Author Archives: Ajit Patel

About Ajit Patel

This article has been posted by Ajit Patel.
Issues That Have Hindered the Full Utilization of Cassia Gum Powder in Industry
Posted on by

The cassia gum is well suited for usage in the manufacture of gels mostly in combination with other colloids and it is generally accepted for usage in the food industry. Further functional effects include thickening, emulsification, foam stabilization, moisture retention and texture improvement.

Utilization of Cassia Gum Powder

Toxicity
Through a wide range of toxicological studies, it has been demonstrated that the product is not toxic to animals. These studies include sub chronic, reproductive, teratogenic and genetic toxicity studies.

Presence of Anthraquinones
The presence of anthraquinones has also been a subject of discussion and a limitation to the utilization of the cassia gum powder in certain food and feed formulations. Some theories have stated that certain anthraquinones have been found to be present in animal products. These are bound to the sugars in form of glycosides, with the glycon occurring in the reduced form such as the diathrones or the oxanthrone.  Despite this, only one type of anthraquinone has been detected in the cassia gum powder. Several risk assessments done on the level of carcinogenicity have however concluded that the level of risk is very low compared various other natural ingredients.

According to some research, there has been a level of muscle toxicity associated with the components of cassia obtusifolia, although the cassia Occidentalis appears to be more toxic when present in the mixture. Active steps must therefore be taken to ensure that the cassia gum does not contain harmful levels of muscle toxins resulting from the presence of harmful levels Cassia Obtusifolia among the seeds.

Macroeconomic Indicators
There are certain indicators that directly influence the global cassia gum usage. These are related to growth in markets such as the dairy ingredients usage, confectionaries market, pet food market and usage in the manufacturing industry.

Supply Challenges
With the production of cassia gum being largely done under natural and rain fed conditions, the production capacity is limited to presence of favorable weather conditions and when these are not met, then the availability of the product is limited.

 Research and Development
With the cassia gum exhibiting similar characteristics to other hydrocolloids, it would have been expected for the powder to compete at the same level with others such as the guar gum. However, this has not been the case. There has been limited research and marketing information to create a sufficient demand pull for the cassia powder. Heavy industrial consumers for the hydrocolloids such as in the shale exploration still opt for other types of hydrocolloids.

Standard Processing Method
In the major producers such as China and India, there has been a pronounced absence of rules and regulations that address the productions and processing phases. This has an effect on the final quality of product reaching the market. This has had an impact in the marketability and usage of cassia gum.

With regulations and approvals in various countries around the world and innovations in the cassia gum formulations, there is likely to be more awareness in the potential of the cassia gum powder for industrial usage.

Currently, companies are increasingly utilizing the cassia gum powder in new products mainly in pet food, baby food and production of confectionaries.

Economic and Environmental Sustainability Analysis of Guar Farming In Various Regions
Posted on by

The Guar ( cyamopsis tetragonoloba ) is mainly a spring to summer crop that exhibits high drought tolerance and grown in various regions around the world. The seeds contains galactomanans which have broad applications in various industries.
Some of these applications include softening and thickening properties, flocculation, stabilisation and many other industrial applications.

Environmental Sustainability of Guar Farming

Sustainability
Sustainable crop production is raising crops in ecologically and ethically responsible processes. This mainly includes adhering to the processes of good agricultural practices that will not harm the environment and the crops themselves promote and enhance the creation of a good environment.

Advantages of Annual and Perennial Crops in Environmental Sustainability
The total world production of the guar is mainly from Indian subcontinent which accounts for over 80% to global supply.  Since the development of agriculture, more than one quarter of the earth surface has been converted to agricultural production. The production of crop such as the
guar gum has helped deal with many issues of environmental conservation and food security in a world where resources are rapidly shrinking.

This crop tends to have longer growing seasons and deeper rooting depths where they intercept, retain and utilize more precipitation. Due to the growth habit, they have longer photosynthetic season and longer green leaf duration which enhances the processes of air purification. The presence of a greater root mass reduces the risks of soil erosion and soil carbon losses compared to other crops.

 The growing of this crop provides multiple ecosystem services for sustainable production. Some of these activities include prevention of water pollution and nutrients conservation, storage of more carbon below and development of better pest tolerance.

The fact that the guar gum is drought tolerant makes it among the best crops for environmental conservation and also for conversion of unproductive areas such as the arid and semi arid areas to more productive and environmentally useful areas.

