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Guar Gum E412 is an extra-fine premium quality powder, which is a natural Gluten free food thickener, stabiliser, emulsifier and texture improver.
Guar Gum E412 is a powerful short texture thickener and can be used in cold water or liquids.
Guar Gum E412 is neutral in smell and tasteless.
CAS: 9000-30-0
MF: C10H14N5Na2O12P3
MW: 535.145283
EINECS: 232-536-8
Synonyms
Guar GuM Hydrolyzed;Guar Gum - HPMC;1212a;a-20d;burtonitev7e;burtonitev-7-e;cyamopsisgum;dealcatp1
Guar Gum E412 is used to thicken, bind ingredients and reduce water leakage, it can be used in bread and dough for a softening effect.
Use in gels, fruit preparations and frozen products to prevent water leakage or to thicken.
In ice cream and sorbets to prevent ice crystals from forming.
Guar Gum E412 can also be used in foams to improve stability and texture and can replace starch, syrups and sugars as a low-calorie source thickener.
In Vegan and Vegetarian food Guar Gum E412 can be used as a binder to replace eggs or forms of protein.
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.
Guar Gum E412, like locust bean gum, is a galactomannan derived from the seed of a leguminous plant.
The source of guar, 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.
Guar Gum E412 was not until 1953, however, that guar gum 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 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.
Sources, Harvesting, and Producing Areas.
Guar Gum E412 is a hardy and drought-resistant plant which grows three to six feet high with vertical stalks.
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 gum, the endosperm, which comprises 35-42%.
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)
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 E412r 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 gum, the endosperm, which comprises 35 to 42% of the seed, is the source of the gum Typically, Guar Gum E412 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.
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, Guar Gum E412 is not self-gelling.
Either borax or calcium can cross-link guar gum, 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 alkalis 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 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.
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 Guar Gum E412 changes to gel.
After dispersing in cold water for about 2h it 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.
Uses
Guar Gum E412 has a coating action on the skin that allows for moisture retention.
Often used as a thickener and emulsifier in cosmetic formulations, Guar Gum E412 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, Guar Gum E412 is marketed as guar gum.
Guar gum 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.
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's 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 E412shows 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 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.
In baked goods, Guar Gum E412 increases dough yield, gives greater resiliency, and improves texture and shelf life; in pastry fillings, it prevents "weeping" (syneresis) of the water in the filling, keeping the pastry crust crisp.
Guar Gum E412 is primarily used in hypoallergenic recipes that use different types of whole-grain flours.
Because the consistency of these flours allows the escape of gas released by leavening, Guar Gum E412 is needed to improve the thickness of these flours, allowing them to rise as a normal flour would.
In dairy products, Guar Gum E412 thickens milk, yogurt, kefir, and liquid cheese products, and helps maintain homogeneity and texture of ice creams and sherbets.
Guar Gum E412 is used for similar purposes in plant milks.
For meat, Guar Gum E412 functions as a binder.
In condiments, Guar Gum E412 improves the stability and appearance of salad dressings, barbecue sauces, relishes, ketchups and others.
In canned soup, Guar Gum E412 is used as a thickener and stabilizer.
Guar Gum E412 is also used in dry soups, instant oatmeal, sweet desserts, canned fish in sauce, frozen food items, and animal feed.
The FDA has banned Guar Gum E412 as a weight loss pill due to reports of the substance swelling and obstructing the intestines and esophagus.
For cattle feed, as Guar Gum E412 enhances in the production of more milk as well as more percentage of fat in the milk.
Guar 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.
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 -based 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.
Manufacturing process
Depending upon the requirement of end product, various processing techniques are used.
The commercial production of guar gum 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 it and then soaked to pre-hydrate Guar Gum E412 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 Gum E412 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.
Production and trade
The guar bean is principally grown in India, Pakistan, the United States, Australia and Africa.
India is the largest producer, accounting for nearly 80% of 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.
