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 and temperature (e.g. pH 3 at 50 °C). It remains stable in solution over pH range 5-7. Strong acids cause hydrolysis and loss of viscosity, and alkalies in strong concentration also tend to reduce viscosity. It is insoluble in most hydrocarbon solvents. The viscosity attained is dependent on time, temperature, concentration, pH, rate of agitation and practical size of the powdered gum used. The lower the temperature, the lower the rate at which viscosity increases and the lower the final viscosity. Above 80°, the final viscosity is slightly reduced. Finer guar powders swell more rapidly than coarse powdered gum. Guar