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Guar gum E412, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in food, feed, and industrial applications.
Guar gum E412 seeds are mechanically dehusked, hydrated, milled and screened according to application.
Guar gum E412 is typically produced as a free-flowing, off-white powder.
CAS: 9000-30-0
MF: C10H14N5Na2O12P3
MW: 535.145283
EINECS: 232-536-8
Guar gum E412 bean is principally grown in India, Pakistan, the United States, Australia and Africa.
India is the largest producer, accounting for nearly 80% of the world production.
In India, Rajasthan, Gujarat, and Haryana are the main producing regions.
The US has produced 4,600 to 14,000 tonnes of guar over the last 5 years.
Texas acreage since 1999 has fluctuated from about 7,000 to 50,000 acres.
The world production for Guar gum E412 and its derivatives is about 1.0 million tonnes.
Non-food Guar gum E412 accounts for about 40% of the total demand.
Guar gum E412, like locust bean gum, is a galactomannan derived from the seed of a leguminous plant.
The source of Guar gum E412, Cyamopsis tetragonolobus, is widely grown in Pakistan and India as cattle feed, and was introduced to the United States as a cover crop in 1903.
The U.S. is now also a producer.
It was not until 1953, however, that Guar gum E412 was produced on a commercial scale, primarily as a replacement for locus bean gum in the paper, textile and food industries.
The most important property of Guar gum E412 is the ability to hydrate rapidly in cold water to attain a very high viscosity.
In addition to the food industry, Guar gum E412 is used in the mining, paper, textile, ceramic, paint, cosmetic, pharmaceutical, explosive, and other industries.
Guar gum E412 is a hardy and drought-resistant plant which grows three to six feet high with vertical stalks.
The Guar gum E412 pods, which grow in clusters along the vertical stems, are about six inches long and contain 6 to 9 seeds, which are considerably smaller than locus bean seeds.
As in the case of locust bean Guar gum E412, the endosperm, which comprises 35-42%.
A water-soluble plant mucilage obtained from the ground endosperms of Cyanopsis tetragonoloba, cultivated in India and Pakistan as livestock feed, as well as in southwestern U.S.
The water-soluble portion of the flour (85%) is called guaran and consists.
Off-white to yellowish-white powder.
Five to eight times the thickening power of starch.
Water solutions are tasteless, odorless, and nontoxic and have a pale translucent gray color with neutral pH.
Water solutions converted to gel by small amounts of borax.
Guar gum E412 or guaran, a natural food additive derived from the endosperm of seeds from the guar bean which mainly grows in India and Pakistan.
Guar gum E412 is commonly used as a thickener, emulsifier and stabilizer in ice cream with the European food additive number E412.
Guar gum E412 is keto friendly, vegan, gluten-free and commonly used as a substitute of xanthan gum in food.
Guar gum E412 can be classified into three types based on the different production methods.
Apart from two types, the common type and clarified Guar gum E412 mentioned above, there is another one called partially hydrolyzed guar gum, which is partially hydrolysed by either heat treatment, mild acid or alcaline oxidative treatment for viscosity adjustment.
Guar gum E412 Chemical Properties
Melting point: >220°C (dec.)
Alpha: D25 +53° (1N NaOH)
FEMA: 2537 | GUAR GUM (CYAMOPSIS TETRAGONOLOBUS (L.))
Storage temp.:Hygroscopic, -20°C Freezer, Under inert atmosphere
Solubility: It yields a mucilage of variable viscosity when dissolved in water, practically insoluble in ethanol (96 per cent).
Form: Free Flowing Powder
Color: Yellow-white
Odor: Odorless
Merck: 13,4588 / 13,4587
Stability: Stable. Combustible.
A mixture of air and finely-divided powder is potentially explosive.
Incompatible with strong oxidizing agents.
EPA Substance Registry System: Guar gum E412 (9000-30-0)
White to light yellowish.Free flowing powder.
Close to odorless.
Form viscous liquid after dispersing in hot or cold water.
The viscosity of 1% aqueous solution is about 4~5Pa which is the highest viscosity in natural rubber.
After adding small amount of sodium tetraborate it changes to gel.
After dispersing in cold water for about 2h Guar gum E412 shows strong viscosity and the viscosity gradually increases reached the highest point after 24h.
Guar gum E412's viscosity is 5 to 8 times than that of starch and quickly reaches the highest point under heat.
The aqueous solution is neutral.
The viscosity is highest with pH between 6 and 8 and substantially decreases when pH is above10.
And viscosity decreases sharply along with pH value dropping when pH value is 6.0 to 3.5.