Research
Research on the cost effectiveness and environmental impact of the guar production process compared to other crops has been found to be very low. The guar crop production process has been seen to be less than 3000 kg of CO2 eq emissions and thus a low emissions crop.

Continued industrial usage of the guar gum leads to a direct increase in the demand of the product. There have been fears that this increased demand could lead to deforestation as more land gets cleared for growing of the guar. In this case, environmentalists have given caution against this trend as replacing trees with shrubs may lead to an increase in ground level ozone (O3 ) which is a polluting gas. Despite this, the crop has been used to successfully convert previously arid areas into more productive uses. The guar gum has therefore been seen to have more positive environmental impact than other similar plants.

 

The Tamarind Biology and Increasing Usage in Manufacturing Industries
Posted on by

The Tamarindus Indica is a leguminous plant of the family called fabaceae. The plant was indigenous in the African continent, but later spread to other continents mainly to the Indian sub continent where is has grown for a long time.

Currently, India is the largest producer and exporter of the tamarind kernel products. It exports processed tamarind pulp to the European, Arabic and most recently to the American continent.

Industrial Application of Tamarind

Biology
The plant is a perennial shrub that can grow up to a height of 18 meters, with the crown taking an irregular vase shape and has very dense foliage. It grows well in full sun. The flowers are inconspicuous, having red and yellow color with an elongated shape. The fruit is a fleshy and juicy pulp and maturity is noted by a brown and reddish color. The fruit is noted to have a sweet to sour taste that is high in tartaric acid, sugars, vitamins and calcium.

Chemical Constituent
The tamarind seed kernel is the source of important chemicals used in various industrial applications. The seeds are a rich source of proteins, with fats and oils comprising of up to 16 % of the total composition. The crude fiber percentage is low in the seed being approximately 20%, and tannins at level of 20%. Majority of the remaining component is carbohydrate going up to 57 %.

Industrial Applications

Gelling Properties
The seed kernels of the tamarind comprise of 48% of the gel forming polysaccharide, which can be referred as the jellose. It has the ability to form the gel in a wide range of PH, in the presence of sugars and alcohols and also in a range of temperatures. This is one of the major industrial uses of the tamarind kernel. Since the seed can be obtained in abundance, it is comparatively cheaper than other gelling agents in industry.

Food Additive
The usage of the tamarind as a food additive is mainly from its gelling properties. It is therefore used as a thickener, stabilizer in Ice creams, mayonnaise and cheese products. It is also used as an important element in rheological control in aqueous solutions.

Natural Excipient
An excipient is an inert substance used as diluents and carrier for drug delivery to the body. It also serves to protect the chemical ingredients from deterioration and disintegration. The Tamarind seed polysaccharide called the glycosaminoglycan and galactoxyloglucan, show good characteristics of natural excipient. They are stable suspending agents and can also be used as effective binders in tablet formulations.

Gluten Intolerant Persons
For people whose bodies cannot digest gluten, their diets must be free of any form of gluten mainly wheat based products. The gluten which acts as a dough binding agent can be replaced with the tamarind gum to produce the same effect. It is also high in lycine, and good for people with lycine deficiency.

Scientific Analysis of the Fenugreek Composition and Other Industrial Uses
Posted on by

The fenugreek also referred as the Trigonella Foenum – grecum L, has been marked as one of the most promising plant in terms of nutritional and medicinal value from the ancient times. The plant is an annual herb indigenous to the eastern shores of the Mediterranean regions and countries like the Saudi Arabia, Egypt, India and morocco.

The fenugreek gum powder has bioactive compounds such as the galactomanans, diosgenin, stolone and many more. The fenugreek seed, like other galactomanans, is comprised of the mannose backbone linking to the single galactose side chains. There is a high ratio of galactose to mannose makes it easily dissolve in water to create a highly viscous solution at low concentrations. Some important chemical constituents include;

Steroid Saponins
The plant seeds contain steroids, sapogenins and diosgenin being major constituents. These sapogenins are glycone portion of plant steroid. These constituents occur as complex glycosides and not free molecules.

Poly Phenol
Recent research shows that the fenugreek seeds has up to five different types of flavonoids, which the vitexin , tricin, naringenin, quercetin and tricin. The seed has also been found to have strong antioxidants such as the quercentin, which has anti-inflammatory, anti-oxidant, anti-tumor, anti-ulcer, and many other medicinal properties.

