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: In this article, a fucose-containing exopolysaccharide (EPS) was found to produce a high molecular weight (5.8 × 10 6 ) homogeneous biopolymer, as indicated by the low polydispersity value.
148 citations
TL;DR: A formulation with a considerably reduced coat weight and gum concentration for colonic delivery of 5-fluorouracil for the treatment of colorectal cancer was designed and it was observed that reduction of coat weight did not affect the initial drug release rate in simulated upper gastrointestinal tract (GIT) conditions.
148 citations
TL;DR: In this article, the functionality of hydrocolloids related to the rheological, physical and sensory characteristics of ice cream mixes and frozen ice cream was studied, where Carboxylmethylcellulose, guar gum, sodium alginate and xanthan gum were used as primary stabilizing agents, whereas κ-carrageenan as secondary.
Abstract: In the present paper, the functionality of hydrocolloids related to the rheological, physical and sensory characteristics of ice cream mixes and frozen ice cream was studied. Carboxylmethylcellulose, guar gum, sodium alginate and xanthan gum were used as primary stabilizing agents, whereas κ-carrageenan as secondary. The hydrocolloid concentrations were 0.1 and 0.2% and the primary to secondary ratio was 9:1. The ice cream samples were stored under quiescent frozen conditions. Samples were taken after 4, 8 and 16 weeks of storage and examined for the functionality of the stabilizing systems. The addition of hydrocolloids significantly reinforced the shear thinning behavior, particularly in the case of sodium alginate, xanthan gum, and κ-carrageenan which was attributed to gelation phenomena. Sodium alginate attained the better stabilizing effect improving textural quality and acceptance of ice creams even after 16 weeks of storage, whereas the presence of κ-carrageenan found to be a crucial factor for the cryoprotection. Xanthan gum was also evaluated as an effective stabilizing agent, indicating that gelling hydrocolloids may remarkably amend ice cream shelf life. Moreover, principal components and cluster analysis of instrumental and sensory data furnished important information for the correlation of objective and sensory properties and discrimination of stabilizing systems based on quality criteria.
147 citations
TL;DR: The study clearly established that guar gum, in the form of compression coat, is a potential carrier for drug targeting to colon.
147 citations
TL;DR: A role for guar in the treatment of the metabolic syndrome in which insulin resistance seems to play a pivotal role is supported, supported by a double-blind, placebo-controlled, cross-over study.
146 citations