The viscosity below 3.5 increases again.
Guar gum E412 is the endosperm of the seed of the Indian cluster bean, Cyamopsis tetragonolobus.
Guar gum E412 has been grown for several thousand years in India and Pakistan as a vegetable and a forage crop.
Guar gum E412 is a hardy and drought-resistant plant, which grows 1 to 2 m high with vertical stalks and resembles the soybean plant in general appearance.
Guar gum E412 pods, which grow in clusters along the vertical stems, are about 30 cm long and contain six to nine seeds, which are considerably smaller than locust bean seeds Guar gum is odorless.
As in the case of locust bean Guar gum E412, the endosperm, which comprises 35 to 42% of the seed, is the source of the gum Typically, guar gum is around 80% of the endosperm of the guar seed.
As the endosperm is about 40% of the seed, Guar gum E412 is roughly 30% of the guar plant seed.
Guar gum E412 is harvested before the frst rain following the frst frost to obtain maximum yield and purity.
The USP32–NF27 describes Guar gum E412 as a gum obtained from the ground endosperms of Cyamopsis tetragonolobus (L.) Taub. (Fam. Leguminosae).
Guar gum E412 consists chiefly of a high-molecular-weight hydrocolloidal polysaccharide, composed of galactan and mannan units combined through glycoside linkages, which may be described chemically as a galactomannan.
The PhEur 6.3 similarly describes guar galactomannan as being obtained from the seeds of Cyamopsis tetragonolobus (L.) Taub. by grinding the endosperms and subsequent partial hydrolysis.
The main components are polysaccharides composed of Dgalactose and D-mannose in molecular ratios of 1 : 1.4 to 1 : 2.
The molecule consists of a linear chain of b-(1!4)-glycosidically linked manno-pyranoses and single a-(1→6)-glycosidically linked galactopyranoses.
Guar gum E412 occurs as an odorless or nearly odorless, white to yellowish-white powder with a bland taste.
Yellowish-white free-flowing powder.
Completely soluble in hot or cold water.
Practically insoluble in oils, greases, hydrocarbons, ketones, esters.
Water solutions are tasteless, odorless, nontoxic.
Has 5-8 times the thickening power of starch.
Reduces the friction drag of water on metals.
Guar gum E412 is a white to yellowish-white powder.
Guar gum E412 is dispersible in either hot or cold water, forming a solution having a pH between 5.4 and 7.0 that may be converted to gel by the addition of a small amount of sodium borate.
Viscosity
Guar gum E412 can be dispersed in cold or hot water to form a highly viscous solution for its ability to hydrate rapidly in cold water.
Guar gum E412 exhibits a strong viscosity after dispersed in cold water for about two hours, and the viscosity increases gradually and will reach the highest level in about 24 hours.
Guar gum E412's thickening ability is 5 to 8 times that of the cornstarch, and the highest viscosity is quickly reached by heating.
Like other hydrocolloids, the viscosity of Guar gum E412 depends on time, temperature, concentration, the particle size of powder, pH, ionic strength and also the agitation.
Chemical Composition
Chemically, Guar gum E412 is an exo-polysaccharide composed of the sugars galactose and mannose.
The backbone is a linear chain of β 1,4-linked mannose residues to which galactose residues are 1,6-linked at every second mannose, forming short side-branches.
Guar gum E412 has the ability to withstand temperatures of 80 °C (176 °F) for five minutes.
Solubility and Viscosity
Guar gum E412 is more soluble than locust bean gum due to its extra galactose branch points. Unlike locust bean gum, it is not self-gelling.
Either borax or calcium can cross-link Guar gum E412, causing it to gel.
In water, Guar gum E412 is nonionic and hydrocolloidal.
Guar gum E412 is not affected by ionic strength or pH, but will degrade at extreme pH and temperature (e.g. pH 3 at 50 °C).
Guar gum E412 remains stable in solution over pH range 5–7.
Strong acids cause hydrolysis and loss of viscosity and alkalies in strong concentration also tend to reduce viscosity.
Guar gum E412 is insoluble in most hydrocarbon solvents.
The viscosity attained is dependent on time, temperature, concentration, pH, rate of agitation and particle size of the powdered gum used.
The lower the temperature, the lower the rate at which viscosity increases, and the lower the final viscosity.
Above 80°, the final viscosity is slightly reduced.
Finer guar powders swell more rapidly than larger particle size coarse powdered gum.
Guar gum E412 shows a clear low shear plateau on the flow curve and is strongly shear-thinning.
The rheology of Guar gum E412 is typical for a random coil polymer.
