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Merck

G4129

Guar

Synonym(s):

Gum guar

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About This Item

CAS Number:
9000-30-0
UNSPSC Code:
12352201
EC Number:
232-536-8
NACRES:
NA.25
MDL number:
MFCD00131250

Key Documents

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form

powder

color

beige

useful pH range

5.0-7.0 (25 °C, 1% in water)

Quality Level

200

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General description

Guar is extracted from the seeds of Cyamopsis tetragonoloba. It contains polysaccharides of galactomannans. Guar is used in thickening dye solution, production of paper and as a primary gelling agent in water-based slurry explosives. It acts as a fiber deflocculent and dry-strength additive and serves as an additive to dynamite for water blocking. Guar is used as a stabilizer, emulsifier and thickener in food products. It lowers cholesterol and glucose level. Guar aids weight loss and obesity prevention.

Application

Guar has been used:
  • to maintain viscosity during in vitro starch digestion assay
  • to reduce the thinning rate of agarose gel
  • to study its effects on establishing 3D-like neural networks on microelectrode arrays (MEAs)

Biochem/physiol Actions

Guar gum has been shown to have numerous beneficial effects including improved glucose tolerance and attenuation of diabetic nephropathy.

Other Notes

Guar gum is isolated from the endosperm of the guar or gavar bean.
To gain a comprehensive understanding of our extensive range of Polysaccharides for your research, we encourage you to visit our Carbohydrates Category page.

Storage Class

11 - Combustible Solids

wgk

WGK 1

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

Regulatory Listings

Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.

G4129-500G: + G4129-BULK: + G4129-1KG: + G4129-250G: + G4129-CH: + G4129-VAR:

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Certificates of Analysis (COA)

Lot/Batch Number
0000522218
0000522219
0000522216
0000522218
0000522216

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Masood Sadiq Butt et al.
Critical reviews in food science and nutrition, 47(4), 389-396 (2007-04-26)
The number of hypercholesterolemic and hyperglycemic people is increasing rapidly in the world. The prevention against these health problems is related to a complex management of conventional and non-conventional risk factors. The inclusion of dietary fiber in the diet is
Anne J Wanders et al.
The British journal of nutrition, 109(7), 1330-1337 (2012-08-02)
The objective was to determine the effects of dietary fibre with bulking, viscous and gel-forming properties on satiation, and to identify the underlying mechanisms. We conducted a randomised crossover study with 121 men and women. Subjects were healthy, non-restrained eaters
P Enes et al.
Fish physiology and biochemistry, 39(2), 159-169 (2012-07-06)
The aim of this study was to assess the role of soluble non-starch polysaccharide (guar gum) on white sea bream Diplodus sargus, glucose and lipid metabolism. A control diet was formulated to contain 40 % crude protein, 14 % crude
Guar gum: processing, properties and food applications?a review
Mudgil D, et al.
Journal of Food Science and Technology, 51(3), 409-418 (2014)
Sadanand Pandey et al.
International journal of biological macromolecules, 51(4), 583-589 (2012-07-04)
Biopolymer used for the production of nanoparticles (NPs) has attracted increasing attention. In the presence article we use aqueous solution of polysaccharide Cyamopsis tetragonaloba commonly known as guar gum (GG), from plants. GG acts as reductive preparation of silver nanoparticles
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