G0378

Sigma-Aldrich

Ghatti gum

Synonym(s):
Indian gum
CAS Number:
EC Number:
MDL number:

form

solid

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Certificate of Analysis

Certificate of Origin

Cesar A Tischer et al.
Carbohydrate research, 337(21-23), 2205-2210 (2002-11-16)
Methylation and 13C NMR analyses were carried out on the high-arabinose, acidic heteropolysaccharide of gum ghatti and the products obtained on three successive, controlled Smith degradations. The side chains contained mainly 2-O- and 3-O-substituted Araf units. Of these the second...
Cheryl A Hobbs et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 50(3-4), 854-860 (2011-12-06)
Gum ghatti is a food additive in some parts of the world, serving as an emulsifier, a stabilizer, and a thickening agent. To evaluate its genotoxic potential, we conducted Good Laboratory Practice compliant in vitro and in vivo studies in...
Robert R Maronpot et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 51, 215-224 (2012-10-16)
Gum ghatti, a polysaccharide of natural origin, is used in foods as a thickening, gelling, emulsifying and stabilizing agent. In a 90-day toxicity study following Organization for Economic Co-operation and Development (OECD) Guideline #408, male and female Sprague-Dawley rats were...
Lovedeep Kaur et al.
Journal of food science, 74(6), E328-E332 (2009-09-03)
Gatifolia, a commercial gum ghatti (Anogeissus latifolia) product was studied for its structural, thermal, and rheological characteristics. This study may prove helpful for the use of gum ghatti in a diverse range of food applications. The molecular weight (M(W)) and...
R M Amaguaña et al.
Journal of AOAC International, 81(4), 721-726 (1998-07-29)
Foods analyzed for Salmonella spp. by the procedure in the U.S. Food and Drug Administration's Bacteriological Analytical Manual are preenriched at a 1:9 test portion/broth ratio. Various thickening agents preenriched at this ratio become viscous and nonpipettable after 24 h...

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