The classification of natural gums. X. Chemometric characterization of exudate gums that conform to the revised specification of the gum arabic for food use, and the identification of adulterants

摘要

Fifty-four individual authenticated or commercial exudate gums were collected from the gum arabic producing countries of Africa as part of an FAO project to clarify the factors which influence the specification of gum arabic additive (Acacia gum INS 414) used in food. Seven analytical parameters were measured for each gum: specific optical rotation, intrinsic viscosity, content of nitrogen (and hence protein), arabinose, rhamnose, galactose and uronic acids.