Properties of Khaya grandifoliola gum

descriptionPublicationkeyboard_double_arrow_right Article 01 Jun 1978 English Publisher:WileyJournal:Journal of the Science of Food and Agriculture, volume 29, pages 563-568 (issn: 0022-5142, eissn: 1097-0010,

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Authors: Muhammad Aslam; Geoffrey Pass; Glyn O. Phillips;

doi: 10.1002/jsfa.2740290611

Properties of Khaya grandifoliola gum

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Abstract

AbstractThe gum exudate of Khaya grandifoliola has only limited solubility in water. Analysis of the gum showed that approximately 50% was in the free acid form and the remainder was largely the calcium salt. The gum dissolves in sodium carbonate solution with removal of calcium ions. This significantly alters the viscosity of the solution but it may be controlled by addition of calcium ions.

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University of Salford
United Kingdom

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