Alkaloids
The gum contains trigonelline, and alkaloid which is a derivative of the nicotinic acid. This chemical has hypoglycemic and ant pellagra effect important in the management of diabetes and diseases affecting the central nervous system.

Nutraceutical Properties
The fenugreek also when consumed has an effect of refining the blood as a diaphoretic. It is able to pass on sweat and thus help to detoxify the body. As a lactation aid, the fenugreek has been found to be able to stimulate sweat production as it contains hormones which enhance milk production in the lactating mothers. This happens in duration of 24 – 72 hours after ingestion of the herb.

As an anti cancer aid it has been found that the diosgenin acts to reduce the growth of anti cancerous cells in the body.

Nutritional Composition
From a compositional research analysis, the fenugreek seeds have been seen to be high in carbohydrates but low in protein contents. A dried sample of the seed has been seen to contain a moisture content of approximately 10.9% while that of crude fat is about 6.3%. The seeds have been observed to contain vitamin B1, B2, B6B12, folic acid and vitamin c. The total amount of carbohydrates has been seen to be approximately 77.04 %. It has also been found to have an ash content of up to 2.99 %. The presence of stalone in the gum causes it to have flavor, which is important in some of the recipes.

Other Applications

In addition to the medicinal and nutritional applications, the fenugreek forms very stable colloids and for a long period of time. This hydration property makes the fenugreek an equal alternative to hydrocolloids. Since the product is widely grown in India and around the world, it can be used in place of other seed gums.

Advances in Food Biochemistry Put Cassia Gum in the Front Line
Posted on by

The cassia gum is purified flour from the seed endosperm of cassia tora and the cassia obtusifolia, which are plants of the leguminosae family. 75% of the powder chemically contains high molecular weight polysaccharides with mannopyrannose units linked with galactopyrannose units. These make it exhibit excellent properties of a hydrocolloid.

Application of Cassia gum

The manufacturing process is a series of steps involving the cleaning of the source material, removal of impurities, milling and further refining with isopropanol to have a final purified product.

Characterization of the Cassia Gum
The final refined cassia gum is significantly different from the other galactomanans in that it has fewer galactose molecules next to the long mannose chain. This creates a significant effect on the synergy of the food grade cassia gum with other anionic food gums such as carrageenan or Xanthan gums.

Scientific research has shown that a high number of galactose side chains hinder proper synergistic gelling effects with anionic polymers. To counter this effect, a smaller amount of hydrocolloid blend with cassia gum is required for a similar effect to be achieved in the food product as with carrageenan alone or blends of carrageenan and other hydrocolloids.

Reaction of the Cassia Gum in Foods

In regards to the chemical structure of the gum, it is stable during food processing and storage. The product only degrades into sugars, but this happens rarely. Scientific research on degradation of the cassia gum in food products shows that it is stable without chemical modifications for over 20 months. When the gum is used at the recommended levels in food, it has been seen to have no interaction with nutrients. There is no other seen by products of the degradation process of the gum apart from sugar formation.

Usage Levels of Cassia Gum in Foods

In cheeses, such as curd, whey, cream, processed spread, dip and other miscellaneous cheeses, it is used at a maximum level of 3 mg/kg as an emulsifier, stabilizer, thickening agent and water retention agent in these formulations.

In the frozen dairy desserts and mixes, the gum powder is used at a level of 2.5 mg/kg as an emulsifier and stabilizer to control over run. These products include ice creams, ice milks and sherbets.

In the meat products and meat formulations and dishes, it is used at a level of 3.5 mg/kg as a stabilizer, emulsifier and water retaining agent. These include multi coarse meat meals, sandwich ingredients and commercially processed meat ingredients.

In poultry products it is also used at a level of 3.5mg/kg as a stabilizer and water retaining agent. These include all poultry containing dishes frozen products and sandwiches.

Bottom Line

Continued research on the cassia gum powder uses and applications has led to the conclusion that the gum can be equally used as replacement to other hydrocolloids and in some cases it is more effective. Research has also proven that the gum is effective when combined with other hydrocolloids such as the carrageenan and the xanthan gum. In addition to human food additives, it can also be used in the manufacturing of pet foods.

