الفهرس 
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Abstract
i.e. neutral residues.
According to the results obtained, guar polysaccharide
is suitable to form firm gel s~rength when compared with
standard pectin, especially, the ability of guar to form
gel at room temperature is higher than that of pectin.
On the other hand, the ability of gel formation for pectin
at high temperature llOO°C) is higher than that of guar
polysaccharide. These results could be suppor-t.ed with the
results obtained by Ibrahim et al,(1983)who reported that the
guar polysaccharide can be used as pectin substitute in
Jam making” at the same time, they added that guar was used
in small proportion lO.067 g/lOOO g sugar), while pectin
was used in higher proportion II g/lOOO g).
The results obtained illustrate that the guar polysaccharide
which is produced under the Egyptian conditions
has a good stability capacity for preservation of juices
in homogenized form, if compared with juice samples without
the addition of guar.