Showing papers on "Guar gum published in 1994"

Rapid Visco‐Analyzer (RVA) Pasting Profiles of Wheat, Corn, Waxy Corn, Tapioca and Amaranth Starches (A. hypochondriacus and A cruentus) in the Presence of Konjac Flour, Gellan, Guar, Xanthan and Locust Bean Gums

Abstract: The Rapid Visco-Analyzer (RVA) 20min test was used to study the effects of different levels of konjac flour, guar, gellan, xanthan and locust bean gums on starch cooking properties. Wheat, corn, waxy corn, tapioca and A. hypochondriacus and A. cruentus starches were affected to different degrees by different levels of the gums. Peak viscosity increased at the higher gum concentrations, especially with locust bean gum at the 0.4 g level. The increase in viscosity was more pronounced with wheat and corn starches than with waxy corn and tapioca starches which consist mostly of highly branched amylopectin thus preventing close physical association between molecules. Amaranth starches showed much lower viscosity with all the gums than the other starches. Peak viscosity, time to reach the peak and maximum setback viscosity were affected by the gums. The increase in viscosity of starch/hydrocolloid systems is due to the release of amy-lose and low molecular weight amylopectin which promotes the formation of polymer complexes and significantly adds to the viscosity of the system.

Fermentable polysaccharides that enhance fecal bile acid excretion lower plasma cholesterol and apolipoprotein E-rich HDL in rats.

Abstract: The effect of different polysaccharides fermented in the large intestine and liable to lower plasma cholesterol was investigated in rats. Male rats were assigned to one of five treatment groups: control diet or a diet containing pectin, guar gum, gum arabic or beta-cyclodextrin. The four compounds were effectively fermented, yielding cecal short-chain fatty acids (SCFA) concentrations in the range of 130 to 170 mmol/L. Relative to controls, the cecal concentration of propionate was significantly higher in rats fed all fibers, especially those fed guar gum (+190%) or beta-cyclodextrin (+385%). All the fermented carbohydrates elicited a significant cholesterol-lowering effect, which was most potent in rats fed guar gum or beta-cyclodextrin, the two fibers that also significantly depressed plasma triglycerides. These two carbohydrates significantly lowered LDL and HDL1 cholesterol, triglyceride-rich lipoprotein triglycerides and apolipoprotein E levels. Apolipoprotein B was lowered only by beta-cyclodextrin. The microsomal activities of hydroxymethylglutaryl (HMG) CoA reductase and of cholesterol 7 alpha-hydroxylase were markedly elevated in rats fed guar gum or beta-cyclodextrin and, to a lesser extent, in those fed pectin compared with controls. Increased bile acid excretion seems to be essential in the cholesterol-lowering effect of soluble fibers and related compounds. This effect is connected to induction of HMG CoA reductase and lowering concentrations of apolipoprotein E-containing particles.

Effect of soluble dietary fibre on the viscosity of gastrointestinal contents and the acute glycaemic response in the rat

Abstract: The postprandial glycaemic response following a meal is reduced with the addition of soluble dietary fibre. The reductions in the glycaemia are thought to be due largely to increased viscosity of the gastrointestinal (GI) contents retarding digestion and absorption. The aims of the present study were to determine the effect that the GI tract has on the viscosity of meals containing different soluble fibres and to determine whether the glycaemic response of a meal (containing the soluble fibre) was predicted by the viscosity of the digesta in the small intestine. High carbohydrate diets containing 70 g soluble fibre guar gum, xanthan gum or methylcellulose)/kg or 70 g insoluble fibre (wheat bran)/kg were diluted in water to a final fibre concentration of 18 g/kg. Following dilution the wheat bran diet had no measurable viscosity, while the viscosities of the soluble fibre diets were elevated. When the diets were fed to male Sprague-Dawley rats for 2 weeks the viscosities of the stomach and small intestinal digesta were not predicted by the viscosity of the diets measured before ingestion. The action of the GI tract on the viscosity of the soluble fibres was investigated in vitro by dilution of the diets with acidic and neutralizing solutions, mimicking gastric and duodenal secretions. Dilution of diets with either acidic and neutralizing solutions or saline control significantly lowered the viscosity of all diets, while alterations in the pH of the diets had little impact on the resultant viscosity.(ABSTRACT TRUNCATED AT 250 WORDS)

