Guar Gum Reduces Diarrheal Fluid Retention By Absorbing Excess Liquid, And Constipation By Softening The Stool

Guar Gum

Guar Gum, also known as guaran, is a galactomannan polysaccharide derived from guar beans with thickening and stabilising properties that can be used in food, feed, and industrial applications. According to application, guar seeds are mechanically dehusked, hydrated, milled, and screened. It is usually manufactured as a free-flowing, off-white powder. Guaran is an exo-polysaccharide made up of the sugars galactose and mannose. The backbone is a linear chain of 1,4-linked mannose residues with galactose residues 1,6-linked every other mannose to form short side-branches. Guaran can withstand temperatures of 80 °C (176 °F) for five minutes.

Because of its extra galactose branch points, Guar Gum is more soluble than locust bean gum. It does not self-gel, unlike locust bean gum. Borax and calcium can both cross-link guaran, causing it to gel. It is nonionic and hydrocolloidal in water. It is unaffected by ionic strength or pH, but degrades at high pH and temperatures (for example, pH 3 at 50 °C). It is stable in solution over a pH range of 5-7. Strong acids cause hydrolysis and viscosity loss, and strong alkalies also tend to reduce viscosity. Most hydrocarbon solvents are insoluble in it. The viscosity achieved is affected by time, temperature, concentration, pH, agitation rate, and particle size of the powdered gum used.

Guaran has a distinct low shear plateau on the flow curve and is shear-thinning. Guaran has the rheology of a random coil polymer. It lacks the extremely high low shear plateau viscosities seen in more rigid polymer chains like xanthan gum. It is very thixotropic above 1% concentration, but only slightly so below 0.3%. Guar Gum Market and xanthan gum have a viscosity synergy. If a biphase system forms, guaran and micellar casein mixtures can be slightly thixotropic.The lower the temperature, the slower viscosity rises, and the lower the final viscosity. The final viscosity is slightly reduced above 80°. Finer guar powders swell faster than larger particle size guar powders. gum powdered coarsely.