Showing papers on "Guar gum published in 1995"

Rheological properties of aqueous solutions of (1 leads to 3) (1 leads to 4)-beta-D-glucan from oats (Avena sativa L.).

Abstract: The rheological behavior of partially hydrolyzed oat (1→3)(1→4)-β-D-glucan was compared to that of the original unhydrolyzed β-D-glucan. Flow and oscillatory shear measurements of the nonhydrolyzed sample in aqueous solution showed behavior typical of noninteracting polysaccharides, such as guar gum, in solution. The rheology of partially hydrolyzed samples shifted toward the more get-like behavior observed with polymers, which tend to aggregate and form a three-dimensional macromolecular network. The aggregation may arise from a tendency of the β-glucan to self-associate through cellulose-like sequences in the structure. However, the reason why this behavior was not observed with unhydrolyzed oat gum is not understood. It is unlikely that structural variations, such as the amount of cellulose-like sequences, accounted for the different rheology, because quantitative analysis of oligosaccharides released by lichenase evidenced only minor differences between intact oat β-glucan and hydrolyzed samples. A more likely explanation is that because of their lower molecular weight, the partially hydrolyzed molecules are more mobile and diffuse more easily. Hence, they have a greater probability of forming aggregates.

The effect of high-molecular-weight guar gum on net apparent glucose absorption and net apparent insulin and gastric inhibitory polypeptide production in the growing pig : relationship to rheological changes in jejunal digesta

Abstract: The present study was designed to determine the quantitative effects of starchy meals containing guar gum on rates of net apparent glucose absorption and net apparent insulin and gastric inhibitory polypeptide (GIP) production in growing pigs. The effects of these meals on the viscosity of jejunal digesta were also examined and correlated to changes in glucose absorption. Four growing pigs were each given either a low-fat semi-purified diet (control) or the same diet supplemented with a high-molecularweight par gum at concentrations in the diet of 20 or 40g/kg. Blood samples were removed simultaneously via indwelling catheters from the mesenteric artery and the hepatic portal vein. Samples of jejunal digesta were removed via a T-piece cannula and used immediately for viscosity measurements at 39’. The ‘zero-shear’ viscosity of each sample was then calculated. Blood-flow measurements were made using an ultrasonic flow probe fitted to the hepatic portal vein. All measurements were made at intervals of 10 or 30 min during a 4 h postprandial period. Meals containing guar gum significantly increased (P < 0.05) the viscosity of jejunal digesta, an effect that was strongly dependent on the concentration of guar gum in the original diet. No significant differences in blood-flow rates were found between the control and guar-containing diets. Both concentrations of guar gum significantly reduced (P < 0.05) glucose absorption and insulin and GIP secretion rates over the 4 h postprandial period. An inverse relationship between the rate of glucose absorption and the ‘zero-shear’ viscosity of jejunal digesta was found. This study also provides direct evidence for the important role played by the enteroinsular axis in modifying the glycaemic response to a meal containing guar gum. Guar gnm: Nutrient absorption: Viscosity: Pig

Formation of Maize Starch Gels Selectively Regulated by the Addition of Hydrocolloids

Abstract: Native maize starches containing amylose are used for manufacturing gels in food technology at concentrations of about 7%. Depending on the pasting conditions chosen, several hours may be required for the final consistency to be attained. For this reason the influence of hydrocolloids was investigated with economic factors dictating an effective concentration of approximately 5% in terms of the pure starch. The gelation process was monitored quantitatively by means of rheomechanical oscillation measurements in the linear viscoelastic range. The substances investigated were polysaccharides with chemically similar structures and classified as safe under foodstuff regulations: guar gum, locust bean gum, x-carrageenan, t-carrageenan, xanthan and carboxymethylcellulose (CMC). The gelation process can be significantly accelerated by a range of hydrocolloids, with the effect decreasing as follows: CMC > locust bean gum > guar gum > x-carrageenan > xanthan. The mixtures achieved between 45% and 80% of the final gelation stability of pure starch of 100Pa. The gelation process is clearly retarded by the hydrocolloid t-carrageenan. With the aid of the rheological data it is possible to correlate the influence of the hydrocolloids on the process of self-aggregation and also on the resulting viscoelastic properties of the mixed gels with one another. In terms of a molecular interpretation it is possible to distinguish between exclusion effects and specific interactions in the functioning of the hydrocolloids.

