Abstract
This chapter discusses the manufacturing, properties, and applications of guar, locust bean, tara, and fenugreek gums. Guar gum is obtained from the seed of the legume Cyamopsis tetragonolobus. Guar is grown principally as a food crop for animals and an ingredient in human foods. The germ portion of its seed is predominantly protein, and the endosperm is predominantly guar galactomannan. Guar gum can be produced from endosperm splits, simply by grinding in attrition mills, hammer mills, or other size-reduction equipment. Guar gum and its hydroxypropyl and carboxymethyl ethers are used in the petroleum industry as additives for aqueous and water/methanol-based fracturing fluids. Locust bean gum and its derivatives are used in a variety of industrial applications. Tara gum—sometimes called huarango, guaranga, or Peruvian carob—is a galactomannan with a galactosyl: mannosyl ratio between those of locust bean gum and guar gum. Fenugreek seed contains about 25% protein high in both lysine and tryptophan although lower in methionine and cystine than other legumes.
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