosa trees in India. Aspartic acid is the major amino acid in all the samples studied. The next most abundant amino acids are leucine, glutamic acid and proline in S. setigera gum; valine, leucine, proline and serine in S. urens gum, and valine, proline, glutamic acid, glycine and threonine in S. villosa gum. There are therefore considerable differences between the amino acid compositions of the gums from these Sterculia spp., which do not differ greatly in terms of their polysaccharide analytical parameters. The amino acid profile for gum karaya differs greatly from those for gum arabic and for guar gum. The data presented may be useful for extending the current specifications for purity...
Journal Article•
TL;DR: The results suggest that Guar in low doses is well accepted and can contribute to a better glycaemic and lipaemic control in NIDDM.
Abstract: The addition of vegetable fibres to the diabetic diet has been reported to ameliorate glycaemic and plasma lipid profiles, and Guar flour seems to obtain the best results. At its usual dose, Guar produces several gastro-intestinal side effects. A lower dose (4 + 4 g/day) was therefore employed in 10 non-insulin dependent diabetics (NIDD). The following parameters were measured at the end of treatment and after a control period: HbA1 levels, hepatic glucose production (3H-Glucose infusion), peripheral sensitivity to insulin and insulin secretion (hyperglycaemic clamp), and specific insulin binding to isolated monocytes. The ultracentrifugal plasma lipid pattern was also measured. No significant body weight change was recorded during the study. A significant glycaemic and insulinaemic decrease in the fasting state was observed after Guar, together with a significant decrease of HbA1 levels (from 8.5 +/- 0.4 to 7.9 +/- 0.4%, p less than 0.05) and amelioration of peripheral sensitivity to insulin (M/I = 14.3 +/- 6.6 versus 24.3 +/- 8.8, p less than 0.025; 50% increase of insulin binding to circulating monocytes) without significant variation of the fasting hepatic glucose production. Decreased B-cell stimulation by flattening post-prandial glycaemic peaks may be an explanation of the reduction of insulin resistance via down-regulation mechanism. As far as the lipid profile is concerned, a significant reduction in total and LDL cholesterol (p less than 0.05 and p less than 0.01) and an increase in HDL-phospholipids (p less than 0.05) were recorded after Guar. These results suggest that Guar in low doses is well accepted and can contribute to a better glycaemic and lipaemic control in NIDDM.
Patent•
23 Sep 1985
TL;DR: A visco-elastic composition is a cohesive mass consisting of an aqueous guar gum matrix constituting a continuous phase and having an detergent incorporated into the interstices of the continuous phase as discussed by the authors.
Abstract: A visco-elastic composition that is a cohesive mass consisting of an aqueous guar gum matrix constituting a continuous phase and having an aqueous detergent incorporated into the interstices of the continuous phase and constituting a discontinuous phase. The above-described composition is relatively dry to the touch and when kneaded mechanically or by hand releases the discontinuous detergent phase. The crosslinked guar gum matrix thus describes being of a nature so as to be destabilized by mildly acidic condition such as contact with skin causing the release of the soap solution.
TL;DR: According to this single dose study, guar gum does not have any substantial deleterious effect on the absorption of glipizide, and the lack of effect may be due to the complete gastrointestinal absorption of the drug.
Abstract: The effect of 4.75 g guar gum, a fibre preparation, on the absorption of 2.5 mg glipizide has been studied in 10 healthy volunteers given a standard breakfast. Three different experimental protocols were used: glipizide without guar gum (Treatment 1), glipizide with guar gum (Treatment 2) and guar gum 30 min after the drug together with breakfast (Treatment 3). The serum glipizide at 30 minutes was higher during Treatment 2 than Treatment 3 (p<0.01), but neither differed from the control treatment. The AUCs for glipizide were calculated up to 8 hours. They did not differ significantly between the treatments, although there was a non-significant trend to lower values during Treatment 3.
TL;DR: Faecal output remained high for at least 10 days after return to the control diet and flatus production substantially increased during the first 10 days of the guar diet but was less noticeable thereafter, suggesting that changes in the pattern of metabolism were taking place in response to continued feeding of guar.
01 Oct 1985-Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment
TL;DR: The amino acid profile for guar gum differs extensively from those for gum arabic and gum karaya; this provides a useful analytical supplement to sugar determinations for studies of admixtures of these hydrocolloids.
