GUAR GUM OR GUARAN POWDER
Listing
description
Guar gum, also called guaran, is a galactomannan. It is primarily the ground endosperm of guar beans. The guar seeds are dehusked, milled and
screened to obtain the guar gum.[1] It is
typically produced as a free-flowing, off-white powder.
Detailed
description
Industrial applications
·
Pharmaceutical industry
– as binder or as disintegrator in tablets; main ingredient in some
bulk-forming laxatives
·
Cosmetics and toiletries industries – thickener in toothpastes, conditioner in shampoos (usually in a
chemically modified version)
·
Hydraulic fracturing Shale oil and gas extraction industries consumes about 90%
of guar gum produced from India and Pakistan.[10]
Fracturing fluids normally consist of many additives
that serve two main purposes, firstly to enhance fracture creation and proppant
carrying capability and secondly to minimize formation damage. Viscosifiers,
such as polymers and crosslinking agents, temperature stabilizers, pH control
agents, and fluid loss control materials are among the additives that assist
fracture creation. Formation damage is minimized by incorporating breakers,
biocides, and surfactants. More appropriate gelling agents are linear
polysaccharides, such as guar gum, cellulose, and their derivatives.
Guar Gum and Guar Derivatives in Fracturing
Guar gums are preferred as thickeners for Enhanced
Oil Recovery (EOR), guar gum and its derivatives account for most of the gelled
fracturing fluids. Guar is more water-soluble than other gums, and it is also a
better emulsifier, because it has more galactose branch points. Guar gum shows
high low-shear viscosity, but it is strongly shear-thinning. Being non-ionic,
it is not affected by ionic strength or pH but will degrade at low pH at
moderate temperature (pH 3 at 50 °C). Guar's derivatives demonstrate
stability in high temperature and pH environments. Guar use allows for
achieving exceptionally high viscosities, which improves the ability of the
fracturing liquid to transport proppant. Guar hydrates fairly rapidly in cold
water to give highly viscous pseudoplastic solutions of, generally, greater
low-shear viscosity than other hydrocolloids. The colloidal solids present in
guar make fluids more efficient by creating less filter cake. Proppant pack
conductivity is maintained by utilizing a fluid that has excellent fluid loss
control, such as the colloidal solids present in guar gum.
Guar has up to eight times the thickening power of
starch. Derivatization of guar gum leads to subtle changes in properties, such
as, decreased hydrogen bonding, increased solubility in water-alcohol mixture,
and improved electrolyte compatibility. These changes in properties result in
increased use in different fields, like textile printing, explosives, and
oil-water fracturing applications.
Crosslinking Guar
Guar molecules have a tendency to aggregate during
the hydraulic fracturing process, mainly due to intermolecular hydrogen
bonding. These aggregates are detrimental to oil recovery because they clog the
fractures, restricting the flow of oil. Cross-linking guar polymer chains
prevents aggregation by forming metal – hydroxyl complexes. The first
crosslinked guar gels were developed in the late ‘60’s. Several metal additives
have been used for crosslinking, among them are chromium, aluminum, antimony,
zirconium, and the more commonly used, boron. Boron, in the form of B(OH)4,
reacts with the hydroxyl groups on the polymer in a two step process to link
two polymer strands together to form bis-diol complexes .
1:1 1,2 diol complex and a 1:1 1,3 diol complex,
place the negatively charged borate ion onto the polymer chain as a pendant
group. Boric acid itself does not apparently complex to the polymer so that all
bound boron is negatively charged. The primary form of crosslinking may be due
to ionic association between the anionic borate complex and adsorbed cations on
the second polymer chain . The development of cross-linked gels was a major
advance in fracturing fluid technology. Viscosity is enhanced by tying together
the low molecular weight strands, effectively yielding higher molecular weight
strands and a rigid structure. Cross-linking agents are added to linear
polysaccharide slurries to provide higher proppant transport performance,
relative to linear gels .
Lower concentrations of guar gelling agents are
needed when linear guar chains are cross-linked. It has been determined that
reduced guar concentrations provide better and more complete breaks in a
fracture. The breakdown of cross-linked guar gel after the fracturing process
restores formation permeability and allows increased production flow of
petroleum products .
·
Medical institutions,
especially nursing homes - used to thicken liquids and foods for patients
with dysphagia
·
Nanoparticles industry
- to produce silver or gold nanoparticles, or develop innovative medicine
delivery mechanisms for drugs in pharmaceutical industry.
Food applications
The largest market for guar gum is in the food industry. In the US,
differing percentages are set for its allowable concentration in various food
applications.[12][13] In Europe,
guar gum has EU food additive code E412. Xanthan gum and guar gum are the most
frequently used gums in gluten-free recipes and gluten-free products.
Applications include:
·
In baked goods, it increases dough yield, gives greater resiliency, and improves texture and
shelf life; in pastry fillings, it prevents "weeping" (syneresis)
of the water in the filling, keeping the pastry crust crisp. It is primarily
used in hypoallergenic recipes that use different types of whole-grain flours.
Because the consistency of these flours allows the escape of gas released by
leavening, guar gum is needed to improve the thickness of these flours,
allowing them to rise as a normal flour would.[14]
·
In dairy products, it thickens milk, yogurt, kefir, and liquid cheese products, and
helps maintain homogeneity and texture of ice creams and sherbets. It is used for similar
purposes in plant milks.
·
In condiments, it improves the
stability and appearance of salad dressings, barbecue sauces, relishes, ketchups and others.
·
In canned soup, it is
used as a thickener and stabilizer.
·
It is also used in dry
soups, instant oatmeal, sweet desserts, canned fish in sauce, frozen food
items, and animal feed.
·
The FDA has banned guar
gum as a weight loss pill due to reports of the substance swelling and
obstructing the intestines and esophagus.
Packaging details
We
usually bag ores in 50kg,100kg,150kg and 200kgs depending on specifications.
Now for a 50kg bagged ore it will contain 480 bags for a 20ft container,610
bags for a 40ft container, 642 and 674
bags for a 48ft and 53ft containers respectively. For a 100kg bagged ore
we have 240 bags for a 20ft container,
305 bags for a 40ft container,329 bags for
48ft and 344 bags for a 53ft
container. However, the best method to transport ores such as iron is through
ship loads such as in 25000 ,50000, tones and so on, because through this way
the transporting is less cumbersome and one can transport more materials at a
given time.
PRICE
$45.49/KG
OR $20.68/IB
For more information:
mobile: +2348039721941
contact person: emeaba uche
e-mail: emeabau@yahoo.com
website: www.franchiseminerals.com
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