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Abstract

Disclosed is a method of increasing the thermal stability or decreasing the fluid loss of aqueous polysaccharide-containing fluids which comprises incorporating into the fluids an oligosaccharide mixture composed of arabinose, mannose, galactose, glucose, and xylose sugar units, the oligosaccharide mixture consisting of the water soluble portion of thermally hydrolyzed lignocellulose and consisting primarily of pentosans and hexosans containing from one to four combined sugar units. Preferred fluids contain a biopolymer which increases the low shear rate viscosity of the fluids. Fluids which contain polysaccharides which impart other desirable characteristics to the fluids, such as increased viscosity at higher shear rates, fluid loss control, and the like, also exhibit increased thermal stability upon incorporating the oligosaccharide mixture therein.

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First Claim