Guar Gum CAS 9000-30-0 Thickening Agent – Brunei Gum

Guar Gum: Uses and Synthesis Methods

1.Overview

Guar gum is a plant-based gum that can be extracted from the fruit of the carob tree and from guar beans. The carob tree is a perennial shrub that grows primarily along the Mediterranean coast, whilst the guar bean is an annual legume that grows mainly in desert-like regions such as India, Pakistan and Texas in the United States; it thrives in areas with significant diurnal temperature variations and ample rainfall. Currently, virtually all guar gum in use is extracted from guar beans. Once ripe, the guar beans are dehusked and sent to a grinding plant, where thermochemical processing separates them into endosperm flakes, germ and husk. The germ is often used as animal feed due to its high protein content. The endosperm flakes are processed into guar gum at the grinding plant.

2.Structural characteristics:

Guar gum consists of a main chain formed by mannose units linked in a backbone structure, with a galactose unit linked in a 1,6 configuration to every two mannose units, acting as a side chain. As guar gum has a structure similar to that of cellulose, it is able to adsorb rapidly onto the fibre surface and provides a large number of hydroxyl groups for the formation of hydrogen bonds between fibres, thereby effectively promoting inter-fibre bonding. Furthermore, guar gum improves the retention of fillers and fine fibres, whilst also preventing undesirable flocculation between fibres and enhancing the uniformity of the paper sheet.

3.Chemical properties:

A white to pale yellowish-brown, free-flowing powder. Virtually odourless. It disperses in hot or cold water to form a viscous solution; a 1% aqueous solution has a viscosity of approximately 4–5 Pa·s, making it the most viscous of all natural gums. The addition of a small amount of sodium tetraborate causes it to transform into a gel. When dispersed in cold water, it exhibits high viscosity after approximately 2 hours, after which the viscosity gradually increases, reaching its peak at 24 hours. Its viscosity is 5–8 times that of starch paste. When heated, it rapidly reaches its maximum viscosity. The aqueous solution is neutral. Viscosity is highest at a pH of 6–8, and decreases rapidly at pH values above 10. Within the pH range of 6.0–3.5, viscosity decreases as the pH decreases. Below pH 3.5, viscosity increases again.

4.Applications:

1. Food grade: Frozen foods: prevents the formation of ice crystals and improves freeze-thaw stability. Baked goods: retains moisture and improves texture. Beverages: enhances mouthfeel and stabilises suspended particles. Salad dressings: acts as a thickener and oil substitute. Cheese and cream: improves texture. Cooked meat products: retains juices and enhances smoothness. Vegetarian meat substitutes: replaces fat content and retains moisture. Pet food: Enhances smoothness and retains moisture.

2. Industrial grade: Oil well fracturing and other drilling industries. Carpets, textile printing and dyeing, and leather chemicals. Building materials, cement, paints and ceramic tiles. The paper and pharmaceutical industries. Shampoos, detergents, skincare products and cosmetics. Fly traps. Latex paints and exterior latex wall paints.