Acidity, simple sugars, and minerals can impact gum properties, thus defining their applications. This study aimed to evaluate and compare rarely reported physicochemical properties of commercial gums from diverse botanical sources used as food additives. The gums studied, as they come from different plants, are believed to present differences in the characteristics evaluated. The content of minerals, simple sugars, pH, and titratable acidity was assessed in the arabic, locust bean, and guar gums. All gums contain trace amounts of simple sugars and minerals P, K, Ca, Mg, and S. Titratable acidity results found in gums may indicate the presence of organic acids. This work concludes that the gums studied are formed by polysaccharides and form slightly acid solutions.
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| http://dx.doi.org/10.1016/j.foodchem.2024.142134 | DOI Listing |
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