Gums, karaya
KARAYA GUM
CAS: 9000-36-6
Molecular Formula:
Gums, karaya - Names and Identifiers
| Name | KARAYA GUM |
| Synonyms | E 416 kadaya kadayagum crystalgum KARAYA GUM Gums, karaya gumsterculia indiantragacanth indiantragacanthgum |
| CAS | 9000-36-6 |
| EINECS | 232-539-4 |
Gums, karaya - Physico-chemical Properties
| Appearance | Form Powder, color Yellow to Pale Brown |
| Physical and Chemical Properties | Chemical properties light yellow to light reddish brown powder or flake. The uncrushed ones are light yellow to reddish brown, translucent, horny gel droplets of different sizes or irregular fragments with slightly crystalline surface. Sometimes mixed with a small amount of dark bark fragments. Slightly acetic acid. Taste is sticky and slightly acetic acid. Insoluble in water, but deacetylated with alkali to form an aqueous solution. Soak into gel in water. Insoluble in ethanol. Swelling in 60% ethanol. The pH value of 1% suspension is 4.5~4.7, and the viscosity is about 3.3Pa s. It can be decomposed by heat, the viscosity decreases, and it is unstable above 85 ℃. Water can be adsorbed 100 times its volume. |
| Use | Uses thickeners, stabilizers, emulsifiers, humectants. The precipitation of ice crystals in frozen products and the precipitation of fat and meat juice in sausages can be avoided. |
Gums, karaya - Risk and Safety
| WGK Germany | 2 |
| RTECS | WI9370000 |
| TSCA | Yes |
Gums, karaya - Upstream Downstream Industry
| Raw Materials | Cochineal |
Gums, karaya - Security information
| toxic substance data | 9000-36-6(Hazardous Substances Data) |
Last Update：2024-04-09 20:52:54
Gums, karaya - Nature
| FEMA | 2605 | KARAYA GUM (STERCULIA URENS ROXB.) |
| EPA chemical information | Karaya gum (9000-36-6) |
Last Update：2024-04-09 15:16:16
Gums, karaya - Uses and synthesis methods
introduction
sycamore gum is a slightly sour natural macromolecular polysaccharide with a molecular weight of up to 9 million. The rubber powder does not dissolve into a real solution in water, but greatly absorbs water and expands into a gel (which can be increased to 60- 100 times the original volume). When the solubility in water is pH6-8, the solubility and viscosity also change with the change of pH value. Generally speaking, adjusting the pH value of the glue solution after it is fully hydrated is much less than that of acidification on viscosity. The solution of sycamore glue is light color under acidic conditions. However, under alkaline conditions, the color deepens. Below the 0.5% concentration, the relationship between concentration and viscosity is still proportional: the solution with a concentration above 0.5% has been non-Newtonian fluid characteristics. Both the temperature and the storage of the electrolyte affect the viscosity of the solution. When the concentration is more than 2-3%, it becomes a paste, and when it is higher, it becomes a soft gel structure.
application
Caraya gum can be used in a variety of products, such as diet products, desserts, medicines, doughnuts, sauces, ready-to-eat meals, ice cream and biscuits. Without any chemical modification, Calaya gum can provide many functional characteristics: texture and filler, edible fiber, adhesive, viscosity control agent, water retention and suspension. Kalaya gum has a distinct effect on texture, even at low concentrations.
scope of use
Caraya gum is 100% natural plant-based, does not contain pesticides and genetically modified organisms (GMO) ingredients, does not have any gluten, and has a high fiber content. Calaya gum is classified as an E416 additive reference ingredient by the European Food Safety Authority (EFSA). EFSA and JECFA (Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Joint Expert Committee on Food Additives) believe that Karaya gum has no safety concerns and does not stipulate its daily allowable intake (ADI).
Toxicity
ADI does not make special regulations (FAO/WHO,2001).
GRAS,(FDA & sect;184.1349,2000).
LD50 30g/kg (rat, oral).
use limited
FDA,& sect;184.1349(2000): frozen dairy sweets, 0.3%; Dairy products, 0.02%; Fudge, 0.9%; Other foods, 0.002%.
FAO/WHO(1984,g/kg): cheese 5 (calculated as cream 5); Manufacturing of processed cheese 8; Cream cheese 5; After fermentation, heat-treated flavored yogurt and its products 5000 mg/kg.
production method
It is made by Roxburgh () stimulating Sterculia urens and other species of, or by (Cochlo-spermum gossypium A.P.De Condolle, or other Co-fhlospermum Kunth species ("Fam Bixacene" of the family Anchineaceae), cutting through the trunk, taking its oozing gelatinous secretions, and drying and crushing. Mainly produced in central India and Pakistan.
Last Update：2024-04-09 20:52:54
Supplier List
Spot supply
Product Name: Karaya gum Visit Supplier Webpage Request for quotationCAS: 9000-36-6
Tel: 18301782025
Email: 3008007409@qq.com
Mobile: 18021002903
QQ: 3008007409
Wechat: 18301782025
Spot supply
Product Name: Karaya gum Visit Supplier Webpage Request for quotationCAS: 9000-36-6
Tel: 18301782025
Email: 3008007409@qq.com
Mobile: 18021002903
QQ: 3008007409
Wechat: 18301782025
View History
Raw Materials for Gums, karaya