Editing Guar gum (section)

===Solubility and viscosity===
Guar gum is more soluble than [[locust bean gum]] due to its extra [[galactose]] branch points. Unlike locust bean gum, it is not self-gelling.<ref name="Chaplin-2012">Martin Chaplin "Water Structure and Behavior: Guar Gum". April 2012. London South Bank University</ref> Either [[borax]] or [[calcium]] can [[cross-link]] guar gum, causing it to [[gel]]. In water, it is [[nonionic]] and [[hydrocolloid]]al. It is not affected by ionic strength or [[pH]], but will degrade at extreme pH and temperature (e.g., pH 3 at 50&nbsp;°C).<ref name="Chaplin-2012" /> It remains stable in solution over pH range 5–7. Strong [[acid]]s cause [[hydrolysis]], and loss of viscosity and alkalis 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 particle 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°C, the final viscosity is slightly reduced. Finer guar powders swell more rapidly than larger particle size coarse powdered gum.{{citation needed|date=February 2021}}<ref>https://apeda.gov.in/apedawebsite/six_head_product/Guargum_final_Profile.pdf {{Bare URL PDF|date=March 2022}}</ref>

Guar gum shows a clear low shear plateau on the flow curve and is strongly shear-thinning. The rheology of guar gum is typical for a random coil polymer. It does not show the very high low{{clarification needed|date=May 2023}} shear plateau viscosities seen with more rigid polymer chains such as xanthan gum. It is very [[thixotropic]] above 1% concentration, but below 0.3%, the thixotropy is slight. Guar gum shows viscosity synergy with [[xanthan gum]].{{clarification needed|reason=the practical upshot of which is what exactly?|date=May 2023}} Guar gum and [[micellar casein]] mixtures can be slightly thixotropic if a biphase system forms.<ref name="Chaplin-2012" /><ref>Lynn A. Kuntz. "Special Effects With Gums". December 1999. Food Product Design</ref>