Showing papers on "Guar gum published in 1991"

Blood glucose, plasma insulin and sensory responses to guar-containing wheat breads: effects of molecular weight and particle size of guar gum.

Abstract: The effectiveness of guar gum in reducing post-prandial blood glucose and plasma insulin levels in human subjects seems to depend mainly on its ability to increase the viscosity of digesta in the small intestine. However, the precise relationship between the rheological properties of guar gum (either in vitro or in vivo) and the changes in blood metabolites and hormones is unknown. The aim of the present study, therefore, was to investigate the effects of wheat breads containing guar gum samples varying in molecular weight (Mw) and particle size (characteristics that strongly influence the rheological properties of guar gum) on post-prandial blood glucose and plasma insulin levels in healthy subjects. The sensory qualities of breads containing guar-gum flours of different Mw were also evaluated using a hedonic scoring technique. No significant differences in the post-prandial blood glucose responses were found between the control and guar breads. However, all the guar breads elicited significant (P less than 0.05) decreases in the post-prandial rise in plasma insulin, an effect that did not appear to be influenced by large variations in Mw or particle size of guar gum. Moreover, the sensory qualities of guar bread were markedly improved by using low Mw grades of guar gum.

Effects of structural and non-structural polysaccharides in the diet of the growing pig on gastric emptying rate and rate of passage of digesta to the terminal ileum and through the total gastrointestinal tract

Abstract: Six experiments were made in growing pigs to investigate the effects of substituting bran, oatmeal byproduct, pectin and guar gum for barley on gastric emptying rate, pH and dry matter of digesta and on the dry matter content and rate of passage of digesta to the terminal ileum and overall. Twelve pigs with cannulas sited at the pyloric/fundic junction of the stomach were used to measure gastric emptying. Seventy-two pigs were kept in metabolism cages for the total collection of faeces and nine pigs were fitted with simple cannulas 150 mm cranial to the ileo-caecal junction. For the overall transit measurements the barley was ground through a 4.68 mm screen (C) and for the other studies either through this screen or a 1.56 mm screen (F). Gastric emptying rates were significantly faster for F diets than for C diets, but bran and oatmeal by-product substitutions were without significant effect on this variable or on rate of passage to the terminal ileum. Guar gum and pectin significantly speeded up gastric emptying and transit to the terminal ileum in C diets. Guar gum and pectin did not significantly affect overall transit time, but bran accelerated it. The results are discussed in relation to the depressive effects on nutrient utilization which have been recorded for the four polysaccharides: it is postulated that gastric emptying rate and transit time to the terminal ileum are likely to have a minimal effect on overall transit time.

Bulking agents and processes for preparing them from food gums

Abstract: Soluble bulking agents for replacing up to 100% of the sucrose or other soluble, simple carbohydrates in edible formulations are provided. The bulking agents are substantially non-digestible and have an average molecular weight range of 500 to 50,000. Also provided are edible formulations containing these bulking agents and processes for preparing these bulking agents, preferably by enzymatically depolymerizing naturally-occurring, heteropolysaccha-rides such as pectin, guar gum, locust bean (carob seed) gum, konjac gum, xanthan gum, alginates, agar or other food gums to yield a mixture of heteropolysaccharide fragments having an average DP of 3 to 75, preferably 3 to 30. The process employs one or more enzymes such as 1,4-beta-D-Mannanmannohydrolyase, or 1,6-alpha-D-Galactosidase for degrading 1,4-beta-D-linked mannose-containing heteropolysaccharides (e.g., guar gum); or one or more enzymes such as 1,4-beta-D-Glucanase, 1,4-beta-D-Glucanglucanohydrolase, and 1,4-beta-D-Glucanglucohydrolyase or 1,4-beta-D-glucan cellobiohydrolase for degrading 1,4-beta-D-linked glucose-containing heteropolysaccharides.

