Arabic gum also called acacia gum,it is a natural secretion from a tropical wild locust tree, prolificly in the Arab countries named,the application of arabic gum started in India, Africa, Australia and China,it has a few thousand years history yet. Gum arabic is a tasteless gum,exists in form of the oval,colors from light yellow to red yellow.it has a complex molecular structure,including: D-galactose 44%, L-arabinose sugar 24%, D- Glucuronic acids 14.5%, L-rhamnose 13%, 4 - O-methyl - O- Glucuronic acids 1.5%.
2.Flow Chart:
Raw material --washing -- hydrolysis -- centrifugal filtration -- membrane filtration -- spray -- drying -- standardized treatment -- packing
3. Standard:
According with food additive GB1904-89
Food additive usage sanitation standard GB2760
Arabic gum GB12493-90
4. Specification:
| Item of inspection |
Mark of inspection |
Result of inspection |
| Odor |
Have their own inherent odor, no smell |
Compliant |
| Colour |
Milky white or yellow |
Milky white |
| Trait |
Uniform powder |
Compliant |
| Impurity |
No visible impurities, no
foreign body |
Compliant |
| Viscosity, mpa. s(25solution25degree) |
50.0-150.0 |
85 |
| Ashes, % |
≤ 4.0 |
4 |
| Drying shrinkage, % |
≤ 10.0 |
9 |
| Heavy Matal (pb mg/kg) |
≤ 5.0 |
< 5.0 |
| As(As mg/kg) |
≤ 0.5 |
< 0.5 |
| Total plate count, cfu/g |
≤ 10000 |
compliant |
| Collform, MPN/100g |
≤ 30 |
≤ 30 |