Influence of partially hydrolyzed guar gum on constipation in women

Abstract: A partially hydrolyzed guar gum preparation (PHGG, average molecular weight: 20,000), obtained as a water-soluble dietary fiber by digestion of guar gum with beta-D-endomannanase, was administered as a beverage (11 g a day, bid) to 15 constipated women for 3 weeks. Defecating frequency, pH, weight, moisture, and bacterial flora of the feces were investigated and compared with the control periods. Average total dietary fiber taken from food was 9.7 +/- 0.1 g/day during the experiment. PHGG caused an increase in the defecating frequency from 0.46 +/- 0.05 (frequency/day, M +/- SE) to 0.63 +/- 0.05. Fecal moisture significantly increased from 69.1% in the control period to 73.8% by ingestion of PHGG. Fecal moisture content also increased consistent with lowering the pH of feces (r = -0.478). The frequency of Lactobacillus spp. occurrence in feces significantly increased (p < 0.05) compared with the control period. These results clearly indicate that PHGG softens and improves the output of feces.

The effects of dietary sugar-beet fibre and guar gum on lipid metabolism in Wistar rats.

Abstract: This study investigates the mechanisms of action for the hypocholesterolaemic effects of sugar-beet fibre (SBF) and guar gum. Four groups of ten male Wistar rats were fed ad lib. on test diets containing either 100 g SBF or guar/kg, or control diets containing 100 g cellulose or wheat bran/kg for 28 d. Food intake, weight gain and food consumption ratios were unaffected by the diets. Circulating cholesterol and hepatic cholesterol concentrations were significantly lower in both SBF- and guar-fed groups compared with either cellulose- or bran-fed animals. Circulating triacylglycerol concentrations were significantly lower in SBF- and guar-fed animals, but total hepatic lipid concentrations and hepatic and adipose tissue lipogenesis rates were unaffected by the diets. Hepatic cholesterol-7 alpha-hydroxylase (EC 1.14.13.17) activities were significantly higher in the guar-fed animals compared with cellulose or bran control groups. Hepatic 3-hydroxy-3-methylglutaryl-CoA reductase (EC 1.1.1.88) activities were unaffected. Circulating bile acid concentrations were significantly lower in SBF- and guar-fed animals and faecal bile acid output was significantly higher in the guar-fed group compared with bran- or cellulose-fed groups. This study supports the hypothesis that guar exerts its hypocholesterolaemic effect via intraluminal bile acid binding and loss of cholesterol from increased faecal bile acid excretion. The mechanism of action for the hypocholesterolaemic effect of SBF is less clear; the results of the present study point to a mechanism involving disruption of the enterohepatic bile acid circulation, possibly via changes in the rate of absorption of dietary lipid.

Na+ Binding as Measured by 23Na Nuclear Magnetic Resonance Spectroscopy Influences the Perception of Saltiness in Gum Solutions

Abstract: Binding of Na+ in aqueous gum systems as determined by 23Na nuclear magnetic resonance (NMR) spectroscopy and its relations to perceived saltiness were examined. Two levels of NaCl (0.1% and 0.2%) were added to two concentrations (0.1% and 0.3%) of two ionic (xanthan and kappa carrageenan) and two non-ionic (locust bean and guar) gum solutions. Saltiness perception was affected by the ionic properties of the gums. NMR transverse relaxation rates (R2, see−l) indicated Na+ was less mobile in ionic than nonionic systems. Ionic gums correspondingly suppressed saltiness perception- compared to nonionic gums. As Na+ increased in both ionic and nonionic systems, R2 values converged and perceived saltiness equalized. Food components that bind Na+ may suppress saltiness perception, which may be important in low-sodium foods.

