3567 results about "Guar gum" patented technology

A well treating composition containing a polysaccharide-based water-superabsorbent material has particularly applicability as a thermal insulating, fracturing or acid stimulation fluid. The water-superabsorbent material is capable of absorbing, at a minimum, its own weight. Particularly effective are biodegradable materials containing guar gum and carrageenan. The composition may further contain a crosslinking agent, brine and/or a viscosifying polymer or a gelling agent. As an oil-based fluid, the crosslinking agent is absorbed onto the water-superabsorbent material and serves to effectively delay crosslinking.

Disclosed are nutritional compositions having a solid crisp matrix, or a flour derived from the solid crisp matrix, said matrix comprising (A) from about 10% to about 50% by weight of a soluble viscous fiber, preferably guar; (B) from about 10% to about 99% by weight of a carbohydrate other than and in addition to the soluble viscous fiber; and (C) from about 1% to about 49% by weight of protein, wherein the matrix has a bulk density of less than about 0.4 g/cc. It has been found that soluble viscous fiber sources such as guar gum can be formulated into a solid crisp matrix, which then minimizes several limitations commonly associated with the formulation of such fiber sources into a conventional nutrition bar, e.g. slimy mouthfeel, tooth packing. These compositions are especially effective when formulated with gelled inclusions, including those containing or associated with acidulants, sour flavorants, or both. The nutritional compositions are especially useful as satiety agents, weight reduction agents, and/or for blunting the postprandial glycemic response in diabetics or other individuals in whom such a response would be beneficial.

The present invention relates to polysaccharides that have been modified by providing azetidinium functionality thereto. Such functionality can be provided by crosslinking a polysaccharide with a resin having azetidinium functional groups. In one or more aspects, the polysaccharide can comprise one or more of starch, guar gum, alginate or derivatives thereof. Polysaccharides having azetidinium functionality according to the present invention are suitable for multiple uses. Such uses include, but are not limited to, removal of one or more solid materials from a liquid, beneficiation of an ore, removal of metallic ions from a liquid; providing oil from bitumen; and removal of mercury from synthetic gypsum. Other uses of the functionalized polysaccharides of the present invention include hydroseeding, dust control and corosion control.

The invention relates to a method for preparing a bacillus subtilis lipopeptid biosurfactant, which is characterized in that the adopted bacterial strain is efficient lipopeptid producing strain bacillus subtilis BIT09S1,BIT09S2 and BIT09A2, and the lipopeptid biosurfactant is prepared by taking cheap molasses, pulse flour, konjac gum finemeal, guar gum and gum breaking liquid of modified guar gum as carbon sources for the culture medium; adding other nitrogen sources, phosphorus sources, inorganic salt components and nutrient elements into the culture medium; and carrying out fermentation, separation and purification. The raw materials used for producing lipopeptid by the method are easily obtained and can be enormously purchased. The crude extract of the obtained lipopeptid biosurfactant Surfactin can be used in various drilling and production processes such as oil-gas field fracturing, acidizing, de-plugging, controlling and water shut-off, oily water treatment, environment renovation and the like, and the biosurfactant has wide prospect.

The present invention relates a unit dose fabric treatment product comprising a non-aqueous liquid fabric treatment composition contained in a single compartment water-soluble pouch. The inner space of the pouch contains (A) a cleaning system comprising more than 5% by weight of the fabric treatment composition of at least one surfactant; (B) a fabric softening system comprising at least one fabric softening active selected from the group consisting of (i) cationic ammonium-based fabric softening compounds comprising at least one carbonyl functionality; wherein the molar ratio of anionic surfactant to ammonium-based fabric softener is at least 3:1; (ii) cationic guar gums with a charge density between 0.2 meq/gm to 5.0 meq/gm; and (iii) mixtures thereof. The invention further relates to a method of producing such compositions and to the use of such compositions to impart fabric-cleaning and fabric-softening benefits via single compartment water-soluble pouches to fabric treated therewith.

In the presence of certain polyols, a guar gum or similar polysaccharide thickener solution is boron crosslinked before achievement of complete hydration of the thickener, without compromising the viscosity level achieved in a fracturing fluid by the time it is pumped into the wellbore and fractures the subterranean formation adjacent the wellbore. Methods continuously involve hydrating a polysaccharide thickener to an extent of 10% to 75%, but less than full hydration. Before 75% hydration is exceeded, a boron crosslinker is added. Upon addition of the boron crosslinker, the fluid is injected into the wellbore to stimulate hydrocarbon production. Because less time is needed for hydration, well site mixing equipment is down-sized smaller to achieve better efficiency and cost savings.

