Viscosity differences between various guar gums

Rheological Differences of Waxy Barley Flour Dispersions Mixed with Various Gums

Rheological properties of waxy barley flour (WBF) dispersions mixed with various gums (carboxyl methyl celluleose, guar gum, gum arabic, konjac gum, locust bean gum, tara gum, and xanthan gum) at different gum concentrations were examined in steady and dynamic shear. WBF-gum mixture samples showed a clear trend of shear-thinning behavior and had a non-Newtonian nature with yield stress. Rheolog...

Guar and Guar Derivatives

Viscosity of gums in vitro and their ability to reduce postprandial hyperglycemia in normal subjects.

Experiments were carried out in vitro with three viscous polysaccharides (guar gum, pectin, and carboxymethylcellulose (CMC) of similar initial viscosity submitted to conditions that mimic events occurring in the stomach and duodenum, and their viscosity in these situations was compared to their actions on postprandial hyperglycemia in normal human subjects. Guar gum showed greater viscosity th...

Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums

To understand the effects of adding different gums (guar, xanthan, and locust bean gums) on naked barley flour (NBF), the rheological and pasting properties of NBF-gum mixtures were measured at different gum concentrations (0, 0.3, and 0.6% w/w). Steady shear rheological properties were determined by rheological parameters for power law and Casson models. All samples showed a clear trend of she...

Effect of Sweeteners on Viscosity and Particle Size of Dilute Guar Gum Solutions

The effects of some synthetic sweeteners on the rheological and physical properties of guar gum in dilute solutions were investigated.Measurements include the determination of intrinsic viscosity and the particle size, surface weighted mean [D3, 2], volume weighted mean [D4,3] and specificsurface area ofguar gum andsyntheticsweeteners mixtures. T...