855:
low-shear viscosity, but it is strongly shear-thinning. Being non-ionic, it 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 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.
517:: the fluid should be thixotropic, meaning it 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, it needs to be thin enough to make it easier to pump. Then as it 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 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.
704:
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.
156:
91:
708:
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 âguar mealâ, 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.
450:, and loss of viscosity and alkalis in strong concentration also tend to reduce viscosity. It 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.
872:
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.
934:
730:
868:
forming metalâhydroxyl 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.
255:
361:
29:
1021:) of the water in the filling, keeping the pastry crust crisp. It 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.
707:
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
867:
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
858:
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
850:
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
711:
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
346:
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
703:
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
1166:
Some studies have found an allergic sensitivity to guar gum developed in a few individuals working in an industrial environment where airborne concentrations of the substance were present. In those affected by the inhalation of the airborne particles, common adverse reactions were occupational
875:
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
854:
Guar gums are preferred as thickeners for enhanced oil recovery (EOR). 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
537:
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
1138:
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.
871:
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
453:
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. It does not show the very high low shear plateau viscosities seen with more rigid polymer chains such as xanthan gum. It is very
851:
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.
474:
One use of guar gum is as a thickening agent in foods and medicines for humans and animals. Because it is gluten-free, it is used as an additive to replace wheat flour in baked goods. It has been shown to reduce serum cholesterol and lower blood glucose levels.
398:. 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.
305:
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. It is typically produced as a free-flowing, off-white powder.
525:
Guar gum retards ice crystal growth by slowing mass transfer across the solid/liquid interface. It shows good stability during freeze-thaw cycles. Thus, it is used in egg-free ice cream. Guar gum has synergistic effects with locust bean gum and
508:
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
1179:
were detected in guar gum, which was used as a thickener in small quantities in meat, dairy, dessert and delicatessen products. The source was traced to guar gum from India that was contaminated with
534:: 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.
513:
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.
1316:
1665:
Lewis, JH (1992). "Esophageal and small bowel obstruction from guar gum-containing "diet pills": analysis of 26 cases reported to the Food and Drug
Administration".
712:
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
206:
1894:
538:
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.
1239:
497:
properties. It forms breakable gels when cross-linked with boron. It is used in various multi-phase formulations for hydraulic fracturing, in some as an
268:
1593:
716:, requires more effort to dissolve. Modified forms of guar gum are available commercially, including enzyme-modified, cationic and hydropropyl guar.
913:
industry â to produce silver or gold nanoparticles, or develop innovative medicine delivery mechanisms for drugs in pharmaceutical industry
1509:
1095:
The FDA has banned guar gum as a weight loss pill due to reports of the substance swelling and obstructing the intestines and esophagus.
442:, but will degrade at extreme pH and temperature (e.g., pH 3 at 50 °C). It remains stable in solution over pH range 5â7. Strong
1762:
990:. In the US, differing percentages are set for its allowable concentration in various food applications. In Europe, guar gum has
1868:
1309:
1601:
1468:
1349:
1296:
1092:
It is also used in dry soups, instant oatmeal, sweet desserts, canned fish in sauce, frozen food items, and animal feed.
1898:
1953:
1629:
1176:
973:
769:
1644:
1536:"Efecto de la adiciĂłn de carragenina, goma guar y metilcelulosa en los parĂĄmetros de calidad de un helado con licor"
263:
478:
Guar gum is also economical because it has almost eight times the water-thickening ability of other agents (e.g.,
275:
1131:
1958:
1436:
955:
751:
1246:
713:
1098:
For cattle feed, as it enhances in the production of more milk as well as more percentage of fat in the milk.
113:
86:
1605:
1130:
of that meal. In the late 1980s, guar gum was used and heavily promoted in several weight-loss drugs. The
846:â Shale oil and gas extraction industries consumes about 90% of guar gum produced from India and Pakistan.
1963:
134:
1175:
In July 2007, the
European Commission issued a health warning to its member states after high levels of
458:
above 1% concentration, but below 0.3%, the thixotropy is slight. Guar gum shows viscosity synergy with
1155:
182:
1784:
Pittler, MH (2001). "Ernst E. Guar gum for bodyweight reduction: meta-analysis of randomized trials".
