China Largest Manufacturer factory sales Guar GUM CAS 9000-30-0 CAS NO.9000-30-0

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Guar gum Basic information Chemical Properties Uses Product Name: Guar gum Synonyms: Guar GuM Hydrolyzed;Guar Gum - HPMC;1212a;a-20d;burtonitev7e;burtonitev-7-e;cyamopsisgum;dealcatp1 CAS: 9000-30-0 MF: C10H14N5Na2O12P3 MW: 535.145283 EINECS: 232-536-8 Product Categories: thickener;Pharmaceutical intermediates Mol File: 9000-30-0.mol   Guar gum Chemical Properties Melting point  >220°C (dec.) alpha  D25 +53° (1N NaOH) FEMA  2537 | GUAR GUM (CYAMOPSIS TETRAGONOLOBUS (L.)) storage temp.  Hygroscopic, -20°C Freezer, Under inert atmosphere solubility  It yields a mucilage of variable viscosity when dissolved in water, practically insoluble in ethanol (96 per cent). form  Free Flowing Powder color  Yellow-white Odor Odorless Merck  13,4588 / 13,4587 Stability: Stable. Combustible. A mixture of air and finely-divided powder is potentially explosive. Incompatible with strong oxidizing agents. EPA Substance Registry System Guar gum (9000-30-0)   Safety Information WGK Germany  1 RTECS  MG0185000 Hazardous Substances Data 9000-30-0(Hazardous Substances Data) Toxicity LD50 in male, female rats (g/kg): 7.35, 6.77 orally (Graham) MSDS Information Provider Language Guar gum English SigmaAldrich English   Guar gum Usage And Synthesis Chemical Properties White to light yellowish.Free flowing powder.Close to odorless.Form viscous liquid after dispersing in hot or cold water. The viscosity of 1% aqueous solution is about 4~5Pa which is the highest viscosity in natural rubber. After adding small amount of sodium tetraborate it changes to gel. After dispersing in cold water for about 2h it shows strong viscosity and the viscosity gradually increases reached the highest point after 24h.Its viscosity is 5 to 8 times than that of starch and quickly reaches the highest point under heat.The aqueous solution is neutral.The viscosity is highest with pH between 6 and 8 and substantially decreases when pH is above10. And viscosity decreases sharply along with pH value dropping when pH value is 6.0 to 3.5. The viscosity below 3.5 increases again. Uses Food grade:frozen food:stop ice dreg from forming and increase the frozen stability.Baking food: keep the humidity and improve the texture. Drink:improve taste and stabilize particle suspension. Salad dressing: thickener, alternative oil. Cheese and cream: improve the texture.Cooked meat food: maintain water, increase oily slippery feeling. Vegetarian food: alternative fat ingredients,keep moisture. Pet goods: increase oily slippery feeling and keep the humidity. Industrial grade: oil well fracturing and other drilling industry. Carpets, spin printing and dyeing,leather chemical industry. Building materials, cement, paint, tiles.Paper industry, pharmaceutical industry. Shampoo, detergent, skin care products, cosmetics. Viscera. Latex paint, exterior latex paint. Description Background. Guar gum, like locust bean gum, is a galactomannan derived from the seed of a leguminous plant. The source of guar, Cyamopsis tetragonolobus, is widely grown in Pakistan and India as cattle feed, and was introduced to the United States as a cover crop in 1903. The U.S. is now also a producer. It was not until 1953, however, that guar gum was produced on a commercial scale, primarily as a replacement for locus bean gum in the paper, textile and food industries. The most important property of guar is the ability to hydrate rapidly in cold water to attain a very high viscosity. In addition to the food industry, guar is used in the mining, paper, textile, ceramic, paint, cosmetic, pharmaceutical, explosive, and other industries. Sources, Harvesting, and Producing Areas. The guar is a hardy and drought-resistant plant which grows three to six feet high with vertical stalks. The guar pods, which grow in clusters along the vertical stems, are about six inches long and contain 6 to 9 seeds, which are considerably smaller than locus bean seeds. As in the case of locust bean gum, the endosperm, which comprises 35-42%. Chemical Properties Guar gum is the endosperm of the seed of the Indian cluster bean, Cyamopsis tetragonolobus. It has been grown for several thousand years in India and Pakistan as a vegetable and a forage crop. The guar is a hardy and drought-resistant plant, which grows 1 to 2 m high with vertical stalks