Hypolipidemic Effects of Guar Gum and Its Enzyme Hydrolysate in Rats Fed Highly Saturated Fat Diets

Abstract: The effects of guar gum and its enzyme hydrolysate as well as fructooligosaccharide on lipid metabolism were compared in rats fed high-fat diets employing lard or palm oil as dietary fat (25% in the diets). Guar gum and the enzyme hydrolysate greatly increased cecal volatile fatty acid contents to a similar extent. Fructooligosaccharide also increased the variable but to a lesser extent. Not only guar gum but also the hydrolysate and the oligosaccharide reduced serum cholesterol levels irrespective of dietary fat sources but to a lesser extent. The triglyceride-lowering effects of the hydrolysate and the oligosaccharide were comparable to that of guar gum. Although guar gum enzyme hydrolysate and fructooligosaccharide doubled the biliary bile acid excretion, these materials only slightly increased the activities of hepatic enzymes of cholesterol and bile acid synthesis. Guar gum and its hydrolysate suppressed 3-hydroxy-3-methylglutaryl-coenzyme A reductase activities in the ileum to one half the control value in the experiment where dietary fat was lard. The highly polymeric structure does not appear to be a prerequisite for nonabsorbable carbohydrate to alter lipid metabolism at least in rats fed high-fat diets.

Importance of the rate of hydration of pharmaceutical preparations of guar gum; a new in vitro monitoring method

Abstract: Dietary supplements of guar gum are known to improve blood glucose control in diabetic patients. The efficacy of guar is probably dependent mainly upon its capacity to hydrate rapidly and thus to increase viscosity in the small intestine post-prandially. Measurement of the rate of hydration in vitro might therefore be a useful index of the effectiveness of guar formulations. A simple method for monitoring the hydration rate of guar gum has been developed, which involves measuring the changes in viscosity at discrete time intervals over a period of 5 h using a Brookfield RVT rotoviscometer. Six different samples of guar gum (four pharmaceutical preparations and two food grades of guar flour) were hydrated in sealed glass jars rotated at 6 rev min-1 in order to prevent particle aggregation. Marked differences in hydration rate and ultimate (maximum) viscosity between the different guar samples were observed. Three of the four pharmaceutical preparations were lower in viscosity than the food grades of guar flour during the first 60 min of hydration. Two of the preparations hydrated so slowly that even after 5 h they attained viscosity levels of only 60% of their ultimate viscosity. These results may explain why some guar gum preparations are clinically ineffective.

Guar gum and plasma cholesterol. Effect of guar gum and an oat fiber source on plasma lipoproteins and cholesterol in hypercholesterolemic adults.

Abstract: The hypolipidemic effect of guar gum (GG, 15 g/day) was compared with that of an oat fiber source (OFS, 77 g/day). Both treatments supplied the same amount of total dietary fiber (11 g/day) and were taken with water three times a day for 3 weeks at mealtime. Thirteen free-living adult men and women participated in the study. Their total plasma cholesterol (TC) was 244 +/- 21 mg/dl (mean +/- SD), and plasma triglycerides (TGLYs) were 149 +/- 93 mg/dl before the intervention. Diets were monitored to ensure that no changes occurred other than the replacement of carbohydrate calories for the 200 kcal/day supplied by the OFS. Combined averages for both of the crossover phases showed that GG induced a reduction in TC of 26 +/- 10 mg/dl and in low density lipoprotein cholesterol of 25 +/- 9 mg/dl. The OFS induced a reduction in TC of 9 +/- 13 mg/dl and in low density lipoprotein cholesterol of 11 +/- 4 mg/dl. Although both treatments were effective in reducing elevated TC, GG at the levels fed was significantly more effective (p less than 0.001) in reducing TC. Neither treatment induced significant changes in high density lipoprotein cholesterol or very low density lipoprotein cholesterol.

Phosphorescent toy gel composition and methods of manufacture

Abstract: The phosphorescent toy gel composition is produced by suspending phosphorescent particles in an aqueous solution, thickened with guar gum and crosslinked by a borate compound. The method for manufacturing the phosphorescent gel composition comprises, in one aspect, the steps of providing a water-based solution with a borate ion-containing compound dissolved in the water, providing guar gum and phosphorescent particles suspended and dispersed in propylene glycol, and mixing the water-based solution and the propylene glycol dispersion in a proportion to provide a phosphorescent gel composition.

