Abstract
AbstractGuar gum, a galactomannan from the seed endosperm of the legume, Cyamopsis tetragonolobus, is an important food stabilizer used in a variety of food products ranging from sauces to ice cream. Two guars having viscosities 13‐250% higher than conventional guars were studied. Viscosity, effect of shear rate on viscosity, synergy with xanthan gum, granulation, galactomannan content, molecular weight, and scanning electron microscopy of the guar types were evaluated. At equal usage levels of guar, the high viscosity type showed a higher viscosity alone and in combination with xanthan gum under all conditions tested. The high viscosity products have electron microscopic morphology that is more elongated and molecular weights which are greater than normal guars. These factors are discussed in light of the viscosity differences which exist between these products.
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