and resembles the soybean plant in general appearance. The guar pods, which grow in clusters along the vertical stems, are about 30 cm long and contain six to nine seeds, which are considerably smaller than locust bean seeds Guar gum is odorless. As in the case of locust bean gum, the endosperm, which comprises 35 to 42% of the seed, is the source of the gum Typically, guar gum is around 80% of the endosperm of the guar seed. As the endosperm is about 40% of the seed, guar gum is roughly 30% of the guar plant seed. It is harvested before the frst rain following the frst frost to obtain maximum yield and purity (Burdock, 1997). Chemical Properties The USP32–NF27 describes guar gum as a gum obtained from the ground endosperms of Cyamopsis tetragonolobus (L.) Taub. (Fam. Leguminosae). It consists chiefly of a high-molecular-weight hydrocolloidal polysaccharide, composed of galactan and mannan units combined through glycoside linkages, which may be described chemically as a galactomannan. The PhEur 6.3 similarly describes guar galactomannan as being obtained from the seeds of Cyamopsis tetragonolobus (L.) Taub. by grinding the endosperms and subsequent partial hydrolysis. The main components are polysaccharides composed of Dgalactose and D-mannose in molecular ratios of 1 : 1.4 to 1 : 2. The molecule consists of a linear chain of b-(1!4)-glycosidically linked manno-pyranoses and single a-(1→6)-glycosidically linked galactopyranoses. Guar gum occurs as an odorless or nearly odorless, white to yellowish-white powder with a bland taste. Chemical Properties Yellowish-white free-flowing powder. Completely soluble in hot or cold water. Practically insoluble in oils, greases, hydrocarbons, ketones, esters. Water solutions are tasteless, odorless, nontoxic. Has 5-8 times the thickening power of starch. Reduces the friction drag of water on metals. Physical properties Guar gum is a white to yellowish-white powder It is dispersible in either hot or cold water, forming a solution having a pH between 5.4 and 7.0 that may be converted to gel by the addition of a small amount of sodium borate. Occurrence Guar gum is an annual found in India, the United States, and the tropics of Asia. Uses guar gum has a coating action on the skin that allows for moisture retention. often used as a thickener and emulsifier in cosmetic formulations, guar gum is a polysaccharide found in the seeds of the guar plant. It is the nutrient material required by the developing plant embryo during germination. When the endosperm, once separated from the hull and embryo, is ground to a powder form, it is marketed as guar gum. Uses Guar gum is obtained from the seed kernel of the plant cyamopsis tetragonoloba. It has a mannose:galactose ratio of approximately 2:1. It is dispersible in cold water to form viscous sols which upon heating will develop additional viscosity. A 1% solution has a viscosity range of 2,000–3,500 cp at 25°c. It is a versatile thickener and stabilizer used in ice cream, baked goods, sauces, and beverages at use levels ranging from 0.1 to 1.0%. It is scientifically termed guaran. Uses low calorie, soluble dietery fiber Uses In paper sizing; as a protective colloid, stabilizer, thickening and film forming agent for cheese, salad dressings, ice cream, soups; as a binding and disintegrating agent in tablet formulations; in pharmaceutical jelly formulations; in suspensions, emulsions, lotions, creams, toothpastes; in the mining industry as a flocculant, as a filtering agent; in water treatment as a coagulant aid. Food additives, emulsifying stabilizer, thickener and gelling agent. Definition A water-soluble plant mucilage obtained from the ground endosperms of Cyanopsis tetragonoloba, cultivated in India and Pakistan as livestock feed, as well as in southwestern U.S. The water-soluble portion of the flour (85%) is called guaran and consists o Production Methods Guar gum is obtained from the ground endosperm of the guar plant, Cyamopsis tetragonolobus (L.) Taub. (Fam. Leguminosae), which is grown in India, Pakistan, and the semiarid southwestern region of the USA. The seed hull can be removed by grinding, after soaking in sulfuric acid or water, or by charring. The embryo (germ) is removed by differential grinding, since each component possesses a different hardness. The separated endosperm, containing 80% galactomannan is then ground to different particle sizes depending upon