Natural vs. Synthetic Hydrocolloids and Industry Preferences
Posted on by

Hydrocolloids are water soluble and dispersible polysaccharides that are also referred to as food gums. The products also produce viscous dispersions called gels. In usage they basically bind/ hold water, improve texture of products, stabilize emulsions and form films as well as product coatings.

Natural Hydrocolloids
They are derived from plants and animals and they include;

Galactomanans
They have a mannose backbone linked to galactose side groups. The ratio of the galactose to mannose varies from 0.3 in carob to 0.6 in guaran to 0.9 in the fenugreek gum powder.

The guar gum powder is mainly produced in India and Pakistan and extracted from the seed endosperm. It hydrates rapidly in water to give a viscous solution that has a neutral PH. It is widely used in many industries due to these properties.

Locust Bean Gum
The plants also grow widely in the Middle East and the Mediterranean regions. It is also a galactomanans with the ratio of mannose to galactose being at 4:1. The side chains in this case are never uniformly distributed with some sections of the formula being referred to as hairy while others are bare of the side chains.  It is also widely used in the food processing such as ice creams, cheese products, meat products and chocolate products.

Locust Bean Gum

Gum Arabic
Harvested from trees and mostly occurring in the semiarid areas of Africa. It is also widely used in food industries such as candies, baked goods to reduce moisture absorption, frozen desserts and also flavor fixation.

Non-Plant Natural Hydrocolloids
Other in the same group includes the fenugreek gum and carrageenan gum.

Kappa carrageenan

Alginate; sourced from the brown algae and has applications in the food industry such as salad dressings, meringues and bakery icings. They are considered more expensive than the plant based hydrocolloids.

Synthetic Hydrocolloids
These are basically derived from chemical combinations to give a product with similar structure to the natural polysaccharides.

Semi synthetic hydrocolloids are more preferred compared to the purely synthetic gums. They include the starch derivatives such as the hetastarch, starch acetate and starch phosphates. Cellulose derivatives include; carbxy-methyl cellulose, hydroxypropyl methylcellulose (HPMC), methylcellulose (MC), and microcrystalline cellulose.

Research has shown that the synthetic hydrocolloids are far less inefficient and have certain inherent disadvantages such as;

  • High cost
  • Toxicity to body and other animal life
  • Environmental pollution during the manufacturing process
  • Non renewable sources
  • Some have acute and chronic adverse effects on the skin
  • Poor biocompatibility compared to the natural gums

Advantages of Natural Gums
The natural gums are the most preferred in all the industries due to various reasons.

  • Bio degradable; they are renewable sources which are easily bio degradable.
  • Bio compatible and non-toxic
  • Low cost and easily available in nature, they are also easier to extract.
  • They have more public acceptance due to their numerous health benefits and they are also extracted from edible sources.
  • In pharmaceutical applications, there is less chance of side effects to patients compared to synthetic

With all these advantages, the natural hydrocolloids are gradually replacing synthetic gums in industrial applications.

Important and Essential Spices that Have Dominated the Indo Western Dishes
Posted on by

In the indo western cuisines, the fenugreek is one of those ingredients that distinguish between cooking and excellent cooking. In many instances, dishes with fenugreek act as a marker of what people will think when they think of that dish.

The aroma of fenugreek alone has made many people sampling the Indo western dishes to arrive to conclusion that this part of the world has some of the best traditional dishes. The fenugreek used as a spice in food adds to a complex sweetness and a bit of subtle bitterness to sauces that have an amazing taste.

fenugreek gum powder and fenugreek seeds

Action of Aromatics in Food
The use of aromatics in food has been practiced from long ago. Some of the basic aroma plants include the onions and garlic. They are herbs, spices and vegetables that are prepared in an oil base to enhance food flavor. The immersion in oil helps in releasing their inherent aroma and creating the foundational taste and smell to the food.

Fenugreek Combined with Aromatics
The fenugreek is a native crop to Asia and the Mediterranean regions and the seeds and leaves are edible.  When the powder is combined with aromatic compounds and spices, the maple syrup flavor is transformed to resemble the dark caramel, to make the cuisine feel complete. In the catering industry, there is no replacement for the product.

Special Culinary Application of the Fenugreek
In specialized catering, this product can be used both as an herb and spice. The plant leaves can be obtained as frozen, fresh or dried. These are then added as leafy greens in the sauces and curries such as with potatoes. The dried leaves are most preferred as they are able to retain most of the flavor.

