Talk:Guar gum

This is the talk page for discussing improvements to the Guar gum article.
This is not a forum for general discussion of the article's subject.

Put new text under old text. Click here to start a new topic.
New to Wikipedia? Welcome! Learn to edit; get help.

Article policies

Find sources: Google (books · news · scholar · free images · WP refs) · FENS · JSTOR · TWL

Food and drink Low‑importance

This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles

Low

This article has been rated as Low-importance on the project's importance scale.

Food and Drink task list:

To edit this page, select here

Here are some tasks you can do for WikiProject Food and drink:

Help bring these Top Importance articles currently B Status or below up to GA status: Agaricus bisporus (i.e. mushroom), Beef, Bread, Curry, Drink, Food, Ham and eggs, Soy sauce, Sushi, Yogurt
Bring these Top Importance articles currently at GA status up to FA status: Beer, French cuisine, Sugar
Bring these High Importance articles currently at GA status up to FA status: Apple, Burger King, Fish
Participate in project-related deletion discussions.
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
Provide photographs and images for Category:Wikipedia requested images of food
Consider joining this project's Assessment task force. List any project ideas in this section

Note: These lists are transcluded from the project's tasks pages.

Chemicals C‑class Low‑importance

	This article is within the scope of WikiProject Chemicals, a daughter project of WikiProject Chemistry, which aims to improve Wikipedia's coverage of chemicals. To participate, help improve this article or visit the project page for details on the project.ChemicalsWikipedia:WikiProject ChemicalsTemplate:WikiProject Chemicalschemicals articles
C	This article has been given a rating which conflicts with the project-independent quality rating in the banner shell. Please resolve this conflict if possible.
Low	This article has been rated as Low-importance on the project's importance scale.

Side effects

What are side effects as fiber supplement(E-Z Fiber) if any? Is it safe for patient with severe cerebral palsy?debnoshoes@hotmail.com

Info sources not appearing under References

I included many sources, which are numbered in the text. However they're not appearing as numbered footnotes under the headline named References. Could somebody please fix this?--Zymatik 17:18, 17 December 2006 (UTC)[reply]

Internal links needed

If any of you are good at applying internal links, then please search the article for the following words and link them to their corresonding topics: coalescing → coalescence; esophageal → esophogus; RDI → reference daily intake--Zymatik 18:28, 18 December 2006 (UTC)[reply]

Conflicting info about its pH stability

Moreover, in various web pages you may find descriptions of GG use in sauces as being useful in "highly acidic emulsions". However in "The Art of Suspending Particulates" by Cindy Hazen (Food Product Design™, Nov 2006) it is stated that dressings or marinades high in acidic vinegar or lemon juice can reduce the ability of guar gum due to degradation. So this is an area that needs to be further researched. I'm guessing that when GG is complexed (with either boron or calcium) then pH stability is improved due to cross-branching. So is GG's stability noticably improved in very hard water, or in yogurts and kefirs (all contain calcium)? --Zymatik 18:28, 18 December 2006 (UTC)[reply]

If you want to find out some info about guar gum have look at the oil inustrty, specifically fracture fluids. I've got a fair bit of expereince with the stuff. As far as I'm aware, guar is reasonably stable in all conditions (obviously there is reasonable limitations). However, I think the point about the acidic vinegar affecting its ability is largely due to it not hydrating. The Guar will not 'relax' under highly acidic conditions (or highly basic conditions). However, once hydrated it's reasonably stable.

Clarification needed about ice crystalization

The article's explanation about this property is currently quite vague. However, GG's use in frozen dairy foods is important enough to warrant additional research about this. So I temporarily plagiarized the adverb 'non-specifically', because at this point we have so little info, and it could be a clue as to finding additional info somewhere.--Zymatik 18:28, 18 December 2006 (UTC)[reply]

Citations not entered correctly.

The citations on in this article do not work correctly. The citations need to be rewritten with the correct templates, also the beginning of the article is all over the place, it needs to be moved to the body of the article and placed within the contents, not before the contents. Petiatil 05:18, 31 January 2007 (UTC)[reply]

Cleanup

pH stability entry corrected.External link added.Product Demand info added. Substantial cleanup is still required regarding properties,links of major manufacturers and tone. —The preceding unsigned comment was added by Purna sk (talk • contribs) 13:14, 5 February 2007 (UTC).[reply]

Benefiber

The phrase: "The dietary fiber supplement Benefiber® (Novartis) consists of 100% partially hydrolyzed guar gum." was removed because Benefiber no longer uses guar gum, for financial reasons. They now use wheat gluten. —The preceding unsigned comment was added by 76.22.37.222 (talk) 18:19, 7 March 2007 (UTC).[reply]