final application. General Description Off-white to yellowish-white powder. Five to eight times the thickening power of starch. Water solutions are tasteless, odorless, and nontoxic and have a pale translucent gray color with neutral pH. Water solutions converted to gel by small amounts of borax. Air & Water Reactions The organic dusts can react violently when suspended in air in the presence of an ignitable source. . Insoluble in water. Reactivity Profile Guar gum is a ether-alcohol derivative, the ether being relatively unreactive. Flammable and/or toxic gases are generated by the combination of alcohols with alkali metals, nitrides, and strong reducing agents. They react with oxoacids and carboxylic acids to form esters plus water. Oxidizing agents convert alcohols to aldehydes or ketones. Alcohols exhibit both weak acid and weak base behavior. They may initiate the polymerization of isocyanates and epoxides. Health Hazard ACUTE/CHRONIC HAZARDS: When heated to decomposition Guar gum emits irritating fumes and smoke. Fire Hazard Flash point data for Guar gum are not available. However, Guar gum is probably combustible. Pharmaceutical Applications Guar gum is a galactomannan, commonly used in cosmetics, food products, and pharmaceutical formulations. It has also been investigated in the preparation of sustained-release matrix tablets in the place of cellulose derivatives such as methylcellulose. In pharmaceuticals, guar gum is used in solid-dosage forms as a binder and disintegrant; in oral and topical products as a suspending, thickening, and stabilizing agent; and also as a controlled-release carrier. Guar gum has also been examined for use in colonic drug delivery. Guar-gum-based three-layer matrix tablets have been used experimentally in oral controlled-release formulations. Therapeutically, guar gum has been used as part of the diet of patients with diabetes mellitus. It has also been used as an appetite suppressant, although its use for this purpose, in tablet form, is now banned in the UK. Biochem/physiol Actions Guar gum has been shown to have numerous beneficial effects including improved glucose tolerance and attenuation of diabetic nephropathy. Safety Guar gum is widely used in foods, and oral and topical pharmaceutical formulations. Excessive consumption may cause gastrointestinal disturbance such as flatulence, diarrhea, or nausea. Therapeutically, daily oral doses of up to 25 g of guar gum have been administered to patients with diabetes mellitus. Although it is generally regarded as a nontoxic and nonirritant material, the safety of guar gum when used as an appetite suppressant has been questioned. When consumed, the gum swells in the stomach to promote a feeling of fullness. However, it is claimed that premature swelling of guar gum tablets may occur and cause obstruction of, or damage to, the esophagus. Consequently, appetite suppressants containing guar gum in tablet form have been banned in the UK. However, appetite suppressants containing microgranules of guar gum are claimed to be safe. The use of guar gum for pharmaceutical purposes is unaffected by the ban. In food applications, an acceptable daily intake of guar gum has not been specified by the WHO. LD50 (hamster, oral): 6.0 g/kg LD50 (mouse, oral): 8.1 g/kg LD50 (rabbit, oral): 7.0 g/kg LD50 (rat, oral): 6.77 g/kg storage Aqueous guar gum dispersions have a buffering action and are stable at pH 4.0–10.5. However, prolonged heating reduces the viscosity of dispersions. The bacteriological stability of guar gum dispersions may be improved by the addition of a mixture of 0.15% methylparaben and 0.02% propylparaben as a preservative. In food applications, benzoic acid, citric acid, sodium benzoate, or sorbic acid may be used. Guar gum powder should be stored in a well-closed container in a cool, dry place. Properties and Applications Items Standard Appearance Light yellow free flow powder 120mesh residue 1% max 200mesh residue 10% max Moisture 10% max pH 6.5-7.5 Apparent viscosity (30oC,170s,0.6%)mpa.s 110 min Water insolubles 4% max Crosslinking property Can be picked up by glass rod Fluidity Good Hydroxypropyl degree of substitution 0.30 min Incompatibilities Guar gum is compatible with most other plant hydrocolloids such as tragacanth. It is incompatible with acetone, ethanol (95%), tannins, strong acids, and alkalis. Borate ions, if present in the dispersing water, will