The effect of guar gum in solution on diffusion of cholesterol mixed micelles

A technique was developed to measure the diffusion of cholesterol mixed micelles through solutions of guar gum. By incorporating β-carotene in the micelles it was possible to make the suspension visible using the yellow colour for spectrophotometric quantification and to gauge the extent of diffusion. The results showed a rapid reduction in rate of diffusion with increase in guar gum concentration until above 0.2% the rate became constant and extremely slow.