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Guar gum
About: Guar gum is a research topic. Over the lifetime, 5611 publications have been published within this topic receiving 105940 citations.
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TL;DR: It was concluded that the ratio of xanthan to gaur gum had equal or dominant role as controlling factor on kinetics of drug release compared to content of polymer blends.
Abstract: The present investigation explored the use of xanthan gum and guar gum for development of floating drug delivery system of dipyridamole using factorial design approach. The content of polymer blends (X1) and ratio of xanthan gum to guar gum (X2) were selected as independent variables. The diffusion exponent (n), release rate constant (k), percentage drug release at 1 hr (Q1) and 6 hr (Q6) were selected as dependent variables. Tablets of all batches had desired buoyancy characteristics. Multiple regression analysis with two way ANOVA revealed that both the factors had statistically significant influence on the response studied (p < 0.05). Results of Tukey test showed the relative contribution of each level of different factors for the response studied. It was concluded that the ratio of xanthan to gaur gum had equal or dominant role as controlling factor on kinetics of drug release compared to content of polymer blends.
48 citations
TL;DR: In this paper, the influence of selected nonstarch polysaccharides (guar gum, xanthan gum, and arabic gum) on several rheological properties of triticale starch pastes/gels, at constant poly-saccharide concentration (6.5 grams/100 grams), was defined.
Abstract: Summary
The aim of the study was to define the influence of selected nonstarch polysaccharides (guar gum, xanthan gum and arabic gum) on several rheological properties of triticale starch pastes/gels, at constant polysaccharide concentration (6.5 g/100 g). These included pasting characteristics, flow curves at 50 °C and mechanical spectra at 25 °C. It was found that the presence of a gum in a system modified the rheological properties of triticale starch gels/pastes, depending on the type and concentration of the gums. In the case of guar and xanthan gums, higher pasting viscosity was observed and the shear stress was increased compared with native starch. The presence of guar gum reduced the degree of thixotropy hysteresis, negative values for this being found for systems with xanthan in spite of their shear-thinning behaviour. Systems containing arabic gum displayed lower values of pasting and flow viscosity. The type and concentration of gums added to the polysaccharide influenced the viscoelastic properties of the gels.
48 citations
TL;DR: The maximum velocity, V max, of the thickener solutions correlated well with μ, the dynamic viscosity η′, and the complex viscosities η*, suggesting that μ, η″, and η* are suitable indexes for care foods of the liquid type for dysphagic patients.
Abstract: The dependence of the dynamic viscoelastic parameters of carboxymethylcellulose (CMC), xanthan gum, and guar gum solutions on the angular frequency (omega) was compared with that of their viscosity (mu) on the shear rate (gamma). In addition, the effect of these rheological properties on the maximum velocity through the pharynx, V(max), as measured by the ultrasonic pulse Doppler method, was investigated. The CMC and guar gum solutions examined were taken as a dilute solution and a true polymer solution, respectively. The xanthan gum solution was taken as a weak gel above 0.5% and a true polymer solution below 0.2%. The maximum velocity, V(max), of the thickener solutions correlated well with mu, the dynamic viscosity eta', and the complex viscosity eta(*), especially those measured at gamma or omega of 20-30 s(-1) (or rad/s) and above, suggesting that mu, eta', and eta(*) are suitable indexes for care foods of the liquid type for dysphagic patients.
48 citations
Patent•
24 Nov 1986
TL;DR: In this paper, a packaged weight control powder is provided as a food additive to be employed before eating, which is formed of a mixture of oat, wheat and corn brans mixed with pectin, guar gum psyllium and cutin.
Abstract: A packaged weight-control powder is provided as a food additive to be employed before eating. Each package includes a dose to be sprinkled on the foodstuff to be eaten. The powder is formed of a mixture of oat, wheat and corn brans mixed with pectin, guar gum psyllium and cutin. Mineral supplements are employed to replace those removed by the fibers of the brans. The powder is prepared in an atmosphere of less than 50% humidity and is packed in individual water-proof packages of relatively small size.
48 citations
TL;DR: In this paper, the effect of galactomannans (guar gum and locust bean gum) at different concentrations on rheological and thermal properties of acorn starch pastes was examined.
Abstract: Effect of galactomannans (guar gum and locust bean gum) at different concentrations on rheological and thermal properties of acorn starch pastes was examined. Steady and dynamic shear rheological tests indicated that the magnitudes of consistency index (K), apparent viscosity (η a,100 ), Casson yield stress (σ oc ), dynamic moduli ( G ′, G ″), and complex viscosity (η∗) of acorn starch-galactomannan mixtures were much higher than those of the control (0 g/100 g gum concentration), and that these values also increased with an increase in gum concentration. At temperatures ranging from 25 to 70 °C, the effect of temperature on η a,100 was well described by the Arrhenius equation. In addition, DSC studies showed that the presence of galactomannans resulted in an increase in the transition temperatures (T o , T p , and T c ) and a decrease of the gelatinization enthalpy (ΔH). In general, these results suggest that the presence of galactomannans in acorn starch modifies the rheological and thermal properties, but that these modifications are dependent on the gum type and gum concentration.
48 citations