Guar gum

About: Guar gum is a research topic. Over the lifetime, 5611 publications have been published within this topic receiving 105940 citations.

Dry mix for bread

Abstract: Disclosed are dry mixes for the preparation of baked goods having yeasty flavor that do not require dough kneading or lengthy fermentation steps. Such mixes comprise flour, chemical leavening agents, active dry yeast, and a selected gum mixture comprising propylene glycol alginate, and a member selected from the group consisting of karaya gum, guar gum, xanthan gum, carboxymethyl cellulose, carrageenan gum, and mixtures thereof. Baked goods prepared from doughs made from the dry mixes herein require no kneading step. After a shortened fermentation step, the doughs can be baked in a conventional manner. The resultant baked goods are characterized by high specific volume and a bread-like consistency and texture.

Conducting Polymer Iongels Based on PEDOT and Guar Gum

Abstract: Conducting polymer hydrogels are attracting much interest in biomedical and energy-storage devices due to their unique electrochemical properties including their ability to conduct both electrons and ions. They suffer, however, from poor stability due to water evaporation, which causes the loss of mechanical and ion conduction properties. Here we show for the first time a conducting polymer gel where the continuous phase is a nonvolatile ionic liquid. The novel conducting iongel is formed by a natural polysaccharide (guar gum), a conductive polymer poly(3,4-ethylenedioxythiophene) (PEDOT), and an ionic liquid (IL) 1-butyl-3-methylimidazolium chloride (BMIMCl). First, an aqueous dispersion of PEDOT:guar gum is synthesized by an oxidative polymerization process of EDOT in the presence of the polysaccharide as stabilizer. The resulting PEDOT:guar gum was isolated as a powder by removing the water via freeze-drying process. In the final step, conducting iongels were prepared by the PEDOT:guar gum mixed with t...

Effect of soluble fibers on plasma lipids, glucose tolerance and mineral balance.

Abstract: Fibers are broadly classified as soluble and insoluble based on their physical or analytical properties. Two human studies have been carried out in this laboratory utilizing soluble gums. The first compared a low fiber diet to the diet with an average of 19.5 g of added fiber per day from cellulose, an insoluble fiber, or carboxymethylcellulose gum, karaya gum or locust bean gum, all soluble fibers. Plasma cholesterol levels but not triglycerides were significantly lower when the soluble gums were consumed for 4 weeks each. Glucose and insulin response curves after a standard glucose tolerance test were not significantly different between the 5 diets. Adding refined fibers to the basal diet did not significantly affect apparent mineral balance of calcium, magnesium, manganese, iron, copper or zinc, with the exception of a a negative manganese balance after carboxymethylcellulose. The second study added an average of 31.7 g of guar gum per day to the diets of non-insulin dependent diabetic individuals for 6 months. Lipid levels observed at the beginning of the study were not reduced in either group, placebo or guar gum supplemented. Consumption of guar gum significantly reduced the C-peptide but not the glucose response curve. The number of insulin receptors increased while affinity remained the same. Apparent mineral balance was not affected by the consumption of guar gum for 6 months. The combined results of these studies indicates that soluble refined gums may have therapuetic value in reducing cholesterol and improving glucose metabolism without adversely affecting most mineral balances.