Abstract: Guar gum, powdered endosperm from the seeds of the legume Cyamopsis tetragonolobus, is a galactomannan which contains 2.5-4.5% of a proteinaceous component. Data presented for 11 bulk commercial samples show that the most abundant amino acids are glycine, glutamic acid, aspartic acid, serine and alanine, but that their relative proportions vary considerably. The proportions of other amino acids, e.g. histidine, isoleucine, phenylalanine, threonine, tyrosine and valine are remarkably constant. There appear to be some correlations between viscosity and the glycine, arginine and proline contents. Data for the amino acid compositions of several chemical derivatives of a medium-viscosity gum guar sample indicate that the proteinaceous component is retained but suffers variable modification. The amino acid profile for guar gum differs extensively from those for gum arabic and gum karaya; this provides a useful analytical supplement to sugar determinations for studies of admixtures of these hydrocolloids.
Patent•
26 Apr 1985
TL;DR: In this article, a coating of soft and flexible consistency that may be formed of alginate or guar gum set by calcium chloride solution or may incorporate gum tragacanth, pectin or gelatin.
Abstract: Palatability of marine feed pellets is increased by coating preformed pellets with a coating of soft and flexible consistency that may be formed of alginate or guar gum set by calcium chloride solution or may incorporate gum tragacanth, pectin or gelatin.
Patent•
28 Jun 1985
TL;DR: In this paper, a water swellable clay composition including a montmorillonite clay, such as bentonite; xanthan gum; and one or more additional water-soluble gums, for example, guar dextran, acacia or locust bean.
Abstract: Disclosed is a composition including a water swellable clay, and particularly a montmorillonite clay, such as bentonite; xanthan gum; and one or more additional water-soluble gums, for example, guar dextran, acacia or locust bean. The xanthan gum together with one or more additional water-soluble gums prevents montmorillonite clay composition from substantial coagulation or flocculation upon contact with salt contaminated water even in high concentrations of, for example, 15-40% by weight salt. It has been found that xanthan gum in an amount of 0.1-20% based on the weight of the water-swellable clay, i.e. bentonite, in the composition together with one other water soluble gum, for example guar gum, dextran gum, acacia gum and/or locust bean gum in an amount of 1.0-10% based on the weight of bentonite in the composition will provide a clay composition capable of excellent stability without component separation in salt contaminated water. The composition is particularly useful as an additive to compositions used as stable drilling fluids in rotary drilling, and as lagoon and landfill sealants.
Patent•
22 May 1985
TL;DR: Aqueous guar gum compositions having a very low content of insolubles, the compositions being formed by impregnating free-flowing solid, particulate guar gums with one or more hydrolytic enzymes and thereafter dissolving the particles of guar in water as discussed by the authors.
Abstract: Aqueous guar gum compositions having a very low content of insolubles, the compositions being formed by impregnating free-flowing solid, particulate guar gum with one or more hydrolytic enzymes and thereafter dissolving the particles of guar gum in water.
Journal Article•
TL;DR: Guar gum was added at 0.5, 1.0 and 1.5 levels to commercial (maida) and laboratory milled wheat flour and dough properties and bread making quality were studied as mentioned in this paper.
Abstract: Guar gum was added at 0.5, 1.0 and 1.5% levels to commercial (maida) and laboratory milled wheat flour and dough properties and bread making quality were studied. Water absorption of the flour increased with higher levels of guar gum. Dough development time did not vary much up to 1.0% addition of guar gum but at 1.5% dough development time decreased with both flours. Mixing tolerance index improved up to 1% guar gum and at 1.5% level a decrease in dough consistency was observed. Mixing dough in a mixograph showed decreased dough development time with added guar gum, but stability and consistency of the dough were not affected. Up to 1% level guar gum increased the wt. of loaf by 4.0% by absorbing more water (1.4-2.0%) and also retaining more water. The dough was sticky above 1% addition of guar gum. Crust colour improved from dull brown to golden brown and compressibility of crumb gradually decreased with increasing addition of guar gum. Addition of greater than 1.0% of guar gum adversely affected dough handling properties.
Patent•
11 Sep 1985
TL;DR: In this paper, a mixture of wheat and legume material is mixed with a fluid binder containing algin, seaweed derivative, albumin, chitin derivative, gelatin, gluten, pectin, agar-agar, carrageenin, carob gum, guar gum and/or gum tragacanth to form synthesized kernels.
