PRODUCTS

GUAR GUM

In condiments, Guar Gum improves the stability and appearance of salad dressings, barbecue sauces, relishes, ketchups and others.
In canned soup, Guar Gum is used as a thickener and stabilizer.
Guar Gum is also used in dry soups, instant oatmeal, sweet desserts, canned fish in sauce, frozen food items, and animal feed.

CAS Number: 9000-30-0
EC Number: 232-536-8
MDL Number: MFCD00131250
Chem/IUPAC Name: Cyamopsis Tetragonoloba Gum is a resinous material derived from the ground endosperm of the Guar, Cyamopsis tetragonoloba L., Leguminosae
E number: E412 (thickeners, ...)

SYNONYMS:
Goma de guar, Gomma di Guar, Guar gum, Guarkernmehl, Guar, A-20D, J 2Fp, 1212A, Guaran, Jaguar, Decorpa, Regonol, Guar gum, Uni-Guar, Gum guar, Lycoid DR, CCRIS 321, HSDB 1904, Indalca AG, Dealca TP1, Guar flour, Galactasol, Dealca TP2, NCI-C50395, Gendriv 162, Rein guarin, Supercol GF, Jaguar plus, Jaguar 6000, Jaguar A 40F, Jaguar A 20D, Syngum D 46D, Gum cyamopsis, Indalca AG-HV, FEMA No. 2537, Jaguar No.124, Supercol G.F., Indalca AG-BV, Cyamopsis gum, Jaguar A 20 B, Guar gum, ext., Burtonite V-7-E, UNII-E89I1637KE, Jaguar gum A-20-D, Supercol U powder, Guar Gum Seed Endosperm, Solvent purified guar gum, Guar gum (cyamopsis tetragonolobus), Guar gum (Cyamopsis tetragonolobus (L.)), Cyamopsis tetragonoloba (L.) Taub. (Fabaceae), Guar gum, Guar gum [NF], Guaran, 1212A, A-20D, Burtonite V-7-E, CCRIS 321, Cyamopsis gum, Cyamopsis tetragonoloba (L.) Taub. (Fabaceae), Dealca TP1, Dealca TP2, Decorpa, EINECS 232-536-8, FEMA No. 2537, Galactasol, Gendriv 162, Guar, Guar flour, Guar gum, Guar gum (Cyamopsis tetragonolobus (L.)), Guar gum (cyamopsis tetragonolobus), Guar Gum Seed Endosperm, Guaran, Gum cyamopsis, Gum guar, HSDB 1904, Indalca AG, Indalca AG-BV, Indalca AG-HV, J 2Fp, Jaguar, Jaguar 6000, Jaguar A 20 B, Jaguar A 20D, Jaguar A 40F, Jaguar gum A-20-D, Jaguar No.124, Jaguar plus, Lycoid DR, NCI-C50395, Regonol, Rein guarin, Solvent purified guar gum, Supercol G.F., Supercol GF, Supercol U powder, Syngum D 46D, Uni-Guar, UNII-E89I1637KE, Guar gum, Guar gum, 9000-30-0, E89I1637KE, 1312293-38-1, 53986-27-9, 57406-68-5, 57406-71-0, 63799-54-2, 85510-16-3, 9008-17-7, 9010-50-8, 9049-33-6, 9066-07-3, Cyamopsis psoraloides, Cyamopsis tetragonoloba, Cyamopsis tetragonolobus, Dietary Fiber, Dolichos psoraloides, Farine de Guar, Fibre Alimentaire, Goma Guar, Gomme de Guar, Gomme de Jaguar, Guar Flour, Indian Guar Plant, Jaguar Gum, Psoralea tetragonoloba

Guar Gum is naturally a potential source of protein. It can contain approximately 42% crude protein.
Guar Gum is a common product most commonly used in powder form to stabilize, emulsify and thicken certain foods and industrial products.
Guar Gum is of vegetable origin.

Guar Gum is a type of Galactomannan.
Guar Gum is produced by a method similar to other seed gums, by grinding the endosperm (seeds) of legumes or grains.
Guar Gum has a galactose and magnesium content of 1:2 ratio.

Guar Gum is low in calories and low in fiber, which helps you feel fuller after a meal.
Guar Gum has the ability to absorb large amounts of liquid in the digestive system.
Guar Gum has been found to be more functional compared to similar products such as corn starch and locust bean gum, which are used as thickening agents in foods.

The most important feature of Guar Gum is its ability to quickly hydrate in cold water to reach very high viscosity even at very low concentrations.
The colloidal properties in Guar Gum's structure give the solution 6-10 times more thickening power than starch.
It has a stable feature over very different pH.

If used, Guar Gum increases the fluidity and pumpability of the fluid.
Due to its structure, Guar Gum has a superior friction loss reduction effect.
Raw Guar Gum is a white powder that resembles the grey form and is 90% water soluble.