Immunoglobulin and fiber-containing composition for human gastrointestinal health

Abstract: A composition for restoring and maintaining gastrointestinal health comprises 40-60% by weight of an immunoglobulin composition comprising concentrated immunologically active immunoglobulins and 40-60% by weight of soluble dietary fiber selected from inulin, fructo-oligosaccharides, pectin, guar gum, and mixtures thereof. The immunoglobulin and fiber-containing composition can optionally contain one or more of a beneficial human intestinal microorganism, components of a non-immune natural defense system, an iron-sequestering molecule, and gluconic acid. Preferred beneficial human intestinal microorganisms include lactobacilli and bifidobacteria. The immunologically active immunoglobulins are preferably purified from bovine milk, milk products, or whey. Methods of use are also described.

Advanced Turbulent Drag Reducing and Flocculating Materials Based on Polysaccharides

Abstract: Synthetic Polyacrylamide based polymers and polysaccharides such as guar gum, xanthan gum carboxymethylcellulose and starch have been used for long. The Polyacrylamides are easily amenable to shear degradation although they are very efficient drag reducing and flocculating agents even at low ppm concentrations. On the other hand polysaccharides are fairly shear stable but are not very efficient drag reducers and flocculants. Their aqueous solution are also subjected to rapid biodegradation. It was contemplated that in the case where Polyacrylamide chains are grafted on polysaccharide backbones, efficient shear and biodegradation drag reducing and flocculating agents may be developed.

Rheological properties of food gums as related to their water binding capacity and to soy protein interaction

Abstract: Water binding capacity and hydration time of several food gums were measured by the Baumann method. Xanthan gum was by far the best water binder (232 mL/g) followed by guar gum (40 mL/g) and sodium alginate (25 mL/g). Propylene glycol alginate and locust bean gum (LBG) were the poorest water binders (15 and 11.6 mUg). Hydration time ranged from 50 min for sodium alginate to 3500 min for guar gum. A good correlation was obtained between the consistency coefficient of gum dispersion and the imbibed water fraction calculated from Baumann measurements. Soy protein (20 g/kg) showed synergism with xanthan and guar gum (1.5 or 3 g/kg) as shown by the increase of the consistency coefficients of mixed systems over the expected values from 81 to 139%. For the xanthan gum and soy protein systems, yield stress was greatly enhanced too. The interaction between locust bean gum and soy protein changed from antagonism at 20 g/kg soy protein and 1 g/kg LBG to synergism for 1.5 and 3 g/kg gum concentration. When soy protein interacted with a blend (1:1) of xanthan and guar, the synergistic increase in the consistency coefficient and yield stress was also apparent. However, soy protein showed an antagonistic interaction with the blend xanthan/LBG (2 g/kg) as it decreased gel properties of the system.

Dietary fibre and blood lipids.

Abstract: Sources of dietary fibre can be divided into three groups according to their effect on plasma lipids in humans: (1) a cholesterol-lowering effect demonstrated repeatedly by pectin, guar gum, psylliurn and oat bran (sources of soluble fibre); (2) a possible, but not adequate, cholesterol-lowering eff

Phosphorylated saccharide and method for producing the same

Abstract: Phosphorylated saccharide of the present invention includes at least one phosphate group in its molecule, selected from the group consisting of glucan, mannan, dextran, agar, cyclodextrin, fucoidan, gellan gum, Locust bean gum, guar gum, tamarind gum, and xanthan gum.

Materials for the treatment of pet excretions

Abstract: A material for treating excretions of pet animals which is obtainable by combining pulp (A), inorganic substance (B), guar gum (C) and optionally water-absorbent resin (D) to form guranules. The weight ratios of (A) to (B) to (C) to (D) is 15-55:15-55:5-40: 5-45. The treating material is capable of absorbing liquids from excretions quickly, forming into clumps when absorbing liquid and maintaining the shape of the clump even when handled for removal.