The fenugreek seeds are the most preferred of these products. They are usually cooked for a longer period of time and therefore able to infuse well with other aromas and flavors. Most experts therefore prefer starting with the seeds and finishing with the leaves to refresh the spice and enhance the intended flavor.

The bitterness of the seeds is reduced by pan roasting then added to pickle brines and homemade curry powders. The fenugreek gum powder has also been seen to work best with strong flavors such as the coriander, cumin and paprika to create a great sauce. It is worth noting that caution is needed because too much of it may make the food overly bitter.

Nutritional Benefits
In addition to the culinary benefits, there are added benefits from the fenugreek gum powder. The powder is among the naturally occurring polysaccharides sought for usage as release modifiers in drug delivery methods due to their safety, non-toxicity and benefits to the body. The gum power has also been noted to have a positive effect of lowering blood glucose levels.

Bottom Line
The fenugreek gum powder is a popular spice and flavor in various recipes. This popularity has spread from the Asian regions to other global markets. The gum also has other nutritional values and industrial applications including therapeutic applications.

Pasting Properties of Tamarind Kernel Powder In The Presence Of Other Gums
Posted on by

The tamarind Kernel powder is derived from the Tamarind Indicia L plant. The plant has been grown in more than 50 countries of the world, but the major producing areas are in the Asian countries.

The fruit is a legume pod with a soft and acidic pulp containing a number of seeds. Each pod has at least 12 fully formed seeds. In industrial processing, the seed is a byproduct of the tamarind that has been underutilized.

The seed of the tamarind can act as an important source of carbohydrates, fats, proteins and a source of valuable carbohydrates. The tamarind Kernel powder is also extracted from the seed. This TKP can be roasted and used for jelly formation and making of bread and biscuits. The deoiled tamarind Kernel is used as a dehydrating agent in the manufacturing of various powder products. It is also used as an emulsifying agent.

Properties of Tamarind Kernel Powder

Deoiled Tamarind Kernel Powder
To get the deoiled tamarind, the flakes of the polished seeds are subjected to a process of extraction that reduces the oil level from approximately 7% to a point of approximately 1.25%. This allows the product to be then milled into a fine powder.

Pasting Properties
The chemical properties of the tamarind Kernel powder can be modified and improved through its interaction with other gum forming substances. This is done after understanding the viscosity profile of the powder and its behavior in a liquid combination with other compounds. The changes occur depending on the molecular structure of these hydrocolloids and the interaction of the ions in solution.

Blending of the TKP
There has been increasing interest in use of the tamarind Kernel powder as an additive in food formulations. Decorticated seeds have in the past been used in the jute and textile industries but this is a small fraction of the potential uses of the product. The product has potentially more applications in pharmaceutical manufacturing, confectionaries and even in pet food making.

Research has shown that the tamarind Kernel powder causes a substantial increase in the thickness or the viscosity, despite usage in lower volumes. It can therefore be industrially adopted for use in flour to improve the paste formation properties at a relatively cost effective process.

When this process is effectively controlled, the utilization of this product will help to impart heat stability and retrogradation   in the food, and hence high quality product is obtained.

Bottom Line
There has been limited usage of the tamarind Kernel seed in industry. Usage has been limited to sizing functions especially in the textile industry. With more research on the properties of the plant, there will be increased usage in food related applications. Research has shown that the tamarind Kernel powder can be cost effectively used to increase viscosity in food processed food products. It has been observed that the powder enhances the quality of flour pastes, as well as enhancing the efficiency at which the pastes are manufactured.

Action of Essential Hydrocolloids in the Food Industry
Posted on by

Hydrocolloids represent a diverse group of long chained polymers which have the ability to form high viscous dispersions in the presence of water. The large number of hydroxyl groups has been seen to increase their affinity to water and they are thus the name hydrophilic colloids. This property has made them have wide ranging uses in various industries including the food industry.

Hydrocolloids in the Food Industry

Rheology
This is the texture modifying property of these products. This property helps improve the sensory properties of the foods making food products more appealing. This process involves non specific entanglement of disordered polymer chains and is essentially a polymer/solvent interaction. The level of thickening is largely dependent on the type of hydrocolloid used as well as the concentration. In the dilute form hydrocolloid molecules move freely in the solution. When concentration is increased, they start getting into contact with each other and movement becomes restricted. This transition represents the thickening process.