Guar powder is usually in the form of a free-flowing, pale off-white powder.
It has been found to exhibit therapeutic properties in structures exhibiting physiological disorders.
Guar Gum is a thickener derived from the seeds of the Siamese bean plant.

Guar Gum is found in the form of off-white salt.
Guar Gum is also used as a food source for humans and animals.
When dispersed in water, hydrated guar gum rapidly increases the viscosity of the product to which it is added, reaching approximately half of its final viscosity value within 10-15 minutes without heating.

Guar gum, which is neutral in structure, is compatible with other food components and interacts with starch, cellulose, agar, K-carrageenan and xanthan gum.
Guar gum is used in the food industry mainly in the production of milk, bakery products and sauces.
Guar is a plant that has been cultivated in India and Pakistan since ancient times.

Guar, which is classified as an annual plant, is planted in late July and harvested in November.
The 5-8 cm long seed pod; In addition to the industrial extraction of Guar Gum, it is consumed as a vegetable in its green form in India and is also used as animal feed.

Guar Gum is obtained from the seeds of the guar plant "Cyamopsis Tetragonalobus".
Guar is planted after the first rains in July and harvested in late October.
The harvested seeds are dried in the sun, separated from the shells and made ready for industrial production.

Also known as guaran, guar gum is made from legumes called guar beans.
Guar Gum’s a type of polysaccharide, or long chain of bonded carbohydrate molecules, and composed of two sugars called mannose and galactose.
Guar Gum’s especially useful in food manufacturing because it’s soluble and able to absorb water, forming a gel that can thicken and bind products.

The Food and Drug Administration (FDA) considers Guar Gum to be generally recognized as safe for consumption in specified amounts in various food products.
The exact nutrient composition of guar gum differs between producers.
Guar gum is generally low in calories and mainly composed of soluble fiber. Its protein content may range from 5–6%.

Guar gum is a food additive that is used to thicken and bind food products.
Guar Gum’s high in soluble fiber and low in calories.
One of the important factors in determining the price level of guar gum, which grows best in the sandy areas of the northwestern parts of India and Pakistan, is the frequency of monsoon rains that occur between July and December, which is the development period.

Guar gum, obtained by grinding the seed endosperm of the guar plant, is available in two types: food grade and industrial grade. While the food grade type is pure ground endosperm, the industrial grade is produced using some chemical additives.
Guar gum, which has a galactomannan structure like locust bean gum (LBG), consists of D-mannose and D-galactose units and can be well hydrated in water in powder form and gives colloidal solutions that find many applications in the food industry.

Guar gum, which is neutral in structure, is compatible with other food components and interacts with starch, cellulose, agar, K-carrageenan and xanthan gum.
This interaction occurs in the form of binding with cellulose, while Guar Gum manifests itself as a synergistic increase in viscosity with water-soluble proteins.

For example, the viscosity observed in the mixture of guar gum and xanthan gum remains quite high when compared to the values obtained when each gum is used separately.
The intermolecular interaction between guar gum and cellulose is used especially in the production of fat mimetics.

Guar gum has industrial applications in the food, pharmaceutical, cosmetic, paper, textile industries and explosive manufacturing.
Guar gum is used in the food industry primarily in the production of milk, bakery products and sauces.
Guar Gum is a thickener obtained from the seeds of the Siamese bean.

Guar Gum is available in creamy white powder form.
Guar Gum is also used as a food source for humans and animals.
Guar Gum is a food additive with E code (E 412).

Guar Gum is obtained from guar beans.
Guar Gum is usually used as a thickener (such as Gum Arabic E414, Carboxymethyl Cellulose CMC E466, Pectin E440, Sodium Alginate E401, Xanthan Gum E415) and stabilizer.

Guar Gum's physical structure is dust.
Guar Gum is included among the food additives with the code E412.
Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in food, feed, and industrial applications.

The guar seeds are mechanically dehusked, hydrated, milled and screened according to application.
Guar Gum is typically produced as a free-flowing, off-white powder.
Guar gum, also known as guarana, is a substance made from guar beans, which has thickening and stabilizing properties that are useful in various industries, traditionally in the food industry, but increasingly in the hydraulic fracturing industry.

Guar seeds are purified, milled, and screened to obtain guar gum.
Guar Gum is usually produced as a free-flowing, off-white powder.
Guar Gum is classified as a galactomannan.

Chemically, guar gum is a polysaccharide composed of the sugars galactose and mannose.
The backbone is a linear chain of β 1,4-linked mannose residues, in which galactose residues are 1,6-linked at every second mannose, forming short side branches.

Guar gum shows a clearly low shear plateau in its flow curve and is strongly shear thinning.
The rheology of guar gum is typical of a random coil polymer.
Guar Gum does not exhibit the very low low shear plateau viscosities seen in more rigid polymer chains such as xanthan gum.