Abstract: Powdered grain or legume material is mixed with a fluid binder containing algin, seaweed derivative, albumin, chitin derivative, gelatin, gluten, pectin, agar-agar, carrageenin, carob gum, guar gum and/or gum tragacanth to form a dough that is molded, or extruded and the extruded material severed, to form synthesized kernels. Such kernels are deposited in an aqueous setting or gelling liquid, preferably containing calcium chloride or calcium lactate, for setting the fluid binder and the synthesized kernels may be cooked in such setting liquid if it is hot for a few minutes after which they are removed from the setting or gelling liquid and dried or they may be canned or frozen. If the kernels are cooked for a few minutes after being formed they will be quick-cooking. The grain or legume material may contain additives of protein, amino acid or amino acid analogue, oil or fat, coloring and flavoring material.
TL;DR: In this article, changes in electrical energy required to operate a continuous freezer were monitored for various ice cream formulae, which consisted of nine different combinations of sucrose, 36 DE corn syrup, and 42 high fructose corn syrup as well as two ratios of guar gum to locust bean gum.
TL;DR: The results indicate that dietary guar gum supplementation per se is unable to reduce insulin resistance in gross obesity if overweight is maintained constant.
Abstract: Obesity is considered an insulin resistant state. Dietary guar gum supplementation is able to reduce blood glucose and plasma insulin response to a carbohydrate meal. In order to evaluate whether guar is able to reduce hyperinsulinemia and insulin resistance in gross obesity, we studied 9 obese patients, >50% overweight with impaired glucose tolerance before and after 4+4 g/day guar for 6 weeks. Six patients repeated the treatment with 8+8 g/day guar after a 3-month interval. Guar was added to the usual diet in order to maintain the body weight constant. Pre-treatment and post treatment study included: total specific insulin binding on circulating monocytes; 3H-glucose infusion and euglycemic hyperinsulinemic clamp at ∼100 µU/ml. The differences between post-treatment and pre-treatment values were not significant for any of the parameters studied. Fasting glucose production was: 2.17±0.33 SEM (pretreatment)vs 2.18±0.18 (4+4 g/day)vs 2.28±0.14 (8+8 g/day) mg/kg/min; glucose utilization was: 3.52±0.43vs 3.22±0.44vs 3.49±0.63 mg/kg/min; total specific insulin binding was: 2.80±0.20vs 2.75±0.25vs 2.78±0.31%; body weight was: 101.4±5.4vs 100.2±6.2vs 100.5±7.0 kg. These results indicate that dietary guar gum supplementationper se is unable to reduce insulin resistance in gross obesity if overweight is maintained constant.
01 Mar 1985
TL;DR: In this article, the use of various metal salts and metal chelates as crosslinking materials for guar gum and guar derivatives has been investigated under low temperature conditions (less than or equal to 200/sup 0/F).
Abstract: The use of various metal salts and metal chelates as crosslinking materials for guar gum and guar gum derivatives has been investigated under low temperature conditions (less than or equal to200/sup 0/F). To determine the cross-linkers of highest efficiency, these crosslinkers were evaluated using the criteria of maximum crosslinked viscosity yield per pound of polymer employed, relative shear sensitivity of each crosslinker and projected ease of application for each crosslinked fluid system in the field. Through optimization of crosslinker-polymer interaction involving development of a delayed crosslinker for low temperature conditions, improved fracturing fluids have been developed. The polymer loadings in these systems can be dropped up to 50% without losing fluid efficiency. The performance of the crosslinked fluid system which showed the highest efficiency was taken to the field and its performance evaluated on a number of wells and compared to other conventional systems.
Patent•
20 Dec 1985
TL;DR: In this article, a rice cake-like texture was obtained by adding a specific amount of a natural gum in the form of an aqueous solution having a specific concentration to a chewing gum at an arbitrary stage of the production process.
Abstract: PURPOSE: To obtain the titled flexible gum giving rice cake-like feeling to the palate, by adding a specific amount of a natural gum in the form of an aqueous solution having a specific concentration to a chewing gum at an arbitrary stage of chewing gum production process. CONSTITUTION: A chewing gum is produced by compounding and kneading raw materials of chewing gum such as a gum base, sugar, flavor, etc. At an arbitrary stage in the above process, the materials are added with 1W40 wt% aqueous solution of a natural gum (preferably gum arabic, locust bean gum, xanthane gum and/or guar gum) in an amount of 1W5 wt% based on the chewing gum. Preferably, 10W20% of the sugar is substituted with maltose and/or a malto-oligosaccharide. COPYRIGHT: (C)1987,JPO&Japio