Pharmaceutical oral composition and coating agent containing a polysaccharide degradable in the colon

Abstract: Coating agents which contain a liquid phase, a polysaccharide degradable in the colon, such as carob flour or guar gum, and a film-forming polymer material, preferably with hydrophilic groups, provide, when used to coat oral drug forms, coatings of high mechanical strength which are degraded only in the colon on exposure to glycosidic enzymes.

The effects of guar gum, sugar beet fibre and wheat bran supplementation on serum lipoprotein levels in normocholesterolaemic volunteers

Abstract: The effect of dietary supplementation with guar gum, sugar beet fibre (SBF) and wheat bran on serum lipoprotein leveh was assessed in normocholesterolemic men. Each fibre preparation was incorporated into bread and subjects ate half a loaf a day which provided 20 g of the fibre preparation. Each bread was eaten for 14 days with a 21-dey rest period between each stage of the study. Twelve subjects consumed each type of fibre-supplemented bread. During fibre supplementation dietary non-starch polysaccharide (NSP) intake increased significantly (P < 0.025) and the mean daily fat and energy intakes increased but not significantly. Serum total cholesterol levels were reduced by an average of 11.7% (s.e. 1.8) (P<0.01) during guar supplementation and 4.6% (s.e. 1.9) (P < 0.025) during SBF supplementation. Bran supplementation was without effect. Mean HDL cholesterol, serum triglycerides and plasma glucose and insulin levels were unaffected by supplementation with any of the fibres. Mean serum total bile acids were significantly reduced by guar (P < 0.01) and SBF (P < 0.025) but not bran supplementation. Mean apo B levels were only significantly reduced by guar (P < 0.05). Apo A1 levels were not affected by any of the fibres. There was a significant correlation between apo B and total cholesterol levels (P<0.01) and between apo A1 and HDL cholesterol levels (P < 0.01) throughout each stage of the trial. This study demonstrates that dietary supplementation with 20 g guar or sugar beet fibre has a favourable effect on both cholesterol and apoprotein levels.

Dyeing agent composition for cuticle fiber

Abstract: PURPOSE: To obtain a dyeing agent composition for cuticle fiber giving finished hair having excellent feeling, resistant to discoloration by shampooing and rubbing and having stable color by combining an acid dye with a nitrogen- containing cationic polymer and a specific surfactant. CONSTITUTION: The objective dyeing agent composition for cuticle fiber having pH of 2-4, resistant to discoloration and exhibiting conditioning effect lasting over a long period can be produced by combining (A) an organic solvent such as ethanol, ethylene glycol, glycerol or N-octylpyrrolidone, (B) an acid dye, (C) an acid such as citric acid and phosphoric acid, (D) a cationic polymer having a nitrogen-content of 0.5-3.0% (e.g. polymer produced by cationizing a nitrogen-free polymer such as cellulose and guar gum) and (E) one or more surfactants selected from betaine derivative (e.g. cocoamidopropylbetaine) and acylated glutamic acid derivative (e.g. cocoyl glutamic acid). COPYRIGHT: (C)1992,JPO&Japio

Water soluble polymer suspensions in dibasic potassium phosphate

Abstract: Aqueous suspensions of hydroxyethylcellulose, carboxymethylcellulose, methylcellulose, methylhydroxypropylcellulose, 1-(butoxy)-2-hydroxypropylhydroxyethylcellulose, ethylhydroxyethylcellulose, hydrophobically modified hydroxyethylcellulose, methylhydroxypropylcellulose, guar gum, carboxymethylhydroxypropylguar, hydroxypropylguar and carboxymethylguar in dibasic potassium phosphate are stabilized with xanthan gum to provide improved thickeners for joint compounds and latex paint.