1535:
1201:
951:
747:
151:
1271:
1427:
Martin
Chaplin "Water Structure and Behavior: Guar Gum". April 2012. London South Bank University
1183:(PCP), a pesticide no longer in use. PCP contains dioxins, which damage the human immune system.
1147:
1045:
944:
740:
1534:
Campo-Quintero, Valentina; Rojas-GaitĂĄn, Juan JosĂŠ; RamĂrez-Navas, Juan
SebastiĂĄn (8 May 2022).
1122:
Moreover, its low digestibility lends its use in recipes as a filler, which can help to provide
998:
and guar gum are the most frequently used gums in gluten-free recipes and gluten-free products.
859:
in different fields, like textile printing, explosives, and oil-water fracturing applications.
502:
1948:
1458:
1018:
991:
1692:
843:
791:
122:
823:
industry â as binder or as disintegrator in tablets; main ingredient in some bulk-forming
334:. India is the largest producer, accounting for nearly 80% of world production. In India,
52:
8:
42:
1770:
1552:
1297:
http://lubbock.tamu.edu/files/2013/06/Guar-Production-Industry-Texas-May2013-Trostle.pdf
1119:
levels. These decreases are thought to be a function of its high soluble fiber content.
155:
90:
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810:
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1763:"Supplements: Making Sure Hype DoesnĂžt Overwhelm Science (original date unknown)"
1715:
1633:
1075:
527:
463:
407:
237:
1127:
901:
820:
384:
368:
298:
246:
1447:
Lynn A. Kuntz. "Special
Effects With Gums". December 1999. Food Product Design
1396:
1202:"Guar gum as a promising starting material for diverse applications: A review"
1942:
1561:
1200:
Thombare, Nandkishore; Jha, Usha; Mishra, Sumit; Siddiqui, M.Z. (July 2016).
1140:
1108:
987:
910:
892:
814:
489:
In addition to guar gum's effects on viscosity, its high ability to flow, or
365:
323:
295:
106:
79:
1626:
1582:
Ashford's
Dictionary of Industrial Chemicals, Third edition, 2011, page 4770
1437:
https://apeda.gov.in/apedawebsite/six_head_product/Guargum_final_Profile.pdf
1272:"GUAR MARKET - GROWTH, TRENDS, COVID-19 IMPACT, AND FORECASTS (2022 - 2027)"
803:
industry â improved sheet formation, folding and denser surface for printing
1854:
1805:
1732:
1460:
Gluten-Free 101: The
Essential Beginner's Guide to Easy Gluten-Free Cooking
1225:
885:
547:
435:
212:
1741:
1678:
1484:
501:
because it helps prevent oil droplets from coalescing, and in others as a
1655:
Source: NOW Foods. Guar Gum
Nutrition Label. Bloomingdale, IL: n.p., n.d.
1116:
1013:
yield, gives greater resiliency, and improves texture and shelf life; in
1006:
995:
916:
876:
permeability and allows increased production flow of petroleum products.
459:
455:
1533:
1143:
found guar gum supplements were not effective in reducing body weight.
1057:
958: in this section. Unsourced material may be challenged and removed.
833:
754: in this section. Unsourced material may be challenged and removed.
514:
498:
479:
447:
423:
63:
1371:
414:
branch points. Unlike locust bean gum, it is not self-gelling. Either
1135:
1071:
1049:
905:
896:
829:
806:
483:
411:
391:
376:
335:
327:
1714:
Brown, Lisa; Rosner, Bernard; Willett, Walter; Sacks, Frank (1999).
933:
729:
245:
Except where otherwise noted, data are given for materials in their
1821:"Over the counter (OTC) artificial tear drops for dry eye syndrome"
1112:
824:
494:
431:
319:
98:
1485:"Guar Gum Uses, Benefits & Dosage - Drugs.com Herbal Database"
1123:
1083:
837:
783:
531:
505:
to help prevent solid particles from settling and/or separating.
419:
395:
372:
343:
339:
172:
1716:"Cholesterol-lowering effects of dietary fiber: a meta-analysis"
466:
mixtures can be slightly thixotropic if a biphase system forms.