Guar Gum is very thixotropic above 1% concentration, but below 0.3% thixotropy is slight.
Guar gum shows viscosity synergy with xanthan gum.
Mixtures of guar gum and micellar casein may be slightly thixotropic if a two-phase system is formed.

USES and APPLICATIONS of GUAR GUM:
In baked goods, Guar Gum 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 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 is needed to improve the thickness of these flours, allowing them to rise as a normal flour would.
Guar gum, extracted from two guar plants named Cyamopsis tetragonalubus and Cyamopsis psoralaides, which have been grown in India, Bangladesh and Pakistan for thousands of years, Guar Gum is also used as a food source for humans and animals.

In dairy products, Guar Gum thickens milk, yogurt, kefir, and liquid cheese products, and helps maintain homogeneity and texture of ice creams and sherbets.
Guar Gum is used for similar purposes in plant milks.
For meat, Guar Gum functions as a binder.

The FDA has banned guar gum as a weight loss pill due to reports of the substance swelling and obstructing the intestines and esophagus.
For cattle feed, as Guar Gum enhances in the production of more milk as well as more percentage of fat in the milk.
In baked goods, Guar Gum increases the yield of dough, gives greater elasticity, and improves texture and shelf life; in pie filling, it prevents "oozing" (syneresis pie filling, keeping the crust crisp, water).

Guar Gum is primarily used in hypoallergenic recipes that use different grain flours.
Since the consistency of these flours allows the gas released by rising to escape, guar gum is necessary to increase the thickness of these flours, allowing them to rise like a regular flour.

In dairy products, Guar Gum thickens milk, yogurt, kefir, and liquid cheese products and helps maintain homogeneity and texture in ice cream and sherbets.
Guar Gum is used for similar purposes in plant milk products.
For meat, Guar Gum works as a binder.

In condiments, Guar Gum improves the stability and appearance of salad dressings, barbecue sauce, stuffing, ketchups and others.
In canned soup, Guar Gum is used as a thickener and stabilizer.
Guar Gum is also used in dry soups, instant oatmeal, sweet desserts, canned fish in sauce, frozen food items, and animal feed.

Guar Gum is used as a thickener and gel in the manufacture of pet foods and veterinary supplements to retain water and keep ingredients suspended therein.
In the pharmaceutical industry, Guar Gum in powder form is used to help separate capsule-style drugs.
In this area, Guar Gum acts as a binder before being digested.

The speed, amount and timing of the disintegration of drugs administered to the body are controlled by Guar.
In the cosmetic industry, Guar Gum is added to toothpastes and some other similar substances for stable tube extrusion.
Guar Gum gives texture to creams and lotions to give thickening ability.

In the paper industry, a denser surface layer must be created for easier writing.
This is provided by Guar Gum.
Thanks to its adhesion effect, it affects the erasing and writing of the paper.

The substance that helps the paper fold is Guar Gum.
In the paper industry, the formation of the sheet is carried out with Guar Gum.
Guar Gum is used in thickening forms for sizing, finishing and printing in the textile sector .

Thanks to Guar Gum's flexibility factor, bending and adhesion are reduced.
With the help of Guar Gum's emulsifying feature, dust formation is reduced and production is more efficient.
The petroleum industry is one of the main user sectors of Guar Gum.

In this field, Guar Gum is used as a suspending chemical stabilizer, surfactant, synthetic polymer and thickener in well fracturing, shale oil extraction, oil well stimulation and also in mud drilling fields.
In this area, Guar Gum reduces friction and minimizes the power required.

Guar Gum also maintains the drilling mud viscosity to ensure the removal of drilling waste from deep wells.
Guar Gum is used as a flocculant in the mining industry to separate solids.
Guar Gum is used as a binding agent in the tablets used in some applications.

Guar Gum is used as a thickener in the production of car shampoo.
Some soluble fibers are used for the treatment of type II diabetes. Recently, Guar Gum has emerged as the best soluble fiber.
Guar Gum can be used as a thickener in slime making.

Guar Gum is used alone in barrel slime (guar gum slime) making. 0.5-1% guar gum solution is sufficient for barrel slime.
Borax solution is used as an activator.
Guar Gum is also used as a thickener, emulsifier, stabilizer and volume increaser in bakery products.

Guar Gum has the feature of preventing the formation of ice crystals, rapid melting and creating a creamy structure in ice cream.
Guar Gum (E 412) Use in the food industry: Guar Gum is used as a thickener, emulsifier, stabilizer and volume increaser in bakery products.
In ice creams, Guar Gum prevents the formation of ice crystals, prevents rapid melting and creates a creamy structure.

In meat, Guar Gum absorbs free water and prevents dispersion.
In sausages, Guar Gum is used as a binding agent, as a thickener, solution stabilizer, and in sauces and condiments with its ability to improve fluidity (prevents phase separation).