Composition and method for rheology controlled printing of fabric and carpet

Abstract: A composition and its method of use are disclosed for controlling rheology of an aqueous dye, which composition comprises 1-30 parts of a gum selected from the group consisting of xanthan gum, rhamsan gum, welan gum and mixtures thereof and 70-99 parts of a water soluble polysaccharide having aliginate equivalent rheology, preferably an alginate. Also disclosed is a color imparting composition for fabric or carpet printing which comprises 99-99% of an aqueous dye component and 1-10% of the rheology control component. The polysaccharide is preferably an alginate, starch, cellulosic polymer or guar gum or mixtures thereof.

Flow and Viscoelastic Properties of Mixed Xanthan Gum + Galactomannan Systems

Abstract: Publisher Summary Galactomannans (guar gum and locust bean gum) and xanthan gum are two types of polysaccharides widely used in the food industry. Galactomannans are neutral polymers with a main chain of mannose units linked by β -(l-4) bonds and this main chain bears galactose units irregularly distributed along the mannan backbone. Xanthan gum is the extracellular polysaccharide produced by Xanthomonas campestris. The repeat-unit of this polymer is a pentasaccharide, the backbone of which is a chain of β -(l-4) glucose units as in cellulose with a trisaccharide side-chain linked at C-3 of alternate glucosyl residues. These two types of polysaccharides display widely different rheological properties, which have been extensively investigated. Rheological techniques can be useful for studying the mechanisms of xanthan-galactomannan interactions. This chapter presents a work of which object was to use rheological methods to study xanthan + galactomannan (locust bean gum or guar gum) mixtures at a very low level of xanthan gum. The aim is to obtain a detailed description of the way by which the rheology of a galactomannan solution is modified by the presence of a small amount of xanthan gum. An additional objective is the development of model liquid systems of which flow properties would be close to those of the galactomannans while displaying much more pronounced visco-elastic properties.

Process for preparing pimento paste for stuffing pitted olives

Abstract: A process for making a pimento paste is disclosed. Here pimento paste is formed from ground pimento, water, sodium alginate and guar gum. Next the formed balls are dropped into a gelling bath which contains calcium chloride.

Nutritionally complete feeding composition containing hydrolysed soluble fiber

Abstract: A nutritionally complete feeding composition containing hydrolysed soluble fiber, especially hydrolysed guar gum or hydrolysed pectin providing nourishment to colon cells, preventing bacterial sepsis and also preventing diarrhea.

Nutritional Evaluation with an Animal Model of Cottage Cheese Fortified with Calcium and Guar Gum

Abstract: Apparent absorption of calcium by rats from cottage cheese was very efficient under the conditions tested. However, overall calcium retention and, to a lesser extent, bone calcium content increased with each increment in dietary calcium. Despite sensitivity of the model to variation in calcium intake, no effect of guar gum on calcium utilization was noted. Increasing the calcium added to cottage cheese increased phosphorus retention, did not antagonize utilization of magnesium and zinc, and only slightly decreased iron utilization in rats.

Preparation of center-containing oleaster candy

Abstract: PURPOSE: To obtain the title juicy candy having a variety of texture free from tailing and leakage of center syrup by using a concentric nozzle in center syrup blended with a mixture of xanthan gum. CONSTITUTION: In production of center-containing oleaster candy by using a concentric nozzle, a center syrup blended with 0.1-3.0wt.% one or xanthan gum, locust bean gum and guar gum or a mixture thereof is used to obtain the objective candy. COPYRIGHT: (C)1992,JPO&Japio

Galactomannans as Emulsifiers

Abstract: Publisher Summary In latex dispersions containing emulsifiers and gums, it has been shown that the gums affect dispersion stability even at low levels. Such stabilization cannot be explained by viscosity effects alone. In oil-in-water emulsions containing both emulsifiers and gums, it has been proposed that the gums adsorb on to the surfactant, forming a combined structure of a primary surfactant layer covered by an adsorbed polymer layer. This chapter focuses on galactomannans as emulsifiers. Galactomannans, although highly hydrophilic in nature, can adsorb at interfaces, reducing surface tension to levels whereby they can be categorized as surfactants. Moreover, they can interact synergistically with food emulsifiers. The chapter presents a study that reports on the preparation of non-viscous oil-in-water emulsions with galactomannans acting as the sole emulsifier without additional surfactant. The study emphasizes on the ability of locust bean gum and guar gum to adsorb on oil droplets, to form layers of lamellar liquid crystals, and to enhance emulsion stability toward coalescence and flocculation.