1053:
1041:
1033:
1014:
880:
787:
482:) and only a small quantity is needed for producing sufficient
331:
1594:"From Food to Fracking: Guar Gum and International Regulation"
1079:
1037:
1025:
1010:
800:
415:
388:
315:
1693:"Supplier and Exporter of Guar Meal Korma and Roasted Korma"
139:
1064:
1029:
443:
302:
28:
1199:
1089:
In canned soup, it is used as a thickener and stabilizer.
427:
360:
16:
Vegetable gum from the guar bean, Cyamopsis tetragonoloba
1713:
1342:"The Ultimate Guide To The Industrial Uses of Guar Gum"
919:, based on guar gum crosslinked with sodium tetraborate
439:
371:
whose backbone structure consists of a linear chain of
895:- used to thicken liquids and foods for patients with
99:
1102:
1126:or slow the digestion of a meal, thus lowering the
1315:. Texas AgriLife Research & Extension Center.
1206:International Journal of Biological Macromolecules
1940:
1818:
486:. Because less is required, costs are reduced.
51:
1074:, it improves the stability and appearance of
809:industry â as waterproofing agent mixed with
1134:eventually recalled these due to reports of
1921:"Dioxins and their effects on human health"
1591:
401:
1720:The American Journal of Clinical Nutrition
1115:. Several studies have found it decreases
986:The largest market for guar gum is in the
840:(usually in a chemically modified version)
719:
438:. It is not affected by ionic strength or
154:
89:
1844:
1731:
1551:
974:Learn how and when to remove this message
832:and toiletries industries â thickener in
770:Learn how and when to remove this message
121:
1895:"Commission Regulation (EU) No 258/2010"
1645:Maximum Usage Levels Permitted- Guar gum
1397:"Guar Gum Powder | INDIAN HYDROCOLLOIDS"
698:
359:
1783:
1456:
1307:
1170:
888:â formation of seed-bearing "guar tack"
355:
309:
150:
1941:
1812:
1423:
1421:
1419:
1417:
1056:. It is used for similar purposes in
314:The guar bean is principally grown in
80:
1819:Pucker AD, Ng SM, Nichols JJ (2016).
1664:
1602:University of Pennsylvania Law School
1540:Ciencia & TecnologĂa Agropecuaria
1352:from the original on 22 December 2022
520:
1228:– via Elsevier Science Direct.
956:adding citations to reliable sources
927:
923:
862:
752:adding citations to reliable sources
723:
216:
1869:"AllergyNet - Allergy Advisor Find"
1414:
1322:from the original on 9 October 2022
13:
14:
1975:
1553:10.21930/rcta.vol23_num2_art:2209
1457:Fenster, Carol (8 January 2014).
1103:Nutritional and medicinal effects
1017:fillings, it prevents "weeping" (
891:Medical institutions, especially
1871:. Allallergy.net. Archived from
932:
728:
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1913:
1897:. 25 March 2010. Archived from
1887:
1861:
1777:
1755:
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1685:
1658:
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1638:
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1585:
1576:
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1502:
1477:
1450:
1441:
1430:
1308:Trostle, Calvin (18 May 2012).
1132:US Food and Drug Administration
943:needs additional citations for
739:needs additional citations for
657:Guar gum powder standards are:
383:Chemically, guar gum is an exo-
375:with short lateral-branches of
249:(at 25 °C , 100 kPa).
1837:10.1002/14651858.CD009729.pub2
1389:
1364:
1334:
1301:
1289:
1264:
1232:
1218:10.1016/j.ijbiomac.2016.04.001
1193:
1146:Guar-based compounds, such as
406:Guar gum is more soluble than
1:
1798:10.1016/s0002-9343(01)00702-1
1592:Ram Narayan (8 August 2012).
1463:. Houghton Mifflin Harcourt.
1186:
1044:products, and helps maintain
904:industry â as a thickener in
469:
350:
1161:
7:
1627:fda.gov- Food additive list
1372:"Alliance in Mumbai, India"
1276:www.mordorintelligence.com/
1067:, it functions as a binder.
10:
1980:
1825:Cochrane Database Syst Rev
1510:"Advanced Food Science II"
1376:www.allianceingredients.in
545:
541:
530:. May be synergistic with
1310:"Guar Update, West Texas"
1111:, acts as a bulk-forming
552:Guar gum is analysed for
347:40% of the total demand.
