Guar shown that PHGG can be used to maintain regularity. PHGG is used in foods for particulate suspension, emulsification, antistaling, ice crystal control, and reduced fat baked goods. Derivatives of guar gum that has been further reacted is also used in industrial applications, such as the paper and textile industry, ore flotation, the manufacture of explosives and hydraulic fracturing (fracking) of oil and gas formations. Guar gum is often crosslinked with boron or chromium ions to make it more stable and heat-resistant. The crosslinking of guar with metal ions results in a gel that does not block the formation and helps
Tara spinosa agent and stabilizer in a number of food applications. A solution of tara gum is less viscous than a guar gum solution of the same concentration, but more viscous than a solution of locust bean gum. Generally, tara gum presents a viscosity around 5,500 cps (1% aqueous solution). Furthermore, tara gum shows an intermediate acid stability between locust bean gum and guar gum. It resists the depolymerisation effect of organic acids down to a pH of 3.5. This gum is also stable to high-temperature treatment, up to 145°C in a continuous process plant. Blends of tara with modified and unmodified