Perspective Study of Vinyl Grafting onto Leucaena glauca Seed Gum and Guar Gum by Hydrogen Peroxide Initiation

Abstract: Graft copolymerization of various vinyl monomers onto Leucaena glauca seed gum has been performed using hydrogen peroxide as the initiator in aqueous slurry. Guar gum grafts also have been prepared to compare graftability of both the gums as they are structurally related to each other. To study the grafting behaviour of vinylic monomers towards the polygalactomannans the reaction conditions were kept constant for all the sets. The choosen monomers were acrylonitrile, methylmethacrylate, acrylamide, styrene, methacrylic acid and acrylic acid. The reaction products were characterized by grafting parameters like percent grafting, grafting frequency, grafting efficiency along with thermogravimetric and infra-red spectroscopic analysis. Perspektivische Studie der Vinylpfropfung auf Leucaena glauca-Samengummi und Guargummi mittels Wasserstoffperoxid-Start. Die Pfropfcopolymerisierung verschiedener Vinylmonomere auf Leucaena glauca-Samengummi wurde unter Verwendung von Wasserstoffperoxid als Starter in wasriger Suspension durchgefuhrt. Guargummi-Pfropfungen wurden ebenfalls ausgefuhrt, um die Pfropfbarkeit beider Gummen zu vergleichen, zumal sie strukturell miteinander verwandt sind. Zur Untersuchung des Pfropfverhaltens vinylischer Monomere gegenuber den Polygalactomannanen wurden die Reaktionsbedingungen bei allen Ansatzen gleichgehalten. Die ausgewahlten Monomere waren Acrylnitril, Methylmethacrylat, Acrylamid, Styrol, Methacrylsaure und Acrylsaure. Die Reaktionsprodukte wurden durch Pfropfparameter wie prozentuale Pfropfung, Pfropfungshaufigkeit und Pfropfungswirksamkeit sowohl durch thermogravimetrische als auch infrarotspektroskopische Analysen charakterisiert.

Dry food mix and method

Abstract: A dry mix and simplified method for preparing a no-oil salad dressing are disclosed. Full oil texture and mouthfeel are imparted to the dressing by a combination of high solids content principally sugar and salt, agglomerated pregelatinized corn starch, xanthan gum and guar gum. The salad dressing is made by simple hand shaking.

The hypocholesterolemic effect of guar gum depends on dietary sucrose--studies in minipigs.

Abstract: We examined the effect of guar gum on serum lipids if fed together with either 50.3% starch or 50.3% sucrose in a balanced diet to pigs. For this purpose, five adult hypercholesterolemic minipigs (total serum cholesterol 9.0 mmol/l) underwent three consecutive 8-week crossover (control or guar supplementation) feeding experiments (experiment I = cornstarch plus 15 g guar, experiment II = cornstarch plus 30 g guar, experiment III = sucrose plus 30 g guar per day). With the cornstarch-based diet neither 15 g nor 30 g guar gum had an influence on serum total cholesterol or triglyceride levels. Also, the cholesterol concentrations in the lipoprotein fractions did not change significantly during experiments I and II, yet total serum cholesterol concentration was about 20% lower (p < 0.01) when guar gum was added to the sucrose diet in experiment III. In the presence of sucrose the supplementation of 30 g guar led to a significant decrease (p < 0.05) of the cholesterol concentrations in the very low-density lipoproteins (VLDL) and high-density lipoproteins (HDL). There was also a tendency for decreased cholesterol levels in the low-density lipoproteins (LDL) after adding 30 g guar to the sucrose diet. Thus, the study demonstrates that guar gum exerts a hypocholesterolemic effect in the presence of sucrose in the diet, but not in the case of starch consumption.