243:
225:
199:
166:
35:
26:
1954:Edible thickening agents
1632:21 February 2008 at the
426:guar gum, causing it to
402:Solubility and viscosity
720:Industrial applications
1028:products, it thickens
1001:Applications include:
578:Acid-insoluble residue
380:
177:0.8-1.0 g/mL at 25 °C
1959:Pyrotechnic chemicals
1517:Advanced Food Science
1346:www.guarresources.com
1167:rhinitis and asthma.
1107:Guar gum, as a water-
992:EU food additive code
699:Manufacturing process
493:, gives it favorable
363:
1733:10.1093/ajcn/69.1.30
1667:Am. J. Gastroenterol
1252:on 27 September 2007
1171:Dioxin contamination
1150:, have been used in
952:improve this article
844:Hydraulic fracturing
748:improve this article
356:Chemical composition
310:Production and trade
1901:on 13 February 2013
1295:Guar in West Texas
23:
1964:E-number additives
1148:hydroxypropyl guar
600:Granulation (mesh)
521:Ice crystal growth
430:. In water, it is
381:
276:Infobox references
21:
1695:. 3 December 2022
1608:on 22 August 2012
1470:978-1-118-53912-5
1181:pentachlorophenol
984:
983:
976:
924:Food applications
863:Crosslinking guar
836:, conditioner in
780:
779:
772:
655:
654:
410:due to its extra
284:Chemical compound
282:
281:
232:Safety data sheet
135:CompTox Dashboard
107:(thickeners, ...)
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775:
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1269:
1265:
1255:
1253:
1249:
1242:
1238:
1237:
1233:
1198:
1194:
1189:
1173:
1164:
1105:
1076:salad dressings
1048:and texture of
1009:, it increases
980:
969:
963:
960:
949:
937:
926:
865:
776:
765:
759:
756:
745:
733:
722:
701:
550:
544:
528:sodium alginate
523:
472:
464:micellar casein
462:. Guar gum and
408:locust bean gum
404:
358:
353:
312:
301:extracted from
285:
278:
273:
272:
271: ?)
262:
258:
254:
250:
209:
191:
162:
144:
137:
128:
74:
58:
45:
17:
12:
11:
5:
1977:
1967:
1966:
1961:
1956:
1951:
1935:
1934:
1912:
1886:
1860:
1811:
1792:(9): 724â730.
1776:
1773:on 5 May 1997.
1754:
1706:
1684:
1673:(10): 1424â8.
1657:
1648:
1637:
1619:
1584:
1575:
1526:
1501:
1476:
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1449:
1440:
1429:
1413:
1401:www.inhyco.com
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1172:
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1163:
1160:
1128:glycemic index
1104:
1101:
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1090:
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1061:
1022:
982:
981:
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938:
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922:
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920:
914:
908:
902:Fire retardant
899:
889:
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864:
861:
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847:
841:
827:
821:Pharmaceutical
818:
804:
798:
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718:
700:
697:
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695:
689:
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671:
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653:
652:
649:
646:
643:
642:Insolubles Ash
639:
638:
635:
632:
629:
625:
624:
621:
618:
617:TP/1 and TP/29
615:
611:
610:
607:
604:
601:
597:
596:
593:
590:
587:
583:
582:
579:
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569:
568:
565:
562:
559:
543:
540:
522:
519:
471:
468:
436:hydrocolloidal
403:
400:
385:polysaccharide
369:polysaccharide
364:Guar gum is a
357:
354:
352:
349:
311:
308:
299:polysaccharide
290:, also called
283:
280:
279:
274:
252:
251:
247:standard state
244:
241:
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228:
