Guar gum improved electrolyte compatibility. These changes in properties result in increased use in different fields, like textile printing, explosives, and oil-water fracturing applications. Guar molecules have a tendency to aggregate during the hydraulic fracturing process, mainly due to intermolecular hydrogen bonding. These aggregates are detrimental to oil recovery because they clog the fractures, restricting the flow of oil. Cross-linking guar polymer chains prevents aggregation by forming metal – hydroxyl complexes. The first crosslinked guar gels were developed in the late ‘60’s. Several metal additives have been used for crosslinking, among them are chromium, aluminum, antimony, zirconium, and the more commonly used,
Xanthan gum gum as a laxative. As described above, xanthan gum binds water very efficiently, which significantly aids passing stools. Some people react to much smaller amounts of xanthan gum with symptoms of intestinal bloating and diarrhea. There are many substitutes for xanthan gum when used for baking such as guar gum and locust bean gum. Xanthan gum is produced by the fermentation of glucose, sucrose, or lactose. The polysaccharide is prepared by the bacteria being inoculated into a sterile aqueous solution of carbohydrate(s), a source of nitrogen, dipotassium phosphate, and some trace elements. The medium is well-aerated and stirred, and the