prevent the hydration of guar gum. However, the addition of borate ions to hydrated guar gum produces cohesive structural gels and further hydration is then prevented. The gel formed can be liquefied by reducing the pH to below 7, or by heating. Guar gum may reduce the absorption of penicillin V from some formulations by a quarter. Regulatory Status GRAS listed. Accepted for use as a food additive in Europe. Included in the FDA Inactive Ingredients Database (oral suspensions, syrups, and tablets; topical preparations; vaginal tablets). Also included in nonparenteral medicines licensed in the UK. Included in the Canadian List of Acceptable Non-medicinal Ingredients.   Guar gum Preparation Products And Raw materials

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Leader Biochemical Group is a large leader incorporated industry manufacturers and suppliers of advanced refined raw materials From the year of 1996 when our factory was put into production to year of 2020, our group has successively invested in more than 52 factories with shares and subordinates.We focus on manufacture Pharm & chemicals, functional active ingredients, nutritional Ingredients, health care products, cosmetics, pharmaceutical and refined feed, oil, natural plant ingredients industries to provide top quality of GMP standards products.All the invested factories' product lines cover API and intermediates, vitamins, amino acids, plant extracts, daily chemical products, cosmetics raw materials, nutrition and health care products, food additives, feed additives, essential oil products, fine chemical products and agricultural chemical raw materials And flavors and fragrances. Especially in the field of vitamins, amino acids, pharmaceutical raw materials and cosmetic raw materials, we have more than 20 years of production and sales experience. All products meet the requirements of high international export standards and have been recognized by customers all over the world. Our manufacture basement & R&D center located in National Aerospace Economic & Technical Development Zone Xi`an Shaanxi China. Now not only relying on self-cultivation and development as well as maintains good cooperative relations with many famous research institutes and universities in China. Now, we have closely cooperation with Shanghai Institute of Organic Chemistry of Chinese Academy of Science, Beijing Institute of Material Medical of Chinese Academy of Medical Science, China Pharmaceutical University, Zhejiang University. Closely cooperation with them not only integrating Science and technology resources, but also increasing the R&D speed and improving our R&D power. Offering Powerful Tech supporting Platform for group development. Keep serve the manufacture and the market as the R&D central task, focus on the technical research.  Now there are 3 technology R & D platforms including biological extract, microorganism fermentation and chemical synthesis, and can independently research and develop kinds of difficult APIs and pharmaceutical intermediates. With the strong support of China State Institute of Pharmaceutical Industry (hereinafter short for CSIPI), earlier known as Shanghai Institute of Pharmaceutical Industry (SIPI), we have unique advantages in the R & D and industrialization of high-grade, precision and advanced products.  Now our Group technical force is abundant, existing staff more that 1000 people, senior professional and technical staff accounted for more than 50% of the total number of employees, including 15 PhD research and development personnel, 5 master′ S degree in technical and management personnel 9 people. We have advanced equipment like fermentation equipment and technology also extraction, isolation, purification, synthesis with rich production experience and strict quality control system, According to the GMP required, quickly transforming the R&D results to industrial production in time, it is our advantages and our products are exported to North and South America, Europe, Middle East, Africa, and other five continents and scale the forefront in the nation, won good international reputation.  We believe only good quality can bring good cooperation, quality is our key spirit during our production, we are warmly welcome clients and partner from all over the world contact us for everlasting cooperation, Leader will be your strong, sincere and reliable partner in China.

