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,
Guar gum for humans and animals. Because it is gluten-free, it's also used as an additive to replace wheat flour in baked goods. It has also been shown to be beneficial to health. It has been shown to reduce serum cholesterol and lower blood glucose levels. Additional benefits have been seen in one's efforts to lose weight where, when ingested, its water-absorbing properties cause it to swell in the stomach giving one that 'full' sensation sooner. Guar gum is economical as well. Because it has almost eight times the water-thickening ability of other agents, cornstarch for example, only a very small quantity