In beverage production; Guar Gum is used in lemonade, flavored drinks, and powder mixtures.
In explosive production, guar gum is mixed with ammonium nitrate, nitroglycerin and liquid explosives to maintain the explosive properties of the product even in humid conditions.

Guar gum and its derivatives account for most of the gelled fracturing fluids.
Guar is more water-soluble than other gums, and it is also a better emulsifier, because it has more galactose branch points.
Guar gum shows high low-shear viscosity, but it is strongly shear-thinning.

Being non-ionic, Guar Gum is not affected by ionic strength or pH but will degrade at low pH at moderate temperature (pH 3 at 50 °C).
Guar's derivatives demonstrate stability in high temperature and pH environments.
Guar use allows for achieving exceptionally high viscosities, which improves the ability of the fracturing liquid to transport proppant.

Guar hydrates fairly rapidly in cold water to give highly viscous pseudoplastic solutions of, generally, greater low-shear viscosity than other hydrocolloid.
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.
Guar gums are preferred as thickeners for enhanced oil recovery (EOR).
Guar has up to eight times the thickening power of starch.

Derivatization of guar gum 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 is frequently used as a food additive in many processed foods.

-Guar gum, in the cosmetic industry;
• Guar Gum is used as a thickening and suspending agent, especially in shampoos and toothpastes,
• Guar Gum acts as a thickening and protective agent in creams and lotions,
• Guar Gum allows the toothpaste and shaving creams added to it to be easily removed from the containers they are placed in,
• Guar Gum also provides better viscosity and foam stability in shampoos.

-When used for sizing and printing purposes in the textile industry, Guar Gum acts as an excellent film and consistency builder, reduces warpage and distortion in products and provides efficiency to production.
Guar Gum also reduces the disintegration of wool yarns during sizing.

-In the paper industry, guar gum gives papers better writing and erasing properties, increases hardness, and provides good folding properties due to its advanced adhesive properties.
Guar Gum gives a denser, more compact surface to papers used for printing purposes.

-Industrial applications of Guar Gum:
*Textile industry – sizing, finishing and printing
*Paper industry – improved sheet formation, folding and denser surface for printing
*Explosives industry – as waterproofing agent mixed with ammonium nitrate, nitroglycerin, etc.
*Pharmaceutical industry – as binder or as disintegrator in tablets; main ingredient in some bulk-forming laxatives
*Cosmetics and toiletries industries – thickener in toothpastes, conditioner in shampoos (usually in a chemically modified version)
*Hydraulic fracturing – Shale oil and gas extraction industries consumes about 90% of guar gum produced from India and Pakistan.

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.

-Industrial and Medical Uses
Guar gum is used in the food industry as well as in the textile, paper, cosmetics and pharmaceutical industries.
Guar Gum is also a component in the production of explosives.

-Food applications of Guar Gum:
The largest market for guar gum is in the food industry.
In the US, differing percentages are set for its allowable concentration in various food applications.

In Europe, guar gum has EU food additive code E412.
Xanthan gum and guar gum are the most frequently used gums in gluten-free recipes and gluten-free products.

-Areas of Use of Guar Gum:
*Textile industry - Sizing, finishing and printing
*Paper industry – improved sheet formation, denser surface in folding and printing
*Explosives industry – mixed with ammonium nitrate, nitroglycerin, etc. as a waterproofing agent.
*Pharmaceutical industry – as a binder or disintegrant in tablets; main ingredient in some bulk-forming laxatives
*Cosmetics and toiletry industries – thickener in toothpastes, conditioner in shampoo (usually in a chemically modified version)
Hydraulic fracturing Shale oil and gas extraction industries consume approximately 90% of the guar gum produced from India and Pakistan.

PURPOSES OF GUAR GUM:
• Guar Gum minimizes syneresis in processed cheese,
• Guar Gum increases the shelf life of bakery products with its kneading tolerance and water retention feature,
• Guar Gum prevents syneresis in frozen foods and filling liquids,
• Guar Gum controls the spreadability of parsa surface coatings,
• Guar Gum acts as a stabilizer in processed foods,
• Guar Gum is used as a preservative and lubricating agent in meat products, leading to lower storage losses in these products,
• Guar Gum facilitates the filling of canned products.
• Guar Gum acts as a gelling agent for the adhesion of toppings in ready-made foods and puddings,
• Guar Gum gives a good mouthfeel in beverages and stabilizes product viscosity,
• Guar Gum controls the water-oil phase in sauces, pickles and soups and prevents crystallization,
• Guar Gum acts as a thickener and improves the stability and appearance of these products,
• Guar Gum increases the yield, improves the texture and increases the shelf life by being added to the dough in bread making in small amounts,
• Guar Gum is an excellent binder and It acts as a stabilizer.
• Guar Gum is used as a moisture retaining agent and dough conditioner in confectionery and bakery products, maintaining the texture and color uniformity of the products and preventing syneresis with its water retention properties.