Guar gum E412 does not show the very high low shear plateau viscosities seen with more rigid polymer chains such as xanthan gum.
Guar gum E412 is very thixotropic above 1% concentration, but below 0.3%, the thixotropy is slight.
Guar gum E412 shows viscosity synergy with xanthan gum.
Guar gum E412 and micellar casein mixtures can be slightly thixotropic if a biphase system forms.
Thickening
One use of Guar gum E412 is a thickening agent in foods and medicines for humans and animals.
Because Guar gum E412 is gluten-free, it is used as an additive to replace wheat flour in baked goods.:
Guar gum E412 has been shown to reduce serum cholesterol and lower blood glucose levels.
Guar gum E412 is also economical because it has almost eight times the water-thickening ability of other agents (e.g. cornstarch) and only a small quantity is needed for producing sufficient viscosity.
Because less is required, costs are reduced.
In addition to Guar gum E412's effects on viscosity, its high ability to flow, or deform, gives it favorable rheological properties.
Guar gum E412 forms breakable gels when cross-linked with boron.
Guar gum E412 is used in various multi-phase formulations for hydraulic fracturing, in some as an emulsifier because it helps prevent oil droplets from coalescing, and in others as a stabilizer to help prevent solid particles from settling and/or separating.
Fracking entails the pumping of sand-laden fluids into an oil or natural gas reservoir at high pressure and flow rate.
This cracks the reservoir rock and then props the cracks open.
Water alone is too thin to be effective at carrying proppant sand, so Guar gum E412 is one of the ingredients added to thicken the slurry mixture and improve its ability to carry proppant.
There are several properties which are important:
1.Thixotropic: the fluid should be thixotropic, meaning Guar gum E412 should gel within a few hours.
2. Gelling and de-gelling: The desired viscosity changes over the course of a few hours.
When the fracking slurry is mixed, Guar gum E412 needs to be thin enough to make it easier to pump.
Then as Guar gum E412 flows down the pipe, the fluid needs to gel to support the proppant and flush it deep into the fractures.
After that process, the gel has to break down so that Guar gum E412 is possible to recover the fracking fluid but leave the proppant behind.
This requires a chemical process which produces then breaks the gel cross-linking at a predictable rate.
Guar+boron+proprietary chemicals can accomplish both of these goals at once.
Ice crystal growth
Guar gum E412 retards ice crystal growth by slowing mass transfer across the solid/liquid interface.
Guar gum E412 shows good stability during freeze-thaw cycles.
Thus, Guar gum E412 is used in egg-free ice cream.
Guar gum E412 has synergistic effects with locust bean gum and sodium alginate.
May be synergistic with xanthan: together with xanthan gum, Guar gum E412 produces a thicker product (0.5% guar gum / 0.35% xanthan gum), which is used in applications such as soups, which do not require clear results.
Guar gum E412 is a hydrocolloid, hence is useful for making thick pastes without forming a gel, and for keeping water bound in a sauce or emulsion.
Guar gum E412 can be used for thickening cold and hot liquids, to make hot gels, light foams and as an emulsion stabilizer.
Guar gum E412 can be used for cottage cheeses, curds, yoghurt, sauces, soups and frozen desserts.
Guar gum E412 is also a good source of fiber with 80% soluble dietary fiber on a dry weight basis.
Food
Guar gum E412 is one of the cheapest hydrocolloids used in food like in ice cream, frozen desserts, baked products, dairy products, beverage and so on.
Guar gum E412 is a multi-functional ingredient with advantages like water retention ability, source of dietary fiber, calories reduction, improvement in ice crystal formation and regulation of rheological properties.
Manufacturing process
Depending upon the requirement of end product, various processing techniques are used.
The commercial production of Guar gum E412 normally uses roasting, differential attrition, sieving, and polishing.
Food-grade Guar gum E412 is manufactured in stages.
Guar gum E412 split selection is important in this process.
The split is screened to clean Guar gum E412 and then soaked to pre-hydrate it in a double-cone mixer.
The prehydrating stage is very important because Guar gum E412 determines the rate of hydration of the final product.
The soaked splits, which have reasonably high moisture content, are passed through a flaker.
The flaked guar split is ground and then dried.
The powder is screened through rotary screens to deliver the required particle size.
Oversize particles are either recycled to main ultra fine or reground in a separate regrind plant, according to the viscosity requirement.
This stage helps to reduce the load at the grinder.
The soaked splits are difficult to grind.
Direct grinding of those generates more heat in the grinder, which is not desired in the process, as Guar gum E412 reduces the hydration of the product.
