Manufacturing

Guar Gum Flow Chart 3.2. Detailed Manufacturing Manufacturing process of guar gum is as the flow chart. Guar splits are obtained after separation of the husk and the germ. After heat treatment, the hull is easy to separate by either attrition milling or various types of impact mills. The endosperm is recovered by sieving from the finer germ and hull fractions, and then milled to obtain powdered guar gum. Clarified (Extracted, Purified) Guar Gum Guar seeds Germs Splitting Thermal dehusking Milling Packaging Husks Guar gum Dissolution Insoluble Alcoholic Precipitation Filtration Clarified guar gum Packaging Filtration Drying Millin

GUAR GUM

Guar gum, also known as Gum cyamopsis or guar flour, is derived from the ground endosperm of the seed of the guar plant, Cyamopsis tetragonaloba (L) Taub. (syn. Cyamopsis psoraloides). This plant has been cultivated in India and Pakistan for centuries. It can also be cultivated in the southern hemisphere in semi-arid zones in Brazil, Australia and South Africa or in the Southern part of the USA, like Texas or Arizona. The guar kernel is composed of several layers, namely the husk (16-18%) on the outside, the germ (43-46%) and the endosperm (34-40%), which is composed of guar gum. Guar splits are obtained after separation of the husk and the germ. After heat treatment, the hull is easy to separate by either attrition milling or various types of impact mills. The endosperm is recovered by sieving from the finer germ and hull fractions, and then milled to obtain powdered guar gum. The guar gum may be further purified clarified by dissolution in water, precipitation and recovery with ethanol or isopropanol. It is called as clarified (purified, extracted) guar gum. Clarified guar gum in the market is normally standardized with sugars. Guar gum is mainly consisting of the high molecular weight polysaccharides composed of galactomannans which are consisting of a linear chain of (1→4)-linked β-D-mannopyranosyl units with (1→6)-linked α-D-galactopyranosyl residues as side chains. The mannose: galactose ratio is approximately 2:1. The molecular weight range is 50,000-8,000,000. The clarified guar gum has higher galactomannans content and no longer contains the cell structure. The gum is a white to yellowish white, nearly odourless, free-flowing powder with a bland taste. Guar gum is insoluble in organic solvents. The gum is soluble in cold water without heating to form a highly viscous so1ution. Guar gum solutions have buffering capacity and are very stable in the pH

guar farming