Reduced fat shredded wafers and process

Abstract: Reduced fat, low-fat, or no-fat shredded whole grain wafers or biscuits are produced which exhibit a non-gritty smooth or a slippery mouthfeel and glossy appearance even though the fat content is substantially reduced. In embodiments of the invention, at least a substantial portion of the shortening or fat which is topically applied to a baked, shredded product is replaced with a hydrocolloid gum, preferably guar gum. The gum may be incorporated into the product prior to shredding of whole berries or grains. The gum composition, preferably in substantially dry, particulate, or powdered form may be blended with cooked berries or grains to obtain discrete, shreddable, free-flowing gum coated berries or grains. The hydrocolloid gum may be hydrated by the cooked berries or grains upon admixing so as to achieve adhesion of the dry, particulate, or powdered gum to the surface of the grains or berries. The discrete, gum coated berries or grains may be continuously formed into layers of strands or integral net-like sheets which may be continuously laminated. The laminates may be cut to form pieces which are baked to obtain shelf stable wafers or biscuits. Shortening or fat may, for example, be applied to the baked product by spraying in amounts which result in a fat content of less than about 12% by weight.

Derivatized guar gum composition and process for making it

Abstract: Derivatized guar gum which demonstrates greater than 75% light transmission at a wavelength of from about 500-600 nanometers when dispersed in water in the amount of 0.5 parts per 100 parts water and the process for producing such guar gum is disclosed.

Hormonal and metabolite responses to glucose and maltodextrin ingestion with or without the addition of guar gum.

Abstract: The purpose of this study was to examine the effects of ingesting water (P), a glucose solution (GL), a maltodextrin solution (Md), a glucose solution with 8% guar gum (GL+G), and a maltodextrin solution with 8% guar gum (Md+G), on the hormonal and metabolite responses during cycling, and on subsequent time to exhaustion. Five male subjects undertook five 90 min rides on a bicycle ergometer at an exercise intensity corresponding to 65% VO2max after having ingested 1 g.kg-1 body weight of the test product in 400 ml of water immediately before the exercise. Blood samples were taken during the trials for analyses of adrenaline, noradrenaline, insulin, glucagon, glucose, lactate and non-esterified fatty acids (NEFA). Respiratory measures were also undertaken during the trials for the determination of oxygen consumption (VO2) and respiratory exchange ratio (RER), from which the carbohydrate oxidation rates were calculated. Rates of perceived exertion (RPE) were also assessed. Ten minutes after the 90 min ride, subjects exercised to volitional exhaustion at an exercise intensity of 75% VO2max. ANOVA revealed that there were significant differences between the treatments for adrenaline (p < 0.01), insulin (p < 0.05), glucose (p < 0.01), lactate (p < 0.01), NEFA (p < 0.01), RER (p < 0.001) and carbohydrate oxidation rate (p < 0.01).(ABSTRACT TRUNCATED AT 250 WORDS)

Toxicity Studies of Partially Hydrolyzed Guar Gum

Abstract: The toxicity of partially hydrolyzed guar gum (PHGG, average molecular weight 20,000) was evaluated in a 28-day, repeated oral dosing study (gavage) in rats at doses of 0, 500, and 2,500 mg/kg/day ...

Particle transport fluids thickened with acetylate free xanthan heteropolysaccharide biopolymer plus guar gum

Abstract: A non-acetylated but otherwise unmodified xanthan heteropolysaccharide polymer plus guar gum, is employed to impart viscosity to an aqueous particle transport fluid (such as a drilling fluid, a fracturing fluid, or a filter structure emplacement fluid) sufficient to suspend mineral particles. A cross linking agent can also be employed to decrease the amounts of xanthan heteropolysaccharide polymer and guar gum which are needed for particle suspension.

