Gum Karaya

Goldstein, Arthur M.; Alter, Emil N.

doi:10.1016/b978-0-12-746252-3.50017-4

Cited by 8 publications

(5 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The values for S quinqueloba gum (Table 1) are quite high and are similar to those obtained previously for Khaya grandifoliola gum (CWIG, 737 g kg −1 ; HWIG, 51.6 g kg −1 ) 15. This is not surprising, because S quinqueloba gum is related to gum karaya 16. The CWIG and HWIG contents of D cinerea and A pseudofistula gums, on the other hand, resemble those of A senegal var senegal gum,10 which has a CWIG content of 15.7 g kg −1 and an HWIG content of 9.6 g kg −1 , but are higher than those reported previously for Tanzanian commercial Acacia gums 17…”

Section: Resultssupporting

confidence: 88%

Evaluation of gum exudates from three selected plant species from Tanzania for food and pharmaceutical applications

Mbuna

Mhinzi

2002

J Sci Food Agric

View full text Add to dashboard Cite

Authenticated gum samples from three plant species from Tanzania were analysed and their potential for food, pharmaceutical and other applications was determined by comparing their physicochemical properties with those of commercial Acacia gums from Tanzania, gum karaya and the specifications demanded by the international regulatory bodies for gum arabic for food and pharmaceutical applications. The gum exudate from Dichrostachys cinerea meets some specifications (moisture content, solubility, insoluble matter and ash) demanded for the identity and purity of gum arabic as stipulated by the international regulatory bodies. The aqueous solution of the gum possesses solubility and viscosity similar to commercial gum arabic. Similarly, the properties of Sterculia quinqueloba gum meet a number of the specifications demanded for gum karaya, except that it contains high levels of tannin which would limit its usefulness in food and pharmaceutical applications. The properties of the gum exudate from Acacia pseudofistula, on the other hand, are different from those of Tanzanian commercial Acacia gums.

show abstract

Section: Resultssupporting

confidence: 88%

Evaluation of gum exudates from three selected plant species from Tanzania for food and pharmaceutical applications

Mbuna

Mhinzi

2002

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…Biopolymers such as gums, carboxymethylcellulose, pectin, and other carbohydrate-based materials are liberally used in the preparation of flow controlling solutions, in pharmacy, , in food industries, in textiles, in mineral processing, in cementing, in oil-field operations, and in many other industrial processes. − …”

Section: Introductionmentioning

confidence: 99%

Sorption of Water Vapor, Hydration, and Viscosity of Carboxymethylhydroxypropyl Guar, Diutan, and Xanthan Gums, and Their Molecular Association with and without Salts (NaCl, CaCl₂, HCOOK, CH₃COONa, (NH₄)₂SO₄ and MgSO₄) in Aqueous Solution

et al. 2009

View full text Add to dashboard Cite

Gums are routinely used in food industry, pharmacy and oil recovery process. In these uses, the hydrocolloids very often encounter interactions with salts at moderate to high temperature. Since they are normally employed in the form of solution and gel, their viscous or fluidity properties need detailed investigation. In the present work, properties such as water vapor adsorption of finely powdered carboxymethylhydroxypropyl derivatized guar (CMHPG) as well as xanthan (Xn) and diutan (Dn) gums, their hydration in solution, their viscosity behaviors, and salt effects on fluidity have been studied. The concentration domains for the existence of free and associated molecules in the studied solutions have been assessed from the viscosity results. The gums have been found to bind a fair amount of water from the vapor phase with them. In solution, they can interact and arrest a large amount of water in their folded configuration. Intrinsic viscosities of the gums in aqueous medium declined in the presence of salts. The activation energies for their viscous flow were moderate and comparable, and were dependent on their concentrations. From the power law relation and viscosity master curve behavior mostly two critical association states of the macromolecular dispersions were envisaged.