Through the heating, grinding, and polishing process, the husk is separated from the endosperm halves and the refined guar split is obtained.
Through the further grinding process, the refined guar split is then treated and converted into powder.
The split manufacturing process yields husk and germ called “guar meal”, widely sold in the international market as cattle feed.
Guar gum E412 is high in protein and contains oil and albuminoids, about 50% in germ and about 25% in husks.
The quality of the food-grade Guar gum E412 powder is defined from its particle size, rate of hydration, and microbial content.
Manufacturers define different grades and qualities of Guar gum E412 by the particle size, the viscosity generated with a given concentration, and the rate at which that viscosity develops.
Coarse-mesh guar gums will typically, but not always, develop viscosity more slowly.
They may achieve a reasonably high viscosity, but will take longer to achieve.
On the other hand, they will disperse better than fine-mesh, all conditions being equal.
A finer mesh, such as a 200 mesh, requires more effort to dissolve.
Modified forms of Guar gum E412 are available commercially, including enzyme-modified, cationic and hydropropyl guar.
Uses
Food grade:frozen food:stop ice dreg from forming and increase the frozen stability.
Baking food: keep the humidity and improve the texture.
Drink:improve taste and stabilize particle suspension.
Salad dressing: thickener, alternative oil.
Cheese and cream: improve the texture.
Cooked meat food: maintain water, increase oily slippery feeling.
Vegetarian food: alternative fat ingredients,keep moisture.
Pet goods: increase oily slippery feeling and keep the humidity.
Industrial grade: oil well fracturing and other drilling industry.
Carpets, spin printing and dyeing,leather chemical industry.
Building materials, cement, paint, tiles.
Paper industry, pharmaceutical industry.
Shampoo, detergent, skin care products, cosmetics.
Viscera.
Latex paint, exterior latex paint.
Guar gum E412 has a coating action on the skin that allows for moisture retention.
Guar gum E412 often used as a thickener and emulsifier in cosmetic formulations, guar gum is a polysaccharide found in the seeds of the guar plant.
Guar gum E412 is the nutrient material required by the developing plant embryo during germination.
When the endosperm, once separated from the hull and embryo, is ground to a powder form, it is marketed as guar gum.
Guar gum E412 is obtained from the seed kernel of the plant cyamopsis tetragonoloba.
Guar gum E412 has a mannose:galactose ratio of approximately 2:1.
Guar gum E412 is dispersible in cold water to form viscous sols which upon heating will develop additional viscosity.
A 1% solution has a viscosity range of 2,000–3,500 cp at 25°c.
Guar gum E412 is a versatile thickener and stabilizer used in ice cream, baked goods, sauces, and beverages at use levels ranging from 0.1 to 1.0%.
Guar gum E412 is scientifically termed guaran.
In paper sizing; as a protective colloid, stabilizer, thickening and film forming agent for cheese, salad dressings, ice cream, soups; as a binding and disintegrating agent in tablet formulations; in pharmaceutical jelly formulations; in suspensions, emulsions, lotions, creams, toothpastes; in the mining industry as a flocculant, as a filtering agent; in water treatment as a coagulant aid.
Food additives, emulsifying stabilizer, thickener and gelling agent.
Guar gum E412 is primarily known as an additive in processed foods and has been used as such since the 1950s as a thickener in manufactured food.
Compared to corn starch, Guar gum E412 has eight times the thickening potency.
Unlike some thickeners, guar holds up under freeze and thaw cycles exceptionally well.
Guar gum E412's properties prevent ice crystals from forming and so is often used in soft ‘whippy’ style ice cream.
Guar gum E412, otherwise known as gellan gum, is used to stabilise and emulsify industrial products as well as foods.
Foods Guar gum E412 is commonly used in include ice cream, yoghurts, coconut and almond milk, soups and fibre supplements.
In industrial products, Guar gum E412 is used as a thickener and binding agent, which you may find in tablets, lotions and creams.
Functional uses for Guar gum E412 come in some unexpected forms.
Guar gum E412 is used for a wide range of bowel conditions, including diarrhoea, irritable bowel syndrome (IBS) and constipation.
Further to this, Guar gum E412 has been linked to preventing the obesity by helping weight loss.
Industrial applications
Fracturing fluids normally consist of many additives that serve two main purposes, firstly to enhance fracture creation and proppant carrying capability and secondly to minimize formation damage.
Viscosifiers, such as polymers and crosslinking agents, temperature stabilizers, pH control agents, and fluid loss control materials are among the additives that assist fracture creation.
