Guar bean

Mannans have been found in some kinds of plants such as endosperms of copra and ivory palm nuts, guar beans, locust beans, coffee beans and roots of konjak Amorphophallus konjac). Most of these saccharides are used only in the food and feed processing industries. Recently, it has been reported that manno-oligosaccharides are useful as one of the best growth factors for Bifidobacterium sp. and Lactobacillus... 

GUAR BEAN, Cyamopsidis semen The drug contains galactomannan with properties similar to Konjac root. 

Fig. 2.33 Guar beans (Cyamopsis tetragonolobus) and the powder called guar gum. (Copyright-free Wikipedia pictures)...

Poly(vinyl alcohol) and lignocellulosics Carboxymethylcellulose Hydrolysed starch-g-polyacrylonitrile Galactomannan (Guar bean)... 

Gelatin Powder Guar Beans Gypsum, Calcined Hydrated Lime Inert Chemicals Iron Ore Isophthalic Acid Kaolin Clay Malt Mill Feed... 

A wide variety of plant exudates have been used ia foods and medicines for centuries, including acacia, karaya, and ghatti. Plant gums derived from seeds iaclude arabic, guar, locust bean, tamatind, and tara. AH play a role ia fat replacement either singly or ia mixtures. 

In the food industry, locust bean gum is used as a stabilizer in ice cream and in the preparation of processed cheese and extmded meat products. It is also used as an emulsifier and stabilizer of dressings and sauces and overall has similar properties to those outiined for guar gum. 

Locust bean gum and its derivatives are exceUent film formers and can be used either alone or in combination with starch as textile sizing agents and dye thickeners in textile printing, and as fiber bonding and beater additives in the papermaking industry. However, in most of these appHcations it has been replaced by guar. 

Commercial locust bean gum is the ground endosperm of the seeds of the locust bean (carob) tree. The general properties of locust bean gum are similar to those of guar gum. Differences are its low cold-water solubiUty and its synergistic gelation with kappa-carrageenan, furceUaran, and xanthan... 

Product Agar Algin Carra-g eenan Furcel-1 aran Arabic Xan -tha n Traga- canth Hydroxy- propyl cellulose Locust bean Guar cmD Methyl cellulose Karaya... 

Different polysaccharides change the perception of flavour, thus xanthan is superior to gum guar in the perception of sweetness. Mixtures of xanthan and locust bean gum have improved flavour release and texture when used in pies and pat s compared to starch. Many foods are emulsions, examples being soups, sauces and spreads. Exopolysaccharides are used to stabilise these emulsions and prevent the phases from... 

When mixed with guar gum or locust bean gum, the viscosity is more than when either one is used alone, so less of each can be used. 

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