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Guar gum Basic information Chemical Properties Uses Product Name: Guar gum Synonyms: Guar GuM Hydrolyzed;Guar Gum - HPMC;1212a;a-20d;burtonitev7e;burtonitev-7-e;cyamopsisgum;dealcatp1 CAS: 9000-30-0 MF: C10H14N5Na2O12P3 MW: 535.145283 EINECS: 232-536-8 Product Categories: thickener;Pharmaceutical intermediates Mol File: 9000-30-0.mol   Guar gum Chemical Properties Melting point  >220°C (dec.) alpha  D25 +53° (1N NaOH) FEMA  2537 | GUAR GUM (CYAMOPSIS TETRAGONOLOBUS (L.)) storage temp.  Hygroscopic, -20°C Freezer, Under inert atmosphere solubility  It yields a mucilage of variable viscosity when dissolved in water, practically insoluble in ethanol (96 per cent). form  Free Flowing Powder color  Yellow-white Odor Odorless Merck  13,4588 / 13,4587 Stability: Stable. Combustible. A mixture of air and finely-divided powder is potentially explosive. Incompatible with strong oxidizing agents. EPA Substance Registry System Guar gum (9000-30-0)   Safety Information WGK Germany  1 RTECS  MG0185000 Hazardous Substances Data 9000-30-0(Hazardous Substances Data) Toxicity LD50 in male, female rats (g/kg): 7.35, 6.77 orally (Graham) MSDS Information Provider Language Guar gum English SigmaAldrich English   Guar gum Usage And Synthesis Chemical Properties White to light yellowish.Free flowing powder.Close to odorless.Form viscous liquid after dispersing in hot or cold water. The viscosity of 1% aqueous solution is about 4~5Pa which is the highest viscosity in natural rubber. After adding small amount of sodium tetraborate it changes to gel. After dispersing in cold water for about 2h it shows strong viscosity and the viscosity gradually increases reached the highest point after 24h.Its viscosity is 5 to 8 times than that of starch and quickly reaches the highest point under heat.The aqueous solution is neutral.The viscosity is highest with pH between 6 and 8 and substantially decreases when pH is above10. And viscosity decreases sharply along with pH value dropping when pH value is 6.0 to 3.5. The viscosity below 3.5 increases again. Uses Food grade:frozen food:stop ice dreg from forming and increase the frozen stability.Baking food: keep the humidity and improve the texture. Drink:improve taste and stabilize particle suspension. Salad dressing: thickener, alternative oil. Cheese and cream: improve the texture.Cooked meat food: maintain water, increase oily slippery feeling. Vegetarian food: alternative fat ingredients,keep moisture. Pet goods: increase oily slippery feeling and keep the humidity. Industrial grade: oil well fracturing and other drilling industry. Carpets, spin printing and dyeing,leather chemical industry. Building materials, cement, paint, tiles.Paper industry, pharmaceutical industry. Shampoo, detergent, skin care products, cosmetics. Viscera. Latex paint, exterior latex paint. Description Background. Guar gum, like locust bean gum, is a galactomannan derived from the seed of a leguminous plant. The source of guar, Cyamopsis tetragonolobus, is widely grown in Pakistan and India as cattle feed, and was introduced to the United States as a cover crop in 1903. The U.S. is now also a producer. It was not until 1953, however, that guar gum was produced on a commercial scale, primarily as a replacement for locus bean gum in the paper, textile and food industries. The most important property of guar is the ability to hydrate rapidly in cold water to attain a very high viscosity. In addition to the food industry, guar is used in the mining, paper, textile, ceramic, paint, cosmetic, pharmaceutical, explosive, and other industries. Sources, Harvesting, and Producing Areas. The guar is a hardy and drought-resistant plant which grows three to six feet high with vertical stalks. The guar pods, which grow in clusters along the vertical stems, are about six inches long and contain 6 to 9 seeds, which are considerably smaller than locus bean seeds. As in the case of locust bean gum, the endosperm, which comprises 35-42%. Chemical Properties Guar gum is the endosperm of the seed of the Indian cluster bean, Cyamopsis tetragonolobus. It has been grown for several thousand years in India and Pakistan as a vegetable and a forage crop. The guar is a hardy and drought-resistant plant, which grows 1 to 2 m high with vertical stalks and resembles the soybean plant in general appearance. The guar pods, which grow in clusters along the vertical stems, are about 30 cm long and contain six to nine seeds, which are considerably smaller than locust bean seeds Guar gum is odorless. As in the case of locust bean gum, the endosperm, which