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210:
205:
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133:
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95:
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84:
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68:
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57:
56:
48:
46:
41:
38:
37:
33:
32:
15:
9:
6:
4:
3:
2:
1976:
1965:
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1192:
1184:
1182:
1178:
1168:
1159:
1157:
1153:
1149:
1144:
1142:
1141:meta-analysis
1137:
1133:
1129:
1125:
1120:
1118:
1114:
1110:
1109:soluble fiber
1097:
1094:
1091:
1088:
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1081:
1077:
1073:
1069:
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1059:
1055:
1051:
1047:
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1040:, and liquid
1039:
1035:
1031:
1027:
1023:
1020:
1016:
1012:
1008:
1004:
1003:
1002:
999:
997:
993:
989:
988:food industry
978:
975:
967:
964:February 2021
957:
953:
947:
946:
941:This section
939:
935:
930:
929:
918:
915:
912:
911:Nanoparticles
909:
907:
903:
900:
898:
894:
893:nursing homes
890:
887:
884:
882:
879:
878:
877:
873:
869:
860:
856:
852:
845:
842:
839:
835:
831:
828:
826:
822:
819:
816:
815:nitroglycerin
812:
808:
805:
802:
799:
797:
793:
789:
785:
782:
781:
774:
771:
763:
760:February 2021
753:
749:
743:
742:
737:This section
735:
731:
726:
725:
717:
715:
709:
705:
693:
690:
688:. - 232-536-8
687:
684:
681:
678:
675:
672:
669:
666:
663:
660:
659:
658:
650:
648:Filterability
647:
644:
641:
640:
636:
633:
630:
627:
626:
622:
619:
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608:
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429:
425:
421:
417:
413:
409:
399:
397:
393:
390:
386:
378:
374:
370:
367:
366:galactomannan
362:
348:
345:
341:
337:
333:
329:
325:
324:United States
321:
317:
307:
304:
300:
297:
296:galactomannan
293:
289:
277:
270:
265:
248:
242:
239:
236:
233:
230:
229:
224:
219:
214:
211:
208:
204:
203:
200:Pharmacology
198:
194:
188:
184:
181:
180:
176:
174:
171:
170:
165:
157:
153:
152:DTXSID3020675
149:
148:
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136:
132:
131:
124:
120:
119:
117:
115:
112:
111:
108:
104:
102:
97:
96:
92:
88:
85:
83:
81:ECHA InfoCard
78:
77:
70:
69:
67:
65:
62:
61:
54:
50:
49:
47:
44:
40:
39:
34:
30:
25:
19:
1949:Natural gums
1925:. Retrieved
1923:. 1 May 2010
1915:
1903:. Retrieved
1899:the original
1889:
1877:. Retrieved
1873:the original
1863:
1828:
1824:
1814:
1789:
1785:
1779:
1771:the original
1766:
1757:
1745:. Retrieved
1726:(1): 30â42.
1723:
1719:
1709:
1697:. Retrieved
1687:
1670:
1666:
1660:
1651:
1640:
1622:
1610:. Retrieved
1606:the original
1597:
1587:
1578:
1543:
1539:
1529:
1520:
1516:
1504:
1492:. Retrieved
1488:
1479:
1459:
1452:
1443:
1432:
1404:. Retrieved
1400:
1391:
1379:. Retrieved
1375:
1366:
1354:. Retrieved
1345:
1336:
1324:. Retrieved
1303:
1291:
1279:. Retrieved
1275:
1266:
1254:. Retrieved
1247:the original
1234:
1209:
1205:
1195:
1174:
1165:
1145:
1139:Moreover, a
1121:
1106:
1082:, relishes,
1000:
985:
970:
961:
950:Please help
945:verification
942:
886:Hydroseeding
874:
870:
866:
857:
853:
849:
766:
757:
746:Please help
741:verification
738:
710:
706:
702:
691:
685:
682:.- 1302 3290
679:
673:
670:.- 9000-30-0
667:
664:- 130 232 30
661:
656:
634:Heavy metals
614:Moisture, pH
567:Test method
551:
548:Food grading
536:
524:
507:
490:
488:
477:
473:
452:
405:
382:
313:
291:
287:
286:
186:
36:Identifiers
18:
1879:19 February
1699:12 December
1356:22 December
1212:: 361â372.
1117:cholesterol
1086:and others.
