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Article: New gum for emulsification.
- Article from:
- Emerging Food R&D Report
- Article date:
- November 1, 2006
CopyrightCOPYRIGHT 2006 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Gum ghatti is an old product with new potential. It is a semi-translucent and irregularly shaped exudate, a water soluble gum obtained from Anogeissus latifolia trees. It is harvested mostly in India. Similar to gum arabic and gum talha, the exudate is formed as a protective sealant when the tree bark is damaged. It derives its name from its transportation routes: traveling through mountain passes or "ghats."
Structurally, gum ghatti exists as a calcium salt of a polysaccharidic acid. Ghatti acts as a natural buffer but will lose viscosity at high pH. Higher viscosities can be obtained by dispersing the gum in alcohol or increasing the solution pH to above ...
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