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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: Released patterns of the drug from tablets prepared from a mixture of carrageenan and locust bean gum were more sustained than those from carrageinan tablets.
Abstract: Release patterns of theophylline from compressed tablets prepared from theophylline and various natural gums were examined. Carrageenan, locust bean gum, guar gum, gum tragacanth, and sodium alginate were tested. Release patterns of the drug from tablets prepared from a mixture of carrageenan and locust bean gum were more sustained than those from carrageenan tablets. Changes in release rates caused by changing the gum contents or drug-to-gum ratios were also examined.
41 citations
01 Jan 2010
TL;DR: In this paper, a low-fat cheese with a rheology and texture similar to that of a full-fat cow's milk, guar gum (within 0.0025-0.01%; w/v, final concentration) was added to lowfat milk and the obtained cheeses were charac- terised regarding their physicochemical, thermal, rheologi- cal and textural properties.
Abstract: In attempts to produce a low-fat cheese with a rheology and texture similar to that of a full-fat cheese, guar gum (within 0.0025-0.01%; w/v, final concentration) was added to low-fat milk. The obtained cheeses were charac- terised regarding their physicochemical, thermal, rheologi- cal and textural properties. Control cheeses were also produced with low and full-fat milk. The physicochemical properties of the guar gum modified cheeses were similar to those of the low-fat control. No significant differences were detected in the thermal properties (concerning the enthalpy and profile of water desorption) among all types of cheeses. The rheological behaviour of the 0.0025% modified cheese was very similar to the full-fat control. Overall, no trend was observed in the texture profile (hardness, cohesiveness, gumminess and elasticity) of the modified cheeses versus guar gum concentration, as well as in comparison with the control groups, suggesting that none of the studied polysaccharide concentrations simulated the textural func- tions of fat in Edam cheese.
41 citations
Patent•
10 Aug 1995TL;DR: 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.
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.
41 citations
TL;DR: In this paper, a novel nanofiber based on polylactic acid/guar gum (PLA/GG) containing thyme essential oil by the electrospinning method for food packaging applications is presented.
41 citations
TL;DR: In this article, a robust, efficient, and orthogonal approach was proposed for the development of well-controlled guar-based hydrogels using α,ω-diazido crosslinkers.
Abstract: Thermosensitive guar-based hydrogels are obtained in water solutions by copper-catalyzed 1,3-dipolar cycloaddition between alkyne-functionalized guars and α,ω-diazido-poly[(ethylene glycol)-co-(propylene glycol)]. Characterization by TGA, HR-MAS 1H NMR, and rheology have shown that hydrogels with tunable physico-chemical properties, such as crosslinking density, viscoelasticity, swelling ratio, and so forth, could be obtained by varying the guar molar mass, the degree of alkyne functionality, the guar/crosslinker weight ratio, and the reaction temperature. Based on swelling measurements, it has been shown that the thermal sensitiveness of guar-based hydrogels is fast, reversible, and intimately related to the weight fraction of the thermosensitive crosslinker in the network. Finally, the monitoring of doxorubicin hydrochloride release has demonstrated the potential of these hydrogels as temperature-dependent drug release devices. The robust, efficient, and orthogonal approach described herein represents a general approach towards the development of well-controlled guar-based hydrogels using α,ω-diazido crosslinkers. © 2010 Wiley Periodicals, Inc. J Polym Sci Part A: Polym Chem 48: 2733–2742, 2010
41 citations