Gellan Gum, Also Known As Guar Gum, Is A Natural Polymer Derived From The Seeds Of Guar Plants

Guar Gum
Guar Gum

The galactomannan polysaccharide known as Guar Gum, also known as guaran, is obtained from guar beans and possesses thickening and stabilising qualities that are helpful in food, feed, and industrial applications. According to the intended use, the guar seeds are mechanically dehusked, hydrated, ground, and screened.

Off-white powder, which is how it is normally formed, is free-flowing. Guaran is an exo-polysaccharide, which means it is chemically made of the sugars galactose and mannose. The backbone is a linear chain of mannose residues that are 1,4-linked to each other, and galactose residues that are 1,6-linked to each other at every other mannose to produce short side-branches.

Due to its use as a fracturing agent in the oil sector and as an ingredient in the food business, North America and Europe are the two major Guar Gum Market.

Guaran can resist temperatures as high as 176 °F (80 °C) for five minutes. Because guaran has more galactose branch points than locust bean gum, it is more soluble. It does not self-gel, in contrast to locust bean gum. Guar Gum can gel by being cross-linked by either calcium or borax. It is nonionic and hydrocolloidal in water. It is not influenced by pH or ionic strength, however it will deteriorate at very high temperatures and pH levels (such as pH 3 at 50 °C).

In solutions, it is stable over the pH range of 5-7. Strong acids promote hydrolysis and viscosity loss, and alkalies in high concentrations also have a tendency to do the same. The majority of hydrocarbon solvents cannot dissolve it. Time, temperature, concentration, pH, rate of agitation, and particle size of the powdered gum utilised all affect the viscosity that is reached. The final viscosity will be lower and the rate of viscosity rise will be slower at lower temperatures. The final viscosity somewhat decreases above 80 degrees. Finer guar powders swell faster than coarse powdered gum with higher particle sizes.

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