comprises 35 to 42% of the seed, is the source of the gum Typically, guar gum is around 80% of the endosperm of the guar seed. As the endosperm is about 40% of the seed, guar gum is roughly 30% of the guar plant seed. It is harvested before the frst rain following the frst frost to obtain maximum yield and purity (Burdock, 1997). Chemical Properties The USP32–NF27 describes guar gum as a gum obtained from the ground endosperms of Cyamopsis tetragonolobus (L.) Taub. (Fam. Leguminosae). It consists chiefly of a high-molecular-weight hydrocolloidal polysaccharide, composed of galactan and mannan units combined through glycoside linkages, which may be described chemically as a galactomannan. The PhEur 6.3 similarly describes guar galactomannan as being obtained from the seeds of Cyamopsis tetragonolobus (L.) Taub. by grinding the endosperms and subsequent partial hydrolysis. The main components are polysaccharides composed of Dgalactose and D-mannose in molecular ratios of 1 : 1.4 to 1 : 2. The molecule consists of a linear chain of b-(1!4)-glycosidically linked manno-pyranoses and single a-(1→6)-glycosidically linked galactopyranoses. Guar gum occurs as an odorless or nearly odorless, white to yellowish-white powder with a bland taste. Chemical Properties Yellowish-white free-flowing powder. Completely soluble in hot or cold water. Practically insoluble in oils, greases, hydrocarbons, ketones, esters. Water solutions are tasteless, odorless, nontoxic. Has 5-8 times the thickening power of starch. Reduces the friction drag of water on metals. Physical properties Guar gum is a white to yellowish-white powder It is dispersible in either hot or cold water, forming a solution having a pH between 5.4 and 7.0 that may be converted to gel by the addition of a small amount of sodium borate. Occurrence Guar gum is an annual found in India, the United States, and the tropics of Asia. Uses guar gum has a coating action on the skin that allows for moisture retention. often used as a thickener and emulsifier in cosmetic formulations, guar gum is a polysaccharide found in the seeds of the guar plant. It is the nutrient material required by the developing plant embryo during germination. When the endosperm, once separated from the hull and embryo, is ground to a powder form, it is marketed as guar gum. Uses Guar gum is obtained from the seed kernel of the plant cyamopsis tetragonoloba. It has a mannose:galactose ratio of approximately 2:1. It is dispersible in cold water to form viscous sols which upon heating will develop additional viscosity. A 1% solution has a viscosity range of 2,000–3,500 cp at 25°c. It is a versatile thickener and stabilizer used in ice cream, baked goods, sauces, and beverages at use levels ranging from 0.1 to 1.0%. It is scientifically termed guaran. Uses low calorie, soluble dietery fiber Uses In paper sizing; as a protective colloid, stabilizer, thickening and film forming agent for cheese, salad dressings, ice cream, soups; as a binding and disintegrating agent in tablet formulations; in pharmaceutical jelly formulations; in suspensions, emulsions, lotions, creams, toothpastes; in the mining industry as a flocculant, as a filtering agent; in water treatment as a coagulant aid. Food additives, emulsifying stabilizer, thickener and gelling agent. Definition A water-soluble plant mucilage obtained from the ground endosperms of Cyanopsis tetragonoloba, cultivated in India and Pakistan as livestock feed, as well as in southwestern U.S. The water-soluble portion of the flour (85%) is called guaran and consists o Production Methods Guar gum is obtained from the ground endosperm of the guar plant, Cyamopsis tetragonolobus (L.) Taub. (Fam. Leguminosae), which is grown in India, Pakistan, and the semiarid southwestern region of the USA. The seed hull can be removed by grinding, after soaking in sulfuric acid or water, or by charring. The embryo (germ) is removed by differential grinding, since each component possesses a different hardness. The separated endosperm, containing 80% galactomannan is then ground to different particle sizes depending upon final application. General Description Off-white to yellowish-white powder. Five to eight times the thickening power of starch. Water solutions are tasteless, odorless, and nontoxic and have a pale translucent gray color with neutral pH. Water solutions converted to gel by small amounts of borax. Air & Water Reactions The organic dusts can react violently when suspended in air in the presence of an ignitable source. . Insoluble in water. Reactivity Profile Guar gum is a ether-alcohol derivative, the ether