New gum for emulsification.

Gum ghatti is an old product with new potential. It is a semi-translucent and irregularly shaped exudate, a water soluble gum obtained from Anogeissus latifolia trees. It is harvested mostly in India. Similar to gum arabic and gum talha, the exudate is formed as a protective sealant when the tree bark is damaged. It derives its name from its transportation routes: traveling through mountain passes or "ghats."

Structurally, gum ghatti exists as a calcium salt of a polysaccharidic acid. Ghatti acts as a natural buffer but will lose viscosity at high pH. Higher viscosities can be obtained by dispersing the gum in alcohol or increasing the solution pH to above neutral. Aged gum dispersions also show increased viscosity.

Gum ghatti has good emulsifying properties. It is a high-molecular-weight complex acid polysaccharide and is composed of L-arabinose, D-galactose, D-mannose, D-xylose and D-glucuronic acid. It contains approximately 3% protein. Gum ghatti is approved as a food additive in Japan and has GRAS status in the United States.

Gatifolia SD is a new gum product that is produced by a non-chemical physical process. This technique involves dissolving, filtering, sterilization and spray-drying. In collaboration with an experienced Indian gum manufacturer, scientists at San-Ei Gen FFI have developed an improved gum of consistent quality.

The gum easily dissolves in cold water and imparts viscosity at an intermediate level--somewhere between gum arabic and gum karaya. It is superior in acid resistance and salt tolerance. The advantage of this gum is its superior emulsification ability. In addition, it is efficient even in systems in which gum arabic cannot be used.

This gum is a cost-effective emulsifier because it provides excellent emulsification, even at considerably lower dosages than gum arabic. The product's functionalities can be beneficial in a number of food applications. It has a stabilizing effect in oil and water emulsions, flavor emulsions, powdered flavors, and color emulsions for beverages, as well as in such products as mayonnaise and high-fat-content dressings. The gum also can be used as a coating agent and as a source of dietary fiber.

Further information. Takeshi Ogasawara, San-Ei Gen FFI, 1-4-9, Hirano-machi, Chuo-ku, Osaka 540-8688 Japan; phone: [phone]; fax: [phone]; URL: www.saneigen.com.