USES AND BENEFITS OF GUAR GUM:
Guar gum is a galactomannan polysaccharide obtained from the legume species known as guar beans.
Used as a thickener and stabilizer in food, feed and industrial applications, Guar Gum is extracted from specially processed guar seeds.

Thanks to its unique structure, guar gum , which is rich in soluble fiber , also stands out as a low-calorie additive.
Guar Gum, which is frequently encountered in the food industry, is preferred to improve the texture of products and to ensure water retention.

Guar gum has a wide range of uses.
Dairy products, bakery products and sauces are among the foods frequently consumed in daily life, and guar gum plays an active role in the production processes of these products.

Due to the advantages of its structural properties, this thickener can be integrated into various food and beverage recipes effortlessly.
In addition, the guar plant, which has been cultivated in regions such as India and Pakistan for many years, is planted in July and harvested in November and converted into a food additive form by undergoing appropriate processes.

The safety and health effects of guar gum are frequently discussed topics among consumers and producers.
In general, guar gum is approved by food additive regulatory authorities and is considered safe within certain usage limits.

When used correctly, Guar Gum contributes to the safety and nutritional quality of food products.
However, as with all additives, it is important to remember that guar gum should be consumed in certain amounts.

PURPOSES OF GUAR GUM:
Guar Gum's purposes of use are to bind water, slow the growth of ice crystals and delay melting;
• Minimizes syneresis in processed cheeses,
• Increases the shelf life of bakery products with its kneading tolerance and water retention properties,
• Prevents syneresis in frozen food and filling liquids,
• Checks the spreadability of parcel surface coatings,
• acts as a stabilizer in processed foods,
• Guar Gum is used as a preservative and lubricating agent in meat products, causing lower storage losses in these products,
• Provides convenience in filling canned products
• As a moisture retaining agent and dough conditioner in confectionery and bakery products, Guar Gum preserves the texture and color uniformity of the products and prevents syneresis with its water retention properties,
• Guar Gum acts as a gelling agent to help toppings stick together in ready-made foods and puddings,
• Guar Gum gives a good mouthfeel in beverages and stabilizes product viscosity,
• Guar Gum controls the water-oil phase in sauces, pickles and soups and prevents crystallization, and improves the stability and appearance of these products by acting as a thickener,
• When added to the dough in small amounts during bread making, Guar Gum increases yield, improves texture and increases shelf life,
• Guar Gum acts as an excellent retainer and stabilizer in ice cream, cheese, sorbet and liquid dairy products.
• In the pharmaceutical industry, guar gum acts as an effective binder, stabilizer and thickener, and is used as a binder and disintegrant in the microencapsulation of drugs, especially in the production of tablet-type drugs.

PURPOSES OF USE OF GUAR GUM:
Guar Gum's area of use is generally the food sector.
Guar Gum is used as a stabilizer in foods.
Guar Gum is used as a thickener/thickener in foods.

Guar gum is used in the production of poultry feeds, providing a feeling of satiety and physical swelling to animals when eaten.
Guar Gum contains 42% protein, making it an excellent nutritional supplement.
Guar Gum is one of the most commonly used binding agents in gluten-free products and baked gluten-free products.

Guar Gum holds water and air in place in this area, making gluten-free doughs less prone to breakage.
Guar Gum is a great product for holding the texture together.
In particular, Guar Gum helps to give products such as cakes, bread, pizza dough a crispness, elasticity or bounce without using high gluten.

Guar Gum is used in the production of processed additives and cereal products.
Guar gum is used in the production of yogurt and fruit sherbet to help thicken and maintain the homogeneity of the texture.
Guar Gum is used as a filler to add volume to fiber supplements or laxatives.

Guar Gum is used to help increase the feeling of satiety.
Guar Gum is generally used in the food industry for its thickening, emulsifying and stabilizing properties.
Due to these properties, Guar Gum is also very useful in the following industrial branches.

GUAR GUM AND NUTRITION:
Guar gum is an important additive used in food products and contributes to nutrition.
In this section, the effects of guar gum in nutrition and health, its use in the food industry and agricultural methods will be discussed.

*Fiber Content and Health Benefits
Guar gum contains high amounts of soluble fiber, which supports health by helping lower LDL cholesterol levels and improving blood sugar control.

*Food Industry Uses of Guar Gum:
Guar Gum is used as a thickener, stabilizer and emulsifier in many food products to increase their density and viscosity.
Guar Gum plays a role especially in products such as ice cream, various dairy products and sauces.

*Gluten-Free Diet Practices
Guar gum is preferred over wheat flour in gluten-free diets.
Guar Gum is a suitable alternative for individuals with celiac disease and gluten intolerance and improves the structure of products such as bread and pastry.