being relatively unreactive. Flammable and/or toxic gases are generated by the combination of alcohols with alkali metals, nitrides, and strong reducing agents. They react with oxoacids and carboxylic acids to form esters plus water. Oxidizing agents convert alcohols to aldehydes or ketones. Alcohols exhibit both weak acid and weak base behavior. They may initiate the polymerization of isocyanates and epoxides. Health Hazard ACUTE/CHRONIC HAZARDS: When heated to decomposition Guar gum emits irritating fumes and smoke. Fire Hazard Flash point data for Guar gum are not available. However, Guar gum is probably combustible. Pharmaceutical Applications Guar gum is a galactomannan, commonly used in cosmetics, food products, and pharmaceutical formulations. It has also been investigated in the preparation of sustained-release matrix tablets in the place of cellulose derivatives such as methylcellulose. In pharmaceuticals, guar gum is used in solid-dosage forms as a binder and disintegrant; in oral and topical products as a suspending, thickening, and stabilizing agent; and also as a controlled-release carrier. Guar gum has also been examined for use in colonic drug delivery. Guar-gum-based three-layer matrix tablets have been used experimentally in oral controlled-release formulations. Therapeutically, guar gum has been used as part of the diet of patients with diabetes mellitus. It has also been used as an appetite suppressant, although its use for this purpose, in tablet form, is now banned in the UK. Biochem/physiol Actions Guar gum has been shown to have numerous beneficial effects including improved glucose tolerance and attenuation of diabetic nephropathy. Safety Guar gum is widely used in foods, and oral and topical pharmaceutical formulations. Excessive consumption may cause gastrointestinal disturbance such as flatulence, diarrhea, or nausea. Therapeutically, daily oral doses of up to 25 g of guar gum have been administered to patients with diabetes mellitus. Although it is generally regarded as a nontoxic and nonirritant material, the safety of guar gum when used as an appetite suppressant has been questioned. When consumed, the gum swells in the stomach to promote a feeling of fullness. However, it is claimed that premature swelling of guar gum tablets may occur and cause obstruction of, or damage to, the esophagus. Consequently, appetite suppressants containing guar gum in tablet form have been banned in the UK. However, appetite suppressants containing microgranules of guar gum are claimed to be safe. The use of guar gum for pharmaceutical purposes is unaffected by the ban. In food applications, an acceptable daily intake of guar gum has not been specified by the WHO. LD50 (hamster, oral): 6.0 g/kg LD50 (mouse, oral): 8.1 g/kg LD50 (rabbit, oral): 7.0 g/kg LD50 (rat, oral): 6.77 g/kg storage Aqueous guar gum dispersions have a buffering action and are stable at pH 4.0–10.5. However, prolonged heating reduces the viscosity of dispersions. The bacteriological stability of guar gum dispersions may be improved by the addition of a mixture of 0.15% methylparaben and 0.02% propylparaben as a preservative. In food applications, benzoic acid, citric acid, sodium benzoate, or sorbic acid may be used. Guar gum powder should be stored in a well-closed container in a cool, dry place. Properties and Applications Items Standard Appearance Light yellow free flow powder 120mesh residue 1% max 200mesh residue 10% max Moisture 10% max pH 6.5-7.5 Apparent viscosity (30oC,170s,0.6%)mpa.s 110 min Water insolubles 4% max Crosslinking property Can be picked up by glass rod Fluidity Good Hydroxypropyl degree of substitution 0.30 min Incompatibilities Guar gum is compatible with most other plant hydrocolloids such as tragacanth. It is incompatible with acetone, ethanol (95%), tannins, strong acids, and alkalis. Borate ions, if present in the dispersing water, will prevent the hydration of guar gum. However, the addition of borate ions to hydrated guar gum produces cohesive structural gels and further hydration is then prevented. The gel formed can be liquefied by reducing the pH to below 7, or by heating. Guar gum may reduce the absorption of penicillin V from some formulations by a quarter. Regulatory Status GRAS listed. Accepted for use as a food additive in Europe. Included in the FDA Inactive Ingredients Database (oral suspensions, syrups, and tablets; topical preparations; vaginal tablets). Also included in nonparenteral medicines licensed in the UK. Included in the Canadian List of Acceptable Non-medicinal Ingredients.   Guar gum Preparation Products And Raw materials