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
Guar gum 200 mesh, requires more effort to dissolve. Modified forms of guar gum are available commercially, including enzyme-modified, cationic and hydropropyl guar. Fracturing fluids normally consist of many additives that serve two main purposes, firstly to enhance fracture creation and proppant carrying capability and secondly to minimize formation damage. Viscosifiers, such as polymers and crosslinking agents, temperature stabilizers, pH control agents, and fluid loss control materials are among the additives that assist fracture creation. Formation damage is minimized by incorporating breakers, biocides, and surfactants. More appropriate gelling agents are linear polysaccharides, such as guar gum, cellulose, and their derivatives. Guar gums