Guar gum composition and process for making it

Abstract: 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.

Interaction between physical structure and amylose: amylopectin ratio of foods on postprandial glucose and insulin responses in healthy subjects

Abstract: OBJECTIVE: To study the effect of amylose content on postprandial glucose and insulin responses in healthy subjects by serving fixed amounts of simple starchy foods with a varying but strictly controlled water, fat and guar gum content. DESIGN: A blind, randomised, balanced cross-over study. SETTING: The kitchen of the Nutrition Research Unit in the Unilever Research Laboratorium. SUBJECTS: Apparently healthy employees of Unilever Research Laboratorium. INTERVENTIONS: Subjects consumed, after an overnight fast, either a drink (12 men), a pudding (6 men and 6 women), a roll without (5 men and 6 women) or a roll with guar gum (12 men) as breakfast and the same amount of the same food as mid-morning snack. Each subject consumed the experimental food prepared in four ways: either with high- or normal-amylose starch, and with or without added fat. At 30 and 90 min after consumption of the breakfast or the snack a blood sample was taken for determination of glucose and insulin. RESULTS: Raising the amount of amylose in starchy drinks and puddings, but not in rolls, lowered postprandial glucose and insulin responses. Fat addition to starchy drinks, puddings and rolls attenuated postprandial glucose responses, irrespective of the amount of amylose or guar gum present. Addition of guar gum to rolls reduced glucose and insulin responses. Glucose tolerance tended to be less after consumption of the experimental foods as mid-morning snack than after consumption as breakfast. CONCLUSION: The physico-chemical composition of foods does influence the effect of the amylose:amylopectin ratio in starchy foods on postprandial glucose and insulin responses.

Preparation and Analysis of Water Continuous Very Low Fat Spreads

Abstract: Water continuous spreads containing from 0 to 50 g/kg fat offer a new marketing position in the yellow fats area. A promising fat mimetic comprises milk protein, potato maltodextrin and galactomannans or xanthan gum. The large deformation properties and the extent of maturation of the spread are determined by the molecular weight of the gelling ingredients and the thermal treatment during processing. Milk protein is able to support the mixed system in the absence of a gelling maltodextrin, a result which is compatible with a phase separated network with the protein acting as the continuous phase penetrated by maltodextrin and fat inclusions. Addition of xanthan to the finished product stabilizes the dispersion in accordance with the weak gel properties of the polysaccharide. However, the initial adverse effect of locust bean or guar gum on the network strength and the subsequent recovery of yield stress as a function of galactomannan concentration in the composite were entirely unexpected. The network of single milk protein gels also showed the same recovery above a critical ratio of locust bean gum to gelling polymer concentration thus arguing for intermolecular associations between the protein and the galactomannans, and the formation of an heterotypic network.

Process for extraction and use of fenugreek (Trigonella foenumgraecum)

Abstract: A process for preparing debitterised powder of the seed of the plant Fenugreek (Trigonella Foenumgraecum). The debitterised powder of the seed and formulations containing the debitterised powder of the seed of Fenugreek are useful as fiber supplements. Guar gum and bran can be blended with the debitterised powder of the seed of Fenugreek to prepare formulations which can be used as fiber supplements.

Optimizing of rye bread recipes containing mono-diglycerice, guar gum, and carboxymethylcellulose using a maturograph and an ovenrise recorder

Abstract: To determine and optimize the functional properties of rye flour doughs and rye bread, an expanded fractionated factorial test plan and a multipolynomial regression analysis were used to determine the proportions of three commercial additives. The additives utilized were mono-diglyceride (MDG), guar gum (GUAR), and carboxymethylcellulose (CMC). The optimal final proof time for rye pan bread was determined with a maturograph. Baking behavior was determined with an ovenrise recorder. The specific volume, as well as the porous structure of the crumb and the shelf life, could be improved without altering the crumb elasticity by adding 0.8 parts MDG, 0.6 parts CMC, and 0.3 parts GUAR