show abstract

“…(1983) analysed different Sterculia species from India and Sudan, and detected after hydrolysis, 15–28% galacturonic acid, 3–12% glucuronic acid, 33–42% galactose and 30–36% rhamnose (Table ). Karaya gum contains about 37% uronic acid residues and about 8% acetyl groups (Goldstein and Alter, ; Glicksman, ). The gum occurs naturally associated with Ca 2+ and Mg 2+ ions (Glicksman, ; Williams et al., ).…”

Section: Assessmentmentioning

confidence: 99%

Re‐evaluation of karaya gum (E 416) as a food additive

Mortensen¹,

Aguilar²,

Crebelli³

et al. 2016

EFS2

View full text Add to dashboard Cite

Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient sources added to Food (ANS) was asked to deliver a scientific opinion on the re-evaluation of karaya gum (E 416) as a food additive. Karaya gum (E 416) is an authorised food additive in the EU. Karaya gum (E 416) as specified in the Commission Regulation (EU) No 231/2012 is derived from the exudates from the stems and branches of strains of Sterculia urens Roxburgh and other species of Sterculia (family Sterculiaceae) or from Cochlospermum gossypium A.P. De Candolle or other species of Cochlospermum (family Bixaceae). An acceptable daily intake (ADI) 'not specified' was allocated by the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives (JECFA), whereas the Scientific Committee for Food (SCF) allocated an ADI of 12.5 mg/kg body weight (bw) per day. Karaya gum is practically undigested and not degraded by intestinal microflora and it is most probably not or only negligibly absorbed unchanged in humans. There is no concern with respect to the genotoxicity of karaya gum from Sterculia spp. Karaya gum (E 416) from Sterculia spp. did not induce toxic effects in animals at dose levels up to 1,250 mg/kg bw per day, the highest dose tested. Karaya gum from Sterculia spp. was well tolerated in humans at dose about 100 mg/kg bw per day for 4 weeks. The Panel concluded that there is no safety concern at the refined exposure assessment for the use of karaya gum as a food additive and that there is no need for a numerical ADI for karaya gum. The Panel further concluded that exposure to karaya gum by the use of this food additive should not exceed 7,000 mg/person per day in adults, the level at which some experienced abdominal discomfort.

show abstract

Gum Karaya

Cited by 8 publications

References 3 publications

Evaluation of gum exudates from three selected plant species from Tanzania for food and pharmaceutical applications

Evaluation of gum exudates from three selected plant species from Tanzania for food and pharmaceutical applications

Sorption of Water Vapor, Hydration, and Viscosity of Carboxymethylhydroxypropyl Guar, Diutan, and Xanthan Gums, and Their Molecular Association with and without Salts (NaCl, CaCl₂, HCOOK, CH₃COONa, (NH₄)₂SO₄ and MgSO₄) in Aqueous Solution

Re‐evaluation of karaya gum (E 416) as a food additive

Contact Info

Product

Resources

About

Gum Karaya

Cited by 8 publications

References 3 publications

Evaluation of gum exudates from three selected plant species from Tanzania for food and pharmaceutical applications

Evaluation of gum exudates from three selected plant species from Tanzania for food and pharmaceutical applications

Sorption of Water Vapor, Hydration, and Viscosity of Carboxymethylhydroxypropyl Guar, Diutan, and Xanthan Gums, and Their Molecular Association with and without Salts (NaCl, CaCl2, HCOOK, CH3COONa, (NH4)2SO4 and MgSO4) in Aqueous Solution

Re‐evaluation of karaya gum (E 416) as a food additive

Contact Info

Product

Resources

About

Sorption of Water Vapor, Hydration, and Viscosity of Carboxymethylhydroxypropyl Guar, Diutan, and Xanthan Gums, and Their Molecular Association with and without Salts (NaCl, CaCl₂, HCOOK, CH₃COONa, (NH₄)₂SO₄ and MgSO₄) in Aqueous Solution