The invention discloses a barley noodle, which comprises the following parts: one or more component from barley noodle, wheat flour, maize starch, manihot starch, sweet potato starch, potato starch and glutelin powder, one or more of glutamine transaminase, xylanase and cellulose enzyme, one or more of guar gum, xanthan gum, sodium polyacrylate, sodium alginate and konjaku flour, one or more of monosodium calcium lactate stearate, diacetyl tartaric acid monoester, soya phosphatide and monoaliphatic acid glyceride, water, salt and egg.

Viscosity-modified carbohydrate binder compositions are described. The binder compositions may include a carbohydrate, a nitrogen-containing compound, and a thickening agent. The binder compositions may have a Brookfield viscosity of 7 to 50 centipoise at 20° C. The thickening agents may include modified celluloses such as hydroxyethyl cellulose (HEC) and carboxymethyl cellulose (CMC), and polysaccharides such as xanthan gum, guar gum, and starches.

The invention discloses a method for improving the reconstituted tobacco paper-base quality through adding calcium carbonate and a reconstituted tobacco paper-base, belonging to the technical field of cigarette production. The method for improving the reconstituted tobacco paper-base quality through adding calcium carbonate comprises the steps of soaking and extracting tobacco stems and tobacco powder, grinding, pulping, sheet making, squeezing and drying, wherein in the sheet making step, the calcium carbonate and guar gum which respectively occupies 10-70% and 0.05-0.5% of the mass percent of the tobacco raw pulp are added into the tobacco raw pulp. Researches show that after the calcium carbonate and the guar gum are added according to an appropriate proportion, the tensile index, tear index and air permeability of the produced reconstituted tobacco paper-base are obviously improved, the whole water-absorption performance of the reconstituted tobacco paper-base is also improved, the tar yield, CO content and total particle matter content of the sheet paper-base are obviously decreased, so that the tar and harm reduction function of the reconstituted tobacco is better played, the combination property of the tobacco sheet is effectively improved, and the operation performance and effectiveness of a reconstituted tobacco production line are improved.

A composition for restoring and maintaining gastrointestinal health comprises 40-60% by weight of an immunoglobulin composition comprising concentrated immunologically active immunoglobulins and 40-60% by weight of soluble dietary fiber selected from inulin, fructo-oligosaccharides, pectin, guar gum, and mixtures thereof. The immunoglobulin and fiber-containing composition can optionally contain one or more of a beneficial human intestinal microorganism, components of a non-immune natural defense system, an iron-sequestering molecule, and gluconic acid. Preferred beneficial human intestinal microorganisms include lactobacilli and bifidobacteria. The immunologically active immunoglobulins are preferably purified from bovine milk, milk products, or whey. Methods of use are also described.

The invention relates to seawater base fracturing fluid, which is obtained by the steps of mixing 97-99 weight parts of seawater, 0.3-0.7 weight part of a thickening agent, 0.5-0.8 weight part of a surfactant, 0.05-0.2 weight part of a potential of hydrogen (pH) adjusting agent and 0.01-0.05 weight part of a gel breaker, and then performing cross-linking reaction with 0.3-0.7 weight part of a cross-linking agent. The thickening agent is a guar gum derivative formed by modifying hydroxyalkyl, carboxyl alkyl and sulfonic acid groups. The invention further relates to a preparation method of the seawater base fracturing fluid.

One embodiment of the present invention provides a method of treating guar splits comprising exposing guar splits to a treatment chemical to create treated guar splits; and then, without first washing the treated guar splits, grinding the treated guar splits; and, then drying the ground, treated guar splits. Another embodiment of the present invention provides a method of treating a portion of a subterranean formation comprising providing a treatment fluid comprising a viscosifying agent wherein the viscosifying agent comprises ground, treated guar splits made by the following method: exposing guar splits to a treatment chemical to create treated guar splits; and then, without first washing the treated guar splits, grinding the treated guar splits; and, then drying the ground, treated guar splits; placing the treatment fluid into a portion of a subterranean formation.

