Galactomannan

A segment of galactomannan showing mannose backbone (below) with a branching galactose unit (top)

Galactomannans are polysaccharides consisting of a mannose backbone with galactose side groups, more specifically, a (1-4)-linked beta-D-mannopyranose backbone with branchpoints from their 6-positions linked to alpha-D-galactose, (i.e. 1-6-linked alpha-D-galactopyranose).

In order of increasing number of mannose-to-galactose ratio:[1]

Galactomannans are often used in food products to increase the viscosity of the water phase.

Guar gum has been used to add viscosity to artificial tears, but is not as stable as carboxymethylcellulose.[2]

  1. ^ Peter A. Williams; Glyn O. Phillips (2004). Gums and Stabilisers for the Food Industry 12. Royal Society of Chemistry. p. 311. ISBN 978-0-85404-891-5.
  2. ^ Simmons, P.A. (May 2004). "Modeling of Ocular Viscosity for Mid–viscosity Artificial Tear Preparations". Investigative Ophthalmology & Visual Science. 45 (13): 3893.