Evaluation of gum exudates from three selected plant species from Tanzania for food and pharmaceutical applications

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dc.contributor.authorMbuna, Julius
dc.contributor.authorMhinzi, G.S.
dc.date.accessioned2016-07-14T20:50:13Z
dc.date.available2016-07-14T20:50:13Z
dc.date.issued2003-01
dc.descriptionFull text can be accessed at http://onlinelibrary.wiley.com/doi/10.1002/jsfa.1279/epdfen_US
dc.description.abstractAuthenticated gum samples from three plant species from Tanzania were analysed and their potential for food, pharmaceutical and other applications was determined by comparing their physicochemical properties with those of commercial Acacia gums from Tanzania, gum karaya and the specifications demanded by the international regulatory bodies for gum arabic for food and pharmaceutical applications. The gum exudate from Dichrostachys cinerea meets some specifications (moisture content, solubility, insoluble matter and ash) demanded for the identity and purity of gum arabic as stipulated by the international regulatory bodies. The aqueous solution of the gum possesses solubility and viscosity similar to commercial gum arabic. Similarly, the properties of Sterculia quinqueloba gum meet a number of the specifications demanded for gum karaya, except that it contains high levels of tannin which would limit its usefulness in food and pharmaceutical applications. The properties of the gum exudate from Acacia pseudofistula, on the other hand, are different from those of Tanzanian commercial Acacia gums.© 2002 Society of Chemical Industryen_US
dc.identifier.citationMbuna, J.J. and Mhinzi, G.S., 2003. Evaluation of gum exudates from three selected plant species from Tanzania for food and pharmaceutical applications. Journal of the Science of Food and Agriculture, 83(2), pp.142-146.en_US
dc.identifier.doi10.1002/jsfa.1279
dc.identifier.urihttp://hdl.handle.net/20.500.11810/3203
dc.subjectPhysicochemical propertiesen_US
dc.subjectGum exudatesen_US
dc.subjectDichrostachysen_US
dc.subjectSterculiaen_US
dc.subjectAcaciaen_US
dc.subjectFood additivesen_US
dc.titleEvaluation of gum exudates from three selected plant species from Tanzania for food and pharmaceutical applicationsen_US
dc.typeJournal Articleen_US
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