NMR flow imaging of aqueous polysaccharide solutions

Abstract: Nuclear‐magnetic‐resonance (NMR) flow imaging with spatial resolution of the order of 200 μm is used to measure the velocity fields in aqueous solutions of 0.2% and 1% xanthan gum and 1% guar gum for steady flow in a 1.2 cm internal diameter cylindrical polymethylmethacrylate pipe. The velocity fields show little evidence of apparent wall slip and are differentiated to obtain relationships between shear stress and shear rate which span over four decades in shear rate for the xanthan solutions and approximately three decades for the guar solution; these data agree well with those obtained by cone‐and‐plate viscometry. The behavior of the xanthan solutions is well described by a power‐law dependence of shear stress on shear rate, and the guar solution is better described by a Cross‐type relationship. The implications of these studies for future NMR flow imaging studies of more complex systems are discussed.

Thickened foodstuff having improved storage stability and process of making

Abstract: A thickened foodstuff having improved storage stability and retention of smoothness upon reheating which contains a non-pre-gelatinized amylose polymer containing component and a second biopolymer selected from the group consisting of a sheared amylopectin component, iota carrageenan, kappa carrageenan, xanthan, maltodextrins, pectins, alginates, agar, gum arabic, locust bean gum, guar gum, carboxymethyl cellulose, hydroxy propyl methyl cellulose, and mixtures thereof; with the amylose polymer containing component present as a dispersed phase.

Viscous indigestible polysaccharides reduce accumulation of pentachlorobenzene in rats

Abstract: To investigate an effect of indigestible polysaccharides (cellulose as control, sodium alginate, guar gum or lambda-carrageenan) on the accumulation of pentachlorobenzene, male Sprague Dawley rats were fed experimental diets containing 5 g/100 g of these polysaccharides for 2 wk. They were then given orally 80 mumol (20 mg) of pentachlorobenzene along with their respective diets and the residual pentachlorobenzene was determined after 7 d. The ingestion of the viscous indigestible polysaccharides resulted in significantly lower accumulation of pentachlorobenzene in adipose tissue, liver and kidney than that found in rats fed a cellulose diet. Soon (5 h) after pentachlorobenzene administration, its concentration in the blood of rats fed sodium alginate and guar gum was higher than that of rats fed cellulose, but lower in the groups fed all three viscous polysaccharides after d 3. These results indicate that pentachlorobenzene excretion was increased by the ingestion of viscous indigestible polysaccharides. Lower relative weight of adipose tissue, a storage tissue for pentachlorobenzene, was found in the rats fed sodium alginate and guar gum. The lower adipose tissue mass was likely the main contributor to the enhancement of pentachlorobenzene excretion.

Thickening combination based on guar gum or on nonionic cellulose gum and on a crosslinked polymer and cosmetic or dermatological hair or skin treatment composition containing such a combination

Abstract: A thickening mixture containing, in an aqueous medium, (a) a component (A) consisting of at least one guar gum or non-ionic cellulose having no hydrophobic group, with a viscosity in solution of over 15 cps at 15 wt % in water, as measured by DRAGE module 2 at 25° C.; (b) a component (B) consisting of at least one cross-linked polymer selected from (i) acrylamide and ammonium acrylate copolymers; (ii) acrylamide and partially or totally neutralized 2-acrylamido 2-methylpropane sulphonic acid copolymers; (iii) acrylamide and methacryloyl oxyethyl trimethylammonium chloride copolymers; and (iv) methacryloyl oxyethyl trimethylammonium chloride homopolymers; wherein the weight ratio of crosslinked polymer active material to guar gum or cellulose is 0.2-10. A cosmetic or dermatological hair- or skin-care composition containing said mixture is also provided.

Entrapment of biological control agents applied to entomopathogenic nematodes

Abstract: Hydrogels of alginate, phospho guar gum, carboxymethyl guar gum, k-carrageenan and cellulose sulphate, respectively were tested to find easily redissolvable gels. The entomopathogenic nematode, Heterorhabditis sp., was entrapped in calcium alginate beads, calcium alginate hollow spheres and foils made from different hydrogels. Emigration from calcium alginate beads after 7 days of storage was 100 % at room temperature and was lowered to 6 % at 6 °C, whereas no emigration from calcium alginate hollow spheres was found at either temperature. Highly concentrated polymer foils produced on gauze showed reduced emigration with a survival of 80 % after 24 h compared to foils produced on glass slides. Calcium alginate beads can be used for a controlled release of the nematode into the environment, while hollow spheres and foils are suitable for storage.