The invention provides coarse cereal noodles with abundant nutriments and smooth mouthfeel and a preparation method thereof. The coarse cereal noodles comprise the following components in percentage by weight: 88.8 percent of flour, 0.5 percent of mung beans, 0.5 percent of red beans, 1.5 percent of kidney beans, 2.5 percent of black beans, 0.5 percent of oats, 2.5 percent of buckwheat, 0.5 percent of corn meal, 0.5 percent of sorghum, 0.2 percent of guar gum and 2 percent of iodized salt, wherein water is added in an amount which is 35 percent based on the total weight of the components in the process of kneading dough. The preparation method comprises the following steps of: sifting raw materials; adding the water into 0.2 weight percent of guar gum and 2 weight percent of iodized salt,pouring the mixture into a dough kneading pot, and stirring; making the aged dough into dough belts through a compound machine; cutting calendered dough sheets into strips and cutting the strips off;and cutting dried noodles into noodles with the standard length meeting packaging requirements. The coarse cereal noodles keep the nutrition components of coarse cereals, and replenish multiple nutrient substances such as amino acids, vitamins, proteins, mineral substances and the like for human bodies.

The invention relates to a bamboo-wood sawdust pet clustering padding material. The bamboo-wood sawdust pet clustering padding material is prepared from, by weight, 80-90 parts of bamboo sawdust or wood sawdust, 10-20 parts of an adhesive, 3-5 parts of bamboo vinegar or wood vinegar and 50-100 parts of water, the formed particle padding material is light yellow or yellow or brown yellow, and the particle size is 1-8 mm. Aromatic wood sawdust of pine wood, Chinese fir wood and camphorwood is adopted as the wood sawdust. The particle size of the bamboo sawdust or wood sawdust is 60-80 mesh. At least one of sodium alginate, guar gum, food-grade polypropylene, starch, a lignin adhesive and a protein adhesive is adopted as the adhesive, and the adhesive is solid and needs to be ground into 100-120-mesh powder. The bamboo vinegar or wood vinegar is a scorched flavor removing type. According to the bamboo-wood sawdust pet clustering padding material, the adopted bamboo sawdust or wood sawdust are both waste obtained after natural wood processing, the adhesive is in a food grade, the padding material can serve as organic fertilizer to be completely and naturally biodegraded after being used, and therefore the padding material can be directly flushed into a sewer without blocking the sewer; the padding material is green and environmentally friendly.

The invention provides an aqueous film-forming foam extinguishing agent special for a fire extinguishing bullet and a throwing type fire extinguisher. The aqueous film-forming foam extinguishing agent has the advantages of being small in additive amount, rapid in fire extinguishing, good in recrudescence resisting effect, environmentally friendly, efficient and the like. The aqueous film-forming foam extinguishing agent comprises, by weight, 8 percent to 12 percent of main foaming agents, 8 percent to 20 percent of auxiliary foaming agents, two percent to 10 percent of antifreeze agents, 12 percent to 22 percent of cosolvents, 0.1 percent to one percent of stabilizers, 8 percent to 20 percent of fire retardants, two percent to five percent of burning-resistance agents and the balance water. The main foaming agents are selected from F1157N, F1203 and F1460, the auxiliary foaming agents are selected from lauryl sodium sulfate, ammonium lauryl sulfate, alkyl glycoside, dodecyl dimethyl betaine and cocamidopropyl betaine. The antifreeze agents are selected from ethylene glycol, glycerol and the like. The cosolvents are selected from dodecanol, n-butyl alcohol and diethylene glycol diethyl ether. The stabilizing agents are selected from xanthan gum, Arabic gum, guar gum and sodium alginate tech grade. The fire retardants are selected from ammonium polyphosphate and ammonium dihydrogen phosphate.

The invention discloses quick-frozen fish tofu and a processing method thereof. The quick-frozen fish tofu comprises a meat material part and a soybean part; the meat material part comprises the following components in part by weight: 600-800 parts of minced fish meat, 300-500 parts of chicken breast meat, 200-500 parts of pork fat, 50-150 parts of cassawa starch, 100-200 parts of maize meal, 100-300 parts of monoacetate starch, 200-300 parts of water, 100-150 parts of egg white, 40-60 parts of edible salt, 40-60 parts of white granulated sugar, 10-30 parts of glucose, 10-30 parts of gourmet powder, 10-30 parts of cooking wine, 1-2 parts of freshener, 1-2 parts of fish essence, 4-5 parts of moisture retention agent, 3-4 parts of xylitol, 0.1-0.3 part of ethyl maltol, 1-2 parts of sorbitol, and 1-3 parts of guar gum; and the soybean part comprises the following components in part by weight: 200-300 parts of isolated soy protein, 1000-1500 parts of ice water, 4-6 parts of transglutaminase, 1-2 parts of Beta-cyclodextrine, and 2-4 parts of gourmet powder. The quick-frozen fish tofu has the advantages of mellow outline, golden color, pure flavor, dense scent, elasticity and crisp, and is oily but not greasy.

