Talk:Guar gum

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Contents 1 Info sources not appearing under References 2 Internal links needed 3 Clarification needed about ice crystalization 4 Citations not entered correctly. 5 Cleanup 6 Benefiber

[edit] Info sources not appearing under References

I included many sources, which are numbered in the text. However they're not appearing as numbered footnotes under the headline named References. Could somebody please fix this?--Zymatik 17:18, 17 December 2006 (UTC)

[edit] Internal links needed

If any of you are good at applying internal links, then please search the article for the following words and link them to their corresonding topics: coalescing → coalescence; esophageal → esophogus; RDI → reference daily intake--Zymatik 18:28, 18 December 2006 (UTC)

== Conflicting info about its pH stability ==with readers. Moreover, in various web pages you may find descriptions of GG use in sauces as being useful in "highly acidic emulsions". However in "The Art of Suspending Particulates" by Cindy Hazen (Food Product Design™, Nov 2006) it is stated that dressings or marinades high in acidic vinegar or lemon juice can reduce the ability of guar gum due to degradation. So this is an area that needs to be further researched. I'm guessing that when GG is complexed (with either boron or calcium) then pH stability is improved due to cross-branching. So is GG's stability noticably improved in very hard water, or in yogurts and kefirs (all contain calcium)? --Zymatik 18:28, 18 December 2006 (UTC)

If you want to find out some info about guar gum have look at the oil inustrty, specifically fracture fluids. I've got a fair bit of expereince with the stuff. As far as I'm aware, guar is reasonably stable in all conditions (obviously there is reasonable limitations). However, I think the point about the acidic vinegar affecting its ability is largely due to it not hydrating. The Guar will not 'relax' under highly acidic conditions (or highly basic conditions). However, once hydrated it's reasonably stable.

[edit] Clarification needed about ice crystalization

The article's explanation about this property is currently quite vague. However, GG's use in frozen dairy foods is important enough to warrant additional research about this. So I temporarily plagiarized the adverb 'non-specifically', because at this point we have so little info, and it could be a clue as to finding additional info somewhere.--Zymatik 18:28, 18 December 2006 (UTC)

[edit] Citations not entered correctly.

The citations on in this article do not work correctly. The citations need to be rewritten with the correct templates, also the beginning of the article is all over the place, it needs to be moved to the body of the article and placed within the contents, not before the contents. Petiatil 05:18, 31 January 2007 (UTC)

[edit] Cleanup

pH stability entry corrected.External link added.Product Demand info added. Substantial cleanup is still required regarding properties,links of major manufacturers and tone. —The preceding unsigned comment was added by Purna sk (talk • contribs) 13:14, 5 February 2007 (UTC).

[edit] Benefiber

The phrase: "The dietary fiber supplement Benefiber® (Novartis) consists of 100% partially hydrolyzed guar gum." was removed because Benefiber no longer uses guar gum, for financial reasons. They now use wheat gluten. —The preceding unsigned comment was added by 76.22.37.222 (talk) 18:19, 7 March 2007 (UTC).