*Weight Control and Feeling of Secret
As a source of soluble fiber, guar gum may help with weight control.
Guar Gum may contribute to the tendency to eat less by increasing the feeling of fullness.

*Blood Sugar and Cholesterol Management
Consuming guar gum helps balance blood sugar and cholesterol levels.
Guar Gum is especially beneficial in cases of diabetes and hypercholesterolemia.

*Effects on Digestive Health
Being a good source of soluble fiber, guar gum is effective in managing digestive problems such as constipation and diarrhea and positively affects intestinal health.

*Guar Gum as a Food Additive
Guar gum is a food additive that is considered safe by the FDA and should be consumed within the maximum recommended intake levels.

GUAR GUM'S SECURITY PROFILE:
Generally considered safe, excessive consumption of guar gum can cause stomach problems.
Allergic reactions are rare, but can occur in some cases.

GUAR GUM PRODUCTION AND AGRICULTURE:
Guar gum is obtained from the Cyamopsis tetragonoloba (guar bean) plant.
India is the largest source of Guar Gum and the production process is carried out by grinding the seed.

NUTRITIONAL AND MEDICINAL EFFECTS OF GUAR GUM:
Guar gum, as a water-soluble fiber, acts as a bulk-forming laxative.
Several studies have found it decreases cholesterol levels.
These decreases are thought to be a function of Guar Gum's high soluble fiber content.

Moreover, its low digestibility lends Guar Gum's use in recipes as a filler, which can help to provide satiety or slow the digestion of a meal, thus lowering the glycemic index of that meal.
In the late 1980s, guar gum was used and heavily promoted in several weight-loss drugs.

The US Food and Drug Administration eventually recalled these due to reports of esophageal blockage from insufficient fluid intake, after one brand alone caused at least 10 users to be hospitalized, and a death.

For this reason, guar gum is no longer approved for use in over-the-counter weight loss drugs in the United States, although this restriction does not apply to supplements.

Moreover, a meta-analysis found guar gum supplements were not effective in reducing body weight.
Guar-based compounds, such as hydroxypropyl guar, have been used in artificial tears to treat dry eye.

PRODUCTION AND TRADE OF GUAR GUM:
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 and its derivatives is about 1.0 million tonnes.
Non-food guar gum accounts for about 40% of the total demand.

PROPERTIES OF GUAR GUM:
Chemical composition
Chemically, guar gum 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 has the ability to withstand temperatures of 80 °C (176 °F) for five minutes

PROPERTIES OF GUAR GUM:
The properties of guar gum that make it useful in various applications can be listed as follows.

• Ability to form a dense consistency even without heat application.
• Easily soluble in cold and hot water.
• Forming a film with the desired structure on the products.
• Guar Gum provides resistance to the liquid oils and solvents to which it is added.
• Creating a better consistency in products.
• High water binding capacity.
• Guar Gum provides high viscosity to the products to which it is added.
• Functioning even at low temperatures in applications.

The negative aspects of Guar Gum are;
• Lack of thermal stability.
• Guar Gum can be listed as being sensitive to high pH and bacterial fermentation.

When dispersed in water, hydrated guar gum rapidly increases the viscosity of the product to which it is added, reaching approximately half of its final viscosity value within 10-15 minutes without heating.

PRODUCTION OF GUAR GUM:
Guar Gum is industrially extracted from guar seeds.
During production, mechanical processes are applied; roasting, shelling, sifting and polishing.

The seed is cracked and the germ part is separated from the endosperm.
The two half endosperm is defined as the subshell guar particles.
Refined guar particles are obtained after the fibrous outer shell part is separated from the endosperm by polishing.

The protein-rich shell and germ are used as animal feed.
Refined guar is converted into fine powder form depending on the structure of the desired end product.
High purity guar gum is produced in different viscosity, hydration capacity and particle sizes for use in the food, feed and pharmaceutical industries.

Guar gum has modified derivatives that allow it to be used in different industrial areas; hydrolyzed, hydroxyalkyl, carboxyalkyl, oxidized, sulfated, borated, and cationic combinations.

BENEFITS OF GUAR GUM:
It may have some benefits
Guar gum is well known for its ability to thicken and stabilize food products, but it may also provide some health benefits.

Studies indicate that Guar Gum could be beneficial for a few specific areas of health, including digestion, blood sugar and cholesterol levels, and weight maintenance.

*Digestive health
Because guar gum is high in fiber, it may support the health of your digestive system.

One study found that Guar Gum helped relieve constipation by speeding movement through the intestinal tract.
Partially hydrolyzed guar gum consumption was also associated with improvements in stool texture and bowel movement frequency.
Additionally, Guar Gum may act as a prebiotic by promoting the growth of good bacteria and reducing the growth of harmful bacteria in the gut.

