The classification of natural gums. X. Chemometric characterization of exudate gums that conform to the revised specification of the gum arabic for food use, and the identification of adulterants

Abstract Fifty-four individual authenticated or commercial exudate gums were collected from the gum arabic producing countries of Africa as part of an FAO project to clarify the factors which influence the specification of gum arabic additive ( Acacia gum INS 414) used in food. Seven analytical parameters were measured for each gum: specific optical rotation, intrinsic viscosity, content of nitrogen (and hence protein), arabinose, rhamnose, galactose and uronic acids. Using various chemometric methods, all gums could be distinguished as belonging to the Acacia Senegal , Acacia seyal (and closely related), and those outside these categories. Thus it is possible to identify those gums which conform to the revised 1997 FAO/WHO Joint Expert Committee for Food Additives (JECFA) specification (which in part are based on this study) and those which would be adulterants in food use.