Action as Edible Films and Coatings
The edible film is a thin layer than can be ingested, coated on the food, or used as a barrier between the food and the encasing environment. One of the best examples of edible packaging is the sausages and some types of meat packaging that is never removed during cooking and eating.  In the food industry, hydrocolloids are well used in production of this edible film. The films act as the barrier for moisture ingress, gas, aroma and prevent the migration of lipids. These hydrocolloids, such as the refined guar gum powder will retard moisture entry in the short term and will also be an effective barrier for preventing the oxidation of lipids and other food ingredients.

Fat Replacement
There have been rapid changes in the lifestyles and an increasing awareness of the close connection between our diet and health effects. The emergence of new processing technologies has lead to increase in consumption of readymade foods. Majority of the population is now aware of the dangers of too much fats and oils in the body, commonly referred to as calories rich foods. Hydrocolloids have been seen as excellent fat replacers or “structured water” that give lower calorie foods that have great eating quality. Some of the hydrocolloids used in this process include the xanthan gum which may act as a thickener. Light mayonnaise is combined with guar gum to replace the fats and act as a thickener.

Production of Special Products
Certain specialized products require these special properties of hydrocolloids. In the production of jelly like foods these compounds are highly preferred. They have applications in making of confectionaries to create the jelly like structure. The preferred hydrocolloid is the guar gum and it additionally helps in preventing the crystallization of sugars and fat emulsification to keep them evenly distributed in the food product. The guar gum gels swells in presence of water and some heat. This process, when completed is irreversible hence creating stability in the food. The gel concentration is required to be greater than 1.5% in the water and less than 0.6 % in the food for taste quality. These natural gels are also stable in freeze and thaw conditions.

Factors Promoting the Marketability of Sesbania Gum Powder
Posted on by

The sesbania gum powder is extracted from the seed and originated from India. It is white in color loose milky powder that easily dissolves in water to form a sticky solution. The sesbania has been found to have stickiness that is up to ten times more than other gums of plant origin.

Recently the sesbania has generated much interest due to their extensive applications in industry. The gum is relatively cheap, biocompatible and also readily available from agricultural production.

Exports Value

The total value of exports for the sesbania gum powder is approximately 4 million US dollars annually with a total quantity of export reaching over 2.8 million kilograms annually.

Industrial Applications

There has been less research on this crop due to its close similarity in structure to the guar gum.

There has also been increasing modifications in the structure of the sesbania gum to enhance its effectiveness and functional properties in an aim to increase its usage in industry.

In the mining industry, there is also need for more research into usage in more functions to enhance its market. Currently, it is used as an important floatation agent. This is a process involves separating minerals from the waste particles, and therefore it helps in the waste separation process.

Product Characteristics

Under different temperature regimes, the gum may behave like carob gum, and at concentrations higher than 1%, it displays properties of commercial guar gum. With this in mind it has greater advantages than the other gums in the same category. Modified forms of the sesbania such as the hydroxyl-alkylated Sesbania gum have greater applications in industry.

Sesbania Gum Powder

Other Applications

Sesbania Splits; Apart from industrial applications, the sesbania can also be marketed as a good green manure for crop production. In these areas of south and south East Asia, it has been marketed effectively as a soil restorative, to increase the productivity of the crop.

Sesbania Seed; this seed has also been seen as a good source of animal nutrients, and can be grown for production of bird feed mixtures. The plant makes a good cover for ducks and game birds as well as quail foods.

There has been increasing unattractiveness in the usage of the other forms of gums such as the guar gum due to high prices as well as times of product scarcity. Companies in the United States and the world have discovered the sesbania to be an economically viable alternative to the guar gum.

Other research has shown sesbania gum powder to be superior in some qualities than the guar and other gums.

Adoption of New Production Technologies

The sesbania plant can grow on highly alkaline soils and can do well in water-logged soils where other crops cannot be readily cultivated. The plant never requires crop displacement for production and will add more nutrients to the soil. Low production costs of the sesbania gum translate to cheaper market prices and greater returns for the users.

Conclusion

Greater research is needed on the uses of the sesbania gums to develop its demand. Increasing prices and declining production of guar gum may eventually enhance the demand for the sesbania gum powder.