Thanks to its potential ability to promote digestive health, Guar Gum may also help treat irritable bowel syndrome (IBS).
One 6-week study following 68 people with IBS found that partially hydrolyzed guar gum improved IBS symptoms.
Plus, in some individuals, it reduced bloating while increasing stool frequency.

*Blood sugar
Studies show that guar gum may lower blood sugar.
This is because Guar Gum’s a type of soluble fiber, which can slow the absorption of sugar and lead to a reduction in blood sugar levels.

In one study, people with diabetes were given guar gum 4 times per day for 6 weeks.
It found that guar gum led to a significant decrease in blood sugar and a 20% drop in LDL (bad) cholesterol.
Another study observed similar findings, showing that consuming guar gum significantly improved blood sugar control in 11 people with type 2 diabetes.

*Blood cholesterol
Soluble fibers such as guar gum have been shown to have cholesterol-lowering effects.
Fiber binds to bile acids in your body, causing them to be excreted and reducing the number of bile acids in circulation.
This forces the liver to use cholesterol to produce more bile acids, leading to a decrease in cholesterol levels.

One study had 19 people with obesity and diabetes take a daily supplement containing 15 grams of guar gum.
They found that it led to lower levels of total blood cholesterol, as well as lower LDL cholesterol, compared to a placebo.

*Weight maintenance
Some studies have found that guar gum could aid weight loss and appetite control.
In general, fiber moves through the body undigested and may help promote satiety while reducing appetite.

In fact, one study showed that eating an additional 14 grams of fiber per day may lead to a 10% decrease in calories consumed.
Guar gum may be particularly effective at reducing appetite and calorie intake.

One review of three studies concluded that guar gum improved satiety and reduced the number of calories consumed from snacking throughout the day.
Another study looked at the effects of guar gum on weight loss in women.
They found that consuming 15 grams of guar gum per day helped women lose 5.5 pounds (2.5 kg) more than those who took a placebo.

GUAR GUM CONTAINS:
Products that contain guar gum
Guar gum is widely used throughout the food industry.
The following foods often contain Guar Gum:
*ice cream
*yogurt
*salad dressing
*gluten-free baked goods
*gravies
*sauces
*kefir
*breakfast cereals
*vegetable juices
*pudding
*soup
*cheese
In addition to these food products, guar gum is found in cosmetics, medications, textiles, and paper products.

Summary
Guar gum is found in dairy products, condiments, and baked goods. Guar Gum’s also used as an additive in non-food products.

SOLUBILITY AND VISCOSITY OF GUAR GUM:
Guar gum 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, causing it to gel.

In water, it is nonionic and hydrocolloidal.
Guar Gum 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 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 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 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 does not show the very high low shear plateau viscosities seen with more rigid polymer chains such as xanthan gum.

Guar Gum is very thixotropic above 1% concentration, but below 0.3%, the thixotropy is slight.
Guar gum shows viscosity synergy with xanthan gum.
Guar gum and micellar casein mixtures can be slightly thixotropic if a biphase system forms.

*Thickening
One use of guar gum is as a thickening agent in foods and medicines for humans and animals.
Because Guar Gum is gluten-free, it is used as an additive to replace wheat flour in baked goods.
Guar Gum has been shown to reduce serum cholesterol and lower blood glucose levels.

Guar gum 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's effects on viscosity, its high ability to flow, or deform, gives it favorable rheological properties.
Guar Gum forms breakable gels when cross-linked with boron.

Guar Gum 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 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 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 needs to be thin enough to make it easier to pump.
Then as Guar Gum flows down the pipe, the fluid needs to gel to support the proppant and flush it deep into the fractures.

After that process, Guar Gum has to break down so that it 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 OF GUAR GUM:
Guar gum retards ice crystal growth by slowing mass transfer across the solid/liquid interface.
Guar Gum shows good stability during freeze-thaw cycles.
Thus, Guar Gum is used in egg-free ice cream.

Guar gum has synergistic effects with locust bean gum and sodium alginate.
May be synergistic with xanthan: together with xanthan gum, it 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 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 can be used for thickening cold and hot liquids, to make hot gels, light foams and as an emulsion stabilizer.

Guar gum can be used for cottage cheeses, curds, yoghurt, sauces, soups and frozen desserts.
Guar gum is also a good source of fiber, with 80% soluble dietary fiber on a dry weight basis.

MANUFACTURING PROCESS OF GUAR GUM:
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 is manufactured in stages.

Guar split selection is important in this process.
The split is screened to clean it and then soaked to pre-hydrate it in a double-cone mixer.
The prehydrating stage is very important because it 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 it 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.
It 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 powder is defined from its particle size, rate of hydration, and microbial content.

Manufacturers define different grades and qualities of guar gum 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 are available commercially, including enzyme-modified, cationic and hydropropyl guar.

