Output details
13 - Electrical and Electronic Engineering, Metallurgy and Materials
Glyndŵr University
New studies on gum ghatti (Anogeissus latifolia) part I. Fractionation, chemical and physical characterization of the gum
Although gum ghatti is widely used in many parts of the world to stabilise flavour oil-in-water emulsions the regulatory bodies are now seeking more information about its structure. This paper is the first of five which have for the first time fractionated and studied the structure and the role of the minor protein component in the emulsification process. The significance of this paper can best be understood when it is pointed out that the work has now enabled the complete structure of this important gum to be identified for the first time and the mechanism of its emulsification elucidated.