CAS 9000-30-0 Guar - Materials / Alfa Chemistry

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Polysaccharide

Guar

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Catalog Number

ACM9000300-1

Product Name

Guar

CAS

9000-30-0

Category

Polysaccharide

Description

Guar gum is an off-white to yellowish-white powder. Five to eight times the thickening power of starch. Water solutions are tasteless, odorless, and nontoxic and have a pale translucent gray color with neutral pH. Water solutions converted to gel by small amounts of borax. (NTP, 1992);DryPowder; OtherSolid;A white to yellowish-white, nearly odourless powder

IUPAC Name

disodium;[[[5-(6-aminopurin-9-yl)-3-hydroxyoxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-oxidophosphoryl] hydrogen phosphate

Molecular Weight

535.15g/mol

Molecular Formula

C10H14N5Na2O12P3

Canonical SMILES

C1C(C(OC1N2C=NC3=C(N=CN=C32)N)COP(=O)(O)OP(=O)([O-])OP(=O)(O)[O-])O.[Na+].[Na+]

InChI

InChI=1S/C10H16N5O12P3.2Na/c11-9-8-10(13-3-12-9)15(4-14-8)7-1-5(16)6(25-7)2-24-29(20,21)27-30(22,23)26-28(17,18)19;;/h3-7,16H,1-2H2,(H,20,21)(H,22,23)(H2,11,12,13)(H2,17,18,19);;/q;2*+1/p-2

InChI Key

JEKDCIBJADJZSK-UHFFFAOYSA-L

Solubility

less than 1 mg/mL at 66° F (NTP, 1992);Soluble in cold water;Dispercible in hot or cold water, forming a colloidal solution. Slightly soluble in water;Not soluble in organic solvents;Practically insoluble in oils, greases, hydrocarbons, ketones, and esters

Color/Form

Yellowish-white free-flowing powder;White to yellowish-white free-flowing powder

Complexity

758

Covalently-Bonded Unit Count

EC Number

232-536-0;232-536-8

Exact Mass

534.96472g/mol

Formal Charge

Heavy Atom Count

MeSH Entry Terms

Cal-Ban 3000;Glucotard;GU-052;guar flour;guar gum;guaran;gum guar;slocose;supercol;Supercol GF;supercol NG 1;supercol U

Monoisotopic Mass

534.96472g/mol

Odor

Nearly odorless;Odorless

Other Experimental

Aqueous dispersions are neutral;Reduces friction drag of water on metals;Water solutions are tasteless, odorless, of a pale, translucent gray color, and neutral; has five to eight times the thickening power of starch; water solutions may be converted to a gel by small amt of borax; stable to heat;Guar gum flour consists of linear chains of (1-to-4)-beta-D-mannopyranosyl units with alpha-D-galactopyranosyl units attached by (1-to-6) linkages. Ratio of D-galactose to D-Mannose is 1:2.;THE MANNOSE-GALACTOSE RATIO IS ABOUT 2:1 AND MOLECULAR WT APPROX 220,000-250,000; MAX VISCOSITY IS REACHED IN APPROX 2 HR IN COLD WATER; THE RATE OF HYDRATION AND VISCOSITY ARE INCREASED @ HIGHER TEMPERATURES; SOLUTIONS ARE SLIGHTLY CLOUDY DUE TO PRESENCE OF A SMALL AMT OF INSOL FIBER AND CELLULOSE; SOLUTIONS ARE THIXOTROPIC AND VISCOSITY IS RELATIVELY UNAFFECTED BY THE PRESENCE OF ELECTROLYTES; COMPATIBLE WITH STARCH, GELATIN AND OTHER WATER SOL GUMS; GUAR IS COMPOSED OF A STRAIGHT CHAIN OF D-MANNOSE WITH A D-GALACTOSE SIDE CHAIN AT APPROX EVERY MANNOSE UNIT.;The water-soluble portion of guar gum flour (85%) is called guaran and consists of 35% galactose and 63% mannose, probably combined in a polysaccharide, and 5-7% protein.;Guar gum solutions have buffering capacity and are very stable in the pH 4.0-10.5 range.

Rotatable Bond Count

Stability

Stable to heat.

Viscosity

A 1% SOLN MAY REACH A VISCOSITY OF 2700 CPS.

MSDS

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COA

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Spec Sheet

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