| The
water-binding and rapid hydration
of guar in cold water to form
a viscous colloidal sol is
its most important characteristic.
These properties are utilized
in ice-cream stabilizers,
especially in high temperature,
short time processes where
condition call for 80oC,
for 20-30 seconds. Guar binds
the free water without disturbing
the viscosity characteristics
of the mix. Guar imparts body,
texture, chewiness and heat-shock
resistance to ice-cream. Guar
imparts body, texture, chewiness
and heat-shock resistance
to ice-cream. |
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| In
combination with calcium
sulfate and an emulsifier,
it gives a dry and stiff
ice-cream with retarded
melt-down. Guar is also
used with sodium hexametaphosphate
and sodium citrate as
a stabilizer of ice
cream mixes. It is included
in the ice cream standards
in the Food Chemicals
codex. |
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Guar
is also used in the stabilization
of popsicles and sherbets for similar
reasons applying to ice cream. In
addition, it retards color migration
and is very stable in this acidic
media.Guar is used in soft cheese
to improve the yield of curd solids.
It gives curds of soft, compact and
excellent texture, with a separated
whey that is very limpid.
Cheese spreads are made by mixing
1-2% guar, melting and then cooling
the homogenous mixture. |
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Bakery
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Guar when
added to dough while kneading,
increases the yield, gives greater
resiliency, and a drier, less
flabby appearance. The baked
products have a better and softer
texture and retain freshness
longer. In cake and biscuit
dough, guar gives a softer and
more moist product that is easily
removed from the molds and easily
sliced without crumbling. Guar
at 1%- added to doughnut, batter,
imparts binding and film-forming
properties that retard ,grease
and fat penetration into the
yeast fermented dough. |
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| Guar is
used to prevent frozenpie filling from
dehydrating, shrinking, and cracking.
It is used in icings for its water-binding
properties. |
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| Meat
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Guar binds
all the free moisture and retards
shrinkage when used at 0.2-0.5%
based on meat weight in sausage
and pet foods. In addition it
acts as lubricant in the sausage
stuffing operation, and decreased
loss of weight during storage. |
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| Beverage
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Fruit nectars,
consisting of pure fruit puree,
artificial fruit juices, sugar,
ascorbic acid, citric acid and
about 0.2-0.8% guar have good
mouth feel and stable viscosity.
Guar plus carrageenan is used
to stabilize chocolate syrups
and powdered chocolate mixes. |
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Salad Dressing
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Guar stabilizes
salad dressing by increasing
the viscosity of emulsion and
decreasing the separation rate.
It is compatible with highly
acidic emulsions and effective
at 0.2-0.8% of total weight.
It has replaced tragacanth in
many pickles and relish sauces
where rapid cooling is used. |
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| Paper Industry
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Over
ten million kilograms of gums
( guar, locust bean, and tamarind
seed gums) are used annually
by the paper industry as wet
and additives. The gum is added
to the pulp suspension at the
suction side of the pulp suspension
at the suction side of the fan
pump just before the sheet is
formed on either a fourdriner
or cylinder machine. Along with
the lignin removed in the pulping
process, much of the natural
hemicelluloses (mannas and xylems)
are removed. |
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Guar
replaces and supplements these hemicelluloses
in paper bonding with many advantages;
1. improved sheet formation with a
more random distribution of pulp fibers
( less fiber bundies.) 2. Increased
mullen or burst strength. 3. increased
fold strength. 4. Increased tensile
strength. 5. Increased pick. 6. Increased
flat crush of corrugating medium.
7. Increased machine speed. 8. increased
retention of fines. 9. Improved Finish.
10. Decreased porosity.
The hydrogen-bonding effect is one
of the major factors affecting fiber
to fiber bonding. The rigid molecular
structure of guar with its primary
and its cis-secondary hydroxyl groups
contributes to its interaction with
the cellulose fibers in counteracting
the fiber's natural tendency to lie
in a machine oriented pattern. |
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| Pharmaceutical
and Cosmetics |
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Guar
has been used as an appetite
depressant, its thickening ability
is utilized in various lotion
and cream. Coarse guar gum is
often used as a binding and
disintegrating agent in compressed
tablets. |
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Mining
Industry |
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This same
hydrogen-bonding action is utilized
with the hydrated mineral surface
of the clay, talc, or shale.
Guar acts in froth flotation
and potash as an auxiliary reagent,
depressing the gangue material.
Guar is used as a setting agent
to speed the settling of suspended
solids in slimes and tailing
from ore beneficiation. The
separated water is then recycled.
Guar is added to slime or clay
pulp causes coagulation and
allows faster filtration since
the filter screen is no longer
blinded by small particles. |
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| Water
Treatment |
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Guar has
U.S. Public Health Service approval
in potable water treatment as
a coagulant aid toghter with
alum, ferric sulfate, and lime.
Guar increased the size of the
flocinitially formed by the
coagulant, thereby increasing
the rate of settling of solid
impurities, reducing solids
carry over to the filters, and
increasing periods between back-washes.
In industrial waters, guar flocculates
clays, carbonates, hydroxides
and silica when used alone or
in conjunction with inorganic
coagulants. |
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Tobacco
Industry |
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Guar is used
as binder for fragmented tobacco
fines to produce reconstitute
Tobacco sheets. These flexible
sheet with tensile strength
and thickness of leaf tobacco,
are blended with leaf tobacco,
and retain the taste, flavor
and aroma of an all-leaf product.
Sheets are formed by passing
a moist mixture of guar humectant,
and tobacco fines between closely
spaced steel rollers revolving
at different peripherals speeds. |
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Petroleum
Drilling |
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| Guar
has been used to control water
flow and as a protective colloid
in oil well drilling muds. It
is also used in acid fracturing
to increase oil flow. |
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| Textile
Industry |
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| Guar
Gum derivatives are used as
print-paste thickeners. These
derivatives are also used in
roller and screen printing,
as well as finishing agent.
They are more economical than
locust bean gum derivatives. |
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