CROSSLINKING GUAR GUM:
Guar molecules have a tendency to aggregate during the hydraulic fracturing process, mainly due to intermolecular hydrogen bonding.
These aggregates are detrimental to oil recovery because they clog the fractures, restricting the flow of oil.

Cross-linking guar polymer chains prevents aggregation by forming metal–hydroxyl complexes.
The first crosslinked guar gels were developed in the late 1960s. Several metal additives have been used for crosslinking; among them are chromium, aluminium, antimony, zirconium, and the more commonly used boron.

Boron, in the form of B(OH)4, reacts with the hydroxyl groups on the polymer in a two-step process to link two polymer strands together to form bis-diol complexes.
1:1 1,2 diol complex and a 1:1 1,3 diol complex, place the negatively charged borate ion onto the polymer chain as a pendant group.

Boric acid itself does not apparently complex to the polymer so that all bound boron is negatively charged.
The primary form of crosslinking may be due to ionic association between the anionic borate complex and adsorbed cations on the second polymer chain .

The development of cross-linked gels was a major advance in fracturing fluid technology.
Viscosity is enhanced by tying together the low molecular weight strands, effectively yielding higher molecular weight strands and a rigid structure.
Cross-linking agents are added to linear polysaccharide slurries to provide higher proppant transport performance, relative to linear gels.

Lower concentrations of guar gelling agents are needed when linear guar chains are cross-linked.
It has been determined that reduced guar concentrations provide better and more complete breaks in a fracture.
The breakdown of cross-linked guar gel after the fracturing process restores formation permeability and allows increased production flow of petroleum products.

MINING OF GUAR GUM:
Hydroseeding – formation of seed-bearing "guar tack"[citation needed]
Medical institutions, especially nursing homes - used to thicken liquids and foods for patients with dysphagia

Fire retardant industry – as a thickener in Phos-Chek
Nanoparticles industry – to produce silver or gold nanoparticles, or develop innovative medicine delivery mechanisms for drugs in pharmaceutical industry
Slime (toy), based on guar gum crosslinked with sodium tetraborate

PHYSICAL and CHEMICAL PROPERTIES of GUAR GUM:
Viscosity:
Viscosity, kinematic: No data available
Viscosity, dynamic: No data available
Water solubility: No data available
Partition coefficient: n-octanol/water: No data available
Vapor pressure: No data available
Density: No data available
Relative density: No data available
Relative vapor density: No data available

Particle characteristics: No data available
Explosive properties: No data available
Oxidizing properties: No data available
Other safety information: No data available
Appearance: White-like powder
Storage Condition: Room Temprature
Density: 0.8-1.0 g/mL at 25 °C
Acidity (pKa): 5-7
Physical state: powder
Color: beige

Odor: No data available
Melting point/freezing point: no data available
Initial boiling point and boiling range: No data available
Flammability (solid, gas): No data available
Upper/lower flammability or explosive limits: No data available
Flash point: No data available
Autoignition temperature: No data available
Decomposition temperature: No data available
pH: No data available

FIRST AID MEASURES of GUAR GUM:
-Description of first-aid measures:
*If inhaled:
If breathed in, move person into fresh air.
*In case of skin contact:
Wash off with soap and plenty of water.
*In case of eye contact:
Flush eyes with water as a precaution.
*If swallowed:
Never give anything by mouth to an unconscious person.
Rinse mouth with water.
-Indication of any immediate medical attention and special treatment needed:
No data available

ACCIDENTAL RELEASE MEASURES of GUAR GUM:
-Environmental precautions:
No special environmental precautions required.
-Methods and materials for containment and cleaning up:
Sweep up and shovel.
Keep in suitable, closed containers for disposal.

FIRE FIGHTING MEASURES of GUAR GUM:
-Extinguishing media:
*Suitable extinguishing media:
Use water spray, alcohol-resistant foam, dry chemical or carbon dioxide.
-Further information:
No data available

EXPOSURE CONTROLS/PERSONAL PROTECTION of GUAR GUM:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
*Skin protection:
Handle with gloves.
Wash and dry hands.
*Body Protection:
Choose body protection.
*Respiratory protection:
Respiratory protection is not required.
-Control of environmental exposure:
No special environmental precautions required.

HANDLING and STORAGE of GUAR GUM:
-Precautions for safe handling:
*Hygiene measures:
General industrial hygiene practice.
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Store in cool place.
Keep container tightly closed in a dry and well-ventilated place.
*Storage class:
Storage class (TRGS 510): 13: Non Combustible Solids

STABILITY and REACTIVITY of GUAR GUM:
-Reactivity:
No data available
-Chemical stability:
Stable under recommended storage conditions.
-Possibility of hazardous reactions:
No data available
-Conditions to avoid:
No data available