Formation damage is minimized by incorporating breakers, biocides, and surfactants.
More appropriate gelling agents are linear polysaccharides, such as guar gum, cellulose, and their derivatives.
Guar gum E412 is preferred as thickeners for enhanced oil recovery (EOR).
Guar gum E412 and its derivatives account for most of the gelled fracturing fluids.
Guar gum E412 is more water-soluble than other gums, and it is also a better emulsifier, because it has more galactose branch points.
Guar gum E412 shows high low-shear viscosity, but it is strongly shear-thinning.
Being non-ionic, Guar gum E412 is not affected by ionic strength or pH but will degrade at low pH at moderate temperature (pH 3 at 50 °C).
Guar gum E412's derivatives demonstrate stability in high temperature and pH environments.
Guar gum E412 use allows for achieving exceptionally high viscosities, which improves the ability of the fracturing liquid to transport proppant.
Guar gum E412 hydrates fairly rapidly in cold water to give highly viscous pseudoplastic solutions of, generally, greater low-shear viscosity than other hydrocolloids.
The colloidal solids present in Guar gum E412 make fluids more efficient by creating less filter cake.
Proppant pack conductivity is maintained by utilizing a fluid that has excellent fluid loss control, such as the colloidal solids present in Guar gum E412.
Guar gum E412 has up to eight times the thickening power of starch.
Derivatization of Guar gum E412 leads to subtle changes in properties, such as decreased hydrogen bonding, increased solubility in water-alcohol mixture, and improved electrolyte compatibility.
These changes in properties result in increased use in different fields, like textile printing, explosives, and oil-water fracturing applications.
Guar gum E412 is used in beverages for thickening and viscosity control because of its several inherent properties.
The important property of Guar gum E412 is its resistance to breakdown under low pH conditions present in beverages.
Guar gum E412 is soluble in cold water which makes it easy to use in beverage processing plants.
Pharmaceutical Applications
Guar gum E412 is a galactomannan, commonly used in cosmetics, food products, and pharmaceutical formulations.
Guar gum E412 has also been investigated in the preparation of sustained-release matrix tablets in the place of cellulose derivatives such as methylcellulose.
In pharmaceuticals, Guar gum E412 is used in solid-dosage forms as a binder and disintegrant; in oral and topical products as a suspending, thickening, and stabilizing agent; and also as a controlled-release carrier.
Guar gum E412 has also been examined for use in colonic drug delivery.
Guar gum E412 three-layer matrix tablets have been used experimentally in oral controlled-release formulations.
Therapeutically, Guar gum E412 has been used as part of the diet of patients with diabetes mellitus.
Guar gum E412 has also been used as an appetite suppressant, although its use for this purpose, in tablet form, is now banned in the UK.
Benefits Of Guar gum E412
As an aid in the fight against the aforementioned bowel problems, guar helps by absorbing large quantities in your digestive system.
Guar gum E412 increases viscosity in the gut, which causes a slower absorption rate of carbohydrates and stimulates bile production.
As well as this, because of its high fibre content, Guar gum E412 can be good for constipation and assist bowel movement, serving as a kind of laxative.
As a lifestyle supplement, many people supplement Guar gum E412 to help with weight loss.
Guar gum E412 is not a fat burner, per se, but rather because of its high carb content it is slowly digested and, due to its thickening nature, Guar gum E412 creates the feeling of being full after consuming it.
When used to thicken out meals, Guar gum E412 can, therefore, increase satiety, meaning that you will feel less hungry and so eat less, resulting in weight loss in the longer term.
As a food additive, Guar gum E412 provides a very useful ability to keep fats and oils from separating in your recipes.
Guar gum E412 is also beneficial for blending creams and milk with water for a uniform thickness.
When making pizzas, bread, muffins and doughnuts, getting a baked good to hold together and maintain a bouncy texture without using gluten products can be difficult, and so Guar gum E412 is often found in gluten-free products as a binding agent in place of wheat flour.
Reactivity Profile
Guar gum E412 is a ether-alcohol derivative, the ether being relatively unreactive.
Flammable and/or toxic gases are generated by the combination of alcohols with alkali metals, nitrides, and strong reducing agents.
They react with oxoacids and carboxylic acids to form esters plus water.
Oxidizing agents convert alcohols to aldehydes or ketones.
Alcohols exhibit both weak acid and weak base behavior.
They may initiate the polymerization of isocyanates and epoxides.
Synonyms
Guar GuM Hydrolyzed
Guar Gum - HPMC
1212a
a-20d
burtonitev7e
burtonitev-7-e
cyamopsisgum
dealcatp1
