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.