Gum arabic from acacia tree is extracted from the branches of Acacia senegal and Acacia seyal trees. It is an edible dried gummy exudate. Gum Arabic has high solubility and is used in food industry as a stabilizer, emulsifier, flavouring agent, thickener and surface-finishing agent. It initiates turbidity or hinders sugar crystallization. Gum arabic inhibits color pigmentation and protein precipitation in wine production. Believed to be a branched polymer of galactose, rhamnose, arabinose, and glucuronic acid as the calcium, magnesium, and potassium salts with a mol. wt. of approx. 250,000. Synonyms: Arabic Gum, Acacia Gum, Chaar Gund, Meska CAS No: 9000-01-5 Molecular Formula: NA Molecular Weight: ~250,000 Appearance: White to off-white powder Purity: Purified Optical Rotation: -35 to -25 Mesh (USS80): 35-85 Moisture: 10% pH: 4-5 Starch or Dextrin: Negative Ash: 0-4% Storage and Stability: May be stored at RT for short-term only. Long-term storage is recommended at 4C. For maximum recovery of product, centrifuge the original vial prior to removing the cap.
Molecular Weight:
250000
Purity:
Purified
Form:
White to off-white powder
CAS Number:
[9000-01-5]
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