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 TitleCiencia y tecnología pharmacéutica
Source / Source
2005, vol. 15, no
1, pp. 3-10 [8 page(s) (article)]
Langue / Language
Editeur / Publisher
Alpe, Madrid, ESPAGNE
Localisation / Location
INIST-CNRS, Cote INIST : 21626, 35400012480464.0010
Nº notice refdoc (ud4) : 16843790