Guar gum needs to be thin enough to make it easier to pump. Then as it flows down the pipe, the fluid needs to gel up to support the proppant and flush it deep into the fractures. After that process, the gel has to break down so we can flow back and recover the fracking fluid, but leave the proppant behind. This requires a chemical process which produces then breaks the gel cross-linking at a predictable rate. Guar+boron+proprietary chemicals can accomplish both of these goals at once. Guar gum retards ice crystal growth nonspecifically by slowing mass transfer across the solid/liquid interface.
Guar has a multitude of different applications in food products, industrial products, and extractive industry. In several food and beverages guar gum is used as additive in order to change its viscosity or as fiber source. Partially hydrolyzed guar gum (PHGG) is produced by the partial enzymatic hydrolysis of guaran, the galactomannan of the endosperm of guar seeds (guar gum). It is a neutral polysaccharide consisting of a mannose backbone chain with single galactose side units occurring on almost two out of every three mannose units. The average molecular weight is about 25,000 Daltons. This gives a PHGG that still assays