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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: The results show that introducing cloisite into the guar gum grafted sodium acrylate network improved the swelling capability and the swelling rate of the superabsorbent nanocomposite was found to be enhanced at an optimal loading of 10%Cloisite.
41 citations
Patent•
03 Oct 1986TL;DR: In this paper, low viscosity heteropolysaccharides, e.g., zanthan gum, S-194, and guar gum, are disclosed, especially useful in preparing herbicidal compositions.
Abstract: Low viscosity heteropolysaccharides, e.g., zanthan gum, S-194, and guar gum, are disclosed. These gums are especially useful in preparing herbicidal compositions.
40 citations
TL;DR: The results indicate that fiber components altered proteolytic enzyme levels in the gastrointestinal tract, but the decreased protein utilization previously observed with these fibers is probably not due to reduced levels of intestinal proteases.
Abstract: The effects of dietary pectin (P), guar gum (G) and lignin (L) on stomach emptying and potential levels of pepsin, trypsin and chymotrypsin during a 2-h period after force-feeding were investigated in growing rats. All of the fibers delayed stomach emptying by 21-26 min. Total potential pepsin activity over 2 h decreased for P (57%), G (44%) and L (20%). In the intestine, total potential trypsin activity over 2 h increased for L (16%) but decreased for P (21%). Total potential chymotrypsin activity over 2 h increased for L (54%) and G (39%). Sixteen to 21% of the variability in intestinal activity over time was statistically attributable to variation in the weight of intestinal contents. The results indicate that fiber components altered proteolytic enzyme levels in the gastrointestinal tract, but the decreased protein utilization previously observed with these fibers is probably not due to reduced levels of intestinal proteases.
40 citations
TL;DR: In this article, the composition of a blend of inulin, pectin and guar gum was optimized to enrich the fibre content of partially baked frozen bread without impairing its technological quality.
40 citations
TL;DR: In this article, a low-fat cheese with a rheology and texture similar to that of a full-fat cheeses, guar gum (within 0.0025-0.01%; w/v, final concentration) was added to lowfat milk, and the obtained cheeses were characterised regarding their physicochemical, thermal, rheological 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 characterised regarding their physicochemical, thermal, rheological 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 functions of fat in Edam cheese.
40 citations