Sounds a bit dodgy

Guar gum is a water-soluble fiber that acts as a bulk forming laxative, and as such, it is claimed to be effective in promoting regular bowel movements and relieve constipation and chronic related functional bowel ailments; such as diverticulosis, Crohn's disease, colitis and irritable bowel syndrome, among others. The increased mass in the intestines stimulates the movement of waste and toxins from the system, which is particularly helpful for good colon health, because it speeds the removal of waste and bacteria from the bowel and colon. In addition, because it is soluble, it is also able to absorb toxic substances (bacteria) that cause infective diarrhea. This section reads like a combination of good logical science and psuedoscience. The vague talk of "toxins" and "removing... bacteria from the bowel" definitely sound dodgy to me and I would request that this is reviewed and evidence is supplied.

Not to mention that "Several studies have found ...[citation needed]" is essentially an oxymoron. 188.103.122.15 (talk) 08:33, 10 July 2011 (UTC)[reply]

WikiProject Food and drink Tagging

This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and carefull attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 18:12, 3 July 2008 (UTC)[reply]

Expert tag

There are several unreferenced claims in the Nutritional and medicinal effects that should be checked by an expert in the field and either deleted or given cites. Also, the fda.gov Dietary Supplements page used as a reference no longer exists.--RDBury (talk) 14:25, 15 June 2009 (UTC)[reply]

Footnote link broken

The following footnote link does not work: "Dietary Supplements: Making Sure Hype Doesn't Overwhelm Science (November 1993)" — Preceding unsigned comment added by Axcelis555 (talk • contribs) 08:26, 5 April 2011 (UTC)[reply]

Polymer

Is guar gum a natural polymer? — Preceding unsigned comment added by 140.211.82.5 (talk) 19:33, 23 September 2012 (UTC)[reply]

Allergies

I've been doing a lot of research on food allergy labeling, and as far as I understand it, if soy is an ingredient in a food, it must be labeled in common language (as in called soy or soya) in the United States. Is this 10% a contamination thing or is it a part of some processes of making guar gum? I think this information ought to be added if someone knows. — Preceding unsigned comment added by 72.37.244.172 (talk) 23:06, 11 March 2013 (UTC)[reply]

External links modified

Hello fellow Wikipedians,

I have just added archive links to one external link on Guar gum. Please take a moment to review my edit. If necessary, add {{cbignore}} after the link to keep me from modifying it. Alternatively, you can add {{nobots|deny=InternetArchiveBot}} to keep me off the page altogether. I made the following changes:

Added archive http://web.archive.org/web/20140408213653/http://www.guarindian.com/ to http://www.guarindian.com

When you have finished reviewing my changes, please set the checked parameter below to true or failed to let others know (documentation at {{Sourcecheck}}).

This message was posted before February 2018. After February 2018, "External links modified" talk page sections are no longer generated or monitored by InternetArchiveBot. No special action is required regarding these talk page notices, other than regular verification using the archive tool instructions below. Editors have permission to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the RfC before doing mass systematic removals. This message is updated dynamically through the template {{source check}} (last update: 5 June 2024).

If you have discovered URLs which were erroneously considered dead by the bot, you can report them with this tool.
If you found an error with any archives or the URLs themselves, you can fix them with this tool.

Cheers.—^{cyberbot II}_{Talk to my owner:Online} 16:27, 22 March 2016 (UTC)[reply]

External links modified

Hello fellow Wikipedians,

I have just modified 3 external links on Guar gum. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:

When you have finished reviewing my changes, you may follow the instructions on the template below to fix any issues with the URLs.

This message was posted before February 2018. After February 2018, "External links modified" talk page sections are no longer generated or monitored by InternetArchiveBot. No special action is required regarding these talk page notices, other than regular verification using the archive tool instructions below. Editors have permission to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the RfC before doing mass systematic removals. This message is updated dynamically through the template {{source check}} (last update: 5 June 2024).

If you have discovered URLs which were erroneously considered dead by the bot, you can report them with this tool.
If you found an error with any archives or the URLs themselves, you can fix them with this tool.

Cheers.—InternetArchiveBot (Report bug) 22:47, 26 July 2017 (UTC)[reply]

PHGG - partially hydrolized guar gum

Would love to learn more about this, as it seems to be very beneficial to the microbiome. --Schwäbin (talk) 06:21, 24 July 2021 (UTC)[reply]