1078:, barbecue
1058:plant milks
1046:homogeneity
1007:baked goods
996:Xanthan gum
917:Slime (toy)
834:toothpastes
786:industry â
620:Gum content
606:Ash content
592:Fat content
561:Test Method
515:Thixotropic
495:rheological
460:xanthan gum
456:thixotropic
167:Properties
87:100.029.567
1943:Categories
1927:8 February
1406:4 February
1381:4 February
1326:5 February
1281:20 October
1187:References
1136:esophageal
1072:condiments
1050:ice creams
807:Explosives
694:- Harmless
546:See also:
503:stabilizer
499:emulsifier
480:cornstarch
470:Thickening
448:hydrolysis
424:cross-link
351:Properties
303:guar beans
123:E89I1637KE
64:ChemSpider
43:CAS Number
1612:15 August
1570:248686988
1562:2500-5308
1489:Drugs.com
1240:"foa.org"
1162:Allergies
1154:to treat
1019:syneresis
906:Phos-Chek
897:dysphagia
830:Cosmetics
825:laxatives
792:finishing
692:Imco Code
686:EINECS No
586:Viscosity
484:viscosity
412:galactose
392:galactose
377:galactose
336:Rajasthan
328:Australia
53:9000-30-0
22:Guar gum
1855:26905373
1806:11403757
1786:Am J Med
1747:4 August
1630:Archived
1523:(1): 12.
1350:Archived
1317:Archived
1256:18 April
1226:27044346
1113:laxative
1084:ketchups
1054:sherbets
838:shampoos
796:printing
714:200 mesh
676:.- E 412
589:TP/10/04
511:proppant
432:nonionic
320:Pakistan
288:Guar gum
226:Hazards
221:)
207:ATC code
100:E number
1905:14 July
1846:5045033
1767:fda.gov
1742:9925120
1679:1329494
1598:RegBlog
1177:dioxins
1156:dry eye
1124:satiety
784:Textile
662:HS-Code
651:TP/20A
628:Protein
581:TP/115
542:Grading
532:xanthan
420:calcium
396:mannose
373:mannose
344:Haryana
340:Gujarat
294:, is a
269:what is
267: (
215: (
213:A10BX01
183:Acidity
173:Density
1853:
1843:
1804:
1740:
1677:
1568:
1560:
1467:
1224:
1080:sauces
1042:cheese
1034:yogurt
1015:pastry
994:E412.
881:Mining
817:, etc.
788:sizing
674:EEC No
668:CAS No
637:TP/13
623:TP/03
609:TP/12
595:TP/18
572:Colour
491:deform
446:cause
389:sugars
342:, and
332:Africa
322:, the
292:guaran
264:verify
261:
234:(SDS)
1566:S2CID
1546:(2).
1513:(PDF)
1494:3 May
1320:(PDF)
1313:(PDF)
1250:(PDF)
1243:(PDF)
1038:kefir
1026:dairy
1011:dough
801:Paper
680:BT No
645:TP/11
631:TP/05
603:TP/21
575:TP/09
444:acids
416:borax
316:India
105:E412
1929:2012
1907:2012
1881:2013
1851:PMID
1829:2016
1802:PMID
1749:2017
1738:PMID
1701:2022
1675:PMID
1614:2012
1558:ISSN
1496:2018
1465:ISBN
1408:2022
1383:2022
1358:2022
1328:2017
1283:2022
1258:2011
1222:PMID
1065:meat
1063:For
1052:and
1030:milk
794:and
564:Test
558:Test
434:and
422:can
394:and
330:and
238:MSDS
195:5-7
114:UNII
71:none
1841:PMC
1833:doi
1794:doi
1790:110
1728:doi
1548:doi
1214:doi
1070:In
1024:In
1005:In
954:by
750:by
428:gel
418:or
218:WHO
140:EPA
1945::
1849:.
1839:.
1827:.
1823:.
1800:.
1788:.
1765:.
1736:.
1724:69
1722:.
1718:.
1671:87
1669:.
1600:.
1596:.
1564:.
1556:.
1544:23
1542:.
1538:.
1519:.
1515:.
1487:.
1416:^
1399:.
1374:.
1344:.
1274:.
1220:.
1210:88
1208:.
1204:.
1158:.
1036:,
1032:,
813:,
790:,
440:pH
338:,
326:,
318:,
192:)
185:(p
1931:.
1909:.
1883:.
1857:.
1835::
1808:.
1796::
1751:.
1730::
1703:.
1681:.
1616:.
1572:.
1550::
1521:2
1498:.
1473:.
1410:.
1385:.
1360:.
1330:.
1285:.
1260:.
1216::
1060:.
977:)
971:(
966:)
962:(
948:.
773:)
767:(
762:)
758:(
744:.
379:.
259:N
190:a
187:K
142:)
138:(
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
