Sorption of Water Vapor, Hydration, and Viscosity of Carboxymethylhydroxypropyl Guar, Diutan, and Xanthan Gums, and Their Molecular Association with and without Salts (NaCl, CaCl2, HCOOK, CH3COONa, (NH4)2SO4 and MgSO4) in Aqueous Solution

Gums are routinely used in food industry, pharmacy and oil recovery process. In these uses, the hydrocolloids very often encounter interactions with salts at moderate to high temperature. Since they are normally employed in the form of solution and gel, their viscous or fluidity properties need detailed investigation. In the present work, properties such as water vapor adsorption of finely powdered carboxymethylhydroxypropyl derivatized guar (CMHPG) is well as xanthan (Xn) and diutan (Dn) gums, their hydration in solution, their viscosity behaviors, and salt effects on fluidity have been studied. The concentration domains for the existence of free and associated molecules in the studied solutions have been assessed from the viscosity results. The gums have been found to bind a fair amount of water from the vapor phase with them. In solution, they can interact and arrest a large amount of water in their folded configuration. Intrinsic viscosities of the gums in aqueous medium declined in the presence of salts. The activation energies for their viscous now were moderate and comparable, and were dependent on their concentrations. From the power law relation and viscosity master curve behavior mostly two critical association states of the macromolecular dispersions were envisaged.