Gum ghatti contains a soluble gum and an insoluble gel which partially dissolves on boiling. Maceration of the gel in watex gives a perfectly stable dispersion which for practical purposes behaves as a solution. The viscosity of the gel dispersion is ca 10-30 times that of the soluble gum. The proportion of gel in four commercial batches of gum ghatti varied from 8 to 23%. The viscosity of the whole gum dispersion depends largely on the proportion of gel. The viscosity of gum ghatti can be closely controlled by blending to a fixed proportion of gel.
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