Guar Gum
Description
Guar gum is a polysaccharide composed of the sugars galactose and mannose. The backbone is a linear chain of ß 1,4-linked mannose residues to which galactose residues are 1,6-linked at every second mannose, forming short side-branches.
Guar Gum is primaraily used as a thickener in the food and cosmetic industry, and has a very high viscosity. In water it is nonionic and hydrocolloidal. It is not affected by ionic strength or pH, but will degrade at pH extremes at temperature (e.g. pH 3 at 50°C). It remains stable in solution over pH range 5-7. Strong acids cause hydrolysis and loss of viscosity, and alkalies in strong concentration also tend to reduce viscosity. It is insoluble in most hydrocarbon solvents.
Guar Gum is primaraily used as a thickener in the food and cosmetic industry, and has a very high viscosity. In water it is nonionic and hydrocolloidal. It is not affected by ionic strength or pH, but will degrade at pH extremes at temperature (e.g. pH 3 at 50°C). It remains stable in solution over pH range 5-7. Strong acids cause hydrolysis and loss of viscosity, and alkalies in strong concentration also tend to reduce viscosity. It is insoluble in most hydrocarbon solvents.