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.
Gellan gum gel after churning. The benefit of using gellan gum is that the ice cream or sorbet can be set in a dish of flaming alcohol or heated with a propane torch without actually melting. Refer to these websites for more details: Gellan was discovered and developed as a commercial biogum hydrocolloid product by Kelco, then a division of Merck & Co. In the United States, Kelco was responsible for obtaining food approval for gellan gum worldwide. In other markets that are fond of innovative food ingredients such as Japan, the process for obtaining food approval has been undertaken by local