Viscosity of guar gum and xanthan/guar gum mixture solutions

Casas, José A.; Mohedano, A.F.; Garcı́a-Ochoa, Félix

doi:10.1002/1097-0010(20000915)80:12<1722::aid-jsfa708>3.0.co;2-x

Cited by 177 publications

(119 citation statements)

References 26 publications

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“…Viscosity usually ranges from 6000 to 7500 mPas for guar and 3000-3500 for LBG dispersions at 1% solids (Alexander 1999a). The reason for higher viscosity of guar compared to LBG is the higher molecular weight of guar gum (Casas et al 2000).…”

Section: Thickening Agentsmentioning

confidence: 99%

Hydrocolloids as thickening and gelling agents in food: a critical review

2010

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Hydrocolloids are widely used in many food formulations to improve quality attributes and shelf-life. The two main uses are as thickening and gelling agents. As thickening agents, they find uses in soups, gravies, salad dressings, sauces and toppings while as gelling agents, they are extensively used in products like jam, jelly, marmalade, restructured foods and low sugar/calorie gels. The role of specific hydrocolloids for thickening and for gel formation is reviewed pinpointing specific applications in food formulations and for product development.

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Section: Thickening Agentsmentioning

confidence: 99%

Hydrocolloids as thickening and gelling agents in food: a critical review

2010

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“…Tablet swelling was directly correlated with the level of the gum in different formulations (18). Increasing the level of polymer in the formulation can further sustain the release of the drug, apparently due to a thicker gel or a more viscous region (56). The gel or viscous aqueous region inhibits further entry of release medium due to its high water content.…”

Section: Resultsmentioning

confidence: 99%

“…5). There have been reports of a synergistic effect when guar and xanthan gums were used in combination (56,59). Due to this synergy, the viscosity of the medium was higher than the viscosity expected if one assumes no interaction between the two gums.…”

Section: Resultsmentioning

confidence: 99%

Guar Gum, Xanthan Gum, and HPMC Can Define Release Mechanisms and Sustain Release of Propranolol Hydrochloride

2010

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Abstract. The objectives were to characterize propranolol hydrochloride-loaded matrix tablets using guar gum, xanthan gum, and hydroxypropylmethylcellulose (HPMC) as rate-retarding polymers. Tablets were prepared by wet granulation using these polymers alone and in combination, and physical properties of the granules and tablets were studied. Drug release was evaluated in simulated gastric and intestinal media. Rugged tablets with appropriate physical properties were obtained. Empirical and semi-empirical models were fit to release data to elucidate release mechanisms. Guar gum alone was unable to control drug release until a 1:3 drug/gum ratio, where the release pattern matched a Higuchi profile. Matrix tablets incorporating HPMC provided near zero-order release over 12 h and erosion was a contributing mechanism. Combinations of HPMC with guar or xanthan gum resulted in a Higuchi release profile, revealing the dominance of the high viscosity gel formed by HPMC. As the single rate-retarding polymer, xanthan gum retarded release over 24 h and the Higuchi model best fit the data. When mixed with guar gum, at 10% or 20% xanthan levels, xanthan gum was unable to control release. However, tablets containing 30% guar gum and 30% xanthan gum behaved as if xanthan gum was the sole rate-retarding gum and drug was released by Fickian diffusion. Release profiles from certain tablets match 12-h literature profiles and the 24-h profile of Inderal ® LA. The results confirm that guar gum, xanthan gum, and HPMC can be used for the successful preparation of sustained release oral propranolol hydrochoride tablets.

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“…This shear-thinning behavior is similar to that reported for galactomannans such as guar and locust bean, and gums with carboxyl groups, such as xanthan and carboxymethylcellulose (Casas, Mohedano, & Garcı´a-Ochoa, 2000). At the same deformation rate, the CFG had a lower viscosity than the FNG, due to the addition of ionically charged groups (FNG-CHCOO 7þ Na) indicated in FTIR, which provided the gum a better W DIS and a slight tendency towards Newtonian behavior.…”

Section: Apparent Viscositymentioning

confidence: 98%

Physicochemical properties of carboxymethylated flamboyant (Delonix regia) seed gum Propiedades fisicoquímicas de la goma carboximetilada de flamboyán (Delonix regia)

Pacheco-Aguirre

Rosado-Rubio

Betancur‐Ancona

et al. 2010

CyTA - Journal of Food

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The worldwide high consumption of food additives has encouraged to perform research on new species producers of gums or hydrocolloids that can compete with those that are traditionally used, such as flamboyant (Delonix regia) seed gum, a species considered underutilized and of ornamental type. Flamboyant tree seeds were used to obtain a native gum (flamboyant gum (FNG)), which was modified by carboxymethylation (CFG), this reaction was confirmed using Fourier transformed infrared (FTIR) spectroscopy and colorimetric titration. Swelling index and dispersion were evaluated in a range of 30-90 8C. The apparent viscosity (m) was evaluated with a rheometer. Compression strength of the gel (CSG) was measured with a texture analyzer and calorimetric profile with differential scanning calorimetry (DSC). The CFG had a degree of substitution of 0.33 and the FTIR analysis indicated the presence of carboxy-ether groups in the CFG. The modification of the FNG increased dispersion by 66%. Both gums exhibited shear-thinning behaviors although carboxymethylation caused a decrease in viscosity. The DSC showed a state crystalline in the FNG and a state amorphous in the CFG. The modification of the FNG favored hydrogen bridge interactions with water but decreased intra-catenary interactions in the polysaccharide.Keywords: carboxymethylation; Delonix regia; flamboyant; seed gum; functional properties El alto consumo de aditivos alimentarios a nivel mundial incentiva la investigacio´n de nuevas especies productoras de gomas o hidrocoloides que puedan competir con aque´llas usadas tradicionalmente, tal es el caso de la goma de la semilla de flamboya´n (Delonix regia), especie subutilizada y considerada de tipo ornamental. Las semillas de flamboya´n fueron usadas para obtener goma nativa (FNG), la cual fue modificada por carboximetilacio´n (CFG), esta reaccio´n se confirmo´usando espectroscopia de infrarrojo con transformada de Fourier (FTIR) y titulacio´n colorime´trica. El ı´ndice de hinchamiento y la dispersio´n en agua fueron evaluados de 30 a 90 8C. La viscosidad aparente (m) fue evaluada con reo´metro. La fuerza de compresio´n del gel (CSG) fue medida con un analizador de textura y el perfil calorime´trico con un calorı´metro diferencial de barrido (DSC). La CFG tuvo un grado de sustitucio´n de 0,33. La modificacio´n de la FNG incremento´la solubilidad en un 66%. Ambas gomas tuvieron un comportamiento reofluidizante. La carboximetilacio´n ocasiono un decremento de la m. El DSC mostro´un estado cristalino en la FNG y amorfo en la CFG. La modificacio´n de la FNG favorecio´las interacciones puentes de hidro´geno con el agua pero disminuyo´las interacciones intracatenarias en el polisaca´rido.

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Viscosity of guar gum and xanthan/guar gum mixture solutions

Cited by 177 publications

References 26 publications

Hydrocolloids as thickening and gelling agents in food: a critical review

Hydrocolloids as thickening and gelling agents in food: a critical review

Guar Gum, Xanthan Gum, and HPMC Can Define Release Mechanisms and Sustain Release of Propranolol Hydrochloride

Physicochemical properties of carboxymethylated flamboyant (Delonix regia) seed gum Propiedades fisicoquímicas de la goma carboximetilada de flamboyán (Delonix regia)

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