Thickening mixture based on guar gum or non-ionic cellulose and a cross-linked polymer, and cosmetic or dermatological hair- or skin-care composition containing said mixture

Abstract: A thickening mixture containing, in an aqueous medium, (a) a component (A) consisting of at least one guar gum or non-ionic cellulose having no hydrophobic group, with a viscosity in solution of over 15 cps at 1.5 wt % in water, as measured by DRAGE module 2 at 25 °C; (b) a component (B) consisting of at least one cross-linked polymer selected from (i) acrylamide and ammonium acrylate copolymers; (ii) acrylamide and partially or totally neutralised 2-acylamido 2-methylpropane sulphonic acid copolymers; (iii) acrylamide and methacryloyl oxyethyl trimethylammonium chloride copolymers; and (iv) methacryloyl oxyethyl trimethylammonium chloride homopolymers; wherein the weight ratio of cross-linked polymer active material to guar gum or cellulose is 0.2-10. A cosmetic or dermatological hair- or skin-care composition containing said mixture is also provided.

Composition and process for stabilizing viscosity or controlling water loss of polymer-containing water based fluids

Abstract: A composition useful for viscosifying a water-based fluid is provided which comprises a polymer such as guar gum, a metal compound such as an aluminum compound. The composition can also contain a polymer such as guar gum, a magnesium compound such as magnesium oxide, a metal aluminate such as sodium aluminate or a metal compound such as an aluminum compound, and optionally a fatty acid or salts thereof. The water-based fluid can also contain a clay such as bentonite. A process for viscosifying a water-based fluid and for substantially retaining the viscosity of the water-based fluid is also provided which comprises contacting the fluid with the composition described herein. Also disclosed is a process for controlling water loss of a water-based drilling fluid wherein the process comprises contacting the fluid with the composition described herein.

Rheological behaviour of kappa‐carrageenan/galactomannan mixtures at a very low level of kappa‐carrageenan

Abstract: The rheological behaviour of kappa-carrageenan/galacromannan blends, at ratios ranging from 1/99 to 5/95 in the presence of KCl, was investigated by means of viscosity and oscillatory shear measurements, these experiments were performed at 1% total polymer concentration and at 15C. The results were compared to those of the galactomannans alone (locust bean gum or guar gum). The mixtures exhibited gel-like properties provided the KCl content was high enough to induce stabilisation of the kappa-carrageenan molecules in the helical conformation. This limiting KCl content for gelation was of the order of 0.02% and did not depend upon the kappa-carrageenan concentration under these experimental conditions. The mixtures exhibited similar tendencies overall irrespective of whether the galactomannan was guar gum or locust beam gum

Water-based white pigment ink for ball point pen

Abstract: PURPOSE: To obtain a water-based white ink for ball point pen free from the generation of precipitate and the separation of white pigment even after the storage over a long period and exhibiting smooth ink delivery. CONSTITUTION: This white ink for ball point pen has a viscosity of 6,000-50,000cps and at least contains 20-60wt.% of a white pigment such as titanium oxide, 0.1-3.0wt.% of a nonionic surfactant having an HLB of ≥17.0 such as polyoxyethylene alkyl ether and polyethylene glycol fatty acid ester, 0.1-2.0wt.% of a water-soluble resin such as xanthan gum and guar gum and water. COPYRIGHT: (C)1995,JPO

Purification of lectins from the stems of peanut plants

Abstract: The stem of the peanut plant contains two lectins, a methyl α-mannoside specific lectin (SL-I) and a lactose/cellobiose specific lectin (SL-II). These lectins are found to be developmentally regulated and maximum activites are observed in 3–4-weeks-old plants. The two lectins SL-I and SL-II have been purified from 3-week-old stem by affinity chromatography on Sephadex G-50 and guar gum matrices respectively. Both are glycosylated lectins and have the identical subunit molecular weight of 31 kDa.