The invention relates to a panada composition used for pre-fried flour-coated meat ware and the pre-fried flour-coated meat ware made of the panada composition, which comprises flour, soybean protein, soybean lecithin, maltodextrin, and guar gum. The pre-fried flour-coated meat ware made of the panada composition and the preparation method in the invention can still retain great crispness after refrigeration and freezing and then reheating by microwave; therefore, the processing of the pre-fried flour-coated meat ware is simplified and facilitated, is conducive to expanding the market occupation, and generate tremendous economic gains.

The invention relates to a method for keeping raw wet noodle fresh, which includes the steps that: (1) before dough making, ultraviolet lamp is switched on to irradiate the dough for 30min to 1.5h; (2)during the dough making, purified water or sterile water with an amount controlled between 25 to 32 percent is added to the dough and at least one of the three antistaling agents, salt, sodium dehydroacetate and calcium propionate in proportions respectively of 2 to 7 percent, 0.02 to 0.05 percent and 0.1 to 0.3 percent, is added to the water; additionally, 0.1 to 0.3 percent of phosphate, 0.1 to 0.3 percent of sucrose ester, 0 to 0.3 percent of guar gum and 0 to 0.3 percent of edible alkali as well as 5 to 10 percent of wheat gluten powder are added; (3) sterilization treatment is applied to cooking equipment, strip press and the like and noodle strip after pressing is thermally insulated and cooked; (4) asepsis treatment is applied to wet noodle strip and the moisture of the product is controlled between 18 to 28 percent; (5) sterilization is applied to the product before packaging. The method of the invention does not affect the flavor and color of products and the raw wet noodle is characterized by bright appearance, cream white color and strong tenacity and has a shelf life of two months at normal temperature and as long as six months at the temperature below 10 DEG C (cold storage).

The present invention discloses a porous tobacco material for heating non-combustion type cigarettes and a preparation method of the porous tobacco material. The preparation method comprises the following steps of: firstly adding tobacco powder, guar gum and fire retardant into a mixer, atomizing and spraying dry distillated flavor to the stirred and lifted materials, continuing to stir the materials to obtain a primarily-mixed material of the tobacco material after spraying is completed, then sending the primarily-mixed material into a single screw extruder for continuous mixing, simultaneously injecting CO2 for foaming extrusion molding, cutting the extrudate into shreds after the extrudate is dried, and obtaining the tobacco material for the heating non-combustion type cigarettes. The tobacco material is uniformly heated under the heating non-combustion state due to porosity of the tobacco material, smoke release is easier, and smoke amount is more sufficient; sensory quality of the smoke is largely improved through adding the dry distillated flavor; and the tobacco material has better flame-retardant performance due to the fact that the fire retardant is cooperatively used.

The invention discloses a rice ball modifier comprising the following raw materials in proportions by weight: 1-3 parts of sodium polyacrylate, 2-5 parts of sodium carboxy methyl cellulose, 3-7 parts of xanthan gum, 80-87 parts of guar gum and 7-10 parts of glycerin monostearate. Through the rice ball modifier provided by the invention, the problem that the strength of water-milled glutinous riceflour which is used for making wrappers of the rice balls is insufficient can be solved.

The invention discloses a thickening agent for printing, which comprises the following components in parts by weight: 10-15 parts of etherified guar gum, 60-70 parts of sodium alginate, 30-50 parts of sodium carboxymethylcellulose, 20-30 parts of carboxymethyl starch, 12-20 parts of polyacrylic acid thickening agent blending stock, 10-20 parts of bentonites and 200-400 parts of water. The preparation method of the thickening agent comprises the following steps of: adding sodium alginate and sodium carboxymethylcellulose powder to water, and mechanically stirring till a solution is transparent and clear without a block; then adding the etherified guar gum, the carboxymethyl starch, the polyacrylic acid thickening agent blending stock and the bentonite, uniformly stirring, and standing to bulk the mixed solution so as to obtain the printing thickening agent. In the preparation process, with the bulking of the paste material, the sodium carboxymethylcellulose forms three-dimensional net structure among macromolecules of paste material or at the joints of molecular chain segments because of intermolecular attraction; moreover, besides a macromolecular chain hydration layer, a large amount of water is wrapped to form a gel state, so as to generate very high structural viscocity; therefore, a printing fabric has a clear outline.