What am I?
- A hydrocolloid used by the food industry for thickening, stabilization, viscosity, and fiber,
- a processed agrochemical powder is processed from this endosperm of cluster bean, Cyamopsis tetragonoloba
- A complex carbohydrate polymer of galactose and mannose. Galactomannan polysaccharide
- Optimal pH 7.5–10.5
- Utilizes hydroxyl group to form strong hydrogen bonds
- In nonpolar solvents it forms only weak hydrogen bonds.
Answer: Guar Gum
Guar gum when swollen/dissolved in water changes the physical properties of the solution into a gel. has been used in the food industry for many purposes (thickening, stabilizing, coating, and to hold suspensions in place. It is a galactomannan polysaccharide extracted from guar beans. with uses in animal feed and across industrial sectors.
Guar gum: processing, properties and food applications—A Review – PMC
https://pmc.ncbi.nlm.nih.gov/articles/PMC3931889
“(Guar Gum creates a viscous colloidal dispersion when completely hydrated (a thixotropic rheological system). Dilute solution of less than 1% concentration of guar gum are less thixotropic than solutions of concentration of 1% or higher (Glicksman 1969). As like the other gums, viscosity of guar gum is dependent on time, temperature, concentration, pH, ionic strength and also on type of agitation.”
“swollen in water, and dissolve completely or partially. They change the physical properties of the solution into a gel form and are capable of thickening, emulsifying, coating, and stabilizing.
Guar is a high-weight polymer soluble in water; its weight is reported to be 22,000 Daltons (Feiner, 2006, Maier et al., 1993). The thermal resistance of guar gum is between 80 and 95°C (Feiner, 2006, Maier et al., 1993). The components of guar are shown in Figure 1.
Guar emulsifies and binds to water to prevent ice crystal formation in a frozen product and postpone many liquid-solid systems.
Guar Gum polysaccharide structure