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Titre du document / Document title

Características y aplicaciones de la goma guar = Gum guar characteristics and applications

Auteur(s) / Author(s)

CASTILLO GARCIA E. ; LOPEZ CARBALLO G. ; LOPEZ CASTELLANO A. ;

Résumé / Abstract

Guar gum is a neutral mucilage obtained of the ground endosperm of seeds of Cyamopsis tetragonolobus (L.) Taub. (Leguminosae). Guar gum is a galactomannane polysaccharide with a molecular weight between 220.000 ′ 10% Daltons. There are between 1.8 - 2 mannose residues for every galactose residue. It is used in numerous food and non-food applications, such as textile, pharmaceutical, paper, oil well drilling, explosive and chemical industry. This gum has become increasingly common in food, as it plays an important role in processing stages and final presentation of the product. It is used in soups, desserts, salad dressings, deep frozen food, beverages, soft cheese, yoghurt, instant mixes, bakery products, confectionery, canned foods and baby foods, where it acts as emulsifier, stabiliser suspending agent, thickener and mouth feel improver. In addition it has important therapeutic applications in the treatment of DM-NID, obesity, hypercholesterolemia, gastritis, gastroduodenal ulcer and constipation.

Revue / Journal Title

Ciencia y tecnología pharmacéutica    ISSN  1575-3409 

Source / Source

2005, vol. 15, no1, pp. 3-10 [8 page(s) (article)]

Langue / Language

Espagnol

Editeur / Publisher

Alpe, Madrid, ESPAGNE  (1999-2007) (Revue)

Localisation / Location

INIST-CNRS, Cote INIST : 21626, 35400012480464.0010

Nº notice refdoc (ud4) : 16843790



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