Topic
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 stability of microparticles of Bordo grape skin aqueous extract, produced by spray-dried and freeze-drying using polydextrose and partially hydrolyzed guar gum, was evaluated under accelerated conditions and simulated gastrointestinal digestion.
37 citations
TL;DR: In this study, guar gum, under specific conditions, shapes itself into three-dimensional structures with interesting physicochemical properties that can be used to treat petroleum-contaminated waters with the advantage of being a low-cost, highly-hydrophilic natural polymer.
37 citations
TL;DR: In this paper, the flow properties of guar gum polysaccharide solutions were studied in the range of low to moderately high shear rates, using a very simple technique and instrument.
Abstract: The aqueous solutions of guar gum and its hydroxypropyl (HP) and sodium carboxymethyl (sod CM) derivatives are pseudoplastic, and the transition from Newtonian to pseudoplastic occurs in the low-shear-rate range at the concentrations of interest to industries. The flow properties of these polysaccharide solutions were studied in the range of low to moderately high shear rates, using a very simple technique and instrument. The flow of these polysaccharide solutions can be described by equation of state based on Cross model, and the basic rheological parameters, like zero shear rate viscosity (η0), elasticity modulus (G0), and relaxation time (γ0), were calculated from simple and established relations. Master viscosity curves indicate that the molecular weight distribution of native guar gum has not been changed by derivatization. The effect of concentration and temperature on rheological parameters (η0 and γ0) has been studied, and the relations among these were established by simple equations.
37 citations
37 citations
TL;DR: It is found that the digestion in rats of agar agar was 21%, pectin 19% and guar gum 76% when fed at levels of 15%, 10% and 6%, respectively.
37 citations