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Your current position:China ChuangLian Edible Gum Website » Colloid » Gum Ghatti

  • Gum Ghatti
  • Alias : Ghatti Gum
  • Classification :  Plant Gum
  • Pageviews : 227
  • what is  Gum Ghatti
  • Gum Ghatti come from the guar plant.It is one of many gum substances that come from this plant. Gum Ghatti powder is a white to yellow color no odor.It dissolves easily in water and become a slimy substances.It is a common ingredient in polysaccharide sup

  • Introduction of colloid :
    • Uses

    Pharmaceuticals and Cosmetics

    In the United States, Ghattis is used to prepare stable, powdered, oil-soluble vitamins as well as a stabilizer in oil-in-water emulsions.

    Foods

    Ghatti stabilizes butter-containing table syrups. It is used at about 0.4% in combination with 0.08% lecithin. Ghatti modifies the refractive index of table syrup until the syrup becomes clear.

    Industrial

    Powdered Ghatti is used in ammonium nitratesemigelatin mixtures, and powdered explosives to improve their resistance to water damage. This allows the explosive cartridge to be submerged in water. The gum absorbs any water seeping in the cartridge and forms a surface protection for the interior explosive so that its detonation sensitivity is not impaired. Ghatti is used in varnishes and emulsifying oils, such as 40% kerosene oil. It acts as a stabilizer in auto polishes and wallpaper gum sizings. Ghatti has been used with polyacrylamide to aid in the polymerization and formation of uniform and discrete prills of cross-linked polystyrene. Gum Ghatti prevents fluid loss in oil well drilling muds when used at low concentrations in neutral mixtures, and in high salt concentration. It also prevents fluid loss at elevated temperature. It is used in the acidizing of oil wells in combination with a water-insoluble nonaqueous liquid that is inert to both the gum and acid. Ghatti also finds application in emulsification of petroleum and non-petroleum waxes to form liquid and wax paste emulsions.

    • Properties

    Physical

    Gum Ghatti is almost odorless and has a bland taste. The commercial powder is 140 mesh and varies from buff to dark brown. The lightest color has the least impurities and the greatest effectiveness in most applications.

    Solubility

    Gum Ghatti is 80 to 90% soluble in water and can be dispersed in hot or cold water to form a colloidal sol. Ghatti dispersions are not affected by small amounts of acid or alkali since the gum acts as a buffer and reverts to its normal pH of about 4.8. The finer the particle size of the powdered gum, the faster the gum will swell and reach its maximum viscosity. If the gum is coarser than 150 mesh, the sols will be grainy and will require a longer time to reach maximum viscosity due to the individual gum particles swelling, but still maintaining their individual particles. Gum Ghatti will not form a true gel. Dry films are relatively soluble and brittle. Ghatti has good emulsifying properties.


    Viscosity

    At 3–5% gum concentration, a highly viscous (100 to 500 cps.) dispersion of uniform smoothness and texture results. The dispersions are non-Newtonian, as is true of most water-soluble gums, and their viscosity increases geometrically with concentration. The viscosity is greater than Arabic, but less than Karaya. Viscosity is a function of pH. It is highest at pH 8: however it is quite stable from pH 3 to 11.

    Chemical Characteristics

    Gum Ghatti is a calcium-magnesium salt composed of L-arabinose, D-galactose, D-mannose, D-xylose, and D-glucuronic acid in a molar ration of 10: 6:2:1:2 and less than 1% of 6-deoxyhexose. The molecules may have an overall rod shape in solution. Crude Ghatti has between 0.9–15% total impurities. 1.4-10.0% total ash, and 0.02–5.8% acid-insoluble ash. Moisture content varies from 12 to 15%.

    Compatibility

    Ghatti is compatible with other plant hydrocolloids as well as carbohydrates, most proteins and some fats. Viscosity loss is noted below pH 3 and above pH11. A higher apparent viscosity is observed in an aqueous Ghatti dispersion containing 25% ethanol.

    Preservatives

    The gum is similar to other hydrocolloids that are subject to bacterial attack. Methyl and proply parahydroxybenzoate at a maximum of 0.15% and 0.02% concentration respectively are effective preservatives. Glycerin and propylene glycol may also be used. and will adapt to most food systems. A Carrageenan gel will start losing some of its strength at pH b


  • References:

    what is colloid encyclopedia?

    Is a knowledge channel gathered edible gum industry product knowledge , covering the basic information of the products and their structure, properties, characteristics, main usage, application, use method and matters needing attention, information of industrial applications and so on. Meanwhile,set-top recommendations for the new varieties, new technology and new discovery of colloid.

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