WO2019021307A1

WO2019021307A1 - Guar gum and a method for preparation thereof

Info

Publication number: WO2019021307A1
Application number: PCT/IN2018/050481
Authority: WO
Inventors: Sanjay PAREEK
Original assignee: Vikas Wsp Limited
Priority date: 2017-07-24
Filing date: 2018-07-24
Publication date: 2019-01-31

Abstract

The present invention provides guar gum and a method for preparation thereof. The invention provides a method of obtaining guar gum by taking guar splits with less than 10% moisture; adding 10-25% water; maintaining the moisture between 15-30%; roasting at 150-250°C for 30- 60 minutes to obtain modified guar splits; and, grinding the modified guar splits to obtain guar gum. the guar gum is selected from flavour free guar gum, thermo guar gum or Thermo Partially Hydrolyzed Guar Gum (PHGG).

Description

GUAR GUM AND A METHOD FOR PREPARATION THEREOF

Field of Invention

[001] The present embodiment relates to improved guar gum and a method for preparation thereof. More particularly, the present invention relates to obtaining modified guar gums such as flavor free guar gum, thermos guar gum and Thermo Partially Hydrolyzed Guar Gum (PHGG).

Background of the Invention [002] Guar gum also known as guaran is a substance that is made from guar beans which has thickening and stabilising properties useful in various industries, such as food, hydraulic fracturing industry. The guar seeds are dehusked, milled and screened to obtain the guar gum. The gum produced is generally a free-flowing, off-white powder.

[003] Chemically, the guar gum is a polysaccharide composed of the sugars galactose and mannose. The backbone is a linear chain of β 1,4-linked mannose residues to which galactose residues are 1,6-linked at every second mannose, forming short side -branches.

[004] Guar gum is preferred as the gum has almost eight times the water-thickening potency of cornstarch. Hence, a very small quantity thereof may be needed for producing sufficient viscosity in the foods. In addition, the gum can be used as an emulsifier because it helps to prevent oil droplets from coalescing, and/or as a stabilizer.

[005] Three guar gum products- Flavour free guar gum, thermos guar gum and Thermo Partially Guar Gum (Thermo PHGG) are of great commercial interest in many industries such as food and consumer industries. [006] The guar gum naturally contains beany smell which is very offensive. Hence, the food manufacturers avoid using the gum in the foods. In some instances, such beany smell of the gum can destroy the taste and natural flavor of milk products. This may lead to a great loss to the demand, and hence, the loss to manufacturers. Aroma free guar gum promotes the food taste and flavour, thereby boosting the demand of the food products.

[007] To remove the beany smell of guar gum Maillard Reaction technique has been employed.

On heating the guar gum splits in moist state, guar aroma is completely eliminated as it is evaporized at over 154 degrees C in alkaline pH, with resultant loss of moisture. The aroma so evaporated can be distilled by placing proper devices. A Maillard Reaction starts at about

50 degrees C, but goes through 3 stages, with the final stage only kicking in at 154 degrees C. A Maillard Reaction gives a highly complex flavour, because more compounds are required for it to occur.

[008] There exists a need for obtaining thermally stable guar gums suitable for food consumption and an aroma free guar gum which has sweet nutty flavor.

Summary of the Invention

[009] According to an embodiment, the present invention provides a method of obtaining guar gum comprising the steps of taking guar splits with less than 10% moisture, adding 10-25% water, maintaining the moisture between 15-30%, roasting at 150-250°C for 30-60 minutes to obtain modified guar splits and grinding the modified guar splits to obtain guar gum.

[0010] According to a preferred embodiment, the guar gum is selected from thermo guar gum, flavour free guar gum or Thermo Partially Hydrolyzed Guar Gum (PHGG).

[0011] According to another embodiment, the invention further provides a method of obtaining flavour free guar gum comprising the steps of taking guar splits with less than 10% moisture, adding 10-25% water, maintaining the moisture between 16-22%, roasting at 150-180°C for 30-60 minutes to obtain modified guar splits, and, grinding the modified guar splits to obtain flavour free guar gum powder.

[0012] In another aspect, the invention provides a method of obtaining thermo guar gum comprising the steps of taking guar splits with less than 10% moisture, adding 10-15% water, maintaining the moisture between 15-20%, roasting at 150-200°C for 30-45 minutes to obtain modified guar splits, and, grinding the modified guar splits to obtain thermo guar gum.

[0013] In a further embodiment, the present invention provides a method of obtaining Thermo Partially Hydrolyzed Guar Gum (PHGG) comprising the steps of taking guar splits with less than 10% moisture, adding 10-25% water, maintaining the moisture between 15-30%, repeatedly roasting at 150-250°C for 30-45 minutes each till a desired low viscosity of guar gum splits is obtained, adding a peroxide to obtain homogenous viscosity guar splits, and, grinding the homogenous viscosity splits to obtain Thermo PHGG.

[0014] In another aspect, guar gum of the present invention is used as a binder, emulsifier, stabilizer, thickener etc. in various industries namely cosmetics, pharmaceuticals, nutraceuticals, food, lubricants, gas and oil industry, cigarettes (conventional as well as e- cigarrettes), wild fire control, water treatment and explosives.

Description of the Invention

[0015] In the following description, numerous specific details are set forth in order to provide a thorough understanding of the invention. However, it will be understood by those or ordinary skill in the art that the invention may be practiced without these specific details. In other instances, well known methods and/or procedures have not been described in detail so as not to obscure the present embodiment.

[0016] According to an embodiment, the present invention provides a method of obtaining guar gum comprising the steps of taking guar splits with less than 10% moisture, adding 10-25% water, maintaining the moisture between 15-30%, roasting at 150-250°C for 30-60 minutes to obtain modified guar splits and grinding the modified guar splits to obtain guar gum.

[0017] According to a preferred embodiment, the guar gum is selected from thermo guar gum, flavour free guar gum or Thermo Partially Hydrolyzed Guar Gum (PHGG).

[0018] According to another embodiment, the invention further provides a method of obtaining flavour free guar gum comprising the steps of taking guar splits with less than 10% moisture, adding 10-25% water, maintaining the moisture between 16-22%, roasting at 150-180°C for 30-60 minutes to obtain modified guar splits, and, grinding the modified guar splits to obtain flavour free guar gum powder.

[0019] In an exemplary embodiment, the process of obtaining flavor free guar gum includes caramelization of the guar gum. The caramelization involves browning of the sugars. Such a process may result in sweet nutty flavor and brown color of the gum. In an embodiment, the caramelization involves oxidation of the sugars contained in the gum. The process is though similar to that of the Maillard reaction, however the process is a type of non-enzymatic browning. In some embodiments, the process involves breakdown of the disaccharides sucrose into the monosaccharides fructose and glucose.

[0020] In another aspect, the invention provides a method of obtaining thermo guar gum comprising the steps of taking guar splits with less than 10% moisture, adding 10-15% water, maintaining the moisture between 15-20%, roasting at 150-200°C for 30-45 minutes to obtain modified guar splits, and, grinding the modified guar splits to obtain thermo guar gum.

[0021] In a further embodiment, the present invention provides a method of obtaining Thermo Partially Hydrolyzed Guar Gum (PHGG) comprising the steps of taking guar splits with less than 10% moisture, adding 10-25% water, maintaining the moisture between 15-30%, repeatedly roasting at 150-250°C for 30-45 minutes each till a desired low viscosity of guar gum splits is obtained, adding a peroxide to obtain homogenous viscosity guar splits, and, grinding the homogenous viscosity splits to obtain Thermo PHGG. [0022] According to an embodiment, the desired low viscosity is 5-10% guar gum with 10-50 CPS viscosity. However a person skilled in the art will be able to vary the range of viscosity to obtain the desired results.

[0023] According to another embodiment, the peroxide is selected from carbamide peroxide, calcium peroxide, magnesium peroxide, sodium peroxide, hydrogen peroxide, and peroxydiphospate. In a preferred embodiment, hydrogen peroxide is used. [0024] According to another embodiment, wherein the concentration of the peroxide is 0.1-1 %.

[0025] According to an exemplary embodiment, the peroxide is 0.5% hydrogen peroxide.

[0026] According to an exemplary embodiment, thermically de -polymerized PHGG is produced by employing modified Maillard Reaction at a controlled temperature of over 180 degrees C and that too at low pH. Moisture contents of guar gum splits was maintained even at higher temperature like 180 degrees C. During heating, the water vaporization process induced the loss of viscosity and thickening ability. To obtain a desired low uniform viscosity, the roasting step was repeated multiple times.

[0027] In an embodiment, the roasting step was repeated three-five times.

[0028] In another exemplary embodiment, the roasting step was repeated four times.

[0029] In another aspect, guar gum of the present invention is used as a binder, emulsifier, stabilizer, thickener etc. in various industries namely pharmaceuticals, nutraceuticals, food, lubricants, gas and oil industry, cigarettes (conventional as well as e-cigarrettes), wild fire control, water treatment and explosives.

[0030] Flavour free guar gum can be used in all the food application without any hitch. The main advantage of its use in the food industry as it will not disturb the original taste of the food. [0031] Partially hydrolyzed guar gum (PHGG) relives symptoms in constipation-predominant irritable bowel syndrome (IBS) and it is loaded with prebiotic properties. PHGG also increased production of bifidobacterium in the gut. The ease of use of PHGG and its clinical effectiveness make it as good choice in clinical nutrition practice.

[0032] Its delayed hydration provides unique binding and stabilizing properties in processed comminuted meats such as sausages leading to improve product homogeneity and texture. It has a lubricating effect on the meat mix, resulting in easier extrusion and stuffing. Increased water binding results in improved yields and longer shelf life.

[0033] It is an excellent stabilizer in canned pet foods, where its temperature -dependent hydration properties provide good retort stability. In canned pet food containing a gravy, it can be added to the gravy portion to provide sufficient viscosity for "meat-cling" while remaining thin enough to be readily pumpable. Viscosity develops during retorting and the consistency of the finished product is very uniform.

[0034] The intended use of Thermo guar gum is in consumer food products. Its unique delayed swelling and water binding properties make it a primary ice-cream stabilizer that allows the mix uniformly homogenized. Due to delayed hydration, it provides excellent heat-shock resistance, smooth meltdown, ease of mixing with other ingredients and desirable texture and chewiness in ice-cream and related products. In soft cheese products, it speeds coagulation, increases curd yield, and makes curd separation easier due to slow thickening ability. It enhances the resilient body gradually and texture desired in the finished cheese. Processed cheese spreads having high water content with excellent spread ability and stability can be produced by making use of it at very low dosages. All these specific ease of processing advantages are attributed due to slow and delayed hydration kinetics of guar galactomannan. Thermo guar gum is aroma free neutral gum and does not disturb the resultant food taste and aroma when it is put to use. 5] As will be readily apparent to those skilled in the art, the present embodiment may easily be produced in other specific forms without departing from its essential characteristics. The present embodiments are, therefore, to be considered as merely illustrative and not restrictive, the scope of the invention being indicated by the claims rather than the foregoing description, and all changes which come within therefore intended to be embraced therein.

Claims

1. A method of obtaining guar gum comprising the steps of:

taking guar splits with less than 10% moisture;

adding 10-25% water;

maintaining the moisture between 15-30%;

roasting at 150-250°C for 30-60 minutes to obtain modified guar splits; and,

grinding the modified guar splits to obtain guar gum.

2. The method of claim 1, wherein the guar gum is selected from flavour free guar gum, thermo guar gum or Thermo Partially Hydrolyzed Guar Gum (PHGG).

3. A method of obtaining flavour free guar gum comprising the steps of:

taking guar splits with less than 10% moisture;

adding 10-25% water;

maintaining the moisture between 16-22% ;

roasting at 150-180°C for 30-60 minutes to obtain modified guar splits; and,

grinding the modified guar splits to obtain flavour free guar gum powder.

4. A method of obtaining thermo guar gum comprising the steps of:

taking guar splits with less than 10% moisture;

adding 10-15% water;

maintaining the moisture between 15-20%;

roasting at 150-200°C for 30-45 minutes to obtain modified guar splits; and,

grinding the modified guar splits to obtain thermo guar gum.

5. A method of obtaining Thermo Partially Hydrolyzed Guar Gum (PHGG) comprising the steps of:

taking guar splits with less than 10% moisture;

adding 10-25% water;

maintaining the moisture between 15-30%; repeatedly roasting at 150-250°C for 30-45 minutes each till a desired low viscosity of guar gum splits is obtained;

adding a peroxide to obtain homogenous viscosity guar splits; and,

grinding the homogenous viscosity splits to obtain Thermo PHGG.

6. The method as claimed in claim 5, wherein the desired low viscosity is 5-10% guar gum with 10-50 CPS viscosity.

7. The method as claimed in claim 5, wherein the roasting step is repeated three to five times.

8. The method as claimed in claim 5, wherein the peroxide is selected from carbamide peroxide, calcium peroxide, magnesium peroxide, sodium peroxide, hydrogen peroxide, and peroxydiphospate

9. The method as claimed in any one of claims 5 to 8, wherein the concentration of the peroxide is 0.1 -1%.

10. The method as claimed in any one of claims 5 to 9, wherein the peroxide is 0.5% hydrogen peroxide.

11. Use of guar gum as obtained by the method of any one of claims 1 to 10 in pharmaceuticals, nutraceuticals, food industry, lubricants, gas and oil industry, cigarettes industry, wild fire control, water treatment and explosives.