Properties of gum exudates from selected Albizia species from Tanzania

Gum samples from three selected Albizia species from Tanzania have been analysed and their commercial potential determined by comparing their properties with those of Albizia zygia and Acacia gums. The properties of the gum exudates from Albizia amara, Albizia pertesiana and Albizia harveyi have bee...

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Bibliographic Details
Published in:Food chemistry 2002, Vol.77 (3), p.301-304
Main Author: Mhinzi, Gaspar S
Format: Article
Language:English
Subjects:
Albizia
Biological and medical sciences
Food additives
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Gum exudates
Leguminosae
Properties
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Summary:Gum samples from three selected Albizia species from Tanzania have been analysed and their commercial potential determined by comparing their properties with those of Albizia zygia and Acacia gums. The properties of the gum exudates from Albizia amara, Albizia pertesiana and Albizia harveyi have been found to be similar to those of A. zygia gum except that their aqueous solutions possess slightly lower viscosity and higher levels of tannin. The Albizia gums were much less soluble in water than Acacia gums; however, their methoxyl contents and acid equivalent weights (AEW) were similar to those of some Acacia gums.
ISSN:0308-8146
1873-7072
DOI:10.1016/S0308-8146(01)00348-X