Viscosity modification of gum arabic as a means of enhancing marketability

Abstract

Metal ions of gum arabic were removed by ion exchange to yield the free acid form. Arabate salts were prepared using monovalent and divalent metal ions. Addition of monovalent metal ions was found to double the viscosity of the gum as compared to the viscosity of the raw gum, and more than triple the viscosity of the free acid form at low solution concentration. At high solution concentration, monovalent ions increase the viscosity of the solution by about 50% over that of the raw gum. Divalent ions failed to increase the viscosity at low solution concentrations, while an increase of 14% over that of the raw gum was observed at high solution concentration. pH's were found to have a significant effect on gum viscosity.

Gum arable was blended with four natural gums and one synthetic gum. The results showed that an increase in blended non-arabic gum results in greatly increased viscosity of the mixture, and that increasing gum arabic content results in viscosity reduction. Prediction of blend viscosity on the basis of the concentration of blend constituents was found to be possible, and to result in good agreement with the observed data.

Studies of gum arabic trends suggested a relationship between the living conditions of the main producers and production levels. The study also concluded that incentives for quality improvement and for novel. collection and distribution methods need to be devised. The demand analysis shows an